Recent trends in the maple industry IV – bulk syrup prices
This research shows the trends in bulk syrup prices in the U.S. and Canada between 1998 and 2015.
Author: Perkins, Timothy D.
Showing 61 – 70 of 106 resources
Effects of Sap Concentration with Reverse Osmosis on Syrup Concentration and Flavor
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.
Recent trends in the maple industry III – changes in sap yield
This research shows trends in sap yield in US states and Quebec from 2001-2014.
When to Stop: Some Factors Affecting The Economics of Processing Grade Syrup
Near the end of each sugaring season, producers must make a decision when to stop making maple syrup. Sometimes the decision is an easy call, such as when the onset of bud break and cessation of sap flow coincide. The decision to stop production can also be the result of careful economic analysis of the cost of production versus value of the product. The variable costs (fuel, labor, filters, etc.) of any maple operation are a key component to this sort of analysis.
Tech helped boost yields in last decades
This article explores the growth of the maple industry in the U.S. as reported in the 2012 Census of Agriculture.
Off-flavors in maple syrup: metabolism
One of the many off-flavors that can be found in maple syrup is metabolism, often compared to the taste of wet cardboard or ‘woody.’ This article explains metabolism and how to identify it.
Birch can help increase your maple operation profits
Birch syrup production uses the same equipment as maple syrup production, and the spring sapflow season begins just as the maple season is ending. Sugarmakers might want to consider adding birch production to their operations to generate additional revenue.
Maple water: A first look
As the maple water industry has grown, this study conducted a taste test of various brands of commonly available maple waters.
Chemical composition of five standard grades of pure maple syrup
The objective of this study was to characterize the chemical composition of the five maple syrup grades, including their pH, conductivity, mineral and carbohydrate contents. In general, quantification of the range of chemical composition for each standard maple syrup grade will strengthen the existing knowledge of maple syrup chemistry.
Measuring Sap Flow
Keeping track of the amount of sap being collected is important for maintaining high yields and minimizing losses. This article explains how to measure sap using counters mounted on releasers.