Tag: Honey standards

Over 80% of all honey sold as Manuka honey is not the real deal, making quality metrics essential. Knowing the difference between K factor and MGO in Manuka honey is crucial for consumers who want to verify the authenticity and potency of their purchase.

According to international food standards, the moisture content of most honey should not exceed 20%. This critical parameter is fundamental to honey quality and shelf life, preventing fermentation and ensuring a stable, high-quality product.

An organic certification for honey is famously difficult to acquire due to a bee's wide foraging range, making it hard to guarantee nectar comes only from chemical-free plants. This fact is critical for consumers asking, 'does Manuka honey need to be organic?' when a bee's flight path can extend for miles.