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:
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.
James Annabell, CEO and Founder Egmont Honey
Egmont Honey is UMF certified.
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