Damon Mcknight
Manuka honey is often associated with New Zealand, where the Manuka tree (Leptospermum scoparium) is native and is the primary source of this superfood honey. However, Manuka trees also grow in Australia, and the country produces its own Manuka honey. In fact, 84 of the 87 known Leptospermum species worldwide are found in Australia, including the Leptospermum Scoparium species. This has led to a long-running dispute between New Zealand and Australia over who can claim the name 'Manuka' for their honey.
| Characteristics | Values |
|---|---|
| Manuka honey production in Australia | Began in the 1800s with the introduction of the European honeybee |
| Manuka tree scientific name | Leptospermum scoparium |
| Number of Leptospermum species in Australia | 84 out of 87 worldwide |
| Manuka tree native to Australia | Yes |
| Country of origin of Manuka honey | Australia |
| Manuka honey production | Bees collect nectar from Manuka flowers |
| Manuka honey unique characteristics | Supreme potency and potential health benefits |
| MGO levels in Manuka honey | Vary depending on the geographic region |
| MGO levels in Manuka honey | Exceptionally high in Australian honey |
| DHA levels in Manuka honey | 8,000-25,000 mg/kg |
| MGO | Formed from DHA in the honey |
| Australian standard of authenticity for MGO and DHA levels in Manuka honey | At least 85 mg/kg of MGO and 170 mg/kg of DHA |
| Trademark dispute between Australia and New Zealand | Yes |
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What You'll Learn
- Manuka honey is produced when bees collect nectar from Manuka flowers
- The honey gets its antibacterial properties from Methylgloxal (MGO)
- Australia and New Zealand dispute the right to the name 'Manuka'
- The Manuka plant is native to both Australia and New Zealand
- The honey is graded by the amount of natural signature chemicals it contains
Manuka honey is produced when bees collect nectar from Manuka flowers
The Manuka tree, also known as Leptospermum scoparium, is indigenous to New Zealand and some parts of coastal Australia. The tree is native to both countries, but the honey is often associated with New Zealand. The honey is produced by European honey bees (Apis mellifera) foraging on the Manuka plant. The introduction of these bees to Australia in 1822 marked the beginning of Manuka honey production in the country.
The nectar from Manuka trees has high DHA levels (8,000-25,000 mg/kg), which transforms into MGO in the honey. MGO, or methylglyoxal, is responsible for the honey's unique characteristics and potential health benefits. The MGO levels in Manuka honey can vary depending on the region and the DHA levels of the Manuka bushes at the time of bee foraging.
The health benefits of Manuka honey have been recognised since the 1980s, when research identified its unique therapeutic benefits in a clinical setting. The honey is known for its anti-bacterial properties, and its ability to inhibit problematic bacterial pathogens. It has also been found that bacteria with resistance to modern antibiotics cannot develop resistance to the activity of Manuka honey.
Australia is home to 84 of the 87 known Leptospermum species worldwide, and the country produces Manuka honey from a variety of these plant sources. The specific plant species that the honey comes from is the primary difference between New Zealand and Australian Manuka honey.
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The honey gets its antibacterial properties from Methylgloxal (MGO)
Manuka honey is known for its medicinal properties, particularly its ability to promote wound healing and treat skin and soft tissue infections. The honey's antibacterial quality is attributed to a unique compound called methylglyoxal (MGO).
Methylglyoxal forms during the maturation process of Manuka honey when dihydroxyacetone (DHA), a compound present in the nectar of the Manuka bush, is converted into Methylglyoxal. The higher the concentration of MGO, the stronger the antibacterial effect of the honey. This is reflected in the Unique Manuka Factor (UMF) rating, which indicates the MGO content and is often displayed on Manuka honey labels.
The discovery of the exceptional properties of Manuka honey dates back to the introduction of the European honeybee (Apis mellifera) to Australia in the early 1800s. It was almost 20 years before bees were brought to New Zealand, making Australia the original home of Manuka honey. The early settlers were aware of the importance of bees for pollinating crops, but they did not anticipate the unique qualities of the honey produced from the nectar of Manuka plants.
Research in the 1980s, particularly the work of Molan and Russell in 1988, identified the therapeutic benefits of Manuka honey in a clinical setting. This sparked a significant increase in demand and further research into the unique properties of Manuka honey. Today, Manuka honey is recognised for its high antimicrobial activity, which sets it apart from other types of honey.
However, it is important to note that concerns have been raised about the long-term consumption of high-MGO Manuka honey. A 2022 article in the Journal of Agricultural and Food Chemistry suggested a possible link between dietary Methylglyoxal exposure and the exacerbation of Alzheimer's Disease pathogenesis. Nevertheless, the benefits of certain honey varieties from Western Australia, such as Jarrah, Marri, and Yarri honey, are not derived from MGO and offer even higher antimicrobial potency and antioxidant levels than most Manuka honey.
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Australia and New Zealand dispute the right to the name 'Manuka'
Manuka honey is often associated with New Zealand, where the Manuka tree (Leptospermum scoparium) is native. However, Manuka honey is also produced in Australia, and the two countries have been locked in a legal battle over the use of the term "Manuka honey". The dispute began in 2015 when the New Zealand Manuka Honey Appellation Society (MHAS) attempted to register "Manuka honey" as a certification trademark, seeking to reserve the term solely for honey produced in New Zealand.
Australia opposed this application, arguing that the term "Manuka honey" was descriptive rather than distinctive. They asserted that Manuka honey has a long history of being produced in Australia, dating back to the introduction of the European honeybee (Apis mellifera) in the 1800s. Additionally, Australia is home to 84 of the 87 known Leptospermum species worldwide, including the Leptospermum scoparium species, which is the only species found in New Zealand and originated in Australia.
The Intellectual Property Office of New Zealand ruled against the MHAS application, concluding that the term "Manuka honey" was widely used by both countries and lacked the distinctiveness required for trademark protection. This decision dealt a blow to New Zealand honey producers' efforts to secure exclusive rights to the term.
New Zealand honey producers have expressed disappointment over the ruling, with Pita Tipene, Chair of the Manuka Charitable Trust, stating their determination to protect what they consider an indigenous treasure associated with Maori culture and principles. On the other hand, Australian industry players welcomed the outcome and plan to develop the international market for Manuka honey to meet rising global demand.
The dispute over the right to the name "Manuka honey" highlights the competing interests of the two countries in protecting and promoting their respective honey industries, with both sides recognising the exceptional quality and unique health benefits associated with this superfood.
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The Manuka plant is native to both Australia and New Zealand
Australia is home to 84 of the 87 known Leptospermum species worldwide, including the Leptospermum scoparium species. This diversity of plant sources gives Australian Manuka honey its distinctive properties and higher MGO levels compared to its New Zealand counterpart. The MGO levels in Manuka honey can vary depending on the region and the DHA levels of the Manuka bushes at the time of bee foraging. The DHA content in the nectar of the Manuka plant is responsible for the high MGO levels in the resulting honey.
New Zealand has sought to trademark the term "Manuka" to preserve the authenticity and legacy of a product deeply intertwined with its culture and geography. This move has sparked controversies, especially with Australian producers, as Manuka honey has become a lucrative industry for both countries. The latest round in the ongoing dispute between the two nations centres around who can claim the name "Manuka". New Zealand's Mānuka Honey Appellation Society first applied for the trademark in 2015, which was accepted in 2018, but the Australian Manuka Honey Association lodged an objection.
The debate over the rightful use of the term "Manuka" for honey produced from the Leptospermum plant has also reached the United Kingdom, where a similar sequence of events played out. The New Zealand association applied for a trademark, and Australia objected, with a hearing due to revisit this matter. The legal tussles highlight the importance of certifications and labels for consumers seeking authentic Manuka honey, such as MG/UMF ratings and packaging in New Zealand, where strict labelling standards are enforced.
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The honey is graded by the amount of natural signature chemicals it contains
Manuka honey is produced when bees collect nectar from the flowers of Manuka trees, transforming it into honey. The Manuka bush is where this premium honey gets its unique properties, including its rich flavour and health benefits. The honey is often associated with New Zealand, where the Manuka tree (Leptospermum scoparium) is native. However, Manuka honey is also produced in Australia, from "Jellybush" trees on the East Coast.
Manuka honey is graded by the amount of natural signature chemicals it contains. The UMF grading system, set up by the Unique Manuka Factor Honey Association in New Zealand, is the gold standard for independent assurance of the origin, quality and potency of Manuka honey. The Unique Manuka Factor looks at two main components of this honey: the label's claim that the product is genuine Manuka honey, and the unique signature compounds characteristic of Manuka honey, which ensure quality and purity. These include Leptosperin, DHA, and MGO. The honey is then given a number from UMF 5+ to UMF 20+. The higher the UMF rating, the more antibacterial activity the honey has and the more potent it is.
MGO, or Methylglyoxal, is a naturally occurring compound found in Manuka honey that gives it its unique antibacterial potency. The number that follows 'MGO' refers to the amount of methylglyoxal in mg/kg. For example, an MGO250+ Manuka honey product is certified to contain at least 250mg of methylglyoxal per kilogram of honey. The MGO grading system tests for the Methylglyoxal contained within the honey. However, Methylglyoxal can be produced synthetically and added to the honey during the manufacturing process, so the test does not offer a true sign of purity and quality when it comes to evaluating genuine Manuka.
The UMF grading system, on the other hand, tests for all three naturally occurring chemical markers of the honey: Methylglyoxal (MGO), Dihydroxyacetone (DHA), and Leptosperin. This system is the only standardized industry-wide indicator of genuine Manuka honey from New Zealand. It is a stamp of authority that authenticates the potency, purity, freshness, and New Zealand origin of a Manuka honey product. The UMF mark is also a guarantee that the product meets the New Zealand government's regulatory standards for Manuka honey and that it contains the broad suite of phytochemicals that make Manuka unique.
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Frequently asked questions
Yes, Manuka trees are native to Australia and are found in southeastern parts of the country.
Manuka honey is produced when bees collect nectar from the flowers of Manuka trees. The honey is known for its health benefits and antibacterial properties.
New Zealand Manuka honey is derived solely from the Leptospermum scoparium plant, while Australian Manuka honey can be obtained from any plant within the Leptospermum species.
