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Reducing Maple Sap Spoilage

Sap spoilage can be minimized by both maintaining optimal storage conditions, particularly at low temperatures and proper sanitation of collection and storage materials. Temperature control is essential in reducing spoilage.

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Author(s):
Monserrate, Catherine
Institution(s):
Cornell University
Publication:
Maple Syrup Digest
Date:
March 15, 2025
Publisher:
North American Maple Syrup Council
Topics:
Food Safety, Sap Production
Tags:
Food Safety, Off-Flavors, Quality Control, sanitation, Sap Storage
Type:
Research
Format:
article

Maple Research.org

North American Maple Syrup Council

© 2025 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.