Frequently Asked Questions

Yes. We are a New Zealand Government-registered beekeeping company with apiaries located in wild forests of New Zealand. Our bee products — including fresh royal jelly — are harvested from hives we manage ourselves, ensuring complete oversight and care from hive to jar.

We recommend taking approximately 2g (about half a teaspoon) on an empty stomach, placing it under your tongue and allowing it to dissolve slowly for optimal absorption.
Fresh royal jelly has a naturally tart taste due to its acidity (approx. pH 4). First-time users may prefer to mix it with honey. Always use a wooden or plastic spoon, and avoid consuming it with sour foods such as yoghurt or plum or taking with warm water.

10-HDA (10-Hydroxy-2-decenoic acid) is a naturally occurring fatty acid exclusive to royal jelly and a key indicator of its quality and bioactivity.
According to international standards (ISO 12824), a minimum of 1.4% 10-HDA is required. Rojel’s royal jelly consistently exceeds 3.1%, placing it among the most potent available globally. We believe the purity and biodiversity of New Zealand’s environment play a significant role in this exceptional quality.

Fresh royal jelly is light yellow with a consistency like yoghurt. Due to its sensitivity to heat and air, it must be frozen immediately after harvest, making transport and storage more demanding.
To improve convenience, fresh royal jelly can be freeze-dried into powder. While many commercial royal jelly capsules use fillers such as soy or starch, Rojel’s powdered royal jelly is 100% pure — made exclusively from New Zealand-harvested royal jelly with no additives or fillers.

Unfortunately, no. Many royal jelly capsules and tablets on the New Zealand market use imported raw materials — primarily from China — despite being labelled ‘Made in New Zealand’. This label often refers only to the encapsulation process. At present, there is no regulation requiring origin disclosure for these imported ingredients.
At Rojel, we proudly use only 100% New Zealand royal jelly — harvested, freeze-dried, and packaged locally. Learn More

Yes. Crystallisation is a natural process that occurs when honey’s natural sugars solidify under different temperatures. It does not indicate spoilage or a decline in quality.
To preserve its smooth texture, we recommend storing honey in a cool, dark place below 20°C. Avoid refrigeration.

Honey is naturally non-perishable. According to the New Zealand Ministry for Primary Industries (MPI), honey does not require a Best Before date for domestic sales.
However, for export purposes, guidelines apply:
• Honey: 5 years
• Bee pollen: 4 years
• Honey blends: 3 years
• Other bee products (e.g., fresh royal jelly): 3 years
All Rojel products are clearly labelled with Best Before dates in line with RMP regulations. While honey doesn’t spoil, these dates reflect the period during which quality and potency are best preserved.
(Learn more)

As a natural product, honey’s appearance and consistency vary depending on region, season, floral source, and climate.
For example:
• Clover honey tends to be light and runny
• Pohutukawa honey is paler and creamy
• Manuka honey is thicker, with a rich amber hue

These variations are a hallmark of genuine, unprocessed honey.

Matured honey refers to honey that has been naturally ripened by bees. After collecting nectar, bees add enzymes and fan their wings to reduce moisture content. Once the moisture reaches 16–18%, the honey is sealed in wax cells for preservation.
Properly matured honey resists fermentation and retains optimal quality. Rojel honey is only harvested once this natural maturation process is complete.

Both MGO (Methylglyoxal) and UMF (Unique Manuka Factor) are measures of antibacterial strength in Manuka honey.

MGO, identified by the University of Dresden in Germany, is the direct compound responsible for Manuka’s antimicrobial activity and is recognised by the New Zealand government.

Each batch of Rojel Manuka Honey is tested in NZ-accredited labs and clearly labelled with its MGO content.

MGO to UMF Conversion Guide:

MGO	UMF Equivalent
50+	3.7+
60+	4.2+
83+	5.0+
100+	7.6+
200+	8.5+
263+	10+
512+	15+
823+	20+