Taku’s mānuka honey is packed to the highest standard and contains 100% pure mānuka honey sourced from some of the most rugged and picturesque areas of New Zealand’s North Island.
The clean, clear blue skies and isolated lush green native forests provide an environment where bees can thrive, unhindered by pollution and spray drift.
From this untouched landscape, where very few men have ever tread, is harvested a honey so rare, so delicious and so unique that it has become a global phenomenon.
The origins of the Unique Mānuka Factor (UMF)
The late Professor Peter Molan of Waikato University in New Zealand started a research team over 20 years ago with the main purpose of finding the difference between regular honey and a special type of manuka honey considered by many to have therapeutic qualities.
In addition to hydrogen peroxide found in all honeys, Dr. Molan and his research team discovered, in some strains of mānuka honey an additional constituent with extreme antibacterial properties and resistance to many environmental variations.
He determined that this factor gives manuka honey a larger range of uses and effectiveness in healing a wide range of ailments. This factor was named the Unique Mānuka Factor or UMF.
The UMF grading system appraises natural markers found in mānuka honey, and assures purity and quality. Only honey packed in New Zealand and tested by accredited laboratories to prove its authenticity are eligible to carry the UMF grading system. UMF honeys are subject to regular random audits in New Zealand and overseas ports to give consumers reassurance that products that carry the UMF logo are authentic and true to label.
The discovery of methylglyoxal (MG/MGO) in mānuka honey
In January 2008, Professor Thomas Henle, Head of the Institute of Food Chemistry at the Technical University of Dresden, demonstrated that methylglyoxal (MG or MGO) is the active constituent that gives mānuka honey its unique antibacterial properties.
In addition to their UMF rating, Taku Honey mānuka honey products state the minimum amount of methylglyoxal present in each jar.
Mānuka honey labelling regulations
Recent changes to New Zealand honey labelling regulations prohibit claims such as “Non-Peroxide Activity” (NPA), “Total Peroxide Activity” (TPA), “Peroxide Activity”(PA), “Total Activity” (TA) and “Active” from labels and advertising. Honey products described with any of these terms are prohibited from sale in New Zealand.
Only mānuka honey products that are graded UMF or MG and can present test results for each batch should be considered authentic New Zealand mānuka honey.
Scientific studies on the unique properties of mānuka honey
There have been a substantial number scientific studies conducted on mānuka honey over the last 20 years to establish what gives mānuka honey its unique properties and how best to utilize each grade of mānuka honey.
Recent discoveries made by New Zealand scientists have enabled them to pinpoint chemical markers that differentiate mānuka honey from other similar species of Tea Tree, identify prime mānuka honey producing strains and the areas they inhabit. Mānuka honey attributes can vary widely depending on the location from which it was harvested. Colour, moisture, taste and methylglyoxal content can all vary considerably depending on its origin.
The identification of specific strains of trees that produce exceptionally high levels of unique mānuka honey properties has led to trial plantings around New Zealand to boost mānuka honey production. As high grade mānuka honey producing trees prefer to grow in the most rugged areas under specific climatic conditions, New Zealand’s unique terrain and weather patterns ensure that it will continue to lead in mānuka honey production for generations to come.