Why Higher UMF Manuka Honey Costs More (2026)
Information in this article shouldn't be considered medical advice. If you are considering taking manuka honey, propolis, royal jelly or bee pollen for their health benefits and are currently taking medication, please consult your doctor first.
What Goes Into High-UMF Honey
Higher UMF/MGO manuka honey costs significantly more than lower grades as it needs to meet higher chemical composition thresholds, and these occur naturally under very limited conditions.
High grades of manuka honey can’t be made, they must be found and matured. With the manuka plants only flowering for two weeks within a year, it is not always possible to get high grades of manuka honey during a harvest.
UMF, or the Unique Manuka Factor, is a manuka honey grading system administered by the Unique Manuka Factor Honey Association (UMFHA) and certifies that batch of honey meet the definition of New Zealand manuka honey, as determined by the Ministry of Primary Industries (MPI). This grading system tests the balance naturally occurring key compounds within the honey including methylglyoxal (MGO), leptosperin (from the manuka tree), and dihydroxyacetone (DHA), among others.
So, a UMF grade is not a singular measurement, but a grade based on multiple measured compounds. MGO, on the other hand, is sometimes on a honey jar label without a UMF grade. So, a honey may display an MGO value without meeting UMF certification requirements, but a UMF grade cannot be issued without the honey meeting the corresponding MGO thresholds.
In New Zealand, the presence of these compounds tested by certified, independent laboratories. Not all Manuka honey can meet these thresholds, even when harvested from authentic Manuka floral sources.
Yield and Rarity of High Potency Honey
High UMF/MGO manuka honey grades are rarer because only a small portion of manuka honey produced each season has a chance of reaching higher potency levels.
The innate potency within fresh manuka honey can vary based on factors such as climate, flowering intensity, soil conditions, and seasonal weather patterns. Even within the same region, neighbouring hives may produce honey with significantly different chemical profiles.
Because these outcomes cannot be reliably predicted in advance, producers must manage uncertainty and accept that high-UMF results cannot be guaranteed each season. Many of the sites for harvesting manuka honey are also not accessible by vehicles, and so hives and beekeepers must be helicopter-lifted in and the honey air-lifted out, adding to the cost and rarity of manuka honey.
Additional Testing and Certification
Many high UMF grades are matured over a few years, and tested multiple times during this, which can incur greater testing costs due to being tested multiple times during storage due to the conversion of DHA into MGO.
These testing requirements exist to ensure consistency, traceability, and clarity around what is being measured and communicated. They do not imply superiority beyond the stated chemical parameters, nor do they guarantee health outcomes beyond the scope of certification.
Harvesting and Storage Considerations
Producing and maintaining higher UMF honey requires more controlled harvesting, handling, and storage conditions. Excessive heat can reduce or damage key compounds within the honey, potentially lowering the potency.
Storage time also plays a role as DHA gradually converts to MGO over time, but this process must occur within controlled conditions to avoid degradation. This careful, controlled storage / maturation can take several years and incur growing costs up until being packed and sold.
Why High UMF Levels Cannot Be Created or Increased Through Processing
High MGO levels within manuka honey cannot be manufactured, accelerated, or added through processing. MGO and DHA develop naturally in the honey from the chemical composition of manuka nectar and the biological processes in honey maturation. No legal or recognised method exists to artificially raise MGO levels beyond what develops naturally.
Additives or synthetic compounds are not permitted within New Zealand manuka honey certifications and would invalidate both certification and compliance with New Zealand export standards.
Accelerating the reaction speed of DHA to MGO to help lift the grade by storing it at hotter temperatures risks spoiling the honey. Higher temperatures can increase the HMF content, a less desirable chemical that can spoil the flavour and introduce a considerably darker colour.
Supply vs Global Demand
The global demand for higher MGO manuka honey can exceed the naturally limited supply. Manuka honey production is geographically restricted to New Zealand, where the manuka plant (Leptospermum scoparium) is native and in limited supply. This demand and supply bottleneck does influence market pricing particularly on the higher grades of manuka honey.
