We’ve also changed premises a few times over the years. The business quickly outgrew the basement and so saw the construction of a “Honey-House” in Mangere. The wholesale shop became a favourite with local’s, and the buildings were added onto to regularly as the business expanded. Our most recent move has seen us relocate into a purpose built facility in Clevedon.

Cammell’s Honey is a family owned and operated business. Graham has been joined in the business by two sons and a son-in-law. Completing the team is one of Graham’s long time friends. Together we have more then 30 years of experience when it comes to dealing with bees and honey.

We run approximately 350 hives in the greater Auckland region. In the early spring, our bees pollinate the crops of kiwi-fruit, macadamia nut and even pumpkin growers. Our hives are then moved into their summer spots, where they produce delicious Pohutukawa, Manuka and Pasture honey. This honey is extracted in the field and then brought back to our premises in Clevedon to be filtered and packed.

In order to supply varieties from all of New Zealand’s distinctive honey producing regions, we rely on a network of experienced beekeepers – many of whom have been in beekeeping for longer then we have.

The UMF^® Mark

UMF^® stands for ‘Unique Manuka Factor’, and is a quality trademark owned and managed by the UMF^® Honey association. The UMF^® grading system evaluates natural markers found in Manuka honey.

What makes Honey special?

For millennia Honey has been regarded as a special food; its use espoused in numerous ancient texts from around the globe. This ancient knowledge has now been proven by scientific research.

The first scientific studies into the special properties of honey took place at the end of the 19th century. Some of this early research pointed to honey’s acidity or its osmotic effect as being the source of honeys special properties.

During the mid-20th century scientists identified enzymes present in nectar and introduced by bees in the ripening process of honey. Scientist then discovered that when honey was diluted these enzymes gave the honey distinctive properties. However, it was also discovered that these enzymes quickly broke down with exposure to light.

The UMF^® Manuka Difference

In 1981 Dr. Peter Molan began his research into the unique properties of honey. His research led to the discovery of properties in some honeys that were not based on any of the previously known factors; of these honeys, New Zealand Manuka honey appeared to be the most promising.

UMF^® – A Measure of Quality

Research to identify the components of Manuka Honey responsible for its unique properties began in 1990. Since then numerous studies have been undertaken around the globe, and a number of these components have been identified.

In 2013 the UMF^® Honey Association began work on the Manuka ID Project; the primary aim of this ongoing project is to determine a profile of Manuka Honey. The association has collected samples of nectar and honey from all of New Zealand and is utilising state of the chemical profiling to develop a chemical fingerprint of Manuka Honey.

This fingerprint is now being utilised for the UMF® grading system. To qualify for a UMF® grading honey must contain DHA (dihydroxyacetone), Leptosperin, and Methylglyoxal. The current grading system utilises the quantity of Methylglyoxal present in the honey to provide the rating number.

UMF^® Manuka – World Renowned

The UMF^® mark is registered in 46 countries and has the backing of IANZ Accreditation. UMF^® Manuka honey and its unique properties have been covered by media around the world, including the BBC and CNN. Today, it is regarded by many as the world’s premier honey.