Batch 117 / Karri TA33 Honey

This is the active antimicrobial (or bacteria fighting) element in famous Manuka honey... the higher the MGO rating the stronger the honeys antimicrobial activity level. Honeys with ratings of MGO150+ are considered strong.

One of the two main sugars in honey, glucose is the main sugar type in honey that predominately crystallises over time.

Is one of the two main sugar types in honey, fructose along with glucose are sugars that are directly absorbed into the blood during digestion. Fructose provides the majority of the sweetening power of honey, being 1.7 times sweeter then sucrose (table sugar).

Sucrose (or normal table sugar) should normally be below 5%. This sugar occurs naturally within the nectar of flowers which the bees collect and turn into sugar through their magical process! Some flowers naturally have more sucrose then others.

Maltose (malt sugar) occurs at higher levels in some honeys which is completely natural. In some Wildflower honeys it provides the basis of the malty taste.

The mositure in honey affects its viscosity and keeping qualities. Mositure as a % should be below 19% and generally the lower this % the better. If this % is above 19% it means the beekeeper has collected and harvested the honey too early.

This is a test to detect whether the honey is adulterated by adding sugar (mainly cane sugar or high fuctose corn syrup). The internationally accepted limit for apparent C4 sugar content (as measured by this test) is 7%.

HMF is an indicator substance that accumulates in honey rapidly with heating. Scores under 40mg/kg are acceptable across the world but the best honey is generally under 10mg/kg.