Frequently Asked Questions

Yes, a tiered range can give customers different price points and reasons to trade up. Each grade should have a distinct role, supported by appropriate packaging, stock forecasts and clear product information.

No. Your intended use, target market, expected quantities and price positioning are enough to begin discussing suitable options with Midlands. A final grade can be agreed once the product specification is clearer.

Not necessarily. A higher MGO rating indicates a greater concentration of methylglyoxal, but overall quality also depends on authenticity, testing, handling and other product characteristics. The appropriate grade depends on the intended application and product requirements.

NPA describes non-peroxide antibacterial activity, while MGO measures the concentration of methylglyoxal. Although related, they are different measurements.

No reliable universal conversion exists. KFactor does not directly measure methylglyoxal concentration, so a laboratory MGO result is needed to establish that value.

No. KFactor is a proprietary classification and quality assurance approach, while UMF is an independent certification and grading system. Their numbers should not be directly compared.

No. UMF is a voluntary certification system. However, honey labelled as Mānuka for export from New Zealand must meet MPI's separate scientific definition and testing requirements.

Yes. Honey may be tested and labelled with an MGO concentration without carrying UMF certification. Buyers should check the supporting laboratory evidence and applicable origin or export requirements rather than assuming that an MGO figure proves UMF certification.

UMF provides broader quality assurance because it assesses four factors. MGO remains useful for comparing methylglyoxal concentrations, but an MGO number alone does not provide the same certification.

UMF stands for Unique Mānuka Factor. It is a New Zealand certification and grading system that assesses MGO, leptosperin, DHA and HMF to provide information about Mānuka honey's potency, authenticity, shelf life and freshness.

Packaged food is generally expected to carry a lot or batch identifier for traceability, and UMF-certified Mānuka honey carries one that links to its results. If a jar has no number, it's reasonable to ask the supplier why.

‍

A certificate of analysis reports the analytical results for a specific batch. It supports verification, but it should always correspond with the batch number, specification and supplier details you're working with.

‍

For UMF-certified honey, yes. The UMFHA certification search accepts licence and batch details. Not every brand's batch can be searched publicly, though, so ask the supplier for supporting documentation where needed.

‍

It’s usually on the back, side or base of the jar. You may see it labelled as a batch, lot or "LOT" number, and a Mānuka honey lot number can combine digits, letters and symbols depending on the brand's coding system.

‍

Yes. Food-grade Mānuka honey can be an ingredient in food and cosmetic formulations where the relevant requirements are met. Cosmetic use does not make it medical grade.

‍

Food-grade Mānuka honey should not be treated as a substitute for regulated medical-grade wound-care products. Always seek professional advice for wound treatment.

‍

No. Food-grade honey is not required to be sterile, so it should not be assumed suitable for wound care.

No. UMF 20+ is a high grade of food product. It only becomes part of a medical product if it is separately manufactured, sterilised and regulated for that use.

No UMF rating automatically makes honey medical grade. Medical-grade status depends on the finished product’s intended use, sterilisation, manufacturing controls and device regulation.

‍

Yes. Midlands supplies Mānuka honey sachets in your brand or ours. Retail-ready PURITI sachets are available with UMF 10+ MGO 300 Mānuka honey in 10g individual sachets, or private labels in your brand with the Mānuka grade of your choice.

Private label and own brand honey sachets can be developed for your brand. Packaging options will depend on your product and order requirements.

Yes. We can work with businesses looking for OEM honey sachet solutions. Contact us with your product requirements so we can discuss suitable supply options.

Yes. Midlands can supply honey sachets for private label and own brand products. Talk to our team about your product, packaging, branding and volume requirements.

Do not rely only on a logo. Check the scheme owner’s register where one is available, ask for the current certificate and its scope, verify batch numbers and request the Certificate of Analysis. For UMF products, the UMF Honey Association provides a certification search using the licence and batch information.

‍

The answer depends on your retailer, destination market and supply agreement. Commercial buyers commonly look for recognised food safety programmes such as SQF or an appropriate equivalent, alongside HACCP based controls and applicable regulatory programmes such as an RMP.

No. UMF is a voluntary certification system. Genuine New Zealand Mānuka honey does not universally have to carry the UMF mark. Honey labelled as Mānuka for export must, however, meet applicable New Zealand regulatory requirements.

No. MPI sets the scientific criteria that honey labelled as Mānuka must meet for export from New Zealand. UMF is a separate, voluntary certification and rating programme that provides additional assurance about Mānuka honey authenticity and quality. They serve different purposes and are not interchangeable.

Not by itself. MGO is a measurement of methylglyoxal concentration. Buyers should establish who performed the test, which batch it relates to and what other authenticity and traceability evidence supports the claim.

UMF is one of the most useful independent certification and grading systems for buyers wanting assurance around Mānuka authenticity, quality and grade. Commercial buyers should not rely on UMF alone, however. MPI requirements, batch testing, traceability and supplier food safety systems should also form part of due diligence.

The MPI definition is the New Zealand Government's scientific test for Mānuka honey, using four chemical markers and Mānuka pollen DNA. UMF™ is a quality mark that confirms the honey is genuine Mānuka and grades it using MGO, leptosperin, DHA and HMF.

Only if the brand holds its own UMFHA licence. Most private label products show the MGO grade instead, while the honey is still packed to UMF™ standards.

Yes, tariffs apply to Mānuka honey imported into the USA. Midlands Apiaries can quote with or without duty included.

Jarred Mānuka honey is classified under HS code 0409.00.00.

Yes. Commercial honey can be imported into the USA when it comes from an FDA-registered facility and clears customs with the correct documents.

Ask for evidence of MPI-compliant testing, batch traceability and a Certificate of Analysis. Where UMF certification is used, also confirm the product meets the UMF Honey Association’s certification requirements.

Not necessarily. MGO measures methylglyoxal conce ntration and does not determine whether honey is monofloral or multifloral. Buyers should check the product’s MPI classification, MGO or UMF grade, and laboratory results.

No. Monofloral is a scientific classification based on the chemical and DNA characteristics of the finished honey. Bees naturally forage from multiple floral sources, so it does not mean every source of nectar was Mānuka.

Yes. Multifloral Mānuka honey can be genuine Mānuka honey if it meets New Zealand MPI’s multifloral definition. It is a separate classification from monofloral Mānuka, not an indication of lower authenticity.

Monofloral Mānuka honey has a stronger Mānuka floral signature and must meet higher MPI monofloral thresholds.Multifloral Mānuka contains Mānuka alongside other floral sources and meets different MPI thresholds.

Not necessarily, but UMF certification can provide useful assurance around Mānuka honey authenticity, potency and quality.

Food-grade Mānuka honey should not be treated as a substitute for regulated medical-grade wound-care products.

Yes. Higher UMF grades have higher minimum MGO levels, but that does not automatically mean better performance in a finished skincare product.

There is no universal best MGO level for skincare. The appropriate level depends on the formulation, inclusion rate and product requirements.

Not necessarily. UMF 15+ contains more MGO than UMF 10+, but finished-product performance depends on the complete formulation.

Yes. Midlands Apiaries supplies bulk and wholesale Mānuka honey and supports private label, OEM and retail-ready programmes for commercial customers in New Zealand and international markets.

The best grade depends on the finished product, market positioning, target price and intended use. Midlands supplies multiple UMF™ grades and can discuss the most commercially appropriate specification for a particular product.

Yes. Honey is used in a variety of skincare and personal care formulations, including creams, masks and cleansers. Cosmetic manufacturers should assess formulation stability, preservation and applicable claims requirements.

It can replace some or all of the sweetener in certain formulations, but it is not always a direct one-for-one substitution. Honey adds moisture and affects flavour, browning and texture, so product trials and formulation adjustments may be required.

Mānuka honey can be used in food, beverages, confectionery, bakery products, dairy, skincare and selected wellness products. Suitability depends on the formulation, manufacturing process and destination-market requirements.

‍

Honey is usually harvested from removable honey supers that sit above the brood area where the queen lives. Beekeepers inspect hive structure before harvesting and avoid removing frames containing brood or the queen.

The colony can face food stress, weaken, or need supplementary feeding. In severe cases, not having enough in reserve can contribute to colony loss.

‍

Yes. Honey normally comes from areas kept separate from the queen and brood, and beekeepers check the hive structure and handle frames carefully.

‍

Responsible beekeepers will always check the colony first and leave suitable food stores based on season, climate, hive strength and expected forage.

Yes. Bees fall back on stored honey whenever nectar isn't available, including through poor weather and colder periods.

‍

Careful harvesting shouldn't deliberately harm bees, but hive work does cause some disturbance and accidental losses can happen. Skilled handling helps keep the risk to a minimum.

‍

Yes. Packaging material, weight, recyclability, manufacturing, transport efficiency and end-of-life handling can all contribute to environmental impact. Packaging claims should be specific and supported by evidence.

No. Traceability helps verify origin and handling, but it does not by itself prove good environmental or social performance. It is one part of a wider sustainability assessment.

Look for transparent sourcing, batch traceability, documented bee-health practices, emissions or environmental measurement, credible certification and evidence of progress against clear targets.

It can support native regeneration when it is appropriate to the site and part of a well-designed restoration plan. Planting Mānuka by itself is not automatic proof of biodiversity improvement.

No. New Zealand origin and a Mānuka floral source do not prove that a honey product has been produced sustainably. Look for evidence of responsible practices and current, verifiable environmental claims.

It can be produced in an environmentally responsible way, but no responsible assessment should rely on the floral source alone. Land management, hive practices, processing, packaging, transport, emissions and supplier conduct all matter.

Yes. Each finished batch is tested and reviewed as part of the product-release process.

The filters mainly remove visible beeswax and occasional bee parts or other visible hive-related material.

It passes through 100- to 150-micron nylon filter bags.

Warming reduces viscosity, making the honey easier to blend, transfer, filter and bottle.

It is typically warmed at approximately 45°C for up to two days. During filtration, it may briefly reach approximately 65°C for seconds before being rapidly cooled below 20°C.

No. Midlands’ raw honeydew honey is not pasteurised. Limited warming may be used to support handling, filtration and bottling.

No. Honeydew describes the source collected by bees. Raw describes how the honey has been handled after harvest.

Kāmahi honey's colour, aroma and flavour naturally vary batch to batch due to differences in harvest timing, location and nearby floral sources, so tasting notes and batch specs matter when consistency is important.

Some Kāmahi samples have shown antibacterial activity in laboratory research. That is not evidence that it treats illness or that all jars perform in the same way.

Kāmahi honey comes from Aotearoa New Zealand, where kāmahi is a native forest tree found across a wide range of regions.

Yes. Use it in marinades, sauces, roasted vegetable glazes, baking and dressings. Add it later in cooking when you want its flavour to stand out.

Cold storage helps preserve the quality and properties of flaxseed oil. After opening, Midlands recommends refrigerating the oil and keeping the container securely closed to limit exposure to heat, light and air. Unopened oil should be stored in a cool and dry conditions according to the supplier’s instructions and the requirements for the specific format purchased.

Not on its own. Buyers should also check batch records, certification, origin details and traceability. New Zealand export Mānuka honey must meet separate MPI authenticity-testing requirements.

No. MGO measures methylglyoxal, while UMF is a wider quality-assurance system that assesses MGO alongside other factors, including DHA, leptosperin and HMF.

UMF 15+ is a higher grade, but it is not always the better choice. UMF 10+ may offer better value, while UMF 15+ can suit premium retail or gifting.

Yes. UMF 10+ is a recognised mid-range Mānuka honey grade. It can suit everyday premium buyers and commercial ranges needing broad customer appeal.

For many buyers, UMF 10+ is a good all-round option. It suits core retail, gifting and private-label ranges, balancing a recognised grade with accessible premium positioning.

It can be suitable for selected applications, especially where a richer flavour and darker colour add value. Buyers should complete sensory, processing and shelf-life trials before full-scale production.

Honeydew honey can crystallise, but it often remains liquid for longer than many floral honeys. Storage conditions and batch composition will affect the result.

Honeydew honey is typically darker because of its distinctive source and composition. Colour can vary by harvest, origin and batch.

Yes. Honeydew honey is often richer and more malty, woody or earthy than floral honey. Floral honey is usually more recognisably sweet and may have floral or fruity notes.

Rātā honey pairs well with toast, pastries, yoghurt, mild cheeses, tea and light desserts such as baked fruit or panna cotta. Its gentle flavour adds sweetness without overpowering other ingredients.

Rātā is often positioned as a premium New Zealand varietal honey because of its limited availability, native origin and refined flavour. It is well suited to speciality retail, gifting and food-focused customers.

Rātā honey is made from the nectar of Southern Rātā, a native New Zealand tree. It is associated with high-rainfall native forest areas, including parts of the South Island’s West Coast.

Rātā honey is valued for its smooth texture, delicate flavour and seasonal availability. Southern Rātā does not flower heavily every year, so honey volumes can vary from one season to the next. 

Not necessarily. Rātā is often perceived as clean and gently sweet, while Mānuka usually has a stronger, earthier flavour. Sweetness and flavour can vary between harvests, floral conditions and product formats.

Bulk buyers should check UMF™ or MGO certification, MPI compliance, lab test results, traceability and food safety certification.

Mānuka honey costs more because it has a short flowering season, high global demand and strict testing requirements.

UMF™ and MGO are grading systems for Mānuka honey. They measure authenticity, quality and methylglyoxal strength.

Mānuka honey is better for wellness, export and private label products. Kāmahi honey is better for everyday use and affordability.

Kāmahi honey is a mild everyday honey. Mānuka honey is a certified New Zealand honey known for its MGO content and antibacterial properties.

Only in small amounts and with medical advice.

Generally yes, but consult a healthcare professional first.

No. Infants under 12 months should never have it, and some people should use caution.

Buyers should look for quality systems, traceability, testing, scalable supply, commercial experience, and the ability to support bulk, private label, or retail-ready formats.

Yes. Retail buyers looking to stock a premium Mānuka honey brand can enquire about PURITI as a retail-ready option.

Yes. Midlands can support private label Mānuka honey programmes for businesses looking to launch or extend their own honey brand.

Yes. Midlands supports business buyers looking for bulk and wholesale Mānuka honey supply, including opportunities for large-volume purchasing and export supply.

Award-winning Mānuka honey suggests that a supplier can produce premium honey with consistent quality, strong presentation, and repeatable product performance across batches or grades.