Ants will typically only be shipped on Mondays or Tuesdays so that they will not be stuck in the mail over the weekend. Live arrival is guaranteed, if your ants do not arrive in good condition, please take a picture of the ants and contact us within 2 hours of arrival. In hot conditions, please be available to take them inside upon arrival. Refer to the refund policy for more information.
Buckeye Myrmecology has been granted permits by the USDA which allow us to ship these ants to many states in the Continental US. All shipments of Camponotus subbarbatus will include the relevant permit for your state and information on safe handling and disposal of these ants. States that we are allowed to ship Camponotus subbarbatus to are listed below.
STATES AVAILABLE FOR SALE: Alabama, Arkansas, District of Columbia, Georgia, Illinois, Indiana, Iowa, Kentucky, Michigan, Mississippi, Missouri, Nebraska, New Jersey, New York, North Carolina, Ohio, Pennsylvania, South Carolina, Tennessee, Virginia, West Virginia, and Wisconsin.
Camponotus subbarbatus for sale Camponotus subbarbatus for sale
Species Difficulty: Intermediate, this species can sometimes be tricky for beginners.
Max Colony Size, Growth Speed, and Structure: Colonies can grow large, up to a few thousand workers at max size. Subbarbatus colonies are polydomous, with multiple satellite nests per colony, and 50 to approximately 500 workers per nest. Like other species in the Myrmentoma subgenus, C. subbarbatus typically grows faster than True Camponotus, though can be slow during the initial founding stage. Their colonies typically only have one queen, however some populations can be polygynous.
Worker/Queen Information: Camponotus subbarbatus is a striking and unique species known for the bright bumblebee-stripes that cover their gasters. Their gasters are black with yellow stripes, with mesosomas and heads that can vary from chestnut to black in coloration. Camponotus subbarbatus workers range in size from 4 to 5 millimeters in length, with majors reaching approximately 6.5 mm. C. subbarbatus queens measure in at between 9 and 11mm. This species is polymorphic, with a defined major caste.
Hibernation: THIS SPECIES REQUIRES A HIBERNATION/DIAPAUSE PERIOD OF AT LEAST 3-4 MONTHS. To diapause Camponotus subbarbatus, place them into a fridge or other cool area that stays above freezing, and leave them there for 3-5 months. They need a constant supply of water during this time, so check every few weeks to make sure that they have not run out of water. Due to Camponotus subbarbatus’ metabolic response to diapause, workers – and even the queen – may curl up and appear dead during diapause. However, this is a natural part of diapause for them, and not a reason to worry. Upon exit from diapause, workers will wake up over the course of a day or two, but queens may take as long as two weeks to un-curl and wake up after emerging from diapause. This is a slow process, and queens may appear to be up and moving, but then curl up again for a period of time. For more information about diapause, refer to our guide.
Feeding Requirements: They will eat a wide range of feeder insects, including superworms, mealworms, dubia roaches, and fruit flies. They require constant sugars, in the form of sugar water or honey. Feed at least once a week, preferably once every few days.
Heating and Humidity: In captivity, they prefer low-medium humidity nests, with eggs and larvae requiring a higher humidity level than pupae and workers. Workers do best in cooler conditions, while brood will prefer a heated environment, so the use of a heating gradient across the nest is recommended.
Nesting Habits and Escape Prevention: In the wild, Camponotus subbarbatus nest in mid-sized fallen sticks, with a small entrance on the broken end of the stick. In captivity, they can do well in a variety of nest types, including wood, 3D printed, Ytong, and acrylic. They are good climbers and require a talc or fluon barrier to contain them.
Development Time: Brood takes approximately 6-8 weeks to go from egg to worker, depending on heating, food, and other factors.
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