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Jarrah vs Manuka Honey: A Global Comparison
| Feature | Jarrah Honey (Pristine Forest) | Manuka Honey |
|---|---|---|
|
Botanical Origin |
Jarrah Tree (Eucalyptus marginata) |
Manuka Tree (Leptospermum scoparium) |
|
Region |
Western Australia |
New Zealand |
|
Antibacterial Rating |
TA (Total Activity) |
UMF / MGO (Methylglyoxal) |
|
Antimicrobial Type |
Non-peroxide & stable over time |
MGO-based; less stable in some cases |
|
Taste Profile |
Smooth, mild caramel |
Strong, medicinal, slightly bitter |
|
Glycemic Index (GI) |
Low |
Moderate to high |
|
Harvest Frequency |
Every 2 years |
Every year |
|
Color & Texture |
Golden amber, fluid |
Darker, thicker |
|
Availability |
Limited & rare |
Widely available |
|
Scientific Support |
Growing global recognition |
Extensive studies |
TA vs MGO: Understanding the Rating Systems
| Property | TA (Total Activity) | MGO / UMF (Manuka System) |
|---|---|---|
|
Used In |
Jarrah, Australian honeys |
Manuka honey (New Zealand) |
|
Measures |
Antibacterial potency (total bioactivity) |
Methylglyoxal (main antimicrobial agent) |
|
Test Type |
Laboratory bioassay (phenol equivalence) |
Chemical analysis |
|
Units |
TA 10+ to TA 50+ |
MGO (mg/kg), UMF 5+ to UMF 20+ |
|
Stability |
Long-lasting antimicrobial effect |
Can degrade over time |
|
Comparison Example |
TA 30+ ≈ MGO 829 or UMF 20+ |
UMF 10+ ≈ TA 20–25 |