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| TA | UMF™ | NPA | MGO | AAV |
| 5+ | 5 | 5 | 83 | 260 |
| 10+ | 10 | 10 | 263 | 370 |
| 15+ | 15 | 15 | 514 | 400 |
| 20+ | 20 | 20 | 829 | 460 |
| 25+ | 25 | 25 | 1202 | 500 |
| 30+ | 30 | 30 | 1625 | 540 |
| 35+ | 35 | 35 | 2001 | 570 |
The table above shows the approximate equivalencies between UMF, MGO, NPA, and TA that have broad industry acceptance. [6]
TA, NPA, and MGO are not grading systems. They are measurements of specific markers in honey.
A grading system implies a single, standardised quality scale. What exists in medicinal honey is instead a set of laboratory measurements, each capturing a different aspect of the honey’s composition or activity. Treating them as equivalent “grades” leads to widespread misunderstanding.
Understanding the relationship between these measurements is essential for comparing honeys accurately.
TA = hydrogen peroxide activity + non-peroxide activity. It captures everything. For honeys like Jarrah, which derive their antimicrobial power primarily from hydrogen peroxide, the TA value reflects the honey’s full medicinal potency. For Manuka honey, TA includes both its MGO-driven non-peroxide activity and any hydrogen peroxide activity present.
UMF™ = a trademarked label for NPA in New Zealand Manuka honey. It is not a separate measurement system – it is NPA certified under a specific trademark. UMF™ ratings apply exclusively to New Zealand Manuka honey.
NPA = non-peroxide activity only. It is the portion of TA that remains after hydrogen peroxide is removed by catalase. For Manuka honey, NPA is the dominant component. For Jarrah honey, NPA is typically negligible because its activity comes from hydrogen peroxide.
MGO = the amount of methylglyoxal in the honey. It predicts NPA reliably but measures a chemical concentration, not antimicrobial performance directly.