A Guide to
New Zealand
Mānuka Honey

Mānuka Honey is a premium honey produced by bees that collect nectar from the flowers of the native New Zealand mānuka tree (Leptospermum scoparium). Found only in New Zealand and parts of Australia, genuine New Zealand Mānuka Honey is internationally recognised for its distinctive flavour and its naturally occurring methylglyoxal (MGO), a compound that sets it apart from other floral honeys.

The concentration of MGO varies naturally from one harvest to the next, influenced by seasonal conditions, flowering, and the location of the hives. Every batch of authentic Mānuka Honey should be independently tested to verify its MGO content, giving you confidence that the rating on the label accurately reflects the honey in the jar.

At Mt Lyford Honey, our Mānuka Honey is harvested from the remote alpine landscapes of North Canterbury, where bees forage naturally among native mānuka. We produce raw Mānuka Honey that is cold extracted, never heat treated, and carefully packed to preserve its natural character, flavour and quality.

Whether you're discovering Mānuka Honey for the first time or looking for a premium New Zealand producer, understanding where your honey comes from and how it is produced is one of the best ways to choose a product you can trust.

MGO stands for methylglyoxal, a naturally occurring compound found in genuine New Zealand Mānuka Honey. It is this unique compound that distinguishes Mānuka Honey from most other honeys and has contributed to its worldwide reputation.

The amount of MGO in Mānuka Honey is measured by an independent laboratory and displayed as a number on the label. Simply put, the higher the MGO rating, the greater the concentration of naturally occurring methylglyoxal in the honey.

Choosing the right MGO strength depends on how you plan to enjoy your Mānuka Honey. Lower MGO grades are popular for everyday use and offer the distinctive flavour and character of authentic Mānuka Honey. Higher MGO grades contain a greater concentration of methylglyoxal and are often chosen by those seeking a more premium or concentrated Mānuka Honey.

At Mt Lyford Honey, every batch is independently tested before packing to verify its MGO content. We never artificially increase MGO levels through ageing or blending, ensuring the rating on every jar accurately reflects the honey you receive. This commitment to transparency gives you confidence that you're purchasing authentic, premium New Zealand Mānuka Honey.

When comparing Mānuka Honey, remember that MGO is only one part of the story. The origin of the honey, the quality of the beekeeping, careful harvesting, and minimal processing all contribute to the flavour, purity and integrity of the final product.

Both MGO and UMF are used to describe the quality of genuine New Zealand Mānuka Honey, but they measure different things.

MGO (methylglyoxal) is the naturally occurring compound found in Mānuka Honey. An independent laboratory measures the amount of MGO present, and the result is displayed as a number, such as 100+ MGO, 200+ MGO or 400+ MGO. The higher the number, the higher the concentration of naturally occurring methylglyoxal.

UMF (Unique Mānuka Factor) is a certification and grading programme administered by the UMF Honey Association. Licensed members who meet the programme's requirements may use the UMF trademark on qualifying products.

Both MGO ratings and UMF certification are recognised within the New Zealand Mānuka Honey industry. At Mt Lyford Honey, we choose independently verified MGO ratings and are also proud to be FernMark licensed, demonstrating our commitment to authentic New Zealand products and trusted quality.

We choose to display independently verified MGO ratings because they provide a clear, easy-to-understand measurement of methylglyoxal content. Every batch of our Mānuka Honey is independently laboratory tested before packing, giving you confidence that the MGO rating on the label accurately reflects the honey inside the jar.

No matter which grading system you prefer, look for independently tested New Zealand Mānuka Honey from a producer you trust.

Every jar of genuine New Zealand Mānuka Honey begins the same way—bees collecting nectar from the native mānuka tree. The difference between MGO ratings is the concentration of naturally occurring methylglyoxal (MGO), which is independently measured and verified for every batch.

At Mt Lyford Honey, we offer a range of MGO strengths to suit different preferences.

100+ MGO is an excellent introduction to authentic Mānuka Honey. It offers the distinctive flavour and character of mānuka and is a popular choice for everyday enjoyment.

200+ MGO provides a higher concentration of naturally occurring MGO while maintaining a rich, well-balanced flavour. Many customers choose this as a versatile option for regular use.

300+ MGO offers a high concentration of naturally occurring MGO, making it an excellent choice for those seeking a more premium Mānuka Honey.

400+ MGO contains an even higher concentration of naturally occurring methylglyoxal and is ideal for customers looking for one of our strongest Mānuka Honey grades.

500+ MGO is our highest-strength Mānuka Honey, containing an even greater concentration of naturally occurring methylglyoxal. It's the ideal choice for those seeking one of our most premium Mānuka Honey offerings.

Whichever MGO rating you choose, every jar of Mt Lyford Honey is harvested in the remote alpine landscapes of North Canterbury, cold extracted, never heat treated, independently tested and carefully packed to preserve its natural quality. Choosing the right MGO strength isn't about selecting the "best" honey—it's about choosing the Mānuka Honey that best suits your preferences and intended use.

Yes. Controlled heat can accelerate the natural formation of MGO in Mānuka honey.

Freshly harvested Mānuka honey contains a naturally occurring compound called DHA (dihydroxyacetone), which comes from the nectar of the Mānuka flower. As the honey matures, DHA gradually converts into MGO (methylglyoxal)—the compound commonly measured to indicate the strength of Mānuka honey.

This conversion happens naturally over time, but it can also be accelerated by carefully controlled warming. Some producers choose to use heat treatment to increase MGO levels before testing or packing their honey. This is a recognised practice within the industry.

At Mt Lyford Honey, we take a different approach. We do not intentionally heat treat or artificially age our Mānuka honey to accelerate MGO development. Instead, we allow the honey to mature naturally, letting the MGO develop at its own pace.

We believe this approach better reflects the authentic character of each harvest and provides an honest representation of the honey's natural maturity. Every batch is independently laboratory tested, so the MGO rating on our label reflects the honey as it naturally developed—not the result of accelerated heat treatment.

By allowing nature to lead the process, we stay true to our philosophy of producing genuine New Zealand Mānuka honey with minimal intervention, preserving the integrity of every jar from hive to home.

Not all Mānuka Honey is created equal. While every genuine New Zealand Mānuka Honey begins with bees collecting nectar from the native mānuka plant (Leptospermum scoparium), the environment, beekeeping practices and handling of the honey all influence the final product.

At Mt Lyford Honey, our hives are located in the remote alpine landscapes of North Canterbury, where bees forage naturally among native mānuka and surrounding bush. This pristine environment, combined with small seasonal harvests, produces authentic raw Mānuka Honey with a distinctive flavour and character unique to our region.

We believe exceptional honey begins with exceptional beekeeping. During the honey production season, our bees are never fed sugar syrup, allowing them to forage naturally when creating the honey that goes into every jar. Once harvested, our honey is cold extracted, carefully filtered and never heat treated, helping to preserve its natural enzymes, aroma and flavour.

Every batch is independently laboratory tested to verify its MGO (methylglyoxal) content before packing. We never artificially increase MGO levels through ageing or blending, ensuring the rating displayed on every jar accurately reflects the honey you receive.

As a family-owned New Zealand business, we're passionate about producing premium Mānuka Honey with integrity. From hive to jar, our focus is simple: authentic honey, careful craftsmanship and uncompromising quality.

Authentic Mānuka Honey begins with bees collecting nectar from the native New Zealand mānuka tree (Leptospermum scoparium). However, not all Mānuka Honey is the same, so it's important to know what to look for when choosing a quality product.

One of the best indicators is an independently verified MGO (methylglyoxal) rating. Genuine Mānuka Honey should be laboratory tested, with the MGO level clearly displayed on the label so you know exactly what you're buying.

It's also worth considering where the honey comes from. New Zealand is recognised around the world for producing premium Mānuka Honey, and reputable producers are transparent about the origin of their honey, their harvesting practices and their testing processes.

At Mt Lyford Honey, every batch is independently laboratory tested to verify its MGO content before packing. Our honey is harvested from the remote alpine landscapes of North Canterbury, where bees forage naturally among native mānuka. We cold extract our honey, never heat treat it, and our bees are never fed sugar syrup during the honey production season, helping preserve the authentic character of every harvest.

When choosing Mānuka Honey, look beyond the label. Independent testing, clear MGO certification, trusted New Zealand origin and transparent production practices are all signs that you're purchasing genuine, premium Mānuka Honey with confidence.

One of the remarkable qualities of genuine New Zealand Mānuka Honey is its naturally long shelf life. When stored correctly in a cool, dry place away from direct sunlight, Mānuka Honey remains enjoyable for a long time.

Although every jar carries a best before date, this is primarily intended to indicate the period during which the honey is expected to retain its optimum flavour, aroma and texture. Over time, natural changes in colour, consistency and flavour may occur, but these are a normal characteristic of authentic honey.

Because Mt Lyford Honey is raw Mānuka Honey, you may notice it gradually becoming firmer or developing fine crystals. This natural crystallisation is a sign of genuine honey and does not mean the honey has spoiled or lost its quality.

To enjoy your honey at its best, store it at room temperature with the lid tightly sealed. Refrigeration is unnecessary and may cause the honey to crystallise more quickly.

Every jar of Mt Lyford Honey is harvested from the remote alpine landscapes of North Canterbury, cold extracted, never heat treated and independently tested before packing. With proper storage, you can enjoy the authentic taste and character of premium New Zealand Mānuka Honey long after purchase.

One of the great benefits of genuine New Zealand Mānuka Honey is its naturally long shelf life when stored correctly. To maintain its quality, keep your honey in a cool, dry place away from direct sunlight, with the lid tightly sealed after each use. Refrigeration is not necessary and can encourage the honey to crystallise more quickly.

Because Mt Lyford Honey is raw Mānuka Honey, it has not been heat treated to alter its natural characteristics. Over time, your honey may naturally become firmer or develop fine crystals. This is a normal process and a sign of authentic honey, not a fault or indication that it has spoiled.

Like all premium honeys, the flavour, aroma and texture of Mānuka Honey can vary slightly from one harvest to the next. These natural differences reflect the seasonal conditions, flowering and the unique environment where the bees forage.

Mānuka Honey is wonderfully versatile and can be enjoyed in many ways. Try it by the spoonful, spread on toast, drizzled over yoghurt or porridge, paired with cheese, or stirred into warm drinks. To help preserve its natural qualities, avoid exposing raw honey to excessive heat.

At Mt Lyford Honey, every jar is carefully packed to preserve the authentic character of our honey from the hive to your home, so you can enjoy the unique taste of New Zealand's remote alpine landscapes.

The price of genuine New Zealand Mānuka Honey reflects the time, skill and care required to produce it. Unlike many everyday honeys, Mānuka Honey can only be harvested during a short flowering season, when the native mānuka tree (Leptospermum scoparium) is in bloom. Weather conditions play a significant role, and some seasons produce far less honey than others.

Many of the best mānuka sites are located in remote and rugged parts of New Zealand, making access, hive management and honey collection both challenging and costly. At Mt Lyford Honey, our hives are carefully positioned throughout the alpine landscapes of North Canterbury, where bees forage naturally among native mānuka and surrounding bush.

Every batch of premium Mānuka Honey must also be independently laboratory tested to verify its MGO (methylglyoxal) content. This testing ensures the MGO rating displayed on the label accurately reflects the honey inside the jar, providing confidence that you're purchasing authentic New Zealand Mānuka Honey.

At Mt Lyford Honey, quality is never rushed. Our honey is cold extracted, never heat treated, and our bees are never fed sugar syrup during the honey production season. These careful practices help preserve the honey's natural flavour, aroma and character while maintaining the integrity of every harvest.

When you purchase premium Mānuka Honey, you're investing in far more than honey alone. You're choosing a product shaped by nature, harvested during a brief seasonal window, independently tested for authenticity, and crafted with care from hive to jar.