Healing Heritage: How Mānuka Honey Became a Global Icon
Mānuka honey, renowned for its unique properties and rich flavour, has evolved from a local delicacy and healing “treasure” in New Zealand, to a globally sought-after superfood. In this post, we take a deeper look at this remarkable transformational journey.
Origins of Mānuka Honey
The story of Mānuka honey begins with the Māori people of New Zealand, who have long recognised the healing properties of the native Mānuka tree (Leptospermum scoparium). They utilised various parts of the tree for medicinal purposes, such as treating wounds and reducing inflammation. When European settlers introduced the European honeybee (Apis mellifera) in the 19th century (from 1839), Mānuka honey production soon commenced. These bees began foraging on the nectar of the Mānuka flowers, resulting in a dark, unique and richly flavoured honey distinct from other varieties and there were soon many Māori and European entrepreneurs trading in the much sought-after wild honey.
Traditional Medicine
The Manuka tree, which is indigenous to New Zealand, has a deep-rooted history that goes back to the arrival of the first settlers, the Māori people. The Māori referred to this incredible and versatile plant as "taonga," translating to "treasure" and they valued it greatly for its numerous applications.
One of the tree's most important uses was in traditional medicine. Infusions created from its leaves were believed to help alleviate fevers and address gastrointestinal and urinary problems. The gum from the tree was utilised as a soothing moisturiser for burns and to ease coughing. Extracts also made from the bark acted as a sedative, mouthwash, and solution for diarrhoea and fever.
Discovery of Unique Properties
In the late 20th century, scientific research in the 1970s and 80s unveiled that Mānuka honey possesses unique antibacterial properties not found in other honeys. This discovery was primarily attributed to the presence of methylglyoxal (MGO), a compound formed from the conversion of dihydroxyacetone, which is abundant in Mānuka nectar. The higher the concentration of MGO, the stronger the antibacterial effect. This finding sparked interest in the medical community, leading to further studies and a growing appreciation for Mānuka honey's potential health benefits. From here on in, interest in the “liquid gold” was on a steep upward trajectory.
Establishment of Quality Standards
During the 1990s, as domestic demand for Mānuka honey increased, the need for standardisation became apparent to ensure product authenticity and efficacy. This led to the development of the Unique Mānuka Factor (UMF) grading system, which measures the concentration of key markers, including MGO, dihydroxyacetone (DHA), and leptosperin. The UMF rating provides consumers with a reliable indicator of the honey's quality and potency, with higher ratings signifying greater antibacterial strength. This standardisation has been crucial in building consumer trust and maintaining the integrity of Mānuka honey in the global market.
International Recognition and Demand
The unique properties of Mānuka honey did not remain a secret for long. By the early 2000s, it had garnered international attention, particularly in markets like the United States, Europe, and Asia. Health enthusiasts and the wellness industry embraced Mānuka honey for its natural antibacterial and anti-inflammatory properties. It became a popular ingredient in health supplements, skincare products, and natural remedies. Celebrities and influencers further propelled its popularity by endorsing it as a superfood and a natural health enhancer.
Challenges and Sustainability
The surge in global demand presented challenges, including the risk of adulteration and counterfeit products. To combat this, New Zealand's honey producers, in collaboration with the government, implemented strict regulations and certification processes to protect the integrity of Mānuka honey. Additionally, sustainable harvesting practices have been promoted to ensure the preservation of Mānuka forests and the health of bee populations. These measures are vital in maintaining the ecological balance and ensuring the long-term availability of genuine Mānuka honey.
The Role of Beekeepers and Indigenous Communities
New Zealand beekeepers have played a pivotal role in the Mānuka honey success story. Their expertise and commitment to quality have been instrumental in producing honey that meets the stringent UMF standards. Moreover, partnerships with Māori communities have been essential, as these communities possess traditional knowledge of the Mānuka plant and its properties. Collaborative efforts have led to sustainable harvesting methods that respect cultural practices and promote environmental stewardship.
Prospects
Today, Mānuka honey stands as one of New Zealand's most valuable exports, symbolising the country's rich natural heritage and commitment to quality. Ongoing research continues to explore its potential applications, including its role in wound care, digestive health, and as a natural preservative. The global appetite for natural and functional foods suggests that the demand for Mānuka honey will remain strong. However, balancing this demand with sustainable practices will be crucial to preserve the unique ecosystems that make its production possible.
In conclusion, the historical journey of Mānuka honey from a native remedy to an international health phenomenon is a remarkable narrative of nature's bounty, scientific discovery, and cultural collaboration. It serves as an example of the importance of preserving traditional knowledge, culture, and natural resources in our pursuit of modern-day health and well-being.
Ready to try premium Manuka honey? Browse the M&H Manuka Honey New Zealand online store and elevate your wellness with this natural health and healing powerhouse.
Shop from our huge range of Manuka Honeys in singles, bundles, lozenges, and gift ideas (all products are UMF-certified and high in MGO potency).