TA TA on the label of Mānuka-Honey relates to the Total Activity. The Total Activity of Mānuka-Honey is calculated on the basis of both the peroxide- and the non-peroxide activity of the Mānuka-Honey. In this method the activity of the Mānuka-Honey normally is indicated with the letters TA. For example, TA10+. Also indication without letters, in this example 10+, is not unusual.
NPA At the indication NPA (Non-Peroxide Activity), only the Non-Peroxide Activity of the Mānuka-Honey is calculated to indicate how powerful the enzymes in the Mānuka-Honey are to combat bacterial infections and inflammations.
What is the difference between the TA method & the NPA system? Because the peroxide activity of the Mānuka-Honey is excluded in the NPA system, Mānuka-Honey which is indicated with the NPA system always has a stronger healing anti-bacterial effect than Mānuka-Honey which is indicated with the TA method. Because there is no supervision on the use of TA and NPA values on labels, the indications TA and NPA are no warranty for quality.
The abbreviation UMF (Unique-Mānuka-Factor) was introduced as thé standard to indicate the strength of the antibacterial action of the NPA (Non-Peroxide Activity) component in Mānuka-Honey. After all, not all Mānuka-Honey has the same non-peroxide antibacterial action. The NPA component in Mānuka-Honey determines the unique properties of Mānuka-Honey. A higher value of this component in the Mānuka-Honey results in more powerful anti-bacterial properties of the Mānuka-Honey. For example, a NPA value of 15+ is in this system indicated with UMF® 15+, a NPA value of 20+ with UMF® 20+, and so on... The UMF® Mānuka-Honey logo may only be applied to products that meet the strict quality requirements of the UMF® Mānuka-Honey-Association. An independent party is responsible for monitoring it. Mānuka-Honey withUMF® MĀNUKA-HONEY LOGO is Mānuka-Honey with the ONLY OFFICIALLY RECOGNIZED Mānuka-Honey QUALITY SEAL.
MGO™ & MGO®
Because the UMF system can give minor deviating results under the same circumstances, the wish arose for a more accurate method. When by chance the accurately measurable anti-bacterial component Methylglyoxal (MGO ) was discovered in Mānuka-Honey, the component that is (as a result of synergy with non anti-bacterial components which are present in Mānuka-Honey ) co-responsible for the overall anti-bacterial action of Mānuka-Honey, arose next to the UMF system the on Methylglyoxal based MGO method. With this method the non-peroxide anti-bacterial activity (NPA) of Mānuka-Honey can be determined more accurate. As is the case with the TA method and the NPA system there is also no supervision on this method. Consequently also the MGO™ and MGO® logos are no warranty for quality or quality mark.
Weblink to the: METHYLGLYOXAL / NPA HONEY CONVERSION CALCULATOR