Monofloral vs. Multifloral Kanuka Honey Explained: Testing, Chemistry, and Classification
- Sri Govindaraju
- Oct 7
- 4 min read
New Zealand is home to a rich diversity of flowering native plants, many of which contribute unique nectar profiles to the country’s honey industry. The classification of honey as monofloral or multifloral provides valuable information about its botanical origin, composition, and potential bioactivity.
What Do “Monofloral” and “Multifloral” Mean?
A monofloral honey is primarily derived from the nectar of one dominant floral source. While bees naturally forage across various plants, the dominant nectar source often underpins the honey’s sensory, chemical, and physical characteristics.
In contrast, a multifloral honey originates from a mixture of floral sources without one species predominating. These honeys tend to have a balanced flavour profile and can exhibit a wider range of colours and bioactive properties depending on seasonal and regional variations.
Why the Distinction Matters
The classification influences market value, export eligibility, and consumer perception. New Zealand’s honey industry is well acquainted with monofloral and multifloral classification, particularly through the development of the mānuka honey definition.
In December 2017, the Ministry for Primary Industries (MPI) introduced a robust scientific definition to authenticate whether a honey can be classified as New Zealand mānuka honey.
New Zealand’s global reputation for premium honey production rests on the integrity of its products and the credibility of its verification systems. The scientific definition for mānuka honey was essential to uphold that reputation, it provided confidence to overseas regulators, assured consumers they were purchasing genuine mānuka honey, and enabled the continued growth of the export honey industry.
Without a robust, science-based definition, New Zealand’s market access could be jeopardised, and the premium status of our bee products could be at risk.
How Honey Is Classified
Laboratory testing typically combines melissopalynology (pollen analysis) with chemical and physicochemical profiling to determine floral origin.
Pollen analysis identifies and quantifies pollen grains under a microscope to assess the relative contribution of plant species.
Chemical markers such as methylglyoxal (MGO), leptosperin, Arabinogalactan proteins and specific phenolic compounds provide complementary evidence supporting or confirming pollen-based classification.
Sensory and physical parameters including colour, conductivity, flavour, and viscosity offer additional insight into the honey’s floral composition.
Common Examples in New Zealand
Mānuka (Leptospermum scoparium) – Dark amber, high MGO content, strong antibacterial activity
Kanuka (Kunzea ericoides) – Lighter colour, floral aroma, noted for anti-inflammatory potential
Clover (Trifolium spp.) – Pale and mild-tasting, common in pasture regions
Rewarewa (Knightia excelsa) – Deep reddish hue, malty flavour, high antioxidant activity
Multifloral blends may include combinations of these and other native species, producing honeys that reflect the biodiversity of their environment.
The Role of Laboratory Analysis
Whether the goal is to verify a monofloral claim or to characterise a unique regional blend, reliable laboratory analysis provides the scientific foundation for trust and transparency in the honey industry. Developing a robust definition for kanuka honey, for example, requires the identification of characteristics unique to this floral type.
At PAQ Laboratories, honey classification is carried out using validated analytical methods and quality-controlled workflows. The markers identified in kanuka honey were consistently present across samples collected from around the country and remained stable throughout the product’s shelf life.
Our Work in Creating a Science Definition
To contribute to the development of a robust definition, our work at PAQ Laboratories involved:
Collaborating with local beekeeping experts and considering environmental factors such as land type and floral density
Collecting and testing over 100 honey samples, representing more than five different New Zealand honey types from three flowering seasons across seven regions: Auckland, Northland, Gisborne, Waikato, Wairarapa, Marlborough, and Canterbury
Analysing the data using advanced statistical models
Identifying chemical markers that help distinguish kanuka honey from other types
Applying test methods that can consistently and accurately detect these markers
Establishing reliable identification criteria for both monofloral and multifloral mānuka honey
For both definitions, 3-phenyllactic acid (3-PLA) and 4-Methoxyphenyllactic acid (4-MPLA) must be present in the honey at a level equal to or greater than 10 mg/kg. Key to differentiating mono and multi-floral kanuka honey, according to our definition, are the combined total of the two markers used in the ratio equation. If 4-MPLA and 3-PLA combine to be equal to or greater than 200 mg/kg, then the honey may qualify as monofloral kanuka, between 20 mg/kg and 199 mg/kg – multifloral. Across both definitions, Methylsyringate (MSY) must be present at ≥5mg/kg
Lastly, lumichrome (LM) completes the set of four chemicals which make up the definition. At 0.5mg/kg or higher the honey is potentially monofloral kanuka. Below that level it still qualifies as multifloral kanuka because, in New Zealand, lumichrome has only been determined as present in kunzea (kanuka) species’ honey.
A detailed article explaining the kanuka mono/ multifloral classification can be found here in October 2024 edition of Apiarists Advocate
This initiative to develop a kanuka definition was driven by the need to provide clarity and confidence not only for honey producers, but also for consumers purchasing kanuka honey as a food product. Through this work, PAQ Laboratories continues to support New Zealand’s honey sector in maintaining product authenticity, scientific credibility, and international market confidence.
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