What does unheated mean?

Our honey is not heated above 45⁰C

What does raw mean?

In the context of honey, raw means unheated, unadulterated, unfiltered and pure.

What is creamed Honey?

Creamed honey is pure, crystallized honey that has been mechanically stirred. The stirring process breaks the chains between crystals and prevents the honey from going rock-hard as it would naturally. The maximum temperature at which honey can be creamed is 32⁰C; lower than the normal beehive temperature which is 35⁰C. For this reason, some customers regard creamed honey as the only raw, unheated option.

Why is raw and unheated honey different from supermarket honey?

Supermarket honeys are normally heated to 70⁰C or higher. This is done mainly to prevent crystallization on the store shelf but, unfortunately, also denatures the enzyme responsible for the production of hydrogen peroxide, the principal agent of antibacterial activity in non-manuka honey varietals.

Why is Manuka honey so expensive?

Manuka honey, particularly that having very high activity, is difficult to produce. Yields are erratic, extraction can be very difficult as manuka honey is thixotropic and extensive, repeated testing is required to confidently label the product with the correct MGO rating.

Does honey go bad?

No is the short answer. Honey has an indefinite shelf life. Manuka honey may start to become less active after a couple of years but during that time will likely also become more active before activity plateaus then begins to gradually decrease.

Does honey need to stay in the fridge?

No. In very hot climates it may be beneficial to keep it in the fridge if your preference is for thicker honey, but refrigeration will also accelerate crystallization of raw honey. Refrigeration is an effective way of keeping ants out.

How does the MGO rating of Manuka honey compare to the NPA (non-peroxide activity) or UMF (unique manuka factor) scale?

You can use this table for a rough conversion: