At alpuris you will find honey from beekeepers who are certified with the most important Swiss eco-labels. The certification must be confirmed annually by passing strict controls.

Important: Only those who have the official certificates of the testing institutes may market their products as organic honey or organic honey. Designate Demeter honey. There are always providers who disregard these legal regulations in order to deceive customers. Therefore, be careful and, if in doubt, ask for proof of certification (BioSuisse keeps a register of certified companies).

For many years, alpuris has been awarded the most demanding organic label, the BioSuisse bud, as well as the Demeter label. But what are the characteristics and differences between these two labels?

BioSuisse bud

Bees cannot be fenced off, but it is still possible to produce organic honey. In organic beekeeping, specifications such as bee boxes made of natural materials, origin of bees from organic beekeeping, feeding bees with organic feed, setting up beehives away from polluted locations and combating varroa with only organic acids and essential oils are observed.


The Demeter guidelines for ecological beekeeping are even more demanding; they prescribe, among other things, natural comb construction and queen propagation from one's own colony.

Wintering on honey is aimed at. If additional feeding is required, a herbal blossom tea enriched with our own honey and biodynamic or organic sugar is given. With the conditions laid down in the Demeter guidelines, the Demeter beekeeper accompanies the bee colony in such a way that it can live out its very own impulses.

Honey from Demeter beekeeping is a special treasure. The bee, as the entirety of a bee colony is also called, is kept according to the species so that it can develop organically. This and the careful selection of locations contribute significantly to the exceptional quality of the honey. Honey from Demeter beekeeping is obtained according to the rhythms of nature and the cosmos and is never heated above the hive's natural temperature of 35 degrees.