How to Store Manuka Honey

Generally, heat and sunlight destroy the peroxide activity of honey. This is created from the Peroxide Activity or PA of the enzyme Glucose Oxidase in honey. Like many enzymes, glucose oxidase can become inactivated over time by light and heat. However manuka honey has the added benefit of Non-Peroxide Activity (NPA) which is more resistant to heat and sunglight.

Although unadulterated manuka honey has no expiry date, it is best to buy manuka honey with longer printed expiry date and store it away from sunlight and preferably around 15 to 23 degrees celcius. The activity of manuka honey grows over time up to 3 years before it goes down again. The NPA strength of a jar of genuine manuka honey must be retained over 3 years of proper storage.

Adulterated manuka honey can achieve high levels of activity lab readings by heating the manuka honey. However the NPA activity will quickly taper off if the product is left on the shelf too long.

This raises an interesting question if an astute consumer wants to buy from a wholesale importer who repackages manuka honey under their own brand and also have it retested.

In Singapore weather, one should consider a wine cellar (12 to 18 degrees celcius) for long term storage of manuka honey. It has been reported that Non-peroxide actvitiy (NPA) reading direct from a honey producer in NZ increased from UMF 7+ to UMF 12+ within one year. So buying real manuka honey is like an investment just like good wine.

Bottom line: Store manuka honey at room temperature for the convenience of consumption either to mix it with cereal or just eat it as is. It does not taste as good if it is crystalised out of the fridge. For longer term storage keep it in a wine cellar.

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