Technical Info - In Laymans Terms

PA (Peroxide Activity)

Most honeys have antibacterial activity due to the enzyme, glucose oxidase, which gives rise to hydrogen peroxide, a proven antiseptic with antibacterial properties. As with many enzymes, glucose oxydase is delicate and unstable. It becomes inactive when exposed to heat, light and water. The more it is exposed to, the faster it inactivates. Although the antibacterial benefits of hydrogen peroxide are well known, it is no longer favoured as it has proven to cause inflammation and tissue damage.

MGO (Methylglyoxal)

Although Manuka honey has a varying degree of peroxide activity, it was found to have further antibacterial properties which weren’t adversely affected by heat or light. This activity is referred to as NPA (Non-peroxide activity). After further research was conducted, the discovery of Methylglyoxal (MGO) was made. MGO is converted from a compound called dihydroxyacetone and is responsible for Manuka honeys stable antibacterial activity. Although MGO is the primary antibacterial ingredient, studies have shown that it is the combined action of MGO and an unidentified synergistic component that gives it its antibacterial properties. Although very low levels of MGO are found in most honey, the high level of MGO in Manuka honey is unique, as it is the presence of the synergist which more than doubles the antibacterial activity of MGO. In 2008, an MGO rating system was established however to this date only one company uses this rating.

UMF® (Unique Manuka Factor)

It was in 1981 that Professor Peter Charles Molan MBE the worlds foremost expert on Manuka honey, scientifically proved Manuka honeys unique antibacterial qualities. After years of further research he named this property the Unique Manuka Factor. In the 1990s, the AMHA (Active Manuka Honey Association) was set up primarily to set a standard in the industry. In case of unscrupulous producers falsely marketing Manuka honey with little or no antibacterial properties, Professor Molan suggested the AMHA trademark UMF®. UMF® is now trademarked in 46 countries and is the most used and trusted grading system used for Manuka honey.

In 2008 Professor Molan developed an upgraded testing technology to improve the speed and accuracy of testing the antibacterial qualities of Manuka honey.

The UMF® Rating

The UMF® testing procedure, known in the industry as the non-peroxide test, was established by Professor Molan to accurately grade the potency of Manuka honey. The name UMF® is followed by a number that indicates the strength of its UMF® antibacterial property in a batch of UMF® Manuka Honey tested in the licensed laboratory after the honey has been packed. The test involves comparing the effectiveness of a Manuka honey sample on Staphylococcus aureus, the most common pathogen found in wounds to Phenol, a common antiseptic. The number following UMF® corresponds to the percentage of Phenol in water that the honey’s antibacterial levels are equal to. (UMF 5 is equal to a 5% solution of Phenol and water) A UMF® 5 rating is the minimum to qualify to use the name UMF®. It is generally accepted that Manuka Honey with a UMF® rating of 10 or higher is appropriate for medical use. The higher the UMF rating, the higher the antibacterial activity.

The UMF® trademark

UMF® is the registered name and trademark of the Active Manuka Honey Association (AMHA) and can be used only by licensed users who meet set criteria which include regular monitoring and auditing of the quality of their honey.

UMF Manuka Honey from a New Zealand company licensed to use the name UMF®, and labeled in the licensee’s name, is the only honey guaranteed to have the special UMF® healing property and be of the same quality as that referred to in the research and clinical trials.

Genuine UMF® Manuka Honey must comply with all five of the following criteria: