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Australian Vs. New Zealand Manuka
There’s a common belief that if Manuka honey doesn’t come from New Zealand, it isn’t the real thing. That cannot be further from the truth.
Genuine Manuka honey is produced in both Australia and New Zealand. In both countries, bees collect nectar from flowering plants within the Leptospermum family, producing a honey known for its naturally occurring methylglyoxal—or MGO—content.
So, what’s the difference between Australian and New Zealand Manuka honey?
The biggest point of difference is the greater diversity of Manuka-producing plants found in Australia. There are also differences in how the honey is graded, certified and marketed.
Let’s break it down.
What Is Manuka Honey?
To quickly break things down for you - Manuka honey is produced when bees collect nectar from flowering Leptospermum plants.
In simple terms, Leptospermum is a family of flowering native shrubs, commonly known as tea trees. Certain species produce nectar containing dihydroxyacetone, or DHA, which gradually converts into methylglyoxal after the honey has been harvested.
Methylglyoxal is better known as MGO. It is the naturally occurring compound responsible for much of Manuka honey’s unique antibacterial activity.
Generally speaking, the higher the MGO number, the greater the concentration of methylglyoxal in the honey.
That’s what separates Manuka from your everyday table honey-and why you’ll see ratings such as MGO 85+, MGO 550+ and MGO 800+ displayed on the jar.
Does Manuka Honey Come From Australia or New Zealand?
Both!!
Despite being heavily associated with New Zealand, Manuka-producing Leptospermum
plants are also native to Australia.
In fact, Australia is home to the overwhelming majority of the world’s known Leptospermum
species. According to the Australian Manuka Honey Association, 84 of the 87 known
Leptospermum species are found in Australia. New Zealand Manuka honey, on the other hand, is primarily associated with one species: Leptospermum scoparium.
Australia is also home to Leptospermum scoparium, alongside dozens of other native species capable of producing active Manuka honey.
So Australian Manuka honey isn’t a copy or imitation of the New Zealand product. It is genuine Manuka honey produced from Australian Leptospermum plants.
Comparison Chart
Australian Manuka honey
New Zealand Manuka honey
Plant source
Multiple native Leptospermum species
Primarily Leptospermum scoparium
Common strength rating
MGO
UMF™ and MGO
Industry certification
Australian Manuka Honey Association
UMF Honey Association and New Zealand government standards
Flavour
Varies by plant, region and season
Often robust, earthy and herbaceous
Authentic Manuka?
Yes
Yes
What to look for
Australian origin, verified MGO level, purity and independent testing
New Zealand origin, verified UMF™ or MGO level and certification
The Biggest Difference: Australia’s Plant Diversity
Australia is home to 80+ native species of Leptospermum, compared with the single species most commonly associated with Manuka production in New Zealand.
What does that actually mean?
Well, just as different grape varieties produce different wines, different
Leptospermum species can produce honey with different colours, flavours, aromas and naturally occurring compounds. Australia’s sheer size adds even more variety. Manuka-producing plants grow across different climates, soils and landscapes—from coastal New South Wales and Queensland to Tasmania and Western Australia.
The honey produced in one region may be smooth and gently botanical, while another may be darker, richer and more intense. That diversity is one of the great strengths of Australian Manuka. Each harvest is a reflection of the plant species, landscape, season and conditions the bees were working in at the time.
However, greater plant diversity doesn’t mean that every Australian Manuka honey will automatically have a higher MGO level. That still comes down to the species, nectar, season and individual batch. It’s why independent testing matters.
It is argued that due to it's greater diversity in species, Australian Manuka possess higher cytokine levels (immune boosting properties), a broader range of bioactive compounds & anti-bacterial properties.
MGO vs UMF™: What Do the Ratings Mean?
One of the more confusing differences between Australian and New Zealand Manuka honey is the rating system.
Australian Manuka is generally labelled using its MGO concentration. New Zealand Manuka may be labelled with either an MGO rating or a UMF™ rating. They’re related, but they aren’t exactly the same thing.
What Is MGO?
MGO stands for methylglyoxal - the compound found in Manuka that makes it unique. An
MGO rating tells you how much methylglyoxal is present in one kilogram of honey.
For example:
MGO 85+ contains at least 85 mg of methylglyoxal per kilogram
MGO 550+ contains at least 550 mg per kilogram
MGO 800+ contains at least 800 mg per kilogram
This makes MGO a fairly straightforward way to compare the measured concentration between different jars. The higher the number, the greater the concentration of MGO.
However, MGO is still only one part of the quality picture. Provenance, purity, freshness, storage and independent testing matter too.
What Is UMF™?
UMF™ stands for Unique Mānuka Factor. It is a New Zealand certification system that assesses several different markers rather than only displaying the honey’s MGO concentration.
According to the UMF Honey Association, its system assesses:
MGO for potency
Leptosperin for authenticity
DHA, which converts into MGO over time
HMF, which can indicate whether honey has been overheated or stored for too long
UMF™ is therefore a broader quality and certification system, while MGO is a direct measurement of one of Manuka honey’s most recognised compounds.
Australian honey brands don’t use the UMF™ trademark because it is specifically associated with certified New Zealand Manuka honey. Instead, reputable Australian producers use independent laboratory testing and may carry the Australian Manuka Honey Association mark.
If you want to learn more about the difference between the two, read our article below.
View Article
How Is Australian Manuka Honey Tested?
The Australian Manuka Honey Association has established criteria to help identify genuine Australian Manuka honey.
Under its Mark of Authenticity standard, qualifying honey must be produced in Australia and tested by an approved independent laboratory.
The testing looks at markers including MGO and DHA, alongside evidence that the honey was produced from the nectar of Australian Leptospermum plants.
When choosing an Australian Manuka honey, look for:
A clearly stated Australian origin
A verified MGO rating
Independent laboratory testing
Traceable sourcing
A pure ingredient list
Australian Manuka Honey Association membership or certification
A fancy number on the front of the jar doesn’t mean much if the company can’t explain how it was tested.
Does Australian Manuka Honey Have the Same Benefits?
Australian and New Zealand Manuka honey can both contain naturally occurring MGO and other compounds associated with Manuka honey’s distinctive antibacterial and antioxidant activity.
However, strength will vary from one product and batch to another. This is where it is important to compare the actual MGO rating rather than assuming one honey is stronger simply because it comes from a particular country.
An Australian MGO 550 honey contains at least 550 mg/kg of methylglyoxal. A New Zealand honey displaying the same verified MGO number should meet the same stated MGO concentration.
The surrounding chemical profile may differ due to the plant species, location, season and handling, but the declared MGO measurement gives you a clear starting point for comparison.
Manuka honey can be enjoyed:
Straight from the spoon
Spread over toast
Drizzled over yoghurt or porridge
Blended into smoothies
Stirred into warm drinks
As part of an everyday food and wellness routine
It is still honey, though. More MGO doesn’t mean you need to consume more of it. A small spoonful is often enough to enjoy its distinctive flavour.
Does It Taste Different To New Zealand Manuka?
It can.
New Zealand Manuka is often described as earthy, herbaceous and slightly medicinal. Australian Manuka can range from mild and gently sweet to rich, botanical and quite intense.
But there’s no single flavour that applies to every jar from either country. Honey is a natural product. Its taste changes depending on the flowers, soil, rainfall, climate, season and location of the hive.
Even within our Australian Manuka range, the lighter everyday strengths tend to have a softer, more familiar sweetness, while higher-MGO honey generally has a deeper and more distinctly botanical character.
If you’re new to the flavour, an everyday blend or MGO 85+ can be an easier place to begin.
If you already enjoy the stronger flavour of Manuka and want a more concentrated MGO level, MGO 550+ or MGO 800+ may be more suitable.
Which Australian Manuka Honey Is Right for You?
At Natural Life, we offer four different Australian Manuka honey strengths.
Our gentlest starting point, combining Australian Manuka with pure Australian honey. It has a familiar sweetness and is easy to use on toast, in drinks or over breakfast.
Australian Manuka Honey MGO 85+
A certified everyday Manuka with at least 85 mg/kg of MGO. It offers a step up in activity while remaining smooth and easy to enjoy regularly.
Australian Manuka Honey MGO 550+
A higher-strength honey with at least 550 mg/kg of MGO. It has a richer botanical flavour and provides a considerably more concentrated MGO level than everyday options.
Australian Manuka Honey MGO 800+
Our highest-strength Manuka honey, containing at least 800 mg/kg of MGO. This is our rarest and most concentrated option, with a deep, distinctly botanical character.
You can shop our complete Australian Manuka honey range to find the right strength for your taste, routine and budget.
Shop Australian Manuka Honey
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