Sap flow, wounding and compartmentalization in maple
Explains how sap flows in trees and the impact that tapping has on subsequent years’ sap flow.
Author: Isselhardt, Mark
Showing 11 – 20 of 63 resources
The Northeast Maple Economy: Crop Distribution and Outlook
As the US domestic maple syrup crop continues to grow the influence of different scales and types of business can shape local communities and national trends. Survey results presented here demonstrate the dramatic difference in the scale of maple enterprises as represented by tap count and the resulting working forest acres these businesses utilize.
Maple Tele-Medicine: What is Making my Syrup Taste Sick?
Most people recognize good tasting syrup and many can pick out when syrup tastes off, but occasionally there is a flavor that is not easily identified. Mark Isselhardt, UVM Extension, and Henry Mackres, retired Vermont Chief of Consumer Protection, discuss syrup flavors (and off-flavors) and sample syrup sent in advance of the session for diagnoses.
Forestry & Sugarbush Management
Mark Isselhardt, UVM Extension’s Maple Specialist, shares results from a recent survey of professional foresters that includes approaches and challenges to successful sugarbush management.
Maximizing Maple Sap Yields
How to collect the most sap possible using efficient techniques.
Taphole Staining and Sap Yields
The compartmentalization (walling off) process in maple trees and how it affects how to tap for maple syrup production.
Sugarbush Lease 2020: An Annotated Guide
This educational resource is designed for maple syrup producers, maple sap producers and forest land owners to consider, discuss and formalize lease agreements. This resource is not intended to replace the guidance of a legal professional. The situation for each person and party is different and professional legal assistance is recommended to ensure your business agreements are accurate, appropriate and complete.
Vermont Maple Minutes
Brief podcasts on a range of maple topics.
Composition and Properties of Maple Sap, Concentrate, and Permeate
Reverse osmosis is used widely in the maple syrup industry to concentrate maple sap and increase the overall efficiency and profitability of syrup pro-duction. Sets of samples from maple producers utilizing a range of sap con-centration levels were collected and analyzed to provide a portrait of the phy-sicochemical properties and chemical composition of maple sap, concentrate, and permeate across a single production season. The results reinforce that re-verse osmosis functions essentially as a concentration process, without signifi-cantly altering the fundamental proportions of sap constituents.
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