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Achieving the Right Syrup Density

Achieving a consistent and acceptable density level for maple syrup continues to be a challenge for many producers.

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Author(s):
Henderson, John
Institution(s):
Ontario Ministry of Agriculture, Food and Rural Affairs
Publication:
Maple Syrup Digest
Date:
February 1, 2009
Publisher:
North American Maple Syrup Council
Topics:
Syrup Production
Tags:
Density, Grading
Type:
Practical Skills
Format:
article

Maple Research.org

North American Maple Syrup Council

© 2009 North American Maple Syrup Council, contact us

Funding for this project was made possible by the U.S. Department of Agriculture’s (USDA) Agricultural Marketing Service through grant AM170100XXXXG167, awarded to the University of Vermont Proctor Maple Research Center. The contents are solely the responsibility of the contributors and do not necessarily represent the official views of the USDA.