Berringa honey is a monofloral honey made by bees in Australia that frequent the Australian native Tea tree (or manuka bush as its called in New Zealand) , Leptospermum scoparium. It is claimed to have antibacterial properties because of its methylglyoxal (MGO) content and research indicates that it has great anti bacterial and antimicrobial effect whether using 300MGO (300+) or 900MGO (900+).

 Berringa Honey is fully Certified Organic: ACO

 Berringa Honey is harvested in Australia and packed in Australia

                      There are a number of indices for measuring Manuka honeys effectiveness"- There is unfortunately no world standard for Manuka so everyone makes it up as they go along.


TA or ACTIVE on the label of Manuka honey refers to Total Activity.

This number is calculated by combining both the Peroxide and Non-Peroxide Activity (NPA) levels of the Manuka honey.

This type of activity testing is usually represented with a TA alongside the number such as: TA15+. It's also displayed as just 20+ without any letters.


The NPA (Non-Peroxide Activity) Manuka honey test counts only Non-Peroxide Activity to reveal how strong and potent the active enzymes within the Manuka honey are at fighting bacterial infections and inflammation.

As Peroxide Activity is not included in the rating, NPA based Manuka honey is always stronger than TA.

TA or NPA - Which is stronger?

The bottom line is NPA ratings (as used by MX and UMF brands) show only the Non-Peroxide Activity of the Manuka honey on the jar, therefore, NPA rated Manuka honey will always be stronger than their ACTIVE / TA rated Manuka honey counterparts.




The phrase UMF® is a privately owned & 'patented' instrument of measure created by a Dr. Peter Molan of Waikato University in New Zealand and simply stands for "Unique Manuka Factor", (nothing very scientific or complicated or even original). Some have argued that it was coined to try and mystify and take ownership of what is really just the NPA or MGO rating. The UMF, just like the NPA and the MGO, measures the antibacterial factor in Active Manuka Honey that is responsible for naturally destroying bacteria such as staph (staph aureus), strep (streptococcus) and H. Pylori (Helicobacter Pylori). Waikato University have conducted extensive research over more than 20 years & because of that claim that that their UMF® - Unique Manuka Factor is the most respected and reliable measure of  SPECIAL NPO (non-peroxide) antibacterial activity.

One could mount an argument that New Zealand is wanting to somehow claim ownership of Manuka Honey (Tea Tree Honey) in the same way that they claim ownership of Kiwi Fruit (Chinese Gooseberries) even though neither of these products are either exclusive or even necessarily native to NZ. What is unmistakable though is that they are very good marketers.


Another way, we would argue the most honest & scientifically sound way, to predetermine the effectiveness of Manuka honey is to measure its Methylglyoxal (MGO) content.

MGO is found in high concentrations in Manuka honey and according to German researcher, Professor Thomas Henle, is the antiseptic compound mostly responsible for NPA.

While most believe that Methylglyoxal is the key, others are still of the opinion that a combination of Methylglyoxal and other actives within Manuka honey synergise to create its antibacterial and anti-inflammatory affects.


NPA        MGO                                      Recommended Use

5             30   --    Table grade level  ......   Not recommended for specific therapeutic use

10          100  --    Maintenance level ....    Recommended for increased vitality and immunity

15           250 --   Useful level ................   High antibacterial activity

20           400 --   Superior level with very high activity ... For specific therapeutic use


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