In addition to learning about the many aspects of beekeeping from Michael Schmaeling, Resident Beekeeper at Rodale Institute, students also visited a local production level apiary. Herman’s Honeycomb, Danenhower Apiaries was started in 1972 by Herman Danenhower. The process of using half-comb containers for honeybees to make their honeycombs (comb honey) began in 1933 by Herman Danenhower.
At Herman’s Honeycomb, their specialty is the Hogg Halfcomb, a unique comb honey system that uses serving trays to collect honey. This serving tray is presented to the honeybees and then they enter through the slots in the crystal-clear sections and build honeycomb. This process produces the finished product shown below.
Before raw honey became readily available, comb honey was the most popular. This form of honey is eaten right along with the beeswax that remains in the honey’s natural consistency.
In the Honey House, students learned all about the history of the honey bees and the different variations of honey that emerged through many generations. Students viewed the equipment needed to run an apiary at a production level. They also observed how honeycombs are untouched by human hands and packaged to be sold to consumers.
Students were able to learn about the logistics that go into an operation of this size and some of the hurdles that have to be jumped in order to succeed.