Honey Products New Zealand Export Ltd
Manuka Honey 3-in-1 Testing: DHA, MGO and HMF Explained
A Manuka honey 3-in-1 test measures DHA, MGO and HMF. Together, these results help assess the honey’s current MGO level, remaining development potential and exposure to heat or ageing.
DHA
Naturally present in Manuka nectar. DHA gradually reduces as the honey develops and contributes to MGO formation.
MGO
The current measured methylglyoxal concentration, commonly used to describe the commercial grade of Manuka honey.
HMF
An indicator affected by heat and ageing. HMF is considered when assessing handling history, processing suitability and shelf-life requirements.
How DHA and MGO change over time
DHA generally decreases after harvest, while MGO may increase for a period, reach a peak and later decline. The rate of change varies depending on the batch, starting results, storage temperature and handling history.
Illustrative only. Batch-specific laboratory testing and forecasting should be used where future grade development is important.
Current MGO alone may not provide the complete picture. Reviewing DHA, MGO and HMF together can help bulk buyers assess development potential, grade stability, heat exposure and suitability for packing.
A 3-in-1 test does not, by itself, confirm whether honey meets New Zealand’s monofloral or multifloral Manuka definition. Separate authenticity testing is required for classification.