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There are so many Manuka honey product on the market now.  Some from Australia; and some from New Zealand.  Each product is using different indicators to represent its strength.  Capilano has good descriptions on what these indicators mean. Non Peroxide Activity (NPA) In 1981, Dr Peter Molan (MBE), who is a professor at the University of Waikato in New Zealand, was researching the peroxide activity in honeys from around the world when he found that when he deliberately destroyed the Hydrogen Peroxide Activity (HPA) in honey that only one honey was still showing strong antibacterial activity. This activity became known as Non Peroxide Antibacterial Activity (NPA). Dr Molan went on to research this activity over many years and found that it was very stable in Manuka honey and could withstand both heat and light exposure and still remain highly active and effective.