March 17 2018 - Hives in the Kaitaia area.

Apiculture has grown steadily in New Zealand in recent years.  While New Zealand is particularly known for mānuka honey, which is much prized for its antimicrobial and healing properties, the industry produces a range of distinctive honeys and apiculture products.  According to "The wonderful world of bees" website, "More than 15 floral honey types are produced commercially in New Zealand."  The traditional favorite is clover, but honey is also produced from indigenous species such as kamahi, rata, tawari and pohutakawa.  Apiculture is not limited to production of honey; other products include pollination services for crops, beeswax, skin care (soap, shampoo, creams, and balms) and health products (royal jelly, propolis). 

In New Zealand there are several big producers and exporters with tens of thousands of hives, many smaller commercial enterprises (350 or more hives), and thousands of hobbyists (up to 50 hives).  As in other countries, tending to the health of the bees and hives requires attention, for there are pests such as parasitic varroa mites and American foulbrood disease (AFB) (+).  Additionally hive thefts have become an issue.

The mānuka plant (Leptospermum scoparium) is an indigeneous bush with small white flowers which is widespread in New Zealand and also grows in some parts of Australia.  Mānuka honey has antibacterial properties, and studies show it to be effective, for example in wound treatment and healing (many other claims have been made with varying degrees of evidence).  Because of its therapeutic qualities. mānuka honey commands a premium price.  In 2017, for example, the bulk price for light clover honey was from NZ$10-14 per kg; while mānuka honey ranged as high as NZ$127 per kg.  Bogus mānuka honey has been a problem; for example a 2016 article in the New Zealand Herald reported that about 1,700 tonnes of mānuka honey were being produced annually but that "it is estimated that as much as 10,000 tonnes of honey labelled as manuka are sold every year around the world."  The  industry and the New Zealand Government have taken several steps to ensure confidence in the  authenticity and quality of the product.

First, there is a quality trademark and grading system—Unique Mānuka Factor (UMF®)—developed and overseen by the Unique Mānuka Factor Honey Association.  The UMF® grading system looks at levels of three compounds: hydroxymethylfurfural, leptosperin and methylglyoxal.  Methylglyoxal (MGO) is the key antibacterial compound in mānuka honey.  Leptosperin is a marker unique to mānuka.  The UMF® grading scale runs from a low of 5 (little or no mānuka attributes) to a maximum of 26.

After a lengthy process, the Ministry for Primary Industries on Jan. 29, 2018 finalized a scientific definition of mānuka honey as a step towards "maintain[ing] New Zealand's premium position in overseas markets."  The definition sets out levels of four chemicals from nectar (3-phenyllactic acid, 2’-methoxyacetophenone, 2-methoxybenzoic acid,  and 4-hydroxyphenyllactic acid) and one DNA marker  from mānuka pollen.  Honey for export labeled mānuka must be tested by an MPI-approved lab.