Manuka Honey (a New Zealand Indigenous term) comes from the pollen and nectar of the Leptospermum Scoparium tree. According to J. Thompson’s 1988 study, wild Manuka shrubs, from which Manuka honey is produced, are also native to Australia. In fact, 83 species of Leptospermum grow in Australia, many of which contribute to high MGO levels in honey.
Recent 2016 test results from Cokcetin et al. of 80 Australian Manuka Honey samples, revealed that Australian honey from Leptospermum trees contains therapeutically useful antibacterial properties, at least equal to documented results from New Zealand Manuka samples.
As the quality of the antibacterial components of the honey can be shown to be comparative, our goal at 1770 is simply to bring you the best produce we can source, wherever it comes from. It’s just up to you to choose which MGO level and flavour profile you prefer!
As honey is a natural product there is an organic variation in its flavour, even if the honey is harvested from the same apiary, geographical location or even hive!
Bees make honey by collecting nectar and pollen from different sources, so the weather and rainfall contributes to the taste of this element. The bees then store and process the pollen and nectar in their own stomachs, adding enzymes and reducing the water content. When ready, the honey is deposited into the wax comb and capped for storage. Over time it ages in the hive and will deepen in colour. As each floral source and each individual bee adds its own enzymes, each drop of honey is unique.
We are working on further product ranges to make sure our customers are always happy with our product, whether you prefer consistency of flavour or the more natural variations.
The crystalisation of honey is a 100% natural process and it is not an indication the honey is “off”, of low quality or adulterated. As honey is mainly natural sugars and water, its low-moisture state deters bacteria and yeast (hence its long shelf life).
The two principal sugars in honey are fructose and glucose. What crystalises is the glucose, due to its lower solubility. Fructose is more soluble in water than glucose and will remain fluid. When glucose crystalises, it separates from water and takes the form of tiny crystals.
This process can occur anywhere from many weeks to a few months after honey has been bought, and can often be remedied by placing the honey container in a bowl of warm water (about 45 degrees) for a few minutes.
As an unprocessed product, honeycomb naturally contains bee pollen and propolis. You can identify the propolis by its black and tar like appearance, and the pollen by its round shape, its dark yellow, orange or red tone and its furry looking edges. Both are safe to eat if you wish, and come with many of their own health benefits.
If honey is dissolved in 100 degree boiling water, its natural flavour and taste will be reduced as will the effectiveness of the beneficial enzymes. However, in warm water, between 60-70 degrees Celsius, the honey will still dissolve well and the nutrients will be more intact.
Honey is a slightly acidic compound, so it is reasonable to think that it may become oxidised if it comes into contact with metal. However, as honey is composed mainly of water and natural sugars, dipping a spoon into the jar is not likely to cause such a chemical reaction. To keep your honey fresh and make it last, it is more important to ensure it remains free of saliva and other foreign matter. So long as the spoon is clean, any wooden, metal or plastic one is suitable.