Batch 268 / Jarrah TA47.5

268

Our Active Jarrah Honey is gathered from lush Jarrah forests, just southwest of Perth near the town of Dwellingup, Western Australia. Flowering just every two years, the cream coloured Jarrah blossom yields a rich medium to dark amber coloured honey that is lower in glucose than other honey varieties, with a deep and complex flavour. Like all of our honey products, our Active Jarrah Honey has a very high Total Activity (TA) rating, making it not only rich in taste but antimicrobial qualities as well. Have our Active Jarrah Honey TA 35+ shipped right to your door to experience its smooth, sweet flavour and healthful properties.

RESULTS FOR
268

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Colour

75.0MM

Is New Zealand's leading honey testing and analysis laboratory based in Wellington.

We use Analytica to analysis and certify our honeys MGO, sugars (Glucose, Frutose, Sucrose and Maltose), HMF, C4 and mositure levels.

This is the active antimicrobial (or bacteria fighting) element in famous Manuka honey... the higher the MGO rating the stronger the honeys antimicrobial activity level. Honeys with ratings of MGO150+ are considered strong.

Methylglyoxal (MGO)

One of the two main sugars in honey, glucose is the main sugar type in honey that predominately crystallises over time.

GLUCOSE

27.1%

Is one of the two main sugar types in honey, fructose along with glucose are sugars that are directly absorbed into the blood during digestion. Fructose provides the majority of the sweetening power of honey, being 1.7 times sweeter then sucrose (table sugar).

FRUCTOSE

45.1%

Sucrose (or normal table sugar) should normally be below 5%. This sugar occurs naturally within the nectar of flowers which the bees collect and turn into sugar through their magical process! Some flowers naturally have more sucrose then others.

SUCROSE

0.24%

Maltose (malt sugar) occurs at higher levels in some honeys which is completely natural. In some Wildflower honeys it provides the basis of the malty taste.

MALTOSE

4.45

The mositure in honey affects its viscosity and keeping qualities. Mositure as a % should be below 19% and generally the lower this % the better. If this % is above 19% it means the beekeeper has collected and harvested the honey too early.

MOISTURE

14.8%

This is a test to detect whether the honey is adulterated by adding sugar (mainly cane sugar or high fuctose corn syrup). The internationally accepted limit for apparent C4 sugar content (as measured by this test) is 7%.

3.1%

HMF is an indicator substance that accumulates in honey rapidly with heating. Scores under 40mg/kg are acceptable across the world but the best honey is generally under 10mg/kg.

5-Hydroxymethylfurfural (HMF)

Is the world's leading honey testing and analysis laboratory based in Bremen, Germany.

OXYTETRACYCLINE

TETRACYCLINE

CHLORTETRACYCLINE

DOXYCYCLINE

DEMECLOCYCLINE

METHACYCLINE

MINOCYCLINE

CHLORAMPHENICOL

Glyphosate is a herbicide that can end up in honey when sprayed in areas where bees are foraging (e.g. pasture that is being desiccated during wilting) or near hives. Maximum Residue Limit (MRL) for honey is 0.1mg/kg.

GLYPHOSATE

0.00