"Just take one- drying time of the honey. If the humidity is down and the
heat up, honey will dry more quickly and be capped earlier. That reduces the
time for enzymes to work and create high concentrations of glucose oxidase,
a key anti-bacterial agent. So that batch of honey will exhibit less
anti-bacterial agents than one allowed to dry longer in the same hive."

Bill, does really capping time influences glucose oxidase concentration?

People around here thinks that as darker the honey "better for health".
Which color is manuka?

And my experience with capping time is that it has a certain correlation
with honey color.

If darker (like avocado) it takes ages to be cap (RH is low T is high),
while canola is very fast (RH and T medium) and gives very clear honey.

Do the enzymes stop working after the honey is capped?
Could the enzyme amount be due to nectar "sugars" characteristics?



-- 
Juanse Barros J.
APIZUR S.A.
Carrera 695
Gorbea - CHILE
+56-45-271693
08-3613310
http://apiaraucania.blogspot.com/
[log in to unmask]

****************************************************
* General Information About BEE-L is available at: *
* http://www.honeybeeworld.com/bee-l/default.htm   *
****************************************************