Quality & Origin of Bush and the Bee mānuka honey

Quality & Origin

Direct from New Zealand

Discover the origin of your honey

At Bush and the Bee, we believe that exceptional quality starts at the source. That's why we work exclusively with authentic Mānuka honey from New Zealand, sourced from remote areas where the Mānuka shrub naturally grows and thrives. Due to the absence of intensive agriculture, you don't have to worry about traces of glyphosate in your honey. To guarantee this, among other things, we have every batch independently tested.

During the short flowering period, bees collect nectar from the Mānuka blossoms, which forms the basis for our pure, monofloral Mānuka honey. Our beekeepers ensure that there is always enough honey left in the hive, so that the bee colonies have enough food supply to naturally survive the winter.

Download your lab report here

Independently tested for quality and authenticity

Mānuka honey should not only taste delicious, but also be demonstrably authentic. That is why every batch of our honey is independently tested by Hill Labs in Hamilton (NZ) for authenticity, quality and purity. We check whether the honey complies with the official MPI Mānuka classification; this is considered the official worldwide standard for the authenticity of mānuka honey. They determine the MGO value and carry out additional laboratory analyses.

This way you know exactly what you are buying and we can guarantee that every jar meets the high quality standards that Bush and the Bee stands for. Curious about the test results of your jar? Easily request the corresponding lab report using the batch number on your label.

Download lab reports

Explanation of the lab report

We believe that authentic mānuka honey is monofloral mānuka honey.

What is being tested?
The MPI Classification determines whether a honey can officially be labelled as monofloral mānuka honey. This involves measuring four natural indicators (3-PA, 2'-MAP, 2-MBA, and 4-HPA) and the presence of mānuka DNA.

Why is this important?
This test was developed by the New Zealand Ministry for Primary Industries (MPI) and is globally recognized as the official standard for the authenticity of mānuka honey.

How to read the results?
In the lab report, you will see a measured value for each indicator. These values are compared against the official MPI requirements:

Indicator	Minimum MPI requirement
3-PA (3-Phenyllactic acid)	≥ 400 mg/kg
2'-MAP (2'-Methoxyacetophenone)	≥ 5 mg/kg
2-MBA (2-Methoxybenzoic acid)	≥ 1 mg/kg
4-HPA (4-Hydroxyphenyllactic acid)	≥ 1 mg/kg
Mānuka DNA	Cq < 36

If all four indicators and the DNA test meet these requirements, the honey is classified as Monofloral Mānuka Honey. This means that the honey is demonstrably predominantly derived from the nectar of the mānuka bush and meets the highest official requirements for the authenticity of mānuka honey.

If one of the five components does not meet the requirements, the honey is classified as Multifloral Mānuka Honey. The honey still contains nectar from the mānuka bush, but also a larger proportion of nectar from other flowers. As a result, the honey does not meet the official requirements to be recognized as monofloral mānuka honey.

The MPI Classification does not have quality levels. The classification only says something about the authenticity and botanical origin of the honey, not about its strength or quality. This is determined based on, among other things, the MGO value.

What is being tested?
MGO (Methylglyoxal) is the main active ingredient in mānuka honey. The laboratory measures how much MGO is present per kilogram of honey.

Why is this important?
The MGO value determines the potency of mānuka honey. The higher the MGO value, the stronger the natural antibacterial properties of the honey.

How do you read the result?
The MGO value is expressed in mg/kg. Unlike the MPI Classification, here it is true that the higher the value, the more potent the mānuka honey.

Good to know:
The MGO value is measured per batch. The label always states a minimum value (for example: MGO 263+). The actual MGO value in the laboratory report can therefore be higher than the value on the label. This always ensures that the honey contains at least the promised MGO value.

The different MGO values occur naturally. The nectar of the mānuka flower contains DHA (Dihydroxyacetone), a substance that gradually converts into MGO after harvesting. How much DHA the nectar contains varies per harvest, growing location, and season. As a result, not every batch of honey develops the same MGO value. MGO is therefore not added, but occurs naturally during the ripening process of the honey.

What is being tested?
DHA (Dihydroxyacetone) is a natural substance found in the nectar of the mānuka flower. The amount of DHA in the nectar varies per harvest, growing location, and season. After harvest, DHA is gradually converted into MGO (Methylglyoxal), the substance that determines the strength of mānuka honey.

Why is this important?
The DHA value provides insight into the natural ripening process of the honey. Some of the DHA has already been converted into MGO, while some can further develop over time.

How to interpret the results?
The DHA value is expressed in mg/kg. There is no official minimum or maximum value. A higher DHA value means that more DHA is still available to convert into MGO. Therefore, the DHA value is always assessed in combination with the measured MGO value.

DHA value (mg/kg)	Meaning
< 100	Low DHA content. Most of it has probably already been converted into MGO, or the nectar naturally contained little DHA.
100–300	Normal DHA content. The honey may continue to develop to a limited extent.
300–600	High DHA value. Sufficient DHA remains to be converted into MGO over time.
> 600	Very high DHA value. This occurs in fresh Mānuka honey, whose MGO value may continue to increase.

Good to know:
There is no official quality classification for DHA. The value in itself says nothing about the quality of the honey and is always assessed in combination with the MGO value. A high DHA value is beneficial, but does not automatically mean that the honey is stronger; the measured MGO value is decisive for that.

What is being tested?
HMF (5-Hydroxymethylfurfural) is a substance that naturally forms in honey as it ages or is exposed to heat.

Why is this important?
The HMF value provides a good indication of the freshness of the honey and whether it has not been overheated during processing or storage. A low HMF value indicates a fresh, carefully processed honey.

How to read the result?
The HMF value is expressed in mg/kg. The lower the value, the better. According to the international Codex Alimentarius, honey may contain a maximum of 40 mg/kg HMF in most cases.

HMF value (mg/kg)	Meaning
< 20	Excellent.
20–40	Good. Meets the international quality standard for honey.
40–80	Elevated. May indicate prolonged storage or exposure to heat.
> 80	High. Indicates significant ageing or excessive heating of the honey.

What is being tested?
NPA (Non-Peroxide Activity) indicates the antibacterial activity of mānuka honey. In the laboratory, this value is not measured directly, but calculated based on the measured MGO value.

Why is this important?
NPA is a well-known measure to express the natural antibacterial activity of mānuka honey. Although the MGO value is now mostly used, NPA is still regularly encountered in scientific literature.

How to interpret the result?
The NPA value is expressed in % Phenol Equivalent. The higher the value, the stronger the natural antibacterial activity.

NPA (% Phenol Equivalent)	Meaning
< 5	Low antibacterial activity.
5–10	Moderate antibacterial activity.
10–15	High antibacterial activity.
> 15	Very high antibacterial activity.

Good to know:
Because NPA is directly derived from the MGO value, both values effectively provide comparable information about the strength of the honey. Therefore, the MGO value is now generally used as the primary quality indicator.

What is being tested?
Leptosperine is a natural substance found almost exclusively in the nectar of the mānuka bush. The laboratory measures how much leptosperine is present in the honey.

Why is this important?
Leptosperine is a natural substance found almost exclusively in the nectar of the New Zealand mānuka bush (Leptospermum scoparium). Because this substance is very difficult to replicate and is characteristic of mānuka, laboratories use leptosperine as the primary biomarker to verify that mānuka honey is genuine and unadulterated.

How to read the result?
The leptosperine value is expressed in mg/kg. There is no official minimum or maximum value. In general, the higher the value, the stronger the confirmation that the honey originates from the mānuka bush.

Leptosperin (mg/kg)	Interpretation
< 100	On its own, this does not prove that the Mānuka honey is authentic.
100–200	Supports the authenticity of the honey.
> 200	High concentration. A strong indication that the honey is predominantly derived from Mānuka nectar.

Good to know:
Leptosperin is therefore not an official quality classification. The value is mainly used as additional confirmation of authenticity and is always assessed in combination with other analyses, such as the MPI classification and the MGO value.

What is being tested?
The C4 Sugar Analysis investigates whether sugars derived from sugarcane or corn have been added to the honey. This is done by analyzing the natural carbon isotopes in the honey.

Why is this important?
The addition of cheap sugars is a known form of honey fraud. This test can determine whether the honey is pure or has been adulterated with sugars from C4 plants, such as sugarcane or corn. We test and publish the results to demonstrate and thus guarantee that we add NOTHING to our honey.

How do you read the result?
In the lab report, you will see the C4 Sugar Content (%). The lower this percentage, the better.

Why is the result not always 0% if no sugars have been added?
The C4 Sugar Analysis checks whether sugars from, for example, sugarcane or corn have been added to the honey. For this, the laboratory compares the natural carbon composition of the entire honey (δ¹³C Honey (Whole)) with that of the proteins in the same honey (δ¹³C Honey (Protein)). The difference between the two is then calculated (Difference (Whole − Protein)).

If that difference is small, there is no indication that sugars have been added. Based on this comparison, the laboratory calculates the C4 Sugar Content (%).

A result of 0% is not necessary. Due to natural differences in honey and the accuracy of the measurement method, completely pure honey can also have a small C4 value. Therefore, internationally, a C4 Sugar Content of a maximum of 7% is considered proof that there are no indications of added sugars. The lower the value, the stronger the confirmation that the honey is pure.

C4 sugar content (%)	Meaning
0–7 %	The international standard for pure honey. There is no indication that sugars from sugar cane or maize have been added.
> 7 %	May indicate the presence of added sugars. Further investigation is required.

What is being tested?
The laboratory checks for traces of glyphosate and glufosinate. These are commonly used herbicides applied in some agricultural areas. In addition, AMPA, the main degradation product of glyphosate, is also measured.

Why is this important?
At Bush and the Bee, we believe that pure mānuka honey should also be free from undesirable residues. That is why we have every batch independently tested for these substances.

How to read the results?
The values are displayed in mg/kg. The lower the result, the better.

Result (mg/kg)	Meaning
< 0.010	Not detected. No measurable traces of glyphosate, glufosinate or AMPA were found.
≥ 0.010	Measurable traces were detected. The measured value determines whether it falls within the legal limits.

Good to know:
No laboratory test can measure with infinite accuracy. For this analysis, the detection limit is 0.010 mg/kg. This means that the laboratory can only reliably detect quantities from this limit upwards. A result of < 0.010 mg/kg therefore means that no measurable residues were found. Practically speaking, this value can be considered as not detectable/not present.

The journey of your honey

From New Zealand hills to your kitchen table

The mānuka bush flowers for only a few weeks a year. During this short period, bees collect nectar. In the beehives, they turn this nectar into honey. Our beekeepers harvest this honey with great care, ensuring there is enough left for the bees to survive the winter.

After harvesting, the honey is extracted from the combs, carefully sieved, and then slowly (and unheated!) stirred until it has a creamy texture. We do this to create a fine, smooth texture and prevent rapid, coarse crystallization. This keeps the honey pleasant to use, while preserving its natural properties.

We have the honey independently tested for quality and authenticity. Then, the honey is bottled in glass jars and subsequently shipped to the Netherlands. The result is a fantastic, pure natural product that you can enjoy responsibly!