The Global Manuka Shortage — and Why Jarrah Is the Answer

Manuka honey supply is structurally constrained: it can only be produced in New Zealand and small parts of Australia, and demand is outpacing growth in production. Estimates suggest 30–50% of Manuka sold globally is counterfeit. Meanwhile, Western Australian Jarrah honey offers superior antioxidant levels, dual antimicrobial activity, and scientifically validated performance that at times exceeds high-grade Manuka — at a fraction of the price. The world just hasn't been told yet.

Key Points

• Manuka honey market: USD $0.53 billion in 2025, growing to $1.6 billion by 2035 — but supply is geographically locked to NZ and parts of Australia
• 30–50% of Manuka sold globally is estimated to be adulterated or counterfeit, according to market researchers
• WA Jarrah honey contains approximately 3x the antioxidants of Manuka (Pavy & Dragar, 2011)
• Jarrah delivers dual antimicrobial activity — peroxide activity (PA) plus non-peroxide activity (NPA); Manuka has only NPA
• Jarrah Platinum TA50+ is equivalent to MGO 4000+ Manuka in antimicrobial strength — at a significantly lower price point

Manuka honey has done something remarkable: it turned a beehive product into a luxury category. The small-flowered leptospermum shrub that produces Manuka nectar grows predominantly in New Zealand, with some Australian varieties, and nowhere else. That geographic constraint — combined with decades of aggressive premium branding, clinical research, and export marketing — has made genuine high-grade Manuka one of the most expensive food products on the market.

The problem is that success has a shadow. When a product becomes premium enough, the economics of faking it become irresistible.

Research and Markets data indicates that 30–50% of Manuka honey sold globally may be adulterated or counterfeit. In response, the EU mandated DNA testing and strict origin labelling for Manuka imports after finding 30% of the Manuka it was receiving was adulterated. The US now requires UMF/MGO certification for Manuka claims, with penalties up to $10,000 for violations.

Even authentic Manuka is under pressure. Supply is constrained by geography, climate variability, the cost of certification, and the extraordinary overproduction of "Manuka claims" relative to what the actual leptospermum crop can yield. In some years, more Manuka honey is certified for sale globally than could possibly have been produced from the known Manuka bush population.

There is a better option. It's just been hiding in plain sight in the forests of south-west Western Australia.

What Makes Manuka Premium — and What's Missing

Manuka honey's reputation rests on one compound: methylglyoxal (MGO). This naturally occurring substance, derived from the dihydroxyacetone (DHA) found in Manuka flower nectar, produces what's called Non-Peroxide Activity (NPA) — antimicrobial action that persists even when the hydrogen peroxide in honey is neutralised.

This was a genuine discovery, and the research supporting Manuka's NPA is real. The UMF (Unique Manuka Factor) and MGO rating systems measure this activity on a standardised scale, allowing consumers to compare products.

However, there are two significant limitations to the Manuka model.

First, MGO-heavy honeys have a noted risk profile for people with diabetes, as methylglyoxal in high concentrations is associated with advanced glycation end-products. The Forest Fresh website notes that honey with UMF15 (MGO 515) or higher should be consumed intermittently rather than daily for this reason — which creates a real ceiling on how freely high-grade Manuka can be used.

Second, and crucially: Manuka's antimicrobial power is unidirectional. It relies almost entirely on non-peroxide activity (NPA). The peroxide activity (PA) — which comes from glucose oxidase enzyme producing hydrogen peroxide, and is present in many honeys — is absent or minimal in most high-grade Manuka because the NPA compounds suppress it.

Jarrah honey has both. And more besides.

Jarrah: The Science Behind the Alternative

Jarrah honey is produced from the nectar of Eucalyptus marginata, the Jarrah tree of south-west Western Australia. The trees flower every 2 to 4 years — a biological quirk that makes each genuine Jarrah harvest rare by definition.

The science comparing Jarrah to Manuka is now substantial.

Antioxidants: Pavy and Dragar (2011), in research for the WA Jarrah Honey Committee, found Jarrah honey contains approximately 3x the antioxidants of comparable Manuka honey. Independent analysis puts Jarrah antioxidant levels at around 473 mg/kg versus 150–300 mg/kg for Manuka.

Dual antimicrobial activity: Jarrah delivers both peroxide activity (PA) and non-peroxide activity (NPA). This is measured as Total Activity (TA) — a comprehensive single number that captures the full antimicrobial picture. Manuka's UMF system measures NPA primarily, which means it only tells part of the story.

Vs Manuka head-to-head: A 2023 study by Hossain and Locher, published in Applied Sciences, found that WA bioactive honeys "at times exceeded NZ Manuka honey" in both antibacterial and antioxidant activity. The Irish, Blair, and Carter (2011) PLOS ONE study confirmed WA honey's powerful antimicrobial properties against clinical pathogens.

Low GI: Arcot and Brand-Miller (2005), in research for RIRDC, confirmed Jarrah honey is low glycaemic index — meaning the blood sugar response is significantly gentler than most honeys and sugars. This is partly a function of Jarrah's high fructose-to-glucose ratio and partly its bioactive composition.

Prebiotic properties: Schell et al. (2022) in Frontiers in Nutrition tested Jarrah honey as a prebiotic, finding evidence of positive effects on gut microbiome composition — a dimension of honey function that is only beginning to be understood scientifically.

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The Price Comparison That Changes the Conversation

Let's be direct about value. High-grade Manuka honey — genuine MGO 4000+ or UMF 25+ — typically retails at $300–$500+ for 250g from reputable producers. This reflects the genuine rarity of high-NPA Manuka nectar, the cost of certification, and decades of brand investment.

Forest Fresh Jarrah Platinum TA50+ — which is the equivalent of MGO 4000+ in antimicrobial activity, and exceeds high-grade Manuka in antioxidant content — is significantly more accessible per gram of active compound. And it comes with a 5-laboratory Certificate of Analysis, not just a marketing claim.

The Jarrah story isn't that it's cheaper than Manuka. It's that it's genuinely superior in several measurable dimensions, produced from a Varroa-free environment, tested to a higher standard, and available at a price that makes daily use sustainable — which is, ultimately, how any health-supporting food works best.

Why Jarrah Hasn't Replaced Manuka Yet

The honest answer is: marketing. New Zealand Manuka had a 30-year head start in premium positioning, category education, and international distribution. It built a certification infrastructure (UMF, MGO) that gave consumers a trusted, standardised label to look for. It benefited from association with prestigious export markets — Japan, the UK, the US — at a time when health-conscious consumers were just discovering the concept of functional honey.

WA Jarrah honey is catching up. The science is now well-documented. The export story — Forest Fresh alone ships to 17+ countries through Honey X — is growing. The TA rating system gives consumers a comparable, meaningful number to evaluate. And as global Manuka supply constraints and counterfeiting concerns mount, the premium honey category is actively looking for credible alternatives.

The 2026 Manuka market is projected to grow from $0.53 billion to $1.6 billion by 2035. WA Jarrah is positioned to capture a meaningful share of that growth — not as a compromise, but as a genuinely superior product with better science behind it.

Read more: What Is Jarrah Honey? Everything You Need to Know

Frequently Asked Questions

Q: Is Jarrah honey better than Manuka?
A: Jarrah honey offers several measurable advantages: approximately 3x the antioxidant levels of Manuka (Pavy & Dragar, 2011), dual antimicrobial activity (both peroxide and non-peroxide; Manuka has primarily non-peroxide), low GI, and documented prebiotic properties. Research by Hossain and Locher (2023) found WA bioactive honeys "at times exceeded" Manuka in antibacterial and antioxidant activity. The science supports Jarrah as a genuine alternative — not a substitute.

Q: What is the TA50+ rating equivalent to in Manuka terms?
A: Forest Fresh Jarrah Platinum TA50+ is equivalent to MGO 4000+ Manuka honey in antimicrobial activity. This is among the highest commercial activity ratings available for any honey globally.

Q: Why is so much Manuka honey fake?
A: Manuka's premium pricing creates strong economic incentives for fraud. Research estimates 30–50% of Manuka sold globally is adulterated or counterfeit. The EU found 30% of imported Manuka was fraudulent and now mandates DNA testing. The US FDA requires UMF/MGO certification with penalties for violations. The counterfeit problem is a direct consequence of the enormous price premium placed on authentic Manuka.

Q: Does Jarrah honey crystallise?
A: Jarrah honey crystallises much more slowly than most honeys due to its high fructose content and natural composition. Forest Fresh Honey offers a Crystallisation-Free Guarantee™ — a proprietary standard ensuring our honey stays in its natural state. Some very slow crystallisation over extended time is normal and actually a sign of genuine honey.

Q: Can Jarrah honey be used daily?
A: Yes. Its low GI rating and dual activity profile make it well-suited for daily use. High-grade Manuka (UMF15+/MGO 515+) is typically recommended to be consumed intermittently due to methylglyoxal concentration concerns. Jarrah does not carry this constraint.

Q: Where can I find WA Jarrah honey outside Australia?
A: Forest Fresh Honey exports to 17+ countries through its B2B export arm, Honey X (honey-x.au). For international retail, visit forestfreshhoney.com.au or enquire about wholesale and export options.

Written by Matt Fewster, 5th generation of the Fewster family and co-founder of Forest Fresh Honey.

Sources: - Pavy & Dragar (2011) — Jarrah honey antioxidant levels, WA Jarrah Honey Committee: https://img1.wsimg.com/blobby/go/35350b70-4b13-4876-abd6-b146f468c4e8/downloads/media-release%20on%20antioxidant%20of%20jarrah%20honey.pdf - Hossain & Locher (2023) — WA honey vs Manuka, Applied Sciences: https://www.mdpi.com/2076-3417/13/13/7440 - Irish, Blair, Carter (2011) — WA honey antibacterial activity, PLOS ONE: https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0018229 - Schell et al. (2022) — Jarrah honey as prebiotic, Frontiers in Nutrition: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9367972/ - Arcot & Brand-Miller (2005) — Honey low GI, RIRDC: https://www.agrifutures.com.au/wp-content/uploads/publications/05-027.pdf - Business Research Insights — Manuka Honey Market 2025–2035: https://www.businessresearchinsights.com/market-reports/manuka-honey-market-118248 - Stellar Market Research — Manuka adulteration estimates: https://www.stellarmr.com/report/manuka-honey-market/2668