Maple Syrup Grading Fundamentals: Color
This video offers a detailed explanation for evaluating color when grading syrup.
Showing 41 – 50 of 69 resources
This video offers a detailed explanation for evaluating color when grading syrup.
This research was conducted to determine whether tapping below the lateral line in vacuum tubing operations results in the same quantity of sap from a taphole as normal (above the lateral line) tapping, and thus whether tapping below the lateral is a reasonable management alternative which might be employed to increase the size of the tapping band in maple sap production. It will also inform us as to any tradeoffs (reductions) in yield that might result from this approach.
A step-by step guide for small-scale, beginning sugarmaking.
The 2012 USDA Census of Agriculture reveals trends in growth for number of producers and number of taps in many states.
Research conducted at the University of Vermont Proctor Maple Research Center over several years to explore a variety of methods to potentially increase sap yields from tubing systems through modifications of the lateral/dropline portion of the sap collection system.
Evaluation of wireless system to monitor vacuum in subing systems.
The amount of sap that can be extracted annually from trees for maple syrup production using current equipment and practices is more than double the typical yields achievable when current maple industry tapping guidelines were developed. The growth rates of trees tapped with these Òhigh-yieldÓ practices at 18 sites in Vermont were measured and evaluated to determine whether they were sufficient for the replenishment of conductive wood to remain at sustainable levels when current tapping guidelines are followed.
This research shows the trends in bulk syrup prices in the U.S. and Canada between 1998 and 2015.
This research shows trends in sap yield in US states and Quebec from 2001-2014.
Between 2008 and 2011 we conducted a series of controlled experiments performed with commercial maple equipment to investigate the potential effects of the use of RO on the composition, properties, and flavor of the maple syrup produced.