ABOUT OUR HONEY...

All of our honey and honeycomb is harvested from the precious and pristine forests of Western Australia. We use no chemicals or pesticides. Our honey is guaranteed 100% natural, sourced direct from the beekeeper and provided with no additives or preservatives.

WA’s ‘monofloral’ honeys – those made using one flower like Jarrah and Red Gum – are so alluring because of their proven antibacterial and antimicrobial activity.

The thick, dark, and non-crystallising Jarrah honey is one of the healthiest in the world, even outperforming the wildly popular New Zealand Manuka variety.

We pride ourselves in selling only export quality pure honey and honeycomb. Each production of honey and honeycomb is given a certification by ChemCentre, a Western Australian statutory authority, certifying its content. In addition, each production is tested for its activity.

BENEFITS OF WESTERN AUSTRALIAN HONEY

High in Antibacterial and Antimicrobial Activity

Unique, Delicious Taste

100% Pure and Natural, Free
from Industry Pollutants

A WORD ON ACTIVITY...

WA honey's anti-microbial quality is measured by the term "Total Activity" (TA) - the higher the TA, the greater the antimicrobial strength.

TA is the combination of Peroxide Activity (PA) and Non-Peroxide Activity (NPA). PA results from a reaction between an enzyme placed in the honey by the bees called Glucose Oxidase and glucose. This reaction results in the gradual production of hydrogen peroxide, which is a powerful antibacterial and antifungal agent when operating with honey's other antiseptic properties, but is gentle on human tissue and the digestive system.

NPA results from any other chemicals in the honey that have an antibacterial effect. In Manuka honey, in which nearly all activity is NPA, the active chemical is Methylglyoxal (abbreviated to MGO).

This is why it's difficult to directly compare the activity of our honey with Manuka honey, as they have different "types" of activity. One comparison we can make is between NPA and MGO, but note that this does not even take into account our honey's PA, which is also measured in TA. And that's our point of difference!

Adams et al, "Isolation by HPLC and characterization of the bioactive fraction of New Zealand manuka (Leptospermum scoparium) honey" (2008), University of Waikato.

Based on linear trendline.

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