In 2009 Thomas Henle from Dresden University announced the isolation of the chemical marker Methylglyoxal in New Zealand Manuka Honey. This originates from the chemical compound dihydroxyacetone (DHA) which is present in the nectar of Manuka flowers to varying degrees.

DHA, from the nectar, is chemically converted to MGO during the production of honey in the hive. This scientific evidence has confirmed methylglyoxal as being a key compound that occurs naturally in Manuka Honey over time.

New Zealand’s Ministry for Primary Industries (MPI) has worked closely with scientists and the Manuka Honey industry to determine what rating and grading systems are available to guide and protect consumers. Currently MPI has identified Methylglyoxal (‘MG’ or ‘MGO’) as an ingredient that can be used in labelling and marketing Manuka Honey.

There are a number of trade marks recognised by consumers that have been created to verify genuine Manuka honey and its origin. The Molan Gold Standard™ was developed and named after the scientist who discovered the special properties of Manuka Honey. Dr Molan is acknowledged as one of the world’s leading honey scientists, the MGS mark on Manuka Honey guarantees purity and quality.