“Testing for methylglyoxal provides a clear and measurable way of classifying the distinctive properties of Manuka honey.”
Quote attributed to Professor Peter Molan – University of Waikato, New Zealand
Professor Peter Molan was affiliated with the University of Waikato until 2015. From 1985 onwards, he and his team at the Waikato Honey Research Unit conducted extensive research into the distinctive characteristics of Manuka honey.
His work led to numerous scientific publications and helped bring international recognition to the measurable properties of Manuka honey. He introduced the grading concept known as UMF (Unique Manuka Factor), which aimed to classify Manuka honey based on laboratory testing methods available at the time.
UMF values were historically associated with comparative laboratory measurements. Over time, further scientific developments identified methylglyoxal (MGO) as a key measurable compound in Manuka honey. The laboratory method for quantifying MGO concentrations is accredited under ISO 17025 standards by IANZ.
Since 2008, Professor Peter Molan worked closely with Professor Thomas Henle, whose research identified methylglyoxal as a measurable marker within Manuka honey. Professor Molan passed away in September 2015. His research remains influential in the scientific study of Manuka honey.
Learn more about Professor Thomas Henle and the identification of methylglyoxal (MGO).
