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The rongoā blends, puna (natural spring water), and rewarewa honey have been subjected to comprehensive scientific testing at AgResearch and FoodPilot, Massey University. This testing ensures the products meet Food safety standards while revealing their nutrient composition and metabolite profile. These analyses, using cutting-edge Western scientific methods, validate the blends' safety and highlight their unique properties.
The research was led by Senior Scientist Dr. Jane Mullaney (Ngāti Porou/Ngāti Raukawa) and Dr. Karl Fraser, an expert in nutritional metabolomics. Their work confirmed the therapeutic potential of these blends, bridging traditional Māori knowledge with scientific rigor. By verifying the bioactive components of rongoā, the team has strengthened the credibility of these indigenous formulas, paving the way for greater domestic and international recognition.
Despite these achievements, sharing detailed findings has been delayed to protect the knowledge and data. Plans are in place to finalise production and distribution processes, safeguarding these taonga (treasures) before wider dissemination. This effort aligns traditional practices with modern scientific innovation, offering transformative health benefits while honouring the cultural heritage of rongoā.
Key Findings:
I hadn’t planned to include this information initially. However, my team of experts has made it clear that without knowing the precise quantities, the integration of mauri, and the essential whakawaatea process, it’s simply impossible for anyone to replicate our rongoā supplements, oils, and creams. These elements are deeply interconnected and require expertise that cannot be duplicated.
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