interesting, so it is just a matter of adding some dihydroxyacetone to the
syrup to make any honey to be Manuka factorizable ...

https://www.ncbi.nlm.nih.gov/pubmed/19368902

Abstract

Methylglyoxal in New Zealand manuka honey has been shown to originate from
dihydroxyacetone, which is present in the nectar of manuka flowers in
varying amounts. Manuka honey, which was freshly produced by bees,
contained low levels of methylglyoxal and high levels of dihydroxyacetone.
Storage of these honeys at 37 degrees C led to a decrease in the
dihydroxyacetone content and a related increase in methylglyoxal. *Addition
of dihydroxyacetone to clover honey followed by incubation resulted in
methylglyoxal levels similar to those found in manuka honey.* Nectar washed
from manuka flowers contained high levels of dihydroxyacetone and no
detectable methylglyoxal.

             ***********************************************
The BEE-L mailing list is powered by L-Soft's renowned
LISTSERV(R) list management software.  For more information, go to:
http://www.lsoft.com/LISTSERV-powered.html