Honeybees and Manuka trees
Although honey from New Zealand’s Manuka trees looks a lot like other honeys, there is one important difference that makes it extra special.
Different honeys from different flowers
New Zealand’s honeybees get nectar from a number of different sources, including clover, dandelions, and some native trees. One source of nectar is the Manuka tree (Leptospermum scoparium), which flowers during summer. Honey made from Manuka nectar is thick, dark brown, high in sugar and has a distinctive flavour. It also has one other characteristic that makes it especially interesting…
What’s so special about Manuka?
Manuka honey is better than other honeys at healing wounds. Research in the Honey Research Unit at the University of Waikato has shown that this is because Manuka honey has the highest antibacterial activity of all honeys.
This is because Manuka honey contains a mysterious substance called the Unique Manuka Factor. The activity of the Unique Manuka Factor (UMF®) is responsible for Manuka honey’s remarkable wound healing properties.
Get video: Manuka honey for wounds
Despite a lot of effort, scientists have still not worked out what the mysterious substance is that makes Manuka honey so special.
Making sure it’s Manuka
Because Manuka honey is so amazing, it can be sold for bigger profits.
In order to make Manuka honey, beehives are placed in areas where there is lots of Manuka. But you can’t follow every bee, so how can beekeepers know whether their honey is made from Manuka nectar?
The taste and colour are a good first indication. A laboratory test for the UMF® activity is also key.
Get video: Making Manuka honey
Testing for antibacterial power
Even once you have Manuka honey, it turns out that some are better than others at killing bacteria and helping wounds to heal.
Scientists have devised a simple test to check how good the Manuka honey is at killing bacteria. This means that different batches of Manuka honey can then be rated.
The higher the UMF® number, the better the honey is at killing bacteria.
The first step of the test is to grow bacteria in a jelly-like layer called agar. Next, holes are cut in the agar and filled with honey solution. The honey diffuses into the agar. If it kills the bacteria, the agar goes clear and see-through. The amount of clearing represents the antibacterial strength of the honey.
Get video: UMF® testing
