Methylglyoxal (MGO) is the unique naturally occurring antibacterial compound in Mānuka honey.

A higher MGO value indicates higher antibacterial activity, it also indicates higher levels of other active, beneficial compounds in the Mānuka honey. In simple terms, the higher the MGO, the more potent the honey is.

There are many different ways to enjoy Mānuka Honey, including eating the honey straight from the spoon (our favorite), adding it to drinks such as coffee, tea or smoothies, applying topically, or adding it to your favorite food.

If you would like more tailored information for how best to use it for certain health benefits, please feel free to email hello@manukora.com and we can provide you with further assistance!

Here's our hot tips:

1. Apply the Mānuka as a face mask, on its own, or with some avocado and a squeeze of lemon juice (if you want to add hydration and reduce stickiness). Leave it on for 10 - 20 minutes and wash it off with a face cloth and warm water, then undertake your normal skin care routine.

2. Apply it directly to an area that you want to target, cover it with a band aid if you want to reduce stickiness, or let it sit on the skin for as long as you like.

3. To make a 100% natural face wash, mix a small amount of water with it and add it to an empty pump bottle.

We are big supporters of local honey and all of the benefits that it can bring, however, Mānuka honey is extremely different, as it is only produced in NZ and has extremely high levels of bioactive compounds (e.g. MGO, Leptosperin and oligosaccharides).

These have antibacterial, anti-inflammatory and prebiotic properties not found in any other honeys. Many of our customers choose to have both local honey and Mānuka honey in their households, as they serve different purposes.

We have dedicated years to refining our Mānuka honey packing method to ensure it keeps the Mānuka in its raw state and retains all of the beneficial properties of the honey.

We ensure the honeycomb frames are properly capped before harvesting the honey to ensure low moisture, which allows low heat processing. The honey is gently warmed to 95F in order to liquify.

Once warm, it passes through two coarse filters to remove material from the hives that would be undesirable, such as wax. All of the nectar and pollen passes through these filters and we validate this using pollen testing.

Once the honey is packed, it is tested for other unique biomarkers such as MGO and Leptosperin to ensure these have not degraded during the process. These are the results we provide to every customer through our unique QR trace platform that can be found through your QR code on the lid of each jar!