Honey ratings might seem like an abstract concept at first, but they’re important for anyone serious about getting the most out of their honey. Whether you’re spooning it into your smoothie, drizzling it over a salad, or using it for health benefits, knowing what these ratings mean can make all the difference.

At the heart of these ratings, it’s all about quality and potency. When you see a honey jar marked with ratings like MGO or UMF, you’re getting a snapshot of its unique properties and capabilities. These aren’t just random scores; they’re scientifically grounded measures telling you how powerful your honey is, especially in terms of its antibacterial qualities.

People are increasingly interested in honey ratings due to their health benefits. Higher-rated honey often means stronger antibacterial properties which can be significant for those using honey as a natural remedy. And let’s not forget the taste—higher-quality honey tends to have richer, more complex flavours.

Key Honey Rating Systems and Quality Indicators

Honey ratings and quality indicators are systems used to assess the purity, quality and authenticity of honey. These systems ensure that honey meets specific standards for safety, nutritional content, and origin. The evaluation often involves sensory, physical, and chemical testing.

# I. MGO Rating (Methylglyoxal Content)

Used in New Zealand and also internationally for Manuka honey. Producers often conduct MGO tests in accredited laboratories as part of their certification process. It measures the concentration of methylglyoxal (MGO), the active antibacterial compound in Manuka honey.

The way MGO is measured is pretty straightforward. They calculate how much methylglyoxal is present in a kilogram of honey. Typical MGO levels start around 100+ and can skyrocket beyond 550+, each level indicating a stronger antibacterial quality.

Is MGO Rating used for other than Manuka honey?

The MGO rating is almost exclusively used for Manuka honey. This is because methylglyoxal (MGO) is the key compound that gives Manuka honey its unique and potent antibacterial properties, which set it apart from other types of honey. However, let’s dive deeper into why this is the case and whether it applies to other honeys.

Why Is MGO Important in Manuka Honey?

Other Honeys and MGO Levels

• Non-Manuka Honeys: most other honeys contain only trace amounts of MGO, not enough to warrant using an MGO rating system.
• Floral Source Variability: the MGO content in honey is influenced by the plant nectar from which bees forage. Most flowers do not produce nectar that leads to significant MGO formation during honey maturation.

Can MGO Rating Be Used for Other Honeys?

While technically possible to measure MGO in other honey types, the MGO levels in non-Manuka honeys are generally too low to make the rating meaningful. For example:

Alternative Testing for Other Honeys

Instead of MGO ratings, other honeys are evaluated using different quality or bioactivity measures, such as:

1. Hydrogen Peroxide Activity: most honeys rely on the slow release of hydrogen peroxide for their antibacterial effects.
2. Pollen Analysis: determines the floral source and authenticity of honey.
3. Diastase Activity and HMF Levels: used to assess freshness and processing.

Why MGO Is Rare Outside of Manuka Honey

Unique Chemistry

The precursor to MGO in honey, dihydroxyacetone (DHA), is found in high concentrations in Manuka nectar but not in the nectar of other plants. During honey storage, DHA converts into MGO, creating the high levels unique to Manuka honey.

Regulatory and Marketing Focus

The MGO rating system is specifically developed for Manuka honey to quantify and highlight its superior antibacterial properties, which are not found in other honeys to the same extent.

In Summary

The MGO rating is primarily and almost exclusively used for Manuka honey due to its high and measurable levels of methylglyoxal. Other honeys, while beneficial in their own right, do not naturally contain enough MGO to make this rating relevant. For non-Manuka honeys, quality and antibacterial activity are assessed using other parameters like diastase activity, hydrogen peroxide activity, and floral composition.

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# II. UMF (Unique Manuka Factor): A Comprehensive Quality Indicator

Overseen in New Zealand by UMF Honey Association, it is used exclusively for Manuka honey. Strict testing by certified laboratories ensures that only authentic Manuka honey receives a UMF rating.

UMF is like the gold standard when it comes to evaluating Manuka honey. It extends beyond just MGO, offering a broader glimpse into the honey’s quality, purity, and strength. So if you’re aiming for something comprehensive, UMF is the way to go.

It measures three important ingredients: Methylglyoxal (MGO), Leptosperin, and Dihydroxyacetone (DHA). This trio gives a fuller picture of the honey’s potential, ensuring that every jar marked with a UMF rating meets certain benchmarks for quality.

UMF ratings range from 5+ up to 25+ and beyond. These numbers might seem like just figures, but they represent a gauge of the honey’s efficacy. Lower numbers might be fine for everyday use, adding a bit of healthfulness and flavour to your meals. Meanwhile, higher UMF numbers are suited for medicinal purposes, where stronger antibacterial action is necessary.

One of the things to appreciate about UMF ratings is that they are closely monitored by the UMF Honey Association. This regulation means when you pick up a jar with a UMF label, you’re getting something assessed for its claimed characteristics, adding a layer of trust and assurance to your purchase.

For those using honey as part of a health regimen or simply wanting an assured level of purity and effectiveness, UMF ratings are incredibly valuable. They help ensure you’re choosing honey that stands up to its promises, whether for everyday consumption or more targeted health uses.

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MGO vs. UMF: Comparing Two Pillars of Honey Quality

MGO and UMF ratings, while both essential, serve unique purposes. Understanding their differences can really help you figure out what type of honey best suits your needs.

MGO is all about the antibacterial strength. If you’re specifically focused on honey’s power to tackle those pesky bacteria, keeping an eye on the MGO rating is key. It’s straightforward, focusing solely on the amount of methylglyoxal in the honey.

On the other hand, UMF is the all-rounder of ratings. It measures not only MGO but also includes compounds like Leptosperin and DHA. This means UMF gives you a broader sense of quality—covering everything from potency to purity and even the authenticity of the honey itself.

With UMF being regulated by the UMF Honey Association, there’s an added layer of reliability. They ensure strict checks on each UMF-labeled honey batch, which can offer peace of mind if you’re searching for verified quality and strength.

When choosing between MGO and UMF, it comes down to what you prioritise. If your main concern is antibacterial action, focus on MGO. But if you want the bigger picture that includes assurance of purity and multi-faceted benefits, UMF is the way to go. Both ratings serve as helpful guides, tailoring your choices to align with your health and dietary goals.

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# III. Pollen Analysis (Melissopalynology): Unlocking the Floral Source of Honey

Melissopalynology might not be a term you hear every day, but it’s a fascinating area that can tell us so much about the honey we consume. It’s all about pollen analysis, helping identify the floral sources and even the geographical origins of honey.

By examining the types and amounts of pollen in honey, melissopalynology gives insights into where the honey comes from and which plants contributed to the nectar. For instance, if you’re buying Acacia honey, you’d expect it to have a significant percentage of Acacia pollen. This helps verify the authenticity of the honey, ensuring you’re getting exactly what you’re paying for.

This kind of analysis is important for those keen on ensuring the purity and origin of their honey. The colour and taste of honey can be significantly influenced by the floral sources, so understanding these factors gives the full context of what ends up in your jar.

For consumers wanting to avoid adulteration or mislabeled products, melissopalynology is an important tool. Knowing this information helps assure that the honey isn’t just a blend of random sources but a genuine product of specific flowers and regions.

Including pollen analysis as a factor in your honey selection process ensures that you’re getting authentic, high-quality honey. It provides a deeper knowledge of what makes up the honey you enjoy, enabling informed choices and better appreciation of the various types and flavours available.

Conducted worldwide in independent laboratories or by regulatory agencies, it identifies the types of pollen present in honey to confirm its floral and geographic origin. It is used to detect adulteration or confirm single-origin and monofloral claims.

Honey from commercial sellers that go into such a length and expense would be a good choice.

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# Diastase Activity in Honey: What It Means and Why It Matters

Diastase activity is a measure of the natural enzyme content in honey, particularly the enzyme amylase. Amylase, produced by bees, helps break down starches into simpler sugars and is one of the indicators of honey’s freshness, quality, and authenticity. This activity decreases over time or when honey is overheated, making it an important marker for identifying processed or adulterated honey.

What Is Measured?

Diastase activity is quantified using the Schade Scale, which measures the time it takes for honey to break down a standard starch solution. The result is expressed as Diastase Number (DN):

• The higher the DN, the greater the enzymatic activity.
• Fresh, raw honey has a higher diastase number, while older or processed honey has a lower DN.

Standards and Requirements

International Standards (Codex Alimentarius):

• Minimum DN for most honey types: 8 on the Schade scale.
• Exception for honeys naturally low in enzymes (e.g., citrus-based honeys): DN ≥ 3.

European Union (EU Honey Directive):

• Same as Codex Alimentarius standards: DN ≥ 8 (or ≥ 3 for citrus honey).

Why Does Diastase Activity Vary?

The diastase number depends on several factors.

Floral Source

Different flower types produce honey with varying enzyme levels. Honeys like heather, buckwheat, and manuka tend to have higher diastase activity. Honeys such as acacia and citrus naturally have lower enzyme levels.

Storage Conditions

Prolonged storage, exposure to heat, or sunlight reduces diastase activity.

Processing

Heating during pasteurisation destroys enzymes, leading to a lower diastase number.

Examples of Diastase Activity in Different Honeys

Here are examples of diastase numbers in common honey types:

How Is Diastase Activity Measured?

Lab Testing with Starch Solution: honey is diluted and mixed with a starch solution. Enzymes in the honey break down the starch into simpler sugars. The speed and extent of this reaction are measured, yielding the diastase number.

Enzyme-Specific Kits: some labs use advanced kits or machines to specifically measure amylase activity.

What Does a Low Diastase Number Indicate?

A low DN might mean:

1. The honey has been overheated or pasteurised, destroying its natural enzymes.
2. The honey is very old and has lost its enzyme activity over time.
3. The honey has been adulterated, either diluted with sugar syrups or blended with lower-quality honeys.
4. It comes from a floral source that is naturally low in diastase (e.g., acacia or citrus).

High Diastase Activity: A Marker of Quality

Honeys with high diastase numbers are often seen as indicators of high-quality, raw, and unprocessed honey. For example:

• Heather honey is highly prized not only for its robust flavour but also for its high diastase activity, which makes it a favourite among honey connoisseurs.
• Buckwheat honey is another example, known for its rich enzyme content and darker, antioxidant-packed profile.

How Consumers Can Use This Information

Check Certifications

Many premium honeys, especially single-origin or raw honey, include diastase activity results as part of their quality assurance.

Know the Floral Source

If you prefer honey with higher enzyme levels, look for varieties like heather, buckwheat, or wildflower.

Be Cautious with Processed Honey

Commercial honeys often have a lower diastase number due to heating and blending.

Diastase activity is a key quality indicator that reflects honey’s natural, unprocessed state. Whether you’re a honey enthusiast or a casual consumer, understanding this measure can help you choose the freshest and most authentic honey for your needs.

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# IV. HMF Content: Gauging Honey Freshness

HMF, or Hydroxymethylfurfural, might sound like a mouthful, but it’s quite handy when it comes to understanding honey quality. Essentially, HMF is a compound that forms when honey is heated or stored for long periods. It serves as a reliable freshness indicator, which is crucial when sourcing natural honey.

The way you gauge freshness comes down to HMF levels. Fresh honey tends to have relatively low HMF levels, usually below 40 mg/kg. On the flip side, higher numbers might suggest that the honey has been overheated or left on the shelf a bit too long, potentially diminishing its beneficial properties.

Assessing HMF is important for anyone looking to preserve the health benefits of their honey. A higher HMF content means some degradation in the honey’s natural components, which isn’t ideal if you’re after top-notch quality for health or culinary delight.

When available, information regarding HMF levels can usually be found on product labels or test reports. It adds another layer of assurance, helping you avoid honey that might have lost some of its valued traits due to excessive processing or improper handling.

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# V. Water Content: An Indicator of Honey’s Density and Preservation

Lower water content means a higher density, which is usually a good sign when it comes to honey quality.

Good-quality honey typically has a water content below 20%. When honey is too watery, it risks fermentation, which can spoil the texture and flavour, not to mention its nutritional profile.

A dense honey with lower water content doesn’t just taste better; it retains its natural properties more effectively. This aspect is especially important for those using honey for health benefits, as it ensures you’re getting all the goodness without the risk of spoilage.

For those of us storing honey for the long haul, understanding water content can save you from disappointment later. Keeping track of this helps maintain the honey’s quality and prolong shelf life, making sure it remains a staple in your kitchen for both culinary and health purposes.

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Common Adulteration Issues

1. Added Sugar Syrups:
   • Adulterated honey often contains corn syrup or rice syrup to increase volume.
   • Testing involves isotopic analysis (e.g., C4 sugar testing).
2. Heated or Over-Processed Honey:
   • Reduces natural enzymes, antioxidants, and flavors.
   • HMF levels and diastase activity reveal overprocessing.
3. Mislabeling:
   • Some honey is falsely marketed as “raw,” “organic,” or “single-origin.”
   • Pollen analysis and traceability systems help verify authenticity.

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Who Checks and Monitors Honey Quality?

National Food Safety Agencies that enforce local standards (e.g., FDA in the US, FSSAI in India, EFSA in Europe).

Third-Party Testing Laboratories conduct independent analyses for authenticity, purity, and quality.

Certification Bodies issue organic certifications and quality marks (e.g., UMF, USDA Organic).

Consumer Advocacy Groups: some organisations independently test honey for authenticity and report on mislabeled or adulterated products.

Industry Associations: groups like the UMF Honey Association and local beekeeper cooperatives ensure industry standards are upheld.

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Choosing the Right Honey: What to Consider

Selecting the perfect honey isn’t just about picking the prettiest jar off the shelf. There are a few key factors to weigh, each impacting the quality and benefits you might be after.

First, think about what you’re using the honey for. If it’s for everyday sweetening, light floral honey might suit your needs. But, if you’re seeking medicinal benefits, then the ratings like MGO or UMF should guide your decision.

Next, pay close attention to labels. Genuine, high-quality honey will typically flaunt its origins and specific ratings like MGO, UMF, or even HMF levels on the packaging. This transparency is crucial for ensuring you’re getting what you pay for.

Also, consider the texture and taste preference. Some honey enthusiasts prefer the rich, robust flavours found in certain floral types that also carry health benefits. These are usually indicated by the floral source, which you now know from understanding melissopalynology.

For the keen-eyed consumer, spotting certifications from trusted bodies can add an extra layer of assurance. Labels from the UMF Honey Association or similar dependable sources often signify quality and authenticity.

Finally, take into account the honey’s freshness. Lower HMF levels and ideal water content indicate that the natural qualities of the honey have been preserved, maximising health benefits and flavour.

Being informed about these aspects not only enhances your honey experience but also ensures your investment in this natural product is worthwhile.

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Honey Grading Systems in Different Countries

These systems aim to evaluate honey’s quality and authenticity based on parameters such as flavour, moisture, purity, and other physical/chemical properties.

Below are a few examples.

• United States Standards for Grades of Extracted Honey.

The system grades honey based on clarity, flavour, aroma, moisture content, absence of defects, and uniformity.

The scale is:

– U.S. Grade A (Good quality),

– U.S. Grade B (Reasonably good quality),

– U.S. Grade C (Fairly good quality),

– Substandard.

It is commonly used for commercial honey. More information can be found here.

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• European Union Standards

The EU focuses on physical and chemical properties such as moisture content. For honey sold within the EU the relevant information is often labeled as “EU-compliant” or with detailed origin information.

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• Manuka Honey Grading (UMF/MGO)

It measures MGO (Methylglyoxal) levels, UMF (Unique Manuka Factor), and DHA (Dihydroxyacetone). It is mainly used for Manuka honey in Australia and New Zealand. It is not obligatory, but widely used for marketing and certification, and is commonly found on Manuka honey products.

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• Canadian Food Inspection Agency (CFIA) Standards

It measures moisture content, pollen analysis, HMF levels, and sugar composition. There is a relevant grading system with Canada No. 1 being the highest grade. The grade is typically printed on the label.

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• Germany – Deutsches Honig Siegel

It Measures strict adherence to natural production with no heating over 40°C and low moisture (<18>). It is essential for premium honey certification. The relevant information is displayed with a specific quality seal.

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India – AGMARK Certification

With the relevant grading system it measures purity (no adulterants) and moisture content (<20>). It is essential for high-grade honey. If certified under AGMARK, the information is on labels.

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• UK – British Honey Certification Scheme

It measures moisture (<20>). There is no explicit grading but follows EU directives. EU compliance is often labeled.

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• China – National Standards for Honey (GB Standards)

It measures moisture (<20>).

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• Codex Alimentarius (Global Standard)

It provides a global guideline for moisture (<20>). It is used globally as a reference for international trade. It is widely recognised but rarely directly referenced on labels.

In Conclusion

Understanding the array of honey ratings can initially seem overwhelming, but it’s well worth the effort for anyone interested in maximising the health benefits and culinary enjoyment of this natural sweetener.

These ratings—whether it’s the scientific precision of MGO, the comprehensive assurance of UMF, or the purity checks through melissopalynology—offer a wealth of knowledge about what’s inside that jar of golden goodness.

As consumers, aligning your honey choices with these ratings helps ensure you’re not compromising on quality or origin. It helps you to select products that match your specific health needs, culinary applications, or personal preferences in flavour and texture.