سوال در مورد عسل طبیعی هانی مون
13 شهریور
Articles, FAQ

Frequently Asked Questions about Honey

The site you're on is our second attempt to improve the level of electronic service to you honey lovers. In our second year of e-activity, we decided to answer some of your serious, recurring and important questions about the types of natural honey and the margins, frankly and without obligation. And we don't worry about the displeasure of our colleagues, because we're sure our colleagues are honey-peddlers with the right attitude, who are looking for enlightenment. 1- Is there fake or fake honey? There are all kinds of fraud in honey production. The most prominent form of counterfeiting is the substitution of artificial honey for natural honey. 2- Why do they sell artificial honey instead of natural honey? The price per kilo of natural honey is about 500 thousand tomans and the price per kilo of industrial honey is 50 thousand tomans! 3. How can we recognize industrial honey? Because they add flavoring and color to it, it's hard to tell, but overall it tastes and smells like caramel, burnt sugar and diluted sugar. 4. What does industrial honey taste like? Industrial honey does not dissolve quickly in the mouth and remains on the tongue in the form of a ball of yeast until it dissolves slowly. 5- Which...

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Manuka Honey
11 شهریور
Articles, مقالات علمی

Manuka number of Honey or Manuka Honey?!

The "Manuka number" of honey is often associated with the grading system used to measure the antibacterial potency and quality of Manuka honey, a type of honey produced primarily in New Zealand and Australia from the nectar of the **Manuka tree** (*Leptospermum scoparium*). Key Points About Manuka Honey Ratings: 1. **Unique Manuka Factor (UMF)**: The **UMF** is one of the most recognized grading systems for Manuka honey. It measures the levels of key natural markers found in Manuka honey that indicate its potency, purity, and quality. The UMF rating is based on three key compounds: - Methylglyoxal (MGO): The primary antibacterial compound. - Leptosperin: A chemical marker unique to Manuka nectar. - Dihydroxyacetone (DHA): A precursor to MGO found in the nectar of Manuka flowers. The UMF number (e.g., UMF 5+, UMF 10+, UMF 15+, UMF 20+, etc.) reflects the concentration of these compounds, particularly MGO. The higher the number, the more potent the honey's antibacterial properties. 2. **Methylglyoxal (MGO) Rating**: Some Manuka honey producers use the **MGO rating system** directly, which indicates the concentration of methylglyoxal in mg/kg. For example: - MGO 100+ (mild antibacterial potency) - MGO 250+ (moderate potency) - MGO 400+ (high potency) - MGO 550+ (very high potency) The MGO number can be converted roughly to the...

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