What Do Different MGO Grades Mean?

This table summarises the MGO grades and how they differ in flavour intensity.

The higher the MGO grade, the more intense the flavour.

Executive Summary:

• The higher the Methylglyoxal (MGO) grade, the higher the certified MGO content of the Mānuka honey — and the more intense the flavour.
• MGO is a unique, naturally occurring compound found in the nectar of the Mānuka flower.
• Many factors affect MGO levels, including geographical location, soil, weather, and quality of beekeeping.
• Every batch is third-party tested, with results available through our QR trace system.

What Are Mānuka Honey Grades?

Like fingerprints, no two jars of Mānuka honey are identical. The final product is influenced by weather, soil conditions, the location and maturity of a hive, and more. Grading Mānuka honey means customers know exactly what is in the jar they are buying.

Mānuka honey is harvested in the Mānuka tea tree forests of New Zealand. The unique chemistry of the Mānuka tea tree flowers' nectar gives rise to methylglyoxal (MGO) and other naturally occurring compounds, such as leptosperin, found in authentic Mānuka honey.

How is Mānuka Honey Graded?

Every batch of Manukora Mānuka honey is extensively tested at third-party laboratories against the strict requirements we have developed for authenticity and safety.

One of the most important tests is the methylglyoxal test (MGO for short). We measure the concentration of MGO in the honey (mg/kg), then package and label it to the closest MGO grade.

Manukora MGO grading starts at MGO 600+ and goes up to MGO 1000+ and above for very special harvests. Our labels clearly state the minimum level of MGO you can expect — and it often exceeds that amount.

Here is a quick breakdown of the grades we offer:

• MGO 600+: smooth and mellow, our gentlest grade
• MGO 850+: rich and creamy, our best seller
• MGO 1000+: bold and intense, our highest grade

What Is So Special About MGO?

MGO is a naturally occurring compound that originates in the nectar of the Mānuka tea tree flower. This nectar contains an unusual natural sugar called DHA (dihydroxyacetone). The bees transform some of the DHA into MGO, and some DHA remains in the honey, slowly converting over time.

Classifying Mānuka honey by its MGO content makes it easy to choose the grade that suits your taste. It also provides transparency about what is in each jar. You cannot have authentic Mānuka honey without the presence of MGO.

MGO is also a useful marker because as the MGO level rises, so do the levels of other compounds unique to Mānuka, such as leptosperin — and so does the flavour intensity.

Why Are the MGO Levels Different?

Every time we harvest a new batch, the concentration of MGO is different. This is due to a few factors:

Geographical Location

New Zealand has a truly diverse geographic range, from subtropical rainforests to cool, snow-capped mountains. As the location changes, so can the MGO levels, because of different strains of Mānuka tea tree and varying soil types.

Weather

Weather plays a critical role. Each year the Mānuka tea tree flowers for only two to six weeks over the summer, and needs hot, sunny weather for a good nectar flow. New Zealand weather is extremely variable, so every year brings different results from the same locations.

Beekeeping

Our master beekeepers have access to the most remote Mānuka forests in New Zealand and focus on high-quality beekeeping, so the bees are ready for the short nectar flow each year.

Common Grading Systems Explained

Mānuka honey can be graded according to its potency, quality, and authenticity. The most common systems are MGO, UMF, and K Factor grading.

MGO Grading

MGO grading measures the honey's level of methylglyoxal — the compound that makes Mānuka honey distinct. The greater the value, the greater the presence of other compounds such as leptosperin.

UMF Grading

The Unique Mānuka Factor (UMF) grading system is unique to New Zealand Mānuka honey and recognised internationally. It uses four measurements:

• Strength: MGO content
• Authenticity: leptosperin content, unique to Mānuka honey
• Shelf Life: DHA content, indicating how long the honey will hold its MGO content
• Freshness: HMF content, indicating how long the honey has been stored or whether it has been processed

The UMF factor ranges from 5+ to 20+. The higher the value, the higher the level of naturally occurring compounds and the fresher the honey.

K Factor Grading

K Factor grading indicates authenticity, but it is an unofficial system created by Wedderspoon for marketing purposes rather than a government-approved standard. Manukora does not use it. It focuses on pollen count, which authenticates the honey as genuine monofloral Mānuka from New Zealand rather than a blend of other plant nectar.

Which Mānuka Honey MGO Grade Should You Choose?

It comes down to how intense you like the flavour:

• MGO 600+: where most people start — smooth, mellow, thick on the spoon
• MGO 850+: deeper and creamier, with a warmth that lingers
• MGO 1000+: Mānuka at full volume — bold, full-bodied, velvety

Choosing is much easier once you understand the numbers on the jar. Not all Mānuka products are equal — select a brand that is transparent, traceable, and independently tested. Explore the Manukora range.

What About the UMF Rating System?

UMF is a mark of authenticity, ensuring the honey has been tested and verified for its unique Mānuka qualities.

The UMF grading system was developed by the UMF Association to identify genuine Mānuka honey. The association has many members, including Manukora. It tests for MGO, DHA, HMF and leptosperin, and correlates directly with MGO levels:

• UMF 5+ = MGO 83+
• UMF 10+ = MGO 263+
• UMF 15+ = MGO 514+
• UMF 20+ = MGO 829+

Manukora's testing programme covers all the UMF tests plus additional safety tests, such as glyphosate residue, that UMF does not cover. All of these are available through our QR trace system. To keep labels clear and simple, we use only the MGO system.

The Role of Manukora in Promoting Quality

At Manukora we are passionate about producing Mānuka honey that reflects the purity of the forests where it is created. That shows in our commitment to The Art of Ethical Beekeeping™: we interfere with the hives as little as possible, avoid processing or heat-treating the honey, and care for the forests that sustain our colonies.

Each batch of our UMF-certified honey is traceable, authenticated, and tested in a third-party lab. Our labels display MGO content only, to avoid confusion; the other values are available through the QR code on each jar.

Summary

The concentration of naturally occurring compounds in Mānuka honey varies with natural and environmental factors, and grading can be confusing. Our MGO 850+ and MGO 600+ simply represent different certified levels of MGO — and different flavour intensities.

The higher the MGO number, the higher the concentration of that compound, the higher the other markers such as leptosperin, and the more intense the taste.

To dig deeper, scan the QR code on the lid or box of your jar to see third-party test results for MGO, DHA, HMF, leptosperin and glyphosate.

Whichever grade you choose, your honey will be rich, smooth and creamy caramel from the rare Mānuka tea tree, harvested in the wild New Zealand forests.

FAQs

What is the relationship between MGO grade and Mānuka honey?

MGO grade reflects the certified concentration of methylglyoxal. A higher grade also indicates a higher concentration of other markers such as leptosperin, and a more intense flavour.

How does geographical location affect MGO levels?

Different areas have distinct strains of Mānuka tea tree and different soil types, both of which influence MGO concentration.

What does the MGO testing process involve?

MGO testing measures the concentration of methylglyoxal in the honey. It is carried out at third-party laboratories against strict requirements for authenticity.

What is the significance of the UMF grading system?

UMF identifies genuine Mānuka honey by testing for MGO, DHA, HMF and leptosperin, providing a standardised measure of composition and authenticity.

Why do MGO levels differ between batches?

Because of natural and environmental factors: the hive's location, weather conditions affecting the nectar flow, and beekeeping practices.

Sources:

The Composition and Biological Activity of Honey: A Focus on Manuka Honey - PMC

The Golden Standard in Manuka Honey - UMF