Reference
Every term that matters when you read a manuka honey label, in plain English. Tap a related term to jump between entries.
A trademarked grading system run by the UMF Honey Association that tests four manuka honey markers: methylglyoxal (MGO), leptosperin, DHA, and HMF. A UMF rating means an independent lab has verified all four. UMF 5 is entry-level, UMF 25 is the highest commercial grade.
Related: MGO, Leptosperin, DHA, HMF
Full UMF guide →The primary antibacterial compound in manuka honey, measured in milligrams per kilogram of honey. MGO 100 is mild, MGO 263 corresponds to UMF 10, MGO 829 corresponds to UMF 20. MGO testing alone is one marker, UMF tests four.
Manuka honey's antibacterial action that remains after the natural hydrogen peroxide is neutralised. NPA is measured against a phenol standard, so NPA 10+ matches the activity of a 10% phenol solution. UMF and NPA values track closely, but NPA is the older laboratory measurement that UMF was built on.
A natural compound found almost exclusively in manuka and a few related Leptospermum species. Because it is hard to fake and degrades predictably, leptosperin is the strongest authenticity marker. UMF certification requires a minimum leptosperin reading.
A precursor compound found in manuka flower nectar that converts into MGO as the honey ages. High DHA on a fresh jar means MGO will continue to climb in storage, so DHA is monitored to predict shelf-life potency.
Related: MGO, Leptosperin
A degradation marker that rises when honey is heated or stored too long. UMF certification caps HMF at 40 mg/kg. Low HMF means the honey was processed gently and is fresh.
Related: UMF
A proprietary grading system used by Wedderspoon. KFactor measures pollen content, not antibacterial activity, so KFactor 16 is not equivalent to UMF 16 or MGO 263. KFactor honey may be authentic manuka but does not carry the UMF Honey Association certification.
Manuka honey produced when bees forage primarily on Leptospermum scoparium flowers, with limited other nectar sources. New Zealand's MPI definition requires specific chemical and DNA markers. Monofloral commands higher prices than multifloral.
Related: Multifloral
Full monofloral guide →Manuka honey produced when bees foraged on manuka along with kanuka or other native plants. Still legally manuka under the MPI definition, but with lower MGO ceilings on average.
Related: Monofloral
Honey that has not been heated above hive temperature (around 35°C) and has not been finely filtered. Most premium manuka honey is raw to preserve enzymes and prevent HMF rise.
Related: HMF
The New Zealand industry body that owns and licenses the UMF trademark. UMFHA accredits laboratories, audits licensees, and publishes the four-marker test panel that defines UMF certification.
Related: UMF
New Zealand government agency that sets the legal definition of manuka honey for export. The MPI manuka honey definition uses four chemical markers and one DNA marker. Honey can only be labelled manuka if it passes the MPI test.
New Zealand industry council that set early manuka quality standards. Largely superseded by MPI for legal definitions and UMFHA for certification, but you may still see BPSC references on older brands.
A defunct grading system that combined peroxide and non-peroxide activity into a single number. TA was phased out because the peroxide component disappears when honey is diluted in the body, so it overstated real-world potency. If you see TA on a label, ignore it.
Related: NPA