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Test Results From The 2020/21 Harvest: Focus On DHA And The MPI Mānuka Classification

Wednesday, June 16, 2021, Author: Dr Jacob Jaine

GENERAL OVERVIEW

Every year Analytica receives thousands of samples for testing. We always receive a boom of samples around summer, when flowers are in bloom, bees are collecting nectar, and clients are hard at work extracting. During this period all manner of samples are being submitted, though by carefully filtering the test results, we can focus on which samples are fresh, new season honey, and separate these from old honey samples. This year most results were down in concentration compared to the previous (2019/20) season, though roughly in line with the 2017/18 and 2018/19 seasons.

Greater variability was also seen in many markers, with some clients enjoying very high concentrations of key compounds, and some experiencing extreme lows. DHA DHA (dihydroxyacetone) is one of the many natural chemicals produced in mānuka nectar (Leptospermum scoparium). Over time, the storage of honey results in the conversion of DHA to MG (methylglyoxal), which is largely responsible for the non-peroxide antibacterial activity (NPA) of mānuka honey.