Manuka Honey Grades Explained: Understanding Quality and Strength

When shopping for Manuka honey, you may come across labels such as MGO 100+, MGO 550+, MGO 850+, MGO 1200+ or higher. These numbers are often referred to as Manuka honey grades, but understanding what they actually measure is important before choosing a product.

For Australian consumers, the most useful place to start is MGO, or methylglyoxal. MGO is a naturally occurring compound associated with Manuka honey and provides a measurable way to describe one of its key characteristics.

What Are Manuka Honey Grades?

Manuka honey grades commonly refer to the MGO concentration shown on a product label.

MGO develops naturally from dihydroxyacetone (DHA), which occurs in the nectar of some Leptospermum plants. As Manuka honey matures, DHA naturally converts into MGO.

MGO is measured in milligrams per kilogram (mg/kg), also expressed as parts per million (ppm).

The basic principle is simple:

Higher MGO number = higher measured concentration of MGO.

However, an MGO rating is one characteristic of honey. It should not be treated as a medical dosage or, by itself, as a complete measure of overall quality.

Common MGO Ratings Explained

MGO 550+

MGO 550+ is a high-MGO category. It may appeal to shoppers specifically looking for a stronger Manuka honey rating.

As with other grades, the number describes the measured MGO concentration rather than a recommended amount to consume.

MGO 850+

MGO 850+ represents a higher MGO concentration than MGO 550+.

This grade is often chosen by consumers looking for a high-MGO Australian Manuka honey. MGO values can be directly measured through laboratory testing, which makes the rating useful when comparing products.

MGO 1200+

MGO 1200+ represents an even higher MGO concentration.

The difference between 850 and 1200 is 350 mg/kg, so MGO 1200 has a numerically higher concentration of MGO than MGO 850.

This should not be interpreted as meaning that it provides a specific percentage more health benefit.

MGO 1500+

MGO 1500+ sits at an even higher point on the commercial MGO scale.

It represents a very high measured concentration of MGO and is generally found among premium specialist Manuka honey products.

Manuka Honey Grades at a Glance

These are useful commercial comparison points. They should not be assumed to represent one universal official grading scale for every Manuka honey product.

Why Do MGO Levels Vary?

MGO levels begin with the floral source.

Australian Manuka honey is produced by bees collecting nectar from Leptospermum plants. Australia has more than 80 native Leptospermum species growing across a wide range of environments. Different species and regional conditions can influence the composition of the nectar and the resulting honey.

The amount of DHA in the nectar and the natural maturation of the honey then influence how much MGO develops.

This explains why not every Manuka honey naturally reaches the same MGO level.

Does a Higher Grade Mean Better Honey?

Not necessarily.

A higher MGO rating means a higher measured concentration of methylglyoxal, but the most appropriate product depends on what you are looking for.

Some consumers may prefer a lower MGO product for everyday use, while others specifically want MGO 550+, 850+, 1200+ or 1500+.

Other factors also matter, including:

• Australian origin
• Independent laboratory testing
• Authenticity
• Traceability
• Flavour
• Intended use
• Price

A higher number should therefore not automatically be treated as a universal indicator of superior honey.

Why Is Independent Testing Important?

Testing helps verify that a stated MGO rating accurately represents the product.

The Australian Manuka Honey Association (AMHA) identifies MGO as the centrepiece of its Australian Manuka honey rating system and states that MGO can be directly measured through laboratory analysis. It also highlights independent testing and traceability as important parts of quality assurance.

The AMHA’s Mark of Authenticity requires qualifying Australian Manuka honey to be produced in Australia and independently tested against specified MGO and DHA requirements.

For shoppers, this makes testing and provenance useful factors to check alongside the grade.

What About UMF Ratings?

You may also see UMF™ on Manuka honey labels, but MGO and UMF are different systems.

MGO measures the concentration of methylglyoxal. UMF is a separate certification system associated with New Zealand mānuka honey and considers multiple quality factors.

The MGO number can be used for approximate comparisons with certain UMF reference levels, but an MGO rating should not automatically be considered a UMF certification.

Consumers should check whether a product actually carries the relevant certification.

Does MGO Affect Taste?

MGO grading does not determine exactly how Manuka honey will look or taste.

Australian Manuka honey can naturally vary in colour, texture and flavour due to differences in floral source, season and location.

High-MGO Manuka honey is often described as rich and distinctive, but taste is ultimately a natural characteristic that can vary between harvests.

How to Choose the Right Manuka Honey Grade

Start by deciding what you actually want from the product.

For everyday culinary use, a lower or moderate MGO level may be sufficient. Consumers specifically interested in higher MGO concentrations may consider MGO 550+, MGO 850+, MGO 1200+ or MGO 1500+.

Then check:

MGO rating: Is the level clearly stated?

Origin: Is the honey Australian?

Testing: Has the MGO concentration been independently verified?

Authenticity: Is there recognised certification or supporting information?

Nutrition: Does the serving size fit your dietary needs?

Value: Does the product’s MGO level and overall quality match the price?

A Note About MGO and Health Claims

Manuka honey’s MGO content is associated with its characteristic antibacterial activity, which is one reason it has attracted scientific interest.

However, an MGO grade is not a medical prescription.

MGO 550+ or MGO 850+, for example, describes the concentration of methylglyoxal in the honey. It does not establish how much a person should consume or guarantee a specific health effect.

Food-grade Manuka honey should also not automatically be substituted for medical-grade honey used for specific clinical applications.

Final Thoughts

Understanding Manuka honey grades is mainly about understanding MGO.

MGO is a naturally occurring compound that develops from DHA as Manuka honey matures, and laboratory testing can measure its concentration.

Ratings such as MGO 100+, MGO 550+, MGO 850+, MGO 1200+ and MGO 1500+ provide useful ways to compare the measured concentration of MGO between products.

But the number should not be considered alone. For Australian consumers, MGO rating, Australian origin, independent testing, authenticity, traceability, flavour and price all help provide a clearer picture of product quality.

Once you understand what the grade actually measures, Manuka honey labels become easier to compare and you can choose a product based on information that is meaningful to you.