UMF 15+ | MGO 514+
Kiva Raw Manuka honey is harvested from the remote and pristine hills, forest, and coastal areas of New Zealand. Our monofloral Manuka honey has been independently tested and rated to be at least UMF 15+ (equivalent to MGO 514+). We are a member of the UMF Honey Association license no. 2240
What is a UMF Honey Rating?
The UMF™ (Unique Manuka Factor) rating governed by the UMF Honey Association is a measure of the attributes and values that are found in Manuka honey. Only UMF™ measures the three unique signature compounds: Leptosperin, DHA, and Methylglyoxal (MGO) found in genuine Manuka honey to assure PURITY, QUALITY, and AUTHENTICITY. The higher the number the higher the concentration.
Buying UMF rated Manuka honeys protects you from untested honey (often labeled 'active', ‘factors’, or 'bio-active')
Purity you can trust
At Kiva, we are dedicated to providing assurance to our customers of purity, authenticity, and traceability for all our Manuka honey. Each jar of our Manuka honey is independently tested and certified to guarantee the UMF™ grading on the label. Simply scan the QR code on the jar to verify the UMF certificate.
What is Manuka honey?
What is MGO?
What are the Benefits and Uses of Manuka honey?
Manuka Honey is a very special honey from New Zealand with many reported health benefits. Many of our customers have used our Manuka honey to alleviate coughs, sore throats, colds, digestion, energy boost, DIY skin masks, minor scrapes and wounds.
A delicious superfood to start your everyday wellness journey by:
- STIR into warm or cold beverages
- ADD to smoothies, shakes, or salad dressings
- DRIZZLE onto toast, yogurt, or oatmeal
- MIX to skincare remedy
- Spoonful a day
Why does the honey’s color and texture vary?
Honey is a natural product and the color and consistency will vary slightly from time to time. Some differences of our natural honey includes but DOES NOT have any effect on the honey:
- Slightly to very thick consistency
- Golden to dark brown color
- Grainy texture (crystallization of the sugar in the honey)
To reduce the natural crystallization, place the honey bottle in very warm water (not boiling) until crystals dissolve. The warmth will safely break down the crystals without harming any medicinal benefits.