Science of Honey

The composition of a honey batch depends on the floral source(s) available to the bees that produced the honey. The carbohydrates comprise mainly Fructose (about 38%) and Glucose (about 31%). Water is the next highest category, varying around 17%. Other carbohydrates include Maltose (7%), and Sucrose and other complex carbohydrates (7%). Trace amounts of Vitamins, Minerals, Chrysin, Pinobanksin, catalase and Pinocembrin are also present. Research published in 2011  shows the most abundant minerals found in New Zealand mono-floral honeys (Clover, Honeydew, Kamahi, Manuka, Nodding Thistle, Rata, Rewarewa, Tawari, Thyme and Viper’s Bugloss honey) are potassium, phosphorus and calcium. Heavy metal contents (Cd, Pb and Zn) were very low.

Healing properties

The healing properties of honey are due to the fact it offers antibacterial activity, maintains a moist wound condition and its high viscosity helps to provide a protective barrier to prevent infections. The antimicrobial activity in most honeys is due to hydrogen peroxide, however, Manuka Honey displays significant antibacterial effects even when hydrogen peroxide is blocked, which is why we used to refer to the non-peroxide activity of Manuka Honey before research demonstrated this was the result of the presence of Methylglyoxal. Read more about honey, medicinal property and antibacterial care here.

Manuka Honey

Manuka Honey is unique to New Zealand and its healing properties have been a traditional part of folklore throughout New Zealand’s settled history. Ongoing laboratory and medical evidence using Manuka Honey supports the worth of this valuable resource.

Manuka Honey testing and labelling

We support the release of the Interim Labelling Guidelines for Manuka Honey released by the New Zealand Government in 2014 as it provides greater assurance for consumers looking for genuine New Zealand Manuka Honey.

The Ministry of Primary Industries has identified Methylglyoxal (MG) as an ingredient that can be identified in labelling and marketing Manuka honey, expressed as a minimum number of mg/kg. Scientific evidence has confirmed Methylglyoxal as being a key compound that occurs naturally in Manuka honey. We test all our Manuka Honey according to these standards. Visit our Batch Track page to obtain a copy of test results for your jar of Manuka Honey.

For more information download a copy of the new guidelines click here.

Honeydew Honey

While Manuka Honey is extremely well-known for its healing properties, our Honeydew Honey may also offer some excellent health benefits. It contains much higher levels of complex sugars called Oligosaccharides than nectar (or floral) honey.

Research shows that the human digestive system has a hard time breaking down Oligosaccharides. Almost 90% escapes digestion in the small intestine and reaches the colon where it performs a different function; that of a prebiotic. Prebiotics support the growth of certain kinds of bacteria in the colon. These bacteria produce many beneficial substances including short-chain fatty acids (SCFAs) and certain B-vitamins. There is also evidence they may promote further absorption of minerals that have escaped the small intestine like calcium and magnesium. Research into SCFAs is quite new but shows possible benefits include protecting colon tissue from damage including colon cancer and ulcerative colitis, lower cholesterol, lower triglycerides, and improved immune system function.

Honeydew Honey also contains higher levels of antioxidants and minerals compared to other floral honeys.

A study published in 2014 shows that people with chronic leg ulcers who were treated with Honeydew honey experience a significant decrease of the average wound area and nearly three quarters of patients reported a decrease in pain levels. Based on the findings of this research, honeydew honey has the potential to be one of the medical-grade honeys.

Further reading

The National Center for Biotechnology Information (NCBI) offers a great source of published research about honey. Below are links to several interesting articles.

Identification and Quantitation of 2-Acetyl-1-pyrroline in Manuka Honey (Leptospermum scoparium).

Studies on the formation of methylglyoxal from dihydroxyacetone in Manuka (Leptospermum scoparium) Honey.

The origin of methylglyoxal in New Zealand Manuka (Leptospermum scoparium) Honey.

Honey in dermatology and skin care: a review.

The Medicine of the Manuka: an investigation of the usages and methods for utilization of honey derived from the pollen of Leptospermum scoparium in holistic nursing practice.

Treatment of non-healing leg ulcers with Honeydew Honey.

Mineral analysis of mono-floral New Zealand honey.

Average Nutritional Value per 100 g 

Energy 1,340 kJ (320 kcal)
Carbohydrates 79.6 g
Fats 0 g
Protein 0.4 g
Water 17.10 g
Riboflavin (vit. B2) 0.038 mg
Niacin (vit. B3) 0.121 mg
Pantothenic acid (B5) 0.068 mg
Vitamin B6 0.024 mg
Folate (Vit. B9) 2 μg
Vitamin C 0.5 mg
Calcium 6 mg
Iron 0.42 mg
Magnesium 2 mg
Phosphorus 4 mg
Potassium 52 mg
Sodium 12 mg
Zinc 0.22 mg