Research undertaken and led by the Ministry for Primary Industries (MPI) to develop a scientifically robust definition for mānuka honey has just been published in a leading international scientific journal.
The paper, Using chemical and DNA marker analysis to authenticate a high-value food, mānuka honey, has been peer-reviewed and published in npj Science of Food.
Npj Science of Food is an online open access journal that publishes high-quality papers on food safety, security, production and packaging, and the influence of food on health and wellness. It is part of the Nature group, one of the world’s most prestigious scientific publishing groups.
“The work carried out by MPI to develop a scientific definition for mānuka honey is a worldwide first and very important for New Zealand’s reputation as a producer of high-quality food,” says Bryan Wilson, head of New Zealand Food Safety at MPI.
“This reputation is based on a track record of producing food that stands up to the expectations of local and overseas markets. All mānuka honey for export has to be tested against and meet MPI’s definition.
“Publication of this research in npj Science of Food is further endorsement of the 3 years of scientific work that went into developing the definition.
New Zealand’s export markets, including consumers, could be confident the New Zealand mānuka honey they buy is authentic, Mr Wilson says.