Showing 21 – 30 of 80 resources
Dr. Abby van den Berg, Research Associate Professor with UVM’s Department of Plant Biology and Proctor Maple Research Center, shares the results of a multi-year experiment conducted by the University of Vermont Proctor Maple Research Center to determine the net yields and impacts of fall and early-winter tapping, with and without subsequent “freshening” of the tapholes by re-drilling them wider and/or deeper.
Actual yields in many maple operations are often lower than those achievable under optimum conditions. Dr. Abby van den Berg, Research Associate Professor with UVM’s Department of Plant Biology and Proctor Maple Research Center, presents practices to narrow this gap, from tree to sugarhouse.
How to collect the most sap possible using efficient techniques.
Changes in the amount of sugar in maple sap vary within a sap run, from day to day, throughout the season, and from year to year.
Presentation about organic maple defoamer research.
Increasing the yield of sap from maple trees is the goal of most maple producers. While getting there isn’t a matter of one simple thing, by
following best management practices and paying attention to detail it is possible to increase sap yields, often quite dramatically. Includes links to videos.
Increasing the yield of sap from maple trees is the goal of most maple producers. While getting there isnÕt a matter of one simple thing, by following best management practices and paying attention to detail it is possible to increase sap yields, often quite dramatically.
The compartmentalization (walling off) process in maple trees and how it affects how to tap for maple syrup production.
The combination of potential crop losses from foam-related incidents, reductions in crop value due to off-flavors, and ultimately the many adverse effects of such a large proportion of organic syrup with off-flavors potentially being sold to consumers, underscore the need to identify or develop a certified organic defoamer for maple production that is both more effective at controlling foam than the culinary oils that are currently used, and which results in no off-flavors when used in the quantities necessary to adequately control foam. Thus, the overall objective of this project was to identify a certified organic defoamer that met these criteria.
Tips on how to achieve higher sap yields.