Skip to content
  • Home
  • About
  • Search
  • Contact

Understanding Impacts of Invert Sugar on Maple Products

The level of invert sugar in maple syrup affects how well it crystalizes when making value added products such as maple candy and cream.

Download resource [1.53 MB]

Loader Loading...
EAD Logo Taking too long?

Reload Reload document
| Open Open in new tab

Download resource [1.53 MB]

↵ Return to Search Results

Author(s):
Pitcoff, Winton
Publication:
Farming, the Journal of Northeast Agriculture
Date:
June 1, 2015
Publisher:
Topics:
Syrup Production
Tags:
value-added
Type:
Practical Skills
Format:
article

Maple Research.org

North American Maple Syrup Council

© 2015 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.