MNZ processes exclusively raw, monofloral Manuka honey sourced from its own beehives and selected independent beekeepers across New Zealand. All honey is processed, packed and labelled at the MNZ facility in New Zealand under strict quality control.
Upon arrival at our facility, every honey barrel undergoes a formal reception process. This includes visual inspection, sampling and verification of origin documentation in accordance with the requirements of the New Zealand Ministry for Primary Industries (MPI) for processing bee products. Samples from all vessels are analysed in certified laboratories for MGO, DHA, HMF, diastase activity, moisture content, microbiological parameters and DNA markers of Manuka pollen. After approval, barrels are stored in temperature-controlled conditions and are regularly re-tested to ensure ongoing quality.
All raw monofloral Manuka honey is tested according to the official MPI Manuka definition adopted in December 2017. This definition specifies five science-based markers that must be present to classify honey as genuine New Zealand Manuka honey. These include chemical markers such as 3-Phenyllactic acid, 2-Methoxyacetophenone, 2-Methoxybenzoic acid and 4-Hydroxyphenyllactic acid, alongside DNA testing to confirm the presence of Manuka pollen. Only honey meeting these criteria is certified for export as New Zealand Manuka honey.
Processing and packaging take place in carefully controlled batch production. Barrels are selected based on verified quality parameters to ensure that each batch meets strict release specifications. During processing, the honey is continuously monitored and analysed. Where required, additional testing is conducted by laboratories accredited by IANZ (ISO 17025). Each batch must comply with MPI specifications for monofloral Manuka honey before release.
Release criteria are based on batch production data, laboratory test results and origin documentation. Only when all quality standards are met is a batch approved. An official analysis certificate is issued for every batch. The honey remains under quarantine until all quality checks are completed and is only then released for labelling and shipment.
MNZ participates in the New Zealand Government E-Certification (Official Assurances) programme. Through this system, MPI issues export guarantees to importing governments, including the European Union and other treaty countries, ensuring compliance with Overseas Market Access Requirements.
Certifications
RMP – Registered Risk Management Programme (Processing of bee products)
IANZ – ISO 17025 accredited laboratory testing
MNZ produces exclusively raw, unfiltered and unpasteurised monofloral MGO Manuka honey. All products are produced, processed and packed in New Zealand using BPA-free packaging.
Information on pesticides and herbicides
MNZ operates a strict quality control programme that includes testing for microbiological parameters, toxins, sugars, pollen markers, moisture content, enzyme activity and chemical residues as required by MPI. In addition to our internal testing programme, we participate in the national screening programme supervised by MPI.
The New Zealand Ministry for Primary Industries (MPI) oversees the national food safety system and maintains a comprehensive chemical residue testing programme applicable to honey and other animal products. In parallel, the New Zealand Environmental Protection Authority (EPA) regulates pesticide use and enforces strict controls designed to protect bees and pollinators.
An additional safeguard is hive placement. MNZ beehives are located in remote, unspoiled regions, well away from intensive agricultural activity. This significantly reduces the risk of herbicide and pesticide exposure.
Information on raw Manuka honey
Raw Manuka honey is pure, unprocessed, unpasteurised and unheated. Natural crystallisation is a normal and beneficial process. Honey is a supersaturated sugar solution, containing more dissolved sugars than water can naturally hold at room temperature. As temperatures drop, glucose begins to crystallise, which may change texture and colour. This does not affect quality.
Crystallised honey may appear lighter and more opaque. Some batches crystallise evenly, while others form a natural layered structure. The texture varies depending on the honey’s natural composition. Gentle warming in water below 35°C will return honey to a liquid state without affecting its natural characteristics.
Centrifugation is the traditional extraction method used by MNZ. Larger wax particles are removed, and the honey is lightly filtered without heat treatment. This ensures that its natural properties remain intact.
MNZ produces only raw, unfiltered and unpasteurised monofloral MGO Manuka honey.
Characteristics of raw honey
Raw honey retains its natural enzymes, amino acid profile, minerals and characteristic aroma. It typically has a thicker consistency and may develop a fine, natural grain over time.
The four production steps of raw MGO Manuka honey:
Step 1: Cold extraction (maximum 35°C) from the honeycombs
Step 2: Collection in large honey barrels
Step 3: Light filtration to remove wax residues
Step 4: Filling into jars without pasteurisation or heat treatment
