Honey is one of the purest, most natural products in the world; the honey that goes into our products it is simply hand collected from the hives by Aussie beekeepers and packed into Capilano Honey containers. It all happens naturally… there is nothing added or taken away.
The honey used in Capilano products is 100% pure Australian honey that's been proudly supplied by a network of over 600 Aussie beekeeping families. Once the beekeepers have extracted the honey from the hives, it is delivered to Capilano where it’s weighed, stored and grouped according to honey colour or floral type.
Samples are taken from the honey received for colour grading and moisture content and are recorded by our quality control department.
These samples are also taste tested by our Master Honey Taster, who is highly skilled with over 30 years of experience in taste testing and choosing honeys to combine to create the perfect flavour, similar to that of a wine maker.
Great care is taken when combining honey of specific moisture levels and colours to achieve a consistent honey flavour in all Capilano Honey, the flavour Australian families know and love.
Once the packing process is complete the honey is ready to be transported to your local supermarket, pharmacy or health food store, or exported to over 30 countries around the world.
Capilano is proud to deliver a true hive to home experience in every jar of Capilano Honey. That’s why Capilano honey is Australia’s favourite homegrown honey.
How is Capilano Honey made?
How do bees make the honey?
A small group of forager worker bees will go scouting in search of nectar and pollen. Nectar is used to make honey whereas bees use the pollen just as food. When a scout finds good foraging, she will fly back to the hive and inform other foragers where they need to go to find the source. They do this through dances, vibrations and chemical signals.
The foragers fly out to collect the nectar and dip their proboscis into the flower and suck up the nectar. They store the nectar inside a pouch inside their body called a ‘honey sac’ and return to the hive. The foragers then transfer the nectar from the honey sac into the mouths of the worker bees in the hive. The workers add enzymes into the nectar which helps it turn into honey.
The worker bees then place the nectar into honeycomb cells where it changes into honey through the process of ripening. During ripening, the nectar sugars called sucrose change into honey sugars called glucose, fructose and maltose.
When the honey is fully ripened, the workers cap the filled honeycomb with beeswax.