Tag: Multifloral honey

According to the National Honey Board, a single honeybee colony can produce anywhere from 30 to 100 pounds of honey per year. However, not all honey is created equal, which brings up the question: What's the difference between blossom honey and normal honey?

Over two-thirds of the world's honey is produced from a variety of floral sources, but monofloral Manuka honey comes almost exclusively from the nectar of a single, special source: the Manuka tree. This exclusivity is what sets it apart, defining its unique chemical profile and commanding its higher value.

According to honey producers, Manuka honey with an MGO 50+ rating is a fantastic entry point for those new to this unique product, offering a pleasant taste profile. So, is Manuka honey 50+ MGO good for incorporating into your daily health and wellness routine?

A study in a local market found raw honey contained up to 4.3 times more antioxidants than a processed variety, highlighting a key difference in honey production. This disparity brings up the question, "Is single source honey better?" by pointing to the crucial differences in origin, processing, and nutrient content between unblended and mass-produced versions.

Manuka honey's potency is measured by its Methylglyoxal (MGO) content, and MGO 40+ is an entry-level certified grade, meaning it contains at least 40mg of this antibacterial compound per kilogram. This honey is a mild, multifloral variety suitable for daily consumption as a natural sweetener.

According to the brand Wedderspoon, K Factor 12 indicates that a Manuka honey is multifloral, with at least 65% Manuka pollen. While K Factor 12 Manuka honey is a high-quality product, its 'goodness' depends largely on your intended use and understanding of what the K Factor rating actually represents.

For centuries, honey has served as a natural sweetener and a folk remedy for various ailments. When faced with the choice, many wonder which honey is better, clover or wildflower, as their differences in sourcing impact everything from taste to potential health benefits.