MGO vs UMF: which Manuka grading scale should be on your label?

Walk into any pharmacy and you'll see Manuka jars labelled MGO 250+, UMF 10+, or both. The two scales describe the same biological activity from different angles — and the right one for your label depends on your market, your supply chain, and your tolerance for licence fees.

MGO — what it is

MGO measures methylglyoxal in mg/kg directly. It is the compound responsible for Manuka's non-peroxide antibacterial activity. MGO testing is straightforward, fast, and any accredited lab can run it. There is no licence fee, which means MGO-labelled honey can move through more flexible supply chains.

UMF — what it is

UMF (Unique Manuka Factor) is a trademarked grading system administered by the UMF Honey Association in New Zealand. A UMF rating bundles three markers — methylglyoxal, leptosperin and DHA — into one number that approximates phenol-equivalent antibacterial activity. UMF is more rigorous, but using the mark requires licensing.

How they map

Using the official UMFHA reference table: MGO 100 ≈ UMF 6, MGO 263 ≈ UMF 10, MGO 514 ≈ UMF 15, and MGO 829 ≈ UMF 20. The relationship is non-linear, so doubling MGO does not double UMF. Use our live converter on the MGO Selector page to translate any value instantly.

Which to use

If you're shipping Manuka into the New Zealand market or pitching to UK pharmacy chains that demand UMF certification, license the UMF mark. For most other retail, foodservice and ingredient applications globally, MGO is well-understood by buyers, costs less to certify, and gives you more supply flexibility.