Why Does Manuka Honey MGO 850+ Have a Higher Methylglyoxal Concentration?
Manuka honey is different from many conventional honeys because it contains naturally occurring compounds that can be measured and used to describe its characteristics. One of the most important is methylglyoxal (MGO), which is why Manuka honey is often sold with ratings such as MGO 100+, MGO 550+, MGO 850+ and MGO 1200+.
But why does Manuka Honey MGO 850+ have such a high methylglyoxal concentration?
The answer begins with the floral source visited by bees and continues through nectar composition, honey maturation and testing. Understanding this natural process helps explain what makes high-MGO Manuka honey different from ordinary honey.
What Is Methylglyoxal?
Methylglyoxal, or MGO, is a naturally occurring compound found in Manuka honey.
According to the Australian Manuka Honey Association (AMHA), MGO originates from another naturally occurring compound called dihydroxyacetone (DHA). DHA is present in the nectar of some Leptospermum plants, the group of plants associated with Australian Manuka honey. As the honey matures, DHA can convert into MGO.
This natural conversion is a major reason some Manuka honey can develop much higher MGO levels than regular honey.
The Importance of Leptospermum Flowers
The first part of the process happens before the honey even reaches the hive.
Bees collect nectar from flowering plants, and Australian Manuka honey is associated with nectar from Leptospermum species. Australia has a wide diversity of native Leptospermum plants, and differences between species can affect the chemical composition of their nectar.
Some Leptospermum flowers naturally contain higher levels of DHA. When bees collect this nectar and turn it into honey, that DHA provides the foundation for later MGO formation.
This means the potential for high-MGO honey starts with the botanical source.
The Role of DHA
DHA, or dihydroxyacetone, is particularly important because it is the precursor to MGO.
When Manuka nectar contains naturally higher amounts of DHA, the resulting honey has greater potential to develop higher MGO levels during maturation.
This is one reason not all Manuka honey has the same MGO rating. Different Leptospermum species and growing regions can produce nectar with different chemical profiles.
The AMHA uses MGO and DHA as important chemical markers when defining and authenticating Australian Manuka honey.
How Does Honey Maturation Increase MGO?
MGO is not simply added to Manuka honey during processing.
Instead, it develops naturally as the honey matures. DHA gradually converts into MGO, and the resulting concentration can be measured after maturation.
This natural process is why the final MGO level depends on several factors, including:
- The Leptospermum species involved
- The DHA concentration in the nectar
- The maturity of the honey
- Storage and handling conditions
- The individual characteristics of the honey batch
As a result, the final MGO concentration can differ from one harvest to another.
What Does MGO 850+ Mean?
An MGO 850+ rating identifies honey with a high measured concentration of methylglyoxal.
MGO is generally expressed in milligrams per kilogram (mg/kg), which is equivalent to parts per million (ppm).
The “+” indicates that the honey meets or exceeds the minimum level represented by the stated grade. Australian Manuka honey labelling guidance uses MGO as a measurable characteristic for describing strength.
It is important not to confuse this rating with a medical dosage. MGO 850+ describes concentration, not how much honey a person should consume.
Why Doesn’t Regular Honey Usually Reach MGO 850+?
Regular honey can come from many floral sources, including eucalyptus, clover, citrus and wildflowers. While these honeys contain naturally occurring compounds, high MGO concentrations are particularly associated with certain Leptospermum honeys.
The difference lies largely in the nectar chemistry.
Certain Leptospermum flowers provide higher levels of DHA, which can subsequently produce more MGO during honey maturation. The AMHA identifies MGO as a key measurable characteristic associated with Manuka honey.
This helps explain why MGO 850+ is a specialised grade rather than a typical characteristic of ordinary honey.
Does Every Manuka Honey Have a High MGO Level?
No.
Manuka honey can have widely varying MGO concentrations. The AMHA recognises that natural regional variation occurs in Australian Manuka honey and uses specific testing criteria to assess products.
Two honeys may both be described as Manuka while having very different MGO ratings.
This variation is completely natural and reflects differences in floral source, environment and production conditions.
How Is MGO 850+ Tested?
Because MGO is measurable, laboratory testing can be used to verify a product’s stated level.
The AMHA explains that MGO can be directly measured using HPLC (high-performance liquid chromatography). It considers reliable scientific testing important for establishing the strength and authenticity of Australian Manuka honey.
The AMHA’s Mark of Authenticity also requires qualifying Australian Manuka honey to be produced in Australia and independently tested against defined MGO and DHA criteria.
For consumers, independent testing can therefore provide useful evidence that an MGO rating represents a measured characteristic rather than simply a marketing claim.
Does Storage Affect MGO?
Yes, storage and maturation can influence MGO development.
Because MGO is formed from DHA over time, the maturity and storage history of the honey can affect its final concentration. This is another reason producers need appropriate handling and quality-control processes when selling honey with a specific MGO rating.
Once the desired characteristics have developed, proper storage remains important for maintaining the overall quality of the finished product.
Is Higher MGO Always Better?
A higher MGO rating means a higher measured concentration of methylglyoxal. It does not automatically mean that every consumer needs the highest available grade.
For someone who enjoys Manuka honey as a premium food, MGO 850+ may simply be preferred because of its high MGO rating and distinctive flavour.
Other consumers may choose lower or higher grades based on taste, intended use, availability and price.
The MGO figure is best viewed as one measurable characteristic among several factors used to understand Manuka honey.
Why Is MGO 850+ Considered a High-Strength Honey?
MGO 850+ is considered a high-strength category because of its high measured concentration of MGO.
Its development reflects a combination of natural factors:
Floral source: Certain Leptospermum species produce nectar with higher DHA levels.
Nectar chemistry: Higher DHA provides greater potential for MGO development.
Honey maturation: DHA naturally converts into MGO over time.
Production and storage: Handling and storage can influence the final concentration.
Laboratory testing: Testing verifies the MGO level associated with the product’s grade.
Final Thoughts
The reason Manuka Honey MGO 850+ has a higher methylglyoxal concentration is rooted in the natural chemistry of Leptospermum plants.
Certain Manuka flowers produce nectar containing DHA. During the natural maturation of honey, DHA converts into MGO, allowing some Manuka honey to reach very high MGO concentrations. Differences in plant species, regional conditions and honey maturation help explain why MGO levels vary between products.
An MGO 850+ label provides a measurable indication of the honey’s methylglyoxal concentration, while laboratory testing can help verify that rating.
For Australian consumers, the most useful approach is to look at the MGO level, Australian origin, testing and authenticity information together. This provides a clearer understanding of what makes high-MGO Manuka honey different from ordinary honey.
Ultimately, MGO 850+ is not created by adding an artificial ingredient. Its high methylglyoxal concentration develops naturally from the relationship between Manuka nectar, DHA and honey maturation.