Feeding bees this year is something a number of beekeepers are having to resort to as a result of the very dry weather and poor flowering across ES Australia. Many beekeepers have been feeding syrup to their bees over summer just to keep them going and in autumn to survive winter and spring. Pollen substitutes are also being used or considered particularly where the lack of pollen is impacting on brood numbers.

In the end, particularly for commercial beekeepers, it will be economics that will determine the use of such substitutes. Also, as Varroa spreads and bees and colonies and weakened, the nutrition of bees is likely to be an important issue. I’ve put a good recipe for a pollen substitute mix below and suggest those interested in this read pdf by Doug Somerville.

DIY Pollen Substitute Patty for Honey Bees

Balanced Nutrition for Brood Rearing and Colony Health

Nutritional Goals

• • Crude protein: 20–25%
• • Balanced amino acids
• • Fatty acids: 3–5%
• • Carbohydrates: ~20–30%
• • B vitamins, sterols, trace minerals

Ingredients (per 1 kg batch)

Ingredient	Amount	Notes
Toasted soy flour (full-fat)	300 g	High protein and good amino acid profile
Brewer’s yeast (inactive)	200 g	B vitamins, improves palatability
Faba bean flour (lightly roasted)	150 g	Boosts lysine; roast to remove anti-nutrients
Icing sugar	200 g	Energy source and improves texture
Canola or linseed oil	25 g	Provides essential fatty acids
2:1 sugar syrup	80 g	Adds moisture, improves consumption
Bee vitamin mix (commercial)	As per label	Adds essential micro-nutrients
Water (adjust to consistency)	~50 g	Enough to form a firm, pliable dough
Optional: Irradiated pollen	50–100 g	Improves attractiveness and nutrition (5–10%)

Instructions

1. Roast faba bean flour (if raw): Spread thinly on a tray and roast at 120°C for 15–20 minutes. Let cool.
2. Mix dry ingredients: Combine soy flour, brewer’s yeast, faba bean flour, and icing sugar.
3. Add liquids: Stir in oil and honey/syrup. Mix thoroughly.
4. Adjust texture: Add water and vitamin mix gradually until dough-like consistency is achieved.
5. Add optional pollen: Mix in irradiated pollen (max 10%).
6. Form patties: Shape into 100–150 g disks (~1 cm thick). Wrap in wax paper.
7. Feeding: Place patty on top of brood frames, near the cluster.

Storage and Shelf Life

Condition	Storage Method	Shelf Life
Short-term	Refrigerated (sealed container)	1–2 weeks
Long-term	Frozen in airtight zip-lock bags	3–6 months

Tips & Notes

• Palatability: Add 1 drop of lemongrass essential oil per kg of patty.
• Avoid contamination: Use clean utensils; store away from strong-smelling or fermenting materials.
• Consistency: Too wet = fermentation risk. Too dry = poor consumption. Aim for pliable dough.