New Zealand Mānuka Honey Science Definition

The New Zealand Government has implemented this science definition for testing, certification and protection of New Zealand Mānuka honey. This includes certification for both monofloral and multifloral Mānuka honey. 

Genuine Mānuka honey consists of 4 chemical indicators Phenyllactic acid, Methoxyacetophenone, Methoxybenzoic acid and Hydroxyphenyllactic acid. As such, their content must be:

1. Phenyllactic acid – 3-Phenyllactic acid (PhLA) is a broad spectrum antimicrobial compound active against bacteria and fungi that is chemically stable over prolonged storage. The content in Mānuka honey must be at a level greater than, or equal to 400 mg/kg for monofloral. Whereas multifloral is between 20 mg/kg and 400 mg/kg.

2. Methoxyacetophenone – a floral marker for mānuka honey must be at a level greater than, or equal to 5 mg/kg for monofloral. Multifloral must be equal to, or at a greater level than 1 mg/kg.

3. Methoxybenzoic acid – a marker for mānuka nectar levels in both monofloral and multifloral honey must be at a level greater than, or equal to 1 mg/kg.

4. Hydroxyphenyllactic acid – a marker for mānuka nectar and is chemically stable over prolonged storage must be at a level greater than, or equal to 1 mg/kg in monofloral and multifloral honey.

This test determines the DNA levels from Mānuka pollen. It must show a level of less than Cq 36 in both monofloral and multifloral varieties.

IMPORTANT
This guidance applies only to Mānuka honey packed, labelled and exported from New Zealand. Mānuka honey products packed outside of New Zealand do not need to adhere to the strict testing regime enforced by the New Zealand Government, and may be labelled as the manufacturer wishes.