What is MGO in Manuka honey? A Clear Guide
If you’ve ever picked up a jar of Manuka honey, chances are you’ve seen a number on the label - like MGO 400+, MGO 1200+, or even MGO 1717+. But what do these numbers mean? And why are they important?
In this post, we’ll explore what is MGO in Manuka honey, how it works, and why it’s the key to unlocking Manuka honey’s powerful health benefits.
What Does MGO in Manuka honey Mean?
MGO in Manuka honey is the key marker of its strength, purity, and bioactive potential. Short for methylglyoxal, it is a naturally occurring compound that sets Manuka honey apart from all other honey types. The higher the MGO rating, the more concentrated and potent the honey.
Manuka honey is derived from the nectar of the Leptospermum plant, native only to Australia and New Zealand. What makes it unique is not just its origin, but its naturally occurring bioactive compounds, which have been widely studied in peer-reviewed research for applications in wound care, skin health, digestive support, oral health, and immune support.
MGO develops naturally over time. It begins as dihydroxyacetone (DHA), present in Manuka nectar, and gradually converts into methylglyoxal as the honey matures. This ageing process is what increases the honey’s strength and distinguishes lower grades from high-MGO Manuka honey. In simple terms, fresher honey contains more DHA, while mature honey delivers higher MGO.
This is why high-MGO Manuka honey is rarer and more valuable – it requires time to reach its full potential. At Biosota, our honey is allowed to mature naturally for 12 to 24 months to support this full conversion before testing and release.
Unlike conventional honey, which relies on hydrogen peroxide, Manuka honey is powered by MGO, providing a more stable form of activity known as non-peroxide activity (NPA).
In practical terms, MGO gives you a clear, measurable way to understand how strong, pure, and bioactive a Manuka honey is – helping you choose the right grade for your needs.
Why MGO in Manuka honey Matters
The significance of MGO in Manuka honey lies in what it represents — a clear, measurable indicator of the honey’s potency, maturity, and overall bioactive profile.
Rather than being just a number on the label, MGO reflects how concentrated and developed the honey is after natural ageing.
Higher MGO levels indicate:
A greater concentration of key bioactive compounds
Increased strength and functional activity
Greater rarity, due to time required for natural maturation
This is why MGO has become the global benchmark for assessing Manuka honey quality.
Scientific research has identified methylglyoxal as the dominant compound responsible for Manuka honey’s bioactivity, confirming its central role (1).
Further research suggests that high-MGO Manuka honey may interact with a wide range of microorganisms and has been studied for applications in wound care, digestive health, and upper respiratory support (2, 5, 6).
More broadly, scientific reviews continue to explore Manuka honey as a complementary approach in the context of antimicrobial resistance, highlighting its growing relevance in modern health discussions (3, 4).
What Does the MGO Number Tell You?
When you see labels such as MGO 400+, MGO 880+, or MGO 1200+, the number refers to the milligrams of methylglyoxal per kilogram of honey.
For example:
MGO 400+ = at least 400 mg of MGO per kg
MGO 1200+ = at least 1200 mg per kg
This is a direct, scientific measurement verified through independent laboratory testing, typically using methods such as High-Performance Liquid Chromatography (HPLC).
At Biosota, each batch is independently lab-tested multiple times throughout maturation to ensure it reaches its optimal MGO level before release.
Expert Insight on MGO in Manuka honey
To put MGO into context, it helps to consider how it is understood in practice. As Dr Peter Brooks explains:
“The methylglyoxal… will give you an idea of how much Manuka is in that particular honey – what the purity of that honey is.
The higher the rating, the higher the phenolic content… When you buy a honey and see the MGO rating, you can read into it how pure that honey is.
Once it gets up to MGO 260, that’s where it becomes antibacterial strength honey… MGO 1500 or even 2000 is almost pure Manuka.”
This perspective reinforces a key point: MGO is not simply a label or grading system, but a meaningful indicator of concentration, natural maturation, and the overall quality of the honey.
What Influences MGO Levels?
Several natural factors influence MGO in Manuka honey:
1. Floral source
The concentration and species of Manuka flowers directly influence DHA levels, with certain Australian Leptospermum species naturally producing richer nectar and greater MGO potential.
As highlighted in our field experience, seasonal variation can influence the final honey – with different Manuka varieties producing variations in colour, texture, and consistency, while still maintaining high activity levels.
2. Time and maturation
MGO is developed, not added. It increases gradually as DHA converts over time through a natural ageing process.
This is where patience becomes essential. High-grade Manuka honey cannot be rushed.
At Biosota, we allow our honey to mature naturally for 12 to 24 months, carefully monitoring its progress as MGO levels develop. This ensures that each batch reaches its peak potential before it is released.
The result is a honey that reflects true maturity – not just in strength, but in depth and complexity.
3. Environment
The environment in which the bees forage plays a critical role in determining the purity and quality of the final honey.
Biosota’s hives are located in remote Australian bushland, often within forests and protected areas far removed from agricultural activity. This ensures the bees forage in a clean, natural ecosystem, free from synthetic chemicals and environmental contaminants.
These pristine conditions support healthier hives and richer nectar, which in turn contributes to higher-quality Manuka honey with strong MGO potential.
4. Processing methods
How the honey is handled after harvesting is just as important as how it is produced.
To preserve the integrity of MGO and other delicate bioactive compounds, Biosota uses cold extraction and avoids heat treatment or pasteurisation.
This minimal-intervention approach ensures that the honey remains as close to its natural state as possible – retaining its full profile of enzymes, antioxidants, and bioactive compounds.
MGO Strength Guide: Choosing the Right Level
Understanding MGO in Manuka honey allows you to select the appropriate strength for your needs:
| MGO | Strength | Grade | Suggested Uses |
|---|---|---|---|
| MGO 30+to 290+ | Everyday Strength | Table Grade | Wellbeing, Immunity |
| MGO 300+to 490+ | Medicinal Strength | Therapeutic Grade | Sore throats, coughs, colds & flu, oral care |
| MGO 500+to 990+ | High Medicinal Strength | Therapeutic Grade+ | |
| MGO 1000+to 1900+ (Rare) | Superior Strength | Medical Grade | Burns, wounds, ulcers, infections, gut health |
| MGO 2200+(Limited Edition) | Ultimate Strength | Medical Grade+ |
To simplify this further, here is a practical guide to choosing the right strength of Biosota Manuka honey:
-
MGO 150+ to 400+
Ideal for everyday wellness and general use -
MGO 550+ to 880+
Higher strength for seasonal support and topical use -
MGO 1200+ to 1717+
High-grade medicinal honey for more targeted applications -
MGO 2200+
Ultra-rare, highest potency available
The higher the MGO, the more concentrated the honey’s bioactive profile and the greater its value and cost.
You can view the full strength breakdown here.
Why MGO in Manuka honey is Different from Regular Honey
All honey contains beneficial compounds, but not all honey is created equal. What truly sets Manuka honey apart is its naturally high MGO content – a stable, measurable compound that gives it a completely different level of functionality.
Regular honey primarily relies on hydrogen peroxide for its activity. While beneficial, this type of activity can be short-lived, often breaking down when exposed to heat, light, or the natural enzymes present in the body.
Manuka honey, on the other hand, is powered by MGO. This provides a far more stable form of activity that remains intact in real-world conditions – whether taken by the spoon, added to food, or applied topically.
Just as importantly, MGO offers something most other honeys cannot – a clear, scientific measure of strength. Rather than guesswork, you have a standardised way to understand potency, purity, and value.
This is why MGO in Manuka honey has become a globally recognised benchmark – not just for quality, but for consistency, transparency, and true bioactive strength.
How Biosota Ensures Strength, Purity, and MGO Integrity
At Biosota Organics, MGO in Manuka honey is never rushed – it is allowed to develop naturally, as it should. We respect that true potency comes from time, not shortcuts.
As a third-generation, family-owned Australian business, Biosota brings together generations of traditional beekeeping knowledge with modern scientific testing. This balance allows us to produce some of the highest-grade Manuka honey available today, while staying true to nature at every step.
Each jar is a reflection of this philosophy:
Sourced from remote, pristine Australian landscapes
Produced using ethical and sustainable beekeeping practices
Independently lab-tested to verify MGO strength, purity, and authenticity
Cold-extracted and never heat treated to preserve its natural bioactivity
It’s a process grounded in care, patience, and precision. The result is Manuka honey you can understand, trace, and rely on – with consistent quality in every batch.
MGO – your guide to strength, purity, and choosing the right grade
MGO in Manuka honey is more than just a number on the label – it is the defining marker of its strength, purity, and overall value. As a scientifically measurable compound, it offers a clear insight into the honey’s potency and overall quality, giving you confidence in what you are choosing.
For consumers, understanding MGO removes the guesswork. It creates a transparent way to compare products, helping you select the right strength for your individual needs – whether that is for everyday wellness or more targeted support.
If you’re unsure where to start, you can take our Manuka Honey Quiz to find the strength best suited to your needs.
When choosing Manuka honey, it is important to look beyond marketing claims. Clear MGO labelling, independent testing, and a trusted source all play a role in ensuring you are getting a genuine, high-grade product.
Explore Biosota’s premium collection of high-MGO Manuka honey and experience the difference that comes from natural maturation, careful sourcing, and a commitment to quality at every stage.
FAQ
What is MGO in Manuka honey?
MGO stands for methylglyoxal, a naturally occurring compound that determines the strength and bioactivity of Manuka honey. It develops over time as the honey matures and is the key marker used to measure its potency and overall quality.
Is higher MGO always better?
Higher MGO indicates greater potency, but the right level depends on your intended use. Lower to mid-range MGO is ideal for everyday wellness, while higher MGO grades are typically chosen for more targeted support. It’s about selecting the strength that aligns with your needs, rather than simply choosing the highest number.
How is MGO different from other rating systems?
MGO is a direct measurement of methylglyoxal concentration in the honey, expressed in mg per kg. Unlike broader rating systems, it provides a precise and transparent way to understand strength, making it one of the most reliable indicators of Manuka honey quality and consistency.
References
Mavric, E., Wittmann, S., Barth, G., & Henle, T., Identification and quantification of methylglyoxal as the dominant antibacterial constituent of Manuka honey, 2008, 52(4), 483–489.
Link: https://onlinelibrary.wiley.com/doi/10.1002/mnfr.200700282Hammond, E.N., Donkor, E.S., Brown, C.A., Biofilm Formation of Clostridium difficile and Susceptibility to Manuka Honey, 2014.
Link: https://pmc.ncbi.nlm.nih.gov/articles/PMC4174649/Maddocks, S. E., & Jenkins, R. E., Honey: A sweet solution to antimicrobial resistance?, 2013, 8(11), 1419–1429.
Link: https://www.tandfonline.com/doi/full/10.2217/fmb.13.105Combarros-Fuertes, P. et al., Honey as an alternative against antibiotic-resistant bacteria, 2020, 9(11), 774.
Link: https://pubmed.ncbi.nlm.nih.gov/33158063/al Somal, N., Coley, K.E., Molan, P.C., Hancock, B.M., Susceptibility of Helicobacter pylori to Manuka honey, 1994, 87(1), 9–12.
Link: https://pubmed.ncbi.nlm.nih.gov/8308841/Abuelgasim, H., Albury, C., Lee, J., Effectiveness of Honey for Upper Respiratory Tract Infections, 2020.
Link: https://pubmed.ncbi.nlm.nih.gov/32817011/