Honey prices have skyrocketed and producers urging consumers to consume less honey

Over the past 2 or 3 months, the honey section in both Woolworths and Coles had often been depleted of their store brand product. Even the next cheapest honey often had no or very little stock.

I got some Coles brand honey this weekend but the prices have increased dramatically.

Nov 2013 - 500g Coles honey - $3.29
March 2014 - $3.29
April 2014 - $4.19
June 2014 - $4.99

51% increase in price over 3 months. Woolworths has also raised its honey prices and sells their 500g Honey for $5.36.

Why is this happening? Apparently, there is a honey shortage and it's only getting worse. So much so that honey producers are recommending people consume less honey as shortages of supply are inevitable.

"Most of our beekeepers would be down in production between 50 and 90 per cent, depending on where they're situated."
"Basically just a series of bad weather events over many months have wiped out largely most of our honey crops across the country."

Looks like bushfires, droughts, and floods have affected honey production. I wonder if science can attribute these to climate change or simply a bad pattern/bad luck of weather.

Anyone know of good alternatives to honey (other than sugar) or other places to source cheap honey?

Comments

  • +1

    So that's why honey has disappeared from my local Aldi in recent months. Thanks for that. Aldi's honey is good value I think, Organic Honey 500g $4.99. Got a couple of them from Aldi Heidelberg though not long ago, I believe that store doesn't have as many customers as my local Aldi, so you can try those stores which are not so popular with the locals in the area (the ones that are always neat and tidy).

    • Ah good call. Aldi is right next door to where I shop. Their website says :

      AUSTRALIAN RAINFOREST HONEY Pure Australian Honey 500g
      was 3.49 - $3.99 (80c per 100g)

      They also have cheaper honey:

      BRAMWELLS ® Mixed Blossom Honey 700g
      (64c per 100g) $4.49

      Any idea what mixed blossom honey is?

      • +2

        I didn't know either and googled. Mixed blossom honey seems to be honey derived from nectar of more than one plant species. Honey derived predominantly from the nectar from one plant species seem to have a more distinctive flavour, or other attribute.
        http://en.wikipedia.org/wiki/Monofloral_honey

      • +1

        Just an update. I bought the mixed blossom honey and its not very good compared to regular honey.

        Coles still has very little stock. Aldi has no stock at all of any honey plus they raised the prices.

        In June 500g Australian Rainforest honey was $3.99, it's now $4.99 ($1/100g), 20% increase in 3 months.

        Mixed blossom is $5.99, up from $4.49. $.86/100g, 25% increase in 3 months.

        • +1

          Sweet Jesus.

          Dire - nothing to indicate any improvement in the local production since http://www.smh.com.au/business/sweet-deal-with-nature-could-… was published.
          Extra-dire overseas - in many places - for reasons that go well beyond drought and heatwaves having caused our hives to collapse.

          Neil, I reckon honey eventually becoming a proper 'luxury product' could well happen and maybe sooner rather than later, so - despite current prices - if you're a very keen eater of the sticky-stuff it might still be prudent to just buy it whenever you see it.

          It, of course, goes without saying that a mini honey-stockpile may also potentially be useful in a zombie apocalypse for wound-care purposes…

        • +1

          This might be a stupid question, guys, but..

          You know all the countless Asian takeaways/restaurants… they cook up a LOT of honey chicken, honey prawns, honeywhateverelse, right? Do they use real honey in those dishes? Surely it is? (it's been a long, long time since I ate any of that lol though I remember them fondly)

          Aside from wondering how they cope with the price increases of honey, don't you wonder how that impacts the overall honey supply/availability? Surely restaurants etc would go through a fair amount of honey each day.

          But I guess that goes for a huge portion of the food industry. Now that I think of it, I don't know why takeaway joints sprung to mind as a significant consumer compared to peeps at home like us. lol

          Just makes me wish that everyone would ease off on limited resources like this and give the poor bees a break :(

        • +1

          @waterlogged turnip:
          Of the honeyed Asian variety, and if only by force of the number of dishes consumed, they without doubt make for a lot of the honey consumption in the world.
          If there aren't any takeaways or restaurants, as yet, that have sneakily tried-on the use of cheaper corn syrup substitutes, there probably will be as the price of the real stuff increases.

          As regards the overall scheme of things, you prompted my curiosity about per capita consumption of honey.
          Before I googled anything, my guess was that Australia would be middling to high, but bolstered in that courtesy of our high migrant population.

          I guessed Greece would be right at the top, along with Turkey and some of the other countries in the region where honey is also the predominant sweetener in desserts and other sweet stuff.

          Turns out that we're right at the top, per capita, and while no-doubt particularly helped by our big Greek population, I completely forgot about Germany - lots of honey-sweetened desserts and baked goods eaten there.
          Spikes in Oz honey-eatin' in both Melbourne and Adelaide, presumably.
          Neil's in Melbourne. Given his love for honey, no doubt single-handedly contributing to the spike there!

          Then there's Ukraine's honey production (and, I assume, eating…)
          Turnip, if you're ok with a slightly poignant reminder of recent fields-of-sunflowers imagery, this 4½ year-old article does make for an interesting + slightly amusing (Ukraine-will-dominate-all-honey!) read and summation.
          In any case, all things very sticky - or not, currently.

          Good evening, sweet (even in the absence of chicken, prawns, honeywhateverelse) turnip…

        • +1

          @Tas: Very interesting article there, thanks Tas. Likewise I had no idea we were the highest consumer per capita.

          Our honey shelves in Sydney are looking quite bare too (well, of the more budget-priced honey). Just as long as they don't start replacing them during the shortage with uber-cheap Chinese honey. Though it's probably in most processed honey-containing foods we eat already? Those details were new to me as well, until that article! Googling 'chinese honey' is gonna keep me busy for a while.

          Anyway… I read your "Ukraine-will-dominate-all-honey!" line in this wonderfully patriotic guy's voice.

        • +1

          @waterlogged turnip:
          Even I wasn't crazy enough to google 'chinese honey', given likely food horror + distracting porn.
          You're a brave woman.

          Even braver if you upload a clip to SoundCloud of your best 'patriotic Ukrainian man' voice…
          I think I'd enjoy that.

        • @waterlogged turnip:
          What? No reply??

          I'm mildly disappointed, BUT NOT BY YOU, so I am just going to direct my male version of the 'resting bitchface' at the OzBargain live-feed I saw you in a mere ½hr or so, ago!

          Just you TRY and read my (HIGHLY IMPRESSIVE) Resting Bastard Pokerface, and then weep, like, like, only a Wasted-Potential-SoundCloud-Uploading-Ukrainian-Turnip could!

          BAH!!!

        • @Tas: You two need to get a room :-)

        • @Tas: lol my daytime OzBargain-forum-browsing is less thorough than my evening browsing. Usually because I'm multitasking. Sometimes because I read replies really quick and aim to come back to them later, and forget. Forgetful turnip is forgetful :(

          Re: googling 'chinese honey' - I hadn't even thought of the potential non-food results. Glad I didn't have any spring up on me. Probably a good thing I didn't google image search those terms…

          Even braver if you upload a clip to SoundCloud of your best 'patriotic Ukrainian man' voice…

          LOL no chance!

        • @Jar Jar Binks: Room? I live in a garden bed. There's barely enough room around here as it is :(

        • @waterlogged turnip:Hey, all I'm saying is that I'm very fond of you,as you know, and that well, Tas' wittiness is growing on me. why can't 2 people that like , like each other..fall in love, get married and make beautiful babies together? I'm a sucker for a happy ending. Pls don't disappoint me my dear WT;-)

        • +1

          @Jar Jar Binks:

          why can't two people that…

          One human, one turnip…
          No blurred lines 'tween the internet and proper real life in my perception.

          Besides, Jar Jar, can you even IMAGINE how long she spends in the kitchen sink with a vegetable-brush getting ready for her daily activities? Yep.
          A LONG time, and she probably still fulfills her OzBargain duties (+ Seinfeld-watching and rodent-wrangling), with dirt perpetually under her fingernails.

          SHUDDER + Pyro-like KFC VOM

          Jesus. It's just too early in the morning for this.
          Have a bargain-rich day, Jar Jar 'Spidey' Binks!

        • @Tas:lol my spidey senses are tinga-ling-aling ;-)

    • Are bees on strike ??

      Why would they strike at the same time where there's a war in Iraq and fuel prices are about to go up. (Last night news said it's just fuel sellers trick only but not really has affected yet)

      • Nah we're basically killing the poor fellas with pesticides.

        Read up on Colony Collapse Syndrome

  • +3

    find a local beekeeper in the classifieds..Buy in bulk and its cheaper than supermarkets, even 2013 prices.

    • I Googled a few and they are all out of stock. I think Victoria is the worst off.

  • :( i really like honey. I buy it in the huge punnets close to expiry, then demolish it quick.

    This explains why i havent seen it around for a while

    • +12

      I thought honey doesn't expire…?

      • It doesn't, its a "best before" date.
        It doesn't spoil due to its low water content (a bit like how dried fruits last longer)

        • +6

          If it goes hard (which it often does after a while) just soak the jar/bottle in hot water for a little bit, it'll go soft again. The same trick works with maple syrup :)

        • @sk3iron: n coconut oil.

  • +14

    I'm assuming you guys know that importers selling largish quantities of corn-syrup labelled 'Australian honey' have just now been finally stopped from doing it. Surely that has something to do with it.

    • +3

      Serious? That's appalling. Had no idea it was happening.

    • +8

      Just googled, and it's the report from Fairfax paper:

      ‘Victoria Honey’, imported from Turkey, is one of four products identified by the Australian Honey Bee Industry Council as potentially breaching labelling laws amid claims it isn’t made from honey.

      Tests have been sent to Germany for analysis, with the industry saying the result show the products do not contain honey and are most likely corn syrup.

      However it also says:

      The consumer watchdog is preparing to act on some brands of cheap imported honey…

      So looks like the recent price hike has nothing to do with it (yet).

      • +2

        That's what you get when you name a state after a monarch.

        Victoria Honey… coloured corn syrup

  • +3

    Indeed. Great minds and slow, distracted typists think alike, GnarlyKnuckles…

    If you're out looking at the very budget-end sweet amber gloop, do be very careful that you don't end up consuming the not so good alternative to honey already brazenly masquerading as it.

    Some irony in this story with honey producers otherwise asking us to consume less of the real stuff…

    Story was on ABC News 24 just yesterday, repeated with renewed vigour, about Australian honey producers up-in-arms about Turkish imports of corn syrup labelled as 'Honey'

  • just noticed this up in Brisbane in the last week at coles and woolworths.

    Aldi has stock. Though I usually buy from the local apiarist - $6 a kg.

    • Hi Altomic, where is your local apiarist? Thats a great price, I'm in Brisbane also. Cheers

      • +3

        Redcliffe. -I but it from the flea market at the show grounds on Sundays. there are 2 honey sellers there. both $6 a kg. I prefer the honey that is sold in plastic jars. the other guy sells in takeaway tubs. just taste preference.

        • +1

          one honey seller has left. only one remains.

          if you're buying from him then say "altomic sent me". He might look at you like "WTF!" but it's just the whole Honey-buying-club first rule thing.

  • +1

    Shouldn't this be a simple case of supply and demand evening out the numbers with higher pricing?

    • +1

      Yes.

      So much so that honey producers are recommending people consume less honey as shortages of supply are inevitable.

      These honey producers obviously aren't economists.

      The prices should rise due to the supply shortage and the quantity produced/consumed should fall. That way the consumers who want the honey the most still get it and the producers mitigate some of their lost revenue.

      • Maybe not, but surely they know how what they're talking about seeing as honey production is their life. Perhaps they're just trying to encourage people to ration the limited supply going around so they don't have to raise the price.

        • But why shouldn't they raise the price?

  • +2

    Oh damn. I haven't used honey for more than 10 years, and only the last two weeks have I started using it again. Bought that 'mixed blossom honey' from Aldi as it was cheap and I'm only using it to sweeten my apple cider vinegar (cos I'm one of those freaks that drinks that stuff… mmm).

    I browsed Coles and Woolies first. No apparent shortage of honey stock. Ditto our Aldis had plenty on the shelves.

    Can't say I've noticed any price jumps, because, as I said - 10 years of not buying honey equals me being blissfully unaware of price changes.

    That's a shame. I feel for the bees. This will make me reconsider using honey again (will do some further reading into it too).

    Is corn syrup the same as high fructose corn syrup? Or are they slightly different? I avoid any product containing that as a sweetener. The whole fructose scaremongering has got me, well, scared. lol

    I'd read about a sweetener only the other day that apparently had no fructose. Can't for the life of me remember what it was now…

    • +2

      Don't get too knotted up about HFCS, it's only a problem in the US cause they use it for everything! (it's cheaper than Sugar cause they subsidise their corn farmers so much)
      I'd imagine that Corn Syrup is HFCS..
      You realise that Fructose is one of the major components of Honey right?
      http://www.chm.bris.ac.uk/webprojects2001/loveridge/5196.gif

      Sucrose has no Fructose, as does Glucose/Dextrose (but it's pretty bland tasting)

      • Yeah, hehe, I knew fructose was a significant component of honey, but it's much higher in HFCS isn't it? Hence my (possibly somewhat irrational) fear of anything containing HFCS.

        I should really educate myself better on these topics. Cheers for the info :)

        • +3

          Are you thinking of rice malt syrup? It is glucose based with no fructose. It's in the health food isle at Coles for around $3.50

          http://www.pureharvest.com.au/product/organic-rice-syrup

        • Yes, that's the one! It was used in a recipe I read. Totally forgot what it was. Thanks!

          Have you ever used it?

        • The problem with using Glucose as a sugar replacer is twofold.. firstly it's a liquid.. not a solid and secondly it's not as sweet, so you either need to use more to get the same sweetness, or have the taste of what you're making affected..
          What's wrong with Sucrose anyway? Just don't eat too much of it! But that goes for any Sugar, your body sees them all the same anyway..

        • I hardly use any sweeteners, tbh. Only regular ol' sugar when cooking (and only a pinch when making things like Thai curries). I don't sweeten my tea or coffee. We use brown sugar for anything else, but again, I rarely use it.

          Only recently I've been drinking a bit of apple cider vinegar diluted with water, with some honey added to make it palatable. I haven't tried using sugar instead but I don't imagine it to taste as nice as honey. That's the only reason - taste lol.

          Though considering how little I'm actually using, and how relatively healthy/junk-food-free my diet is, I probably shouldn't even be worrying that much about which sweetener I use.

        • +3

          i'm not an expert on this, but my understanding is that is that fructose is metabolised differently to glucose in the liver. excess fructose supposedly contributes to non-alcholic fatty liver disease, although the evidence for this is not definitive.

          and yes, fruit contains small amounts of fructose but fruit also contains heaps of fibre which decreases absorption and also make you feel full (limiting your intake).

          getting fructose from sugars or hfcs in softdrinks & processed foods etc is a completely different matter.

          excess sugar intake, being over-weight and no exercise leads to decrease insulin sensitivity which eventually will lead to metabolic syndrome.

        • Yeah I use it all the time! I've been off fructose for around 6 weeks so the first few weeks I was using it to make sweets. Now I'm off fructose I hardly ever crave sugar / chocolate. So good!

          From what I've gathered from reading some books/articles/websites your body can recognise different types of sugar. Fructose will raise your blood sugar levels whereas rice malt syrup is low GI and a complex carbohydrate so it's absorbed more slowly into the blood stream.

          And the most exciting bit of it all, it's at least $1 cheaper than your homebrand honey!

      • +4

        Scubacoles, you're right about the whole general 'corn syrup' thing being a predominantly U.S. thing, for the reasons you mention.

        In Australia, because of the amount of wheat we grow, some products which the Americans (relentlessly) would put hfcs in, we just put garden-variety glucose syrup in, which - we - extract from wheat.

        Just as a side note, I have been very angry for years about the increased use of glucose syrup in various brands of icecream in Oz, particularly as a substantive replacement for buttermilk in the Blueribbon stuff, where it does serve to largely replicate the mouth-feel, but leaves an aftertaste that I personally hate.

        Just to your last point (possible misunderstanding by you and/or me), but it has always been my understanding that our table sugar/cane sugar in Australia is almost exactly 50-50 sucrose/fructose.

        Last point (actual proper fun-fact) (says he, lying), whenever somebody I know falsely references a banana as being a 'less-flattening' snack than a chocolate bar, I try and make them feel better/worse by telling them that a very average, medium-sized banana, contains between 8 and 10 teaspoons of pure sugar.

        Bonus fun-fact (says he, lying again) (sometimes I tell them this one too), is that - uniquely among other types of fruit - the sugar component in the modern (man-made) banana is almost entirely comprised of sucrose.
        Exciting stuff.

        God help me. OzBargain is such a distraction…
        Work.

        Edit: I've just seen all the new comments posted while I was typing.
        I am backing away from The OzBargain…
        (makes sign of crucifix with fingers)

        • Last point (actual proper fun-fact) (says he, lying), whenever somebody I know falsely references a banana as being a 'less-flattening' snack than a chocolate bar, I try and make them feel better/worse by telling them that a very average, medium-sized banana, contains between 8 and 10 teaspoons of pure sugar.

          eating too many bananas can also make you fat (excess calories), but fruits contain vitamins & minerals & also fibre which interferes with the absorption of sugar, limiting insulin responses to high blood sugar levels and also makes you feel full which in turn limits your total intake.

          ideally you should be picking foods which have nutritional bang for calories.

        • +3

          Ok, just before I go, and just on that.
          Almost every modern fruit that we eat has been selected bred and hybridized over countless growing generations to be larger, to have less physiologically active fibre, and to be much, much, sweeter.

          Modern varieties of fruit (and many vegetables too - whole other story), bear very little resemblance to original varieties grown.

          Yes, they contain vitamins and minerals, but the genuinely active (or non-active) fibre component is almost an untold story. You heard it here first folks…

          Modern bananas are an extraordinary example of all of the above.
          In lab analysis, bananas have an EXTREMELY high crude-fibre component, but, combined with the very high sugar content, that fibre in bananas does very little to moderate the still very high glycaemic impact and hence their not v.good place on the G.Index/scale.

          Upshot - be circumspect about eating huge amounts of fruit (or, sadly, even a whole individual piece of some fruit in one go) particularly over a short time period - spread it out.

          The, above, even moreso in juice form - SO many health delusions about that as relates the completely removed or mascerated fibre content and overall glycaemic impact.

          Enough.
          Work x2.
          (crucifix, again)

        • Scubacoles - we were both wrong. Sucrose IS 50% fructose, 50% glucose, as in being a disaccharide.

          Chemistry knowledge fail. Had to check wiki. Grrrr!

        • +2

          GI is not necessarily a good scale for comparison. it just gives a measure of how much of 1g of carbs in a particular food will raise your blood sugar levels.

          gylcemic load (GL) is a better measure as it takes in to account the total carbs that are in the serving of food you consume. for example, watermelon has a high GI but low GL because it is mostly water and doesn't contain many carbs per serving

          bananas are certainly at the higher end of GLs for fruits but compared to other alternatives such as white bread or chocolate they have a much lower GL.

          eg, estimated GL data for 100g serving sizes taken from http://nutritiondata.self.com/ :

          banana, raw GL = 8
          chocolate, milk GL = 34
          bread, white GL = 30
          sugar, white GL = 70
          watermelon, raw GL = 2
          apple, raw GL = 3
          tomato, red, raw GL = 1
          potato, raw GL = 8
          carrot, raw GL = 3
          pasta, cooked GL = 14

          my point is that i'd take a banana over bread or chocolate or some processed snack any time.

        • Mattgal, I forgot to mention above that the things you alluded to about fructose being bad news in quantity (includes honey - we're not entire off-topic, neil!), is true.

          Compared to other sugars it is treated differently in the body once it gets into the bloodstream, with seeming great - read 'dire' - consequence.

          There was a wonderful interview on the ABC's 'Health Report' a few months back that spoke to the pathways involved. Fascinating. Seek it out on the ABC website - probably still there to be heard.

          The consequence of spiked insulin response - is different - but interrelated.
          As you suggest, but from another angle, the G.I. is substantially misunderstood - often by nutritionists - most of whom are substantially clueless about all manner of things.
          (I really am not going to start on that. Serious Grrr!)

          The problem with your list above, is that you're referencing a bananas' G.I. to a list of others that is almost all bad. Comparing really bad to really, really, bad!

          Ultimately, it's testament to how silly humans are in relation to what we think constitutes 'good food' and also the things we have, in a general sense, done to food.
          I won't go further into that, or I'll be here for week going through one point after another, boring myself as much as you.

          Few points that speak to / explain the relative place of foods on your list, equal or lower than bananas:

          Raw potato, raw carrot - fibre. (Applies only in its effect in the context of raw; the carbohydrate content becomes as much as 3x more bio-available when cooked.)

          Apple - fibre. (Specifically, pectin. Amazing stuff. Modern apples are still much sweeter than earlier varieties, but pectin still slows energy absorption well.)

          Tomatoes - fibre, water, but mainly because they're just intrinsically low in carbs.

          Finally…

          Watermelon - plenty of sugar in a sweet one, but takes a long time to eat in quantity because of the very high water content. (Can also happen to turnips. Apparently!)

          As I said in a thread yesterday, now I'm going to go eat.
          Sweet-ish-Sweet. Bon Appétit!

        • I see your cheeky turnip comment there! lol

          Re: the rest of the conversation… it seems that the more we know, the more confusing it becomes knowing what the 'best' really is. Perhaps it's because I get overwhelmed easily when it comes to this topic (food and nutrition trigger quite an emotional and perfectionistic response in me, and causes some anxiety due to a long history of anorexia - thankfully mostly overcome but the interest in these topics is still inherently strong in me).

          Often I just throw my hands up and say, you know what, stuff it. I'm going to eat what I want and forget all the debates. I'm just going to stick to enjoying my simple meals of unprocessed protein, whole vegetables and a wholesome carb. Fruit for snacks (whether they're 'evil fruits' or not lol). And heck, some days I'll sneak in a treat or two. It all balances out in the end and I make sure of it.

          Trying to dodge relatively harmless components because of suchandsuch research or opinion just does my head in and stops me from enjoying food. I don't want to fret over sugar - HFCS I will avoid without question, but the rest are somewhat silly to stress over if it's such a tiny component of your diet, IMO. Of course, those with known health issues will need to be more vigilant and educated on the finer details, like avoiding fructose, or avoiding high GI foods, etc etc.

          Maybe I'm just ranting because I wish I knew everything there was to know. It's rather frustrating knowing that you can't achieve 'perfection' by eating the cleanest foods and doing everything right by your body. But that's life, hey..

        • So, so, sorry that you've been through the whole anorexia business.

          Knowledge is power, but people can get very lost or otherwise obsessive - or excessive - with or without soundly-based information.

          I think there might be a few bits and pieces in comments above of the easily applied 'hadn't realised that' type/variety that might be of some use to you.

          Beyond that, your own middle paragraph above sounds like a plan!

        • This guy knows his stuff, I've done my reading and it's bang on.
          I've been noticing it specifically with oranges lately. 9/10 orange varieties in the supermarket are just "bags of sugar water" almost no flavour at all. The only variety is the texture of the flesh and sweetness. Actual FLAVOUR OF ORANGE is particularly weak in all of them.

          Also yes a banana is incredibly high in sugar, they are massive now too. I wouldn't go as far as to say they are as bad as chocolate but the lower fibre conent, higher sugar content and larger size means indeed, you should actually consider eating half a damn banana not a full one.
          Impractical and frustrating.

    • +1

      corn syrup is not high fructose corn syrup! corn syrup is pure glucose. hfcs contains glucose + fructose.

      i think hfcs used to be referred to as "corn syrup" but it shouldn't be nowadays (there is a stigma associated with the fructose in hfcs)

      try to avoid anything with hfcs in it.

      i only know this because i watched this video on sugars & disease http://www.uctv.tv/shows/High-Sugar-Diets-and-Disease-24676 which contains an informative and easy to understand primer on sugars.

      watch the first 10 minutes of the video if you want to know the difference all your sugars and sweeteners

      • Thanks, mattgal!

    • Was it "stevia"?

    • Wait… you drink apple cider vinegar… like… straight from the bottle?

      • +1

        Nah. Like 1-2 tablespoons in a 500mL glass of water. Equal parts cider vinegar to honey.

        I just gave it a try to see if it'd help with digestion. I don't believe all the other wacky claims, and probably the 'aids disgestion' claim is just as full of hot air, but placebo or not.. I think it's helped me lol. Either way, tastes good. But I love sour things… bit weird like that :P

        • +2

          You should try eating some cumquots. They MIGHT be enough to make you change your mind about sour things!

          My Dad grew some and proceeded to eat them with relish just as if they were as nice as mandarines. When we tried them, everybody else in the family just thought he was trying to deceive us in order to kill us…

          I can still remember the taste. THE HORROR!

        • lol why? What was horrific about them?

          I think I've eaten one or two in my life (as a kid, though. Mum's workmate had a tree and brought in some fruits to share around). I don't remember them being sour.. just slightly bitter and citrus-rindy in flavour. You eat the whole thing including the skin, right?

          They also use a dash of kumquat juice to Vietnamese fresh sugar cane juice. Again, something I haven't had since I was a child lol.

          I polished off a packet of Japanese ume recently (not the salted kind). They were pretty much pickled in vinegar with some sugar and a tiny bit of salt and shiso flavouring. Probably the sourest fruit I've had in a long time.

        • +1

          Maybe my Dad watered our little tree… with Beelzebub wee…

  • My Woolworths had no Capilano honey in any of the sizes and varieties today but still had other brands including lots of Select varieties.

    • That might be less to do with the honey shortage, and more to do with the current trend of Coles/Woolies clearing shelf space for their in-house brands.

  • no wonder i couldn't find Coles brand honey in my local Coles

  • Coles Richmond has some stock.

    All of a sudden everyone WANTS HONEY!!!

    Strange huh?

  • In tasmania it's pretty easy to get local honey, so I have not noticed any changes in price. I sound like a snob, but it would be very hard for me to go back to store brands. For interest it's about $8 a kilo from the right place :)

  • If you're in Brisbane Hillbrook Rd in Brookfield has homemade honey at $7/kg. Pretty keen to know any other locally produced honeys around town.

  • What do you eat honey with - just bread?

    I like to eat small amounts of honey by itself but on toast it taste weird to me, I don't know why lol.

    • +2

      Bread, porridge, pancakes, GFs breasts etc. TBH honey tastes good no matter what you put it on.

      • +1

        GFs breasts

        I read that as Gluten Free breasts.

        wut. (then I got it and lol'd)

        • +4

          Um, got what exactly? You were right the first time, wt.

          Gluten-Free breasts are unique among all things G-F, in that unless attached to a Louis Vuitton loving supermodel, they're no more exe and otherwise just as nice.

          Just like the the regular variety, all Gluten-Free B's can still be a problem for the lactose-intolerant. Potential trap for the unwary. Hope that clarifies any confusion. Science.

    • Weet-Bix / Wheat Bisquits daily. Occasionally use it for stir fry & oats in the morning.

      • Maple syrup works a treat on oats, pancakes and waffles, but that's even more expensive than honey. Not sure what the cheaper 'maple-flavoured syrup' is like or what its made up of.

  • +1

    It certainly seems like a plaintive hope, but does anybody know of a honey-sweetened/flavoured chocolate that tastes at least something like Toblerone, which I like, but which doesn't contain the nougat chips, which I don't?

    I held out a hope for a while that Toblerone themselves might do it, but it does look like Buckley's at this point…

    • +1

      Google "Kras Kolumbo Chocolate" or Kras Dorina Kolumbo… or Kolumbo chocolate lol.

      Croatian chocolate. Can't find an ingredients list but it's described as "Milk Chocolate With Hazelnut and Honey". No mention of nougat.

      http://www.spiroski.com.au/index.php?page=49&ssid=49&mid=3

      It's in the fourth row of that list. Aussie supplier. Could always give them a call asking for a cheeky sample? lol

      P.S. how could you not like the nougat! That's the best bit! I hate the shape of Toblerone. All pointy and awkward. Do I bite a pyramid in half or just bite off a whole pyramid and have it sit uncomfortably in my mouth? Especially those huge ones. Damn big triangles.

      • Thanks. Lots of different varieties, just in general.

        I've never heard of the brand. Maybe Dorina is the Croatian Cadbury?
        If there's a matching Serbian brand to buy, potential risk of melty-mayhem in the pantry…

        P.S. Nothing against nougat, per se, just anything that gets stuck between your teeth. Drives me to distraction like few other things.

        Agree about the shape of Toblerone, but if you're gonna model a bloody chocolate bar after The Freakin' Matterhorn (proper full Swiss name), it is gon' be pointy!

  • Plenty of joney at my stores i dont think theres a shortage at all.

  • +6

    Not sure if you guys are aware but global bee populations have been in decline since the early 2000s. An estimated 10 million beehives have been lost since 2006. In 1947, the US had an estimated 6 billion bee colonies; today that's down to 2 million.

    Good links here:
    http://www.cbsnews.com/news/deepening-honey-bee-crisis-creat…
    http://rt.com/usa/bee-pollination-disaster-food-959/
    http://news.yahoo.com/quarter-europes-bumblebees-vital-crops…

    "Colony Collapse Disorder" is the term given to the sudden and inexplicable disappearance of bee from their colonies.

    There's an Oscar-nominated documentary on the issue.

    The epidemic shortage of bees means not only less honey supply and higher prices but:

    Bees are responsible for pollinating more than 70 per cent of crop species, worth $30 billion a year, that supply the world with 90 per cent of its food.

    In 2010, a federal government report stated that about 65 per cent of agricultural production in Australia, including 35 industries, depends on pollination by European honey bees.
    http://www.abc.net.au/news/2013-11-15/urban-beehive-movement…

    And more direly:

    Honeybees are one of the world's leading pollinators, for they are responsible for $30 billion a year in crops, and we depend on them and other pollinators for one-third of our food supply. Without bees, our produce sections in supermarkets would look bare- with up to 50% less fruit and vegetables- and our favorite foods, such as apples, carrots, lemons, onions, broccoli, and not to mention honey, would become a luxury of the past.
    http://www.nature.com/scitable/blog/green-science/global_cri…

  • +4

    Seems like consumers are… puts on sunglasses… feeling the sting. (won't get fooled again plays)

  • Check with Costco if you are close and have membership. I saw pallet full yesterday at Docklands costco

    • Were the prices any good?

  • I always pay a little more for local Honey. Normally found in green grocers or side of street stalls. Honey always tastes better.

  • +2

    One word - Monsanto

  • Wow I never knew this…….. A few months back a friend was working at a health shop which was closing down.

    Lucky for me I received 4 jars (3 big and 1 small, Active 5+ - 10+) of Manuka (NZ) honey for free, I was grateful then and am really grateful now.

    I bought some Aus manuka honey from the Market and it tasted nice…. seems like the NZ stuff is in high demand.

  • +1

    I just came back from the wholesale market where one guy was selling his honey $5 for 500g jar or $4.50 for 325g jar. When I revealed how much I knew about the honey shortage and the corn-syrup honey (thanks to OzBargain) his eyes lit up and he preceded to give me his life story on beekeeping and honey production. He also said most of his honey is being bought up and exported overseas.

    Luckily I stockpiled 12 KG of honey a while back.

  • My dad gets his honey from a local bee keeper that sells the stuff and I got 2 large tubs myself that I havent used yet, I will find out if the price has gone up.
    I also know someone that has started bee keeping to sell the honey (he reckons demand is huge), maybe its a good business to get into.

    • Nope no shortage and still the same price.

      I would say its wholesale that has the shortage.

  • -2

    Science certainly can attribute it to climate change.

    (But climate change remains a fairy tale, no matter how things they attribute to it.)

  • Another alternative to honey - pure agave syrup. It's popular amongst raw feed enthusiasts, is all natural and has very low GI (between 11-19). I just received my iHerb order and tried it on waffles this morning. It's not quite as flavoursome as honey or maple syrup but not bad at all, and it's supposedly good for you.

    Probably cheaper if you get it in big 1.3L bottles from Vitacost.

    Don't get it from health food shops in Australia - you'll pay double.

    There are three types of Madhava agave syrup - I got the amber one as a substitute for maple syrup. See FAQ.

    • Hmm, sounds interesting. I'll see if I can find a free sample somewhere.

  • 1kg $6 turkish

    not an issue

    not sure about turk quality but it tastes ok

  • I bulk buy my honey through a supplier (of which at least 100 other people buy it with me at the same time) for $13 per 3kg tub! Last order I bought 10 of them. If people are in the Brisbane area and wanting to know more then I can get you in contact with the supplier? I'm not not sure what the price will be or when the next lot of orders are due though…

  • Why would you want to buy Honey in supermarkets??
    - Commercial honey is pasteurised. When you heat up honey to sterilise it most of the benefits of the raw products are lost.
    - You don't know the provenance of the product or the blend is made of. Honey bees are treated with all sort of chemicals, most notable antibiotics and that are transferred in to the honey we eat.

    In Australia pollution is low, honey bees are healthy and cross breed is rare. Western Australia, especially, is still uncontaminated and the bee industry is immaculate.

    Pure raw honey will start to crystallise after 12months and that's a good sign.
    Look for a small local bee keeper. most probably you'll save money and have a better product (Not package).

Login or Join to leave a comment