The honey makes a popular spread that has a strong taste with herbal and woody characteristics. It is also widely used to smoke fish, chicken or bacon. Some traditional bone carvers even use Manuka wood, leaves or honey to smoke pendants carved in whale or cow bone to give their carvings a warm honey coloured tint in varying shades.
During the last two decades 'Active Manuka Honey New Zealand' gained world fame for its high healing qualities. When Professor Peter Molan (http://sci.waikato.ac.nz/about-us/people/pmolan) of the Waikato University in New Zealand reviewed and researched the claim, made one hundred years earlier, that honey has antibacterial qualities.
Taking samples from different apiaries within New Zealand he rediscovered something known in folk’s medicine since more than 2 millennia. All honeys have naturally antibacterial activities due to their Hydrogen Peroxide content. This content is easily destroyed by light and heat. These powers vary from region to region, pollen to pollen, bees, and time of gathering.
Additionally his research showed in Manuka honey an antibacterial activity independent from Hydrogen Peroxide that is unaffected by light or heat. The newly found characteristic is often called and trademarked UMF, Unique Manuka Factor. The number behind indicates the amount of antibacterial activity. Manuka honey without UMF number is classified as table honey.
The fact that test results from different laboratories returned different results from samples of the same batch was cause enough to request a research of the University in Dresden in Germany (www.tu-dresden.de) overseen by Professor Dr. Henle. In 2008 he declared his finding "unambiguously demonstrates for the first time that Methylglyoxal is directly responsible for the antibacterial activity in Manuka honey."
In these tests the quantity of Methylglyoxal is determined. A compound naturally collected by the bees from Manuka flowers. On honey jars it is labelled under the trademark MGO. The higher the MGO number the more of the antibacterial compound is in the honey.
New Zealand honey and honeydew, from the Canterbury region, were in 2006 researched at the Agriculture and Life Sciences Division at Lincoln University in Christchurch (http://www.lincoln.ac.nz). Studies showed that Manuka honey is extremely antioxidant rich and had the highest levels on none Hydrogen Peroxide related antibacterial activity. The labelling shows these findings under the trademark AAH standing for Antibacterial Antioxidant Honey. The higher the number the higher is the tested activity.
Maori people recognised Manuka trees high medicinal value and used leaves, bark, gum, and sap to treat a variety of ailments.
Today these remarkable scientific findings in honey and honeydew in short Active Manuka Honey New Zealand catapulted its use far beyond just being a sweet treat. Manuka honey excels from use in beauty care products and body care products to preventive and therapeutic medicinal use.
Internally used the honey helps to maintain health or to restore health, while externally it surprises practitioners with its results in wound care or as wound dressing.
We use Manuka honey: