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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