Manuka Honey MGO Meaning: What the Number on the Jar Tells You
Stand in front of a shelf of Manuka honey and the first thing you notice is the numbers. MGO 50+, MGO 250+, MGO 800+, all the way up to MGO 1000+. They look like a code, and most people end up buying on price or pack design and hoping for the best.
Here is the good news: that number is the single most useful thing on the jar. Once you know what MGO means, choosing the right Manuka becomes simple. This is the plain-English guide.
What does MGO mean in Manuka honey?
MGO stands for methylglyoxal, a naturally occurring compound found in the nectar of the Manuka bush (Leptospermum scoparium), which grows wild across New Zealand. Methylglyoxal is what makes Manuka honey biochemically different from every other honey on Earth.
The MGO number on the jar tells you the concentration of methylglyoxal, in milligrams per kilogram of honey. So MGO 800+ means there are at least 800mg of methylglyoxal in every kilogram of that honey. Higher number, higher concentration.
It is a lab-measured figure, not a marketing claim, which is exactly why it has become the gold standard for grading Manuka honey.
How is MGO measured?
MGO is measured in milligrams per kilogram (mg/kg) and verified by laboratory testing before the honey is jarred:
- MGO 100+ contains at least 100mg of methylglyoxal per kilogram
- MGO 250+ contains at least 250mg/kg
- MGO 500+ contains at least 500mg/kg
- MGO 1000+ contains at least 1000mg/kg
Every batch of Hilltop Manuka is lab-tested twice for the MGO printed on the label: once at source in New Zealand, and again before it reaches the shelf here in the UK. The number on the front is the one we put our name to.
How MGO develops naturally
The story starts with the Manuka flower. Its nectar contains a compound called dihydroxyacetone (DHA). As the honey matures in the hive and the jar, DHA gradually converts into methylglyoxal. That slow, natural transformation is what creates the MGO level you see on the label.
Because growing conditions, rainfall and the flowering season vary year to year, MGO levels naturally differ from batch to batch. That is honey behaving like a real, raw food rather than a manufactured one.
The Hilltop MGO range, at a glance
Every Hilltop Manuka jar is 100% raw New Zealand honey, monofloral, and lab-tested twice. Here is how the range breaks down, gentlest to strongest, with the strength name that appears on the label.
| Strength | MGO | Best for | Jar (225g) |
|---|---|---|---|
| Mild | MGO 50+ | An easy daily introduction, lovely on toast or in tea | £8.50 |
| Balanced | MGO 100+ | The everyday favourite, smooth on the spoon | £11.50 |
| Rich | MGO 250+ | The daily workhorse, deeper flavour and a stronger kick | £12.50 |
| Bold | MGO 500+ | Where most regular Manuka drinkers settle | £23.99 |
| Intense | MGO 800+ | The connoisseur's pick, for run-down weeks and winter | £39.99 |
| Super | MGO 1000+ | The strongest Manuka in our range, used sparingly | £59.99 |
Browse the lot on the Manuka honey collection page, or try three strengths side by side with a Manuka bundle.
MGO vs UMF: what's the difference?
While you are researching, you will probably also see UMF (Unique Manuka Factor). Both grade Manuka honey, but they work differently:
- MGO measures methylglyoxal concentration directly, as a single number like MGO 250+. It is a direct lab measure, which is why it is easy to understand at a glance.
- UMF is a broader rating that bundles MGO together with other markers, using ratings like UMF 5+, UMF 10+ and UMF 15+.
The two are correlated: a higher UMF generally means a higher MGO. Most modern Manuka labelling, Hilltop included, leads with MGO because it tells you the one thing you most want to know in one number.
Does a higher MGO mean better honey?
Not better, stronger. A higher MGO means more methylglyoxal and a deeper, more intense, almost medicinal flavour. The "best" Manuka is the one that fits how you actually use it.
- A daily 15g serve stirred into porridge or warm water? Rich (MGO 250+) or Bold (MGO 500+) is a sensible, sustainable choice.
- A jar kept in the cupboard for run-down weeks, sore throats and big winter colds? That is where Intense (MGO 800+) and Super (MGO 1000+) earn their keep.
- Cooking, drizzling or finishing a dish? Stick with Mild (MGO 50+) or Balanced (MGO 100+), because there is no benefit in heating your most prized grade above about 40°C.
All of them are genuine Manuka. The right grade is simply the one that matches the moment.
More than a number: raw and monofloral
MGO tells you the strength. Two other words on the label tell you the integrity:
- Raw. Hilltop Manuka is never heated above hive temperature, so the natural enzymes, pollens and live properties stay intact. Many supermarket honeys are pasteurised at high temperatures for shelf appearance, which strips a lot of what makes Manuka, Manuka.
- Monofloral. This means the honey is produced predominantly from the nectar of a single plant, the Manuka bush, rather than a blend. It is an authenticity marker, and it is on every Hilltop Manuka jar.
When you compare jars, look for MGO grade + raw + monofloral + traceable New Zealand origin together. You can read how we verify all four on our honey authenticity page.
So which MGO should you buy?
- New to Manuka and easing in? Start with Mild MGO 50+ or Balanced MGO 100+.
- Want a proper daily habit? Reach for Rich MGO 250+.
- Already a daily user stepping up? Move to Bold MGO 500+.
- Want the premium tier for winter and wellness rituals? Intense MGO 800+.
- After the strongest in our range? Super MGO 1000+.
Whatever you choose, the principle is the same: 15 g a day, taken neat or stirred into something you already love. The number on the jar is just the start.
Frequently asked questions
What does MGO stand for?
MGO stands for methylglyoxal, a naturally occurring compound found in the nectar of the Manuka bush. It is what makes Manuka honey biochemically different from other honeys, and the number on the jar is its concentration in milligrams per kilogram.
Is a higher MGO rating always better?
A higher rating means more methylglyoxal and a stronger, more intense flavour, but it is not automatically "better". The best grade depends on how you plan to use it. Lower grades are brilliant for everyday use; higher grades are kept for when you really want them.
What is a good MGO rating for beginners?
Many first-time Manuka drinkers start with MGO 50+ or MGO 100+ to ease in, then step up to MGO 250+ once they know they enjoy it.
Is MGO the same as UMF?
No. MGO measures methylglyoxal directly as a single number, while UMF is a broader rating that includes MGO alongside other markers. They are correlated, so a higher UMF usually means a higher MGO.
Why is high-MGO Manuka more expensive?
Higher-MGO honey is rarer, is harvested in smaller quantities, and goes through rigorous testing. That limited supply and verification is reflected in the price.
How is Hilltop Manuka tested?
Every batch is independently lab-tested for MGO twice, once in New Zealand at source and again before it reaches the UK, and verified as raw, monofloral New Zealand honey.
