Batch 76 / Marri TA35+ Honey

Batch 76

Tasting Notes - a strong classic Marri tasting honey. I best describe as a minerally caramel with floral tones.

Beekeepers Notes - the small country town of Dandaragan was probably the best producing Marri apiary site that season. This area is known for pockets of parkland looking Marri trees which are large and healthy looking. Definitely an area we're coming back to in future seasons!

RESULTS FOR
Batch 76

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed vel mi eget nulla tincidunt rhoncus a et massa. Morbi venenatis tempus ante at porta.

Colour

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

28.5%

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

43.5%

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

0.1%

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

1.25

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

17.5%

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%.

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.

0.00

OXYTETRACYCLINE

0.00

TETRACYCLINE

0.00

CHLORTETRACYCLINE

0.00

DOXYCYCLINE

0.00

DEMECLOCYCLINE

0.00

METHACYCLINE

0.00

MINOCYCLINE

0.00

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