2018 / 2019 Harvest update from CEO & Founder James Annabell

As our list of international export & domestic clients steadily grows, for both private label and Egmont Honey branded product, it is important as ever that we secure a consistent supply of high-quality honey.

As well as working with beekeepers all over New Zealand, we operate 4,000 beehives, predominantly scattered around rural South Taranaki. My father Toby manages our team of beekeepers, who are responsible for tending to the hives year-round. After a couple of challenging Manuka seasons, we are seeing some good results from the hives that are now coming back in from the Manuka stands. 

I often get asked what makes a good Manuka Honey season, and unfortunately it is not a straightforward answer. It is a very complex process, with many factors at play that can make or break a good year. But the following is a rough guide on what is involved:

• Weather. It is a favourite topic for anyone involved in Primary Industries, but this is especially true for beekeepers. Manuka likes a warm, dry summer. Storms at key points of the flowering season can ruin production. We’ve been lucky this year in this respect, with some initial summer rain followed by below average rain fall and higher temperatures
• Timing. It is vital that the team knows the land well, and that plants are monitored closely when bud is forming in the run up to flowering. It is at this point that the hives are flown into remote areas to make the most of the short flowering period. Too early and the bees will go for other floral sources, too late and the ship has sailed until next season. 
• Bee health. High quality honey is not possible without happy & healthy bees. The beekeeping teams work hard over winter to ensure that the hives and bees are kept in good condition. The hives are built up to full strength through the spring ensuring they are optimal right before they go onto the Manuka forests.

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It would seem that over the past 3 to 4 months, the majority of the elements above have worked in our flavour, and we are very much looking forward to test results once the honey is extracted and processed. We are also very privileged to work in this stunning part of the country and call it our office for 4 months of the year.

We understand that other regions have not performed so well this season with poor weather at key flowering times.  Our thoughts go out to these bee keepers as we have been there over the last two seasons and feel your pain. 

Cheers,
James Annabell, CEO and Founder Egmont Honey
James@egmonthoney.co.nz