FAQs

Q: Difference between UMF, MGS and MGO

UMF™ is the standard of measure used by the UMFHA - Unique Manuka Factor Honey Association. A UMF™ grading test measures Leptosperin, MGO (Methylglyoxal) DHA and HMF. MGS measures MGO and DHA levels in Manuka Honey between 5+ and 30+ and the number assigned correlates to the equivalent phenol strength of the Manuka honey antibacterial activity. MGS will not provide a grade for Manuka honey which has MGO levels of less than 100 mg/kg. MGO measures the methylglyoxal level in Manuka...

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Q: RAW VS. PURE VS. ORGANIC VS. UNFILTERED – HOW TO READ HONEY LABELS

When choosing Honey you have likely come across labels that use words like “raw,” “pure,” “organic,” and “unfiltered” – but you may be left asking what exactly the difference is. Pure Honey: A “pure honey” label means that you are getting 100% honey, without any other ingredients (such as corn syrup, which is sometimes added to industrial honey to reduce costs). However, “pure” honey alone doesn’t always tell you much about the varietal or how the honey is produced, so...

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Q: How do I substitute honey for sugar?

When substituting honey for granulated sugar in recipes, begin by substituting honey for up to half of the sugar called for in the recipe. For baked goods, make sure to reduce the oven temperature by 25°F to prevent overbrowning; reduce any liquid called for by 1/4 cup for each cup of honey used and add 1/2 teaspoon baking soda for each cup of honey used. Because of its naturally high fructose content, honey has higher sweetening power than sugar....

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