Both the "Unique Manuka Factor Honey Association" (UMFHA) and the "Australian Manuka Honey Association" (AMHA) are organizations related to the production and marketing of Manuka honey. However, they represent different countries and have distinct roles in their respective regions.

Unique Manuka Factor Honey Association (UMFHA):

UMFHA is based in New Zealand and is responsible for regulating and monitoring the production and grading of Manuka honey in New Zealand. Manuka honey is produced by bees that collect nectar from the Manuka bush (Leptospermum scoparium), which is native to New Zealand. The UMFHA sets standards for Manuka honey quality, and its primary role is to authenticate and certify the authenticity of Manuka honey through a grading system based on its unique properties, such as the presence of specific chemical markers like MGO (methylglyoxal). This grading system helps consumers identify genuine Manuka honey and distinguish it from other types of honey.

Australian Manuka Honey Association (AMHA):

The AMHA, on the other hand, represents the interests of Australian Manuka honey producers. In Australia, there are several species of Leptospermum that produce honey with similar properties to New Zealand's Manuka honey. However, there has been some dispute between New Zealand and Australia over the use of the term "Manuka" and its geographical indication. The AMHA works to promote and protect the interests of Australian Manuka honey producers and advocates for its unique qualities on the international market. Additionally, it seeks to establish standards and certifications for Australian Manuka honey to ensure its quality and authenticity.

key difference between New Zealand MH and Australian MH (Dare to be Different)

The key difference between New Zealand Manuka honey and Australian Manuka honey: the plant species from which the honey is derived.

Manuka Honey from New Zealand:

New Zealand Manuka honey comes from the nectar of the Manuka tree (Leptospermum scoparium), a native plant found predominantly in New Zealand. This type of honey is well-known for its unique medicinal properties, such as its high levels of methylglyoxal (MGO), which is believed to be responsible for its antibacterial and healing qualities. The Unique Manuka Factor (UMF) rating is used to measure the potency and quality of New Zealand Manuka honey, indicating the level of beneficial compounds present.

Manuka Honey from Australia:

Australian Manuka honey is derived from the nectar of the Jellybush (Leptospermum polygalifolium and Leptospermum myrsinoides) plants. These species are related to the Manuka tree but are different plants from the Leptospermum scoparium species found in New Zealand. The honey produced from these Australian species also contains beneficial compounds, but the concentrations of MGO and other active compounds may differ from New Zealand Manuka honey. The rating system used in Australia is the Australian Manuka Honey Association (AMHA) rating, which categorizes honey based on its MGO content.

It's important to note that the medicinal properties and the concentration of beneficial compounds in Manuka honey can vary depending on factors such as climate, soil conditions, and the specific plant species from which the honey is sourced.

Note: it's always best to refer to the latest information from reliable sources for the most current and accurate details on New Zealand and Australian Manuka honey.

Normal honey Vs Manuka honey

Normal honey and Manuka honey are both types of honey, but they have some distinct differences, primarily related to their production, composition, and potential health benefits. The main differences between normal honey and Manuka honey are as follows:

Source of Nectar:

Normal Honey: Regular or "normal" honey is made from the nectar of various flowers collected by bees. The specific type of flowers visited by bees can vary, leading to different flavors and colors of honey.

Manuka Honey: Manuka honey comes from the nectar of the Manuka bush (Leptospermum scoparium), native to New Zealand and parts of Australia. Bees collect nectar from the Manuka flowers, giving this honey its unique properties.

Unique Compound - Methylglyoxal (MGO):

Normal Honey: Regular honey contains naturally occurring hydrogen peroxide, which provides some antibacterial properties.

Manuka Honey: Manuka honey is special because it contains a unique compound called methylglyoxal (MGO), which is not found in significant amounts in normal honey. MGO is believed to be responsible for many of Manuka honey's health benefits, particularly its potent antimicrobial activity.

Grading System:

Normal Honey: There is no standardized grading system for regular honey, and its quality can vary depending on factors like floral sources and processing methods.

Manuka Honey: Manuka honey is graded based on its MGO content, which indicates its potency. The higher the MGO concentration, the more potent the Manuka honey is believed to be.

Health Benefits:

Normal Honey: Regular honey does have some general health benefits, such as providing energy, acting as a natural cough suppressant, and serving as a prebiotic to promote gut health. However, the extent of these benefits can vary depending on the quality and processing of the honey.

Manuka Honey: Manuka honey is known for its additional health benefits beyond those of regular honey. Due to its high MGO content, it exhibits stronger antimicrobial properties, making it potentially effective against certain bacteria and infections. As a result, it is often used in wound care, for sore throat relief, and to support overall immune health.

Cost:

Normal Honey: Regular honey is generally more widely available and tends to be more affordable compared to Manuka honey.

Manuka Honey: Manuka honey is rarer and more expensive due to its limited production and unique properties.

In summary, while both normal honey and Manuka honey have their place in the world of natural sweeteners, Manuka honey stands out for its potent antimicrobial properties and potential additional health benefits. However, it's important to note that the health benefits of Manuka honey can vary based on factors like the MGO content and the specific product's quality. When purchasing Manuka honey, it's advisable to look for products that display the UMF (Unique Manuka Factor) or MGO rating, as these indicate the potency and authenticity of the honey.

Honey is a natural sweet substance produced by bees from the nectar of flowers.

Honey is a natural sweet substance produced by bees from the nectar of flowers. Its composition can vary slightly depending on the types of flowers the bees visit and the region where it is produced. However, in general, honey is primarily composed of the following:

Sugars: The predominant sugars in honey are fructose and glucose, which make up around 70-80% of its composition. These sugars give honey its sweet taste and are also responsible for its energy-providing properties.

Water: Honey contains varying amounts of water, typically ranging from 14% to 20%. The water content can influence the thickness and consistency of honey.

Other carbohydrates: Honey may also contain small amounts of other carbohydrates, such as maltose, sucrose, and small quantities of other complex sugars.

Proteins: Honey contains trace amounts of proteins, enzymes, and amino acids.

Organic acids: Honey contains several organic acids, including gluconic acid, acetic acid, and citric acid. These acids contribute to honey's low pH, which inhibits the growth of bacteria and other microorganisms.

Minerals: Honey contains trace amounts of minerals such as calcium, magnesium, potassium, phosphorus, iron, zinc, and selenium.

Vitamins: While present in small quantities, honey may contain various vitamins, including vitamin C, riboflavin (vitamin B2), niacin (vitamin B3), vitamin B6, and small amounts of other B-complex vitamins.

Phenolic compounds: Honey contains antioxidants, such as flavonoids and phenolic acids, which have potential health benefits.

The specific composition of honey can vary based on factors such as floral source, climate, processing methods, and storage conditions. 

Raw, unfiltered honey tends to retain more of its natural compounds compared to processed or pasteurized honey.

International shipping and International trade contracts

 

FOB (Free On Board) and CIF (Cost, Insurance, and Freight) are two common trade terms used in international shipping and international trade contracts. They indicate different responsibilities and costs associated with the transportation of goods from the seller to the buyer. Let's explore the differences between FOB and CIF:

FOB (Free On Board):

FOB is a shipping term that places the responsibility on the seller to deliver the goods to the designated port and load them onto the vessel. Once the goods are loaded on board, the risk of loss or damage transfers from the seller to the buyer. The buyer assumes responsibility for all costs, such as freight charges, insurance, and customs clearance, from that point onward.

Key points about FOB:

Seller's responsibility: The seller is responsible for the goods until they are loaded onto the ship.

Risk transfer: The risk of loss or damage shifts from the seller to the buyer when the goods are on board the vessel.

Buyer's responsibility: The buyer is responsible for the goods from the moment they are on the ship, including transportation, insurance, and customs clearance.

FOB can be followed by a specific named port, e.g., FOB Shanghai, FOB New York, etc.

CIF (Cost, Insurance, and Freight):

CIF is another shipping term that places more responsibility on the seller. The seller is responsible for not only delivering the goods to the designated port and loading them onto the vessel but also for arranging and paying for the cost of transportation to the destination port and obtaining marine insurance against the risk of loss or damage during transit.

Key points about CIF:

Seller's responsibility: The seller is responsible for the goods and all transportation costs (including freight charges) to the destination port.

Insurance: The seller is also required to provide marine insurance coverage for the goods during the sea voyage to protect against potential loss or damage.

Risk transfer: The risk of loss or damage transfers from the seller to the buyer when the goods are on board the vessel.

Buyer's responsibility: Once the goods are on the ship, the buyer is responsible for customs clearance and any further costs and risks.

In summary, the primary difference between FOB and CIF lies in the allocation of responsibility for transportation, insurance, and risk. With FOB, the buyer takes on more responsibility and costs after the goods are on the ship, while CIF places more responsibility on the seller, who covers the transportation and insurance until the goods reach the destination port.

Do you eat honey?

Dear beloved people,

Humans consume honey for several reasons, including its sweet taste and nutritional benefits. Here are some of the main reasons why we eat honey:

Natural Sweetener: Honey is a natural sweetener with a unique and delicious taste. Its sweetness is a result of its natural sugar content fructose - the sweetest naturally occurring sweetener.

Nutritional Value: Honey contains decent amounts of vitamins, minerals, and antioxidants. While the amounts of these nutrients may vary depending on the type of honey and its source, it generally contains vitamins – B6, thiamine, niacin, riboflavin, pantothenic acid, other amino acids & vitamin C. Contains minerals such as calcium, copper, iron, manganese, phosphorous, potassium, sodium, zinc, and various antioxidants, which can contribute to a balanced diet.

Medicinal Uses: Honey has been used for its medicinal properties for centuries in traditional medicine practices. And a huge thanks to the beneficial compounds it contains!! It has antibacterial and anti-inflammatory properties, making it useful for treating wounds, burns, sore throats, coughs, & type 2 diabetes.

In addition, Honey can improve your heart function & health by lowering blood pressure, regulating your heartbeat, and improving blood fat levels would eventually prevent healthy cell death. Propolis in honey magically improves your cholesterol and triglyceride levels.

Honey has also been used to soothe digestive issues including ulcers and as a natural remedy for allergies. Plenty of research theorizes the above magic.

Energy Source: Honey is a natural and easily accessible carbohydrate, which can provide a good continuous and stable energy boost. Athletes sometimes use honey as a natural energy source during intense physical activities as honey provides energy pre- and post-exercise without the glycemic crash.

Culinary Uses: Honey is a versatile ingredient in cooking and baking. It adds a unique flavor profile to dishes and can be used in various recipes, from salad dressings and marinades to desserts and pastries.

Traditional and Cultural Significance: In many cultures, honey holds symbolic and cultural significance. It has been used in religious rituals, celebrations, and as a gift to show appreciation or hospitality.

Honey vs Diabetes: Honey mainly consists of Fructose, Glucose, and Water. The glycemic index of fructose is 19 while the glycemic index of glucose is 100. Most of the honey varieties available have high fructose content in comparison to glucose content flagging Honey as low GI index food. People around the world prefer using honey as a healthier alternative to refined sugar in various food and beverage preparations. Honey is much better for blood glucose levels than regular sugar; honey antioxidants may help protect against metabolism and type 2 diabetes. Research says honey has the potential in increasing adiponectin hormone levels, a hormone that brings down inflammation and ameliorates blood sugar regulation besides improving fasting sugar levels in type 2 diabetes.

 Looking for THE BEST Honey - TALK TO US

Honey quality and verification - "the process of making something conform to a standard".

Quality & Standardization Certifications -  specific to certain types of floral honey.

Honey is a natural product made by bees from the nectar of flowers. It comes in various forms and types, each with its own characteristics. Here's a brief explanation of various terms of honey:

Liquid Honey: This is the most common form of honey and is typically obtained by extracting honey from the honeycomb and then straining it to remove any impurities. It remains in a liquid state at room temperature.

Raw Honey: Raw honey is unheated, unpasteurized, and minimally processed. It contains all the natural vitamins, enzymes, and other beneficial compounds that can be destroyed by heating. It often crystallizes over time.

Pasteurized Honey: This honey has been heated to a specific temperature to kill yeast cells and prevent fermentation. While this process extends shelf life, it may also destroy some of the beneficial enzymes and nutrients found in raw honey.

Filtered Honey: Filtered honey is strained to remove larger particles like wax, bee parts, and other debris. It may still contain small pollen particles and retains most of its natural properties.

Double-Filtered Honey: This type of honey undergoes an additional filtration process to remove even smaller impurities, resulting in a clearer appearance.

Creamed Honey: Also known as whipped honey or spun honey, creamed honey is a controlled crystallization process. It contains finely crystallized honey, which gives it a smooth and spreadable texture.

Varietals: Honey varietals are made primarily from the nectar of a specific type of flower or plant. The flavor, color, and aroma of the honey can vary significantly based on the source of the nectar.

Polyfloral Honey: Also called wildflower honey, polyfloral honey is made from the nectar of multiple types of flowers. The specific floral sources may vary depending on the region and season.

Monofloral Honey: Monofloral honey comes from the nectar of predominantly one type of flower. This type of honey tends to have a more distinct flavor profile because it's predominantly sourced from a specific plant.

It's important to note that the labels on honey jars should accurately represent the type of honey within, but unfortunately, there have been instances of mislabeling (greenwashing) in the market. If you want to ensure the authenticity and quality of honey, you can look for reputable brands. 

  

   

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