What’s trending
The 2012 USDA Census of Agriculture reveals trends in growth for number of producers and number of taps in many states.
Author: van den Berg, Abby K.
Showing 51 – 60 of 81 resources
Do Not Use Isopropyl Alcohol as a Maple Sanitizer in the U.S.
Regardless of the availability and guidance provided, maple producers should clearly understand that the use of isopropyl alcohol in maple tubing systems anywhere in the United States is a violation of federal law.
Growth Rates of Sugar Maple Trees Tapped for Maple Syrup Production Using High-Yield Sap Collection Practices
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.
Preliminary Results of Sugar Maple Carbohydrate and Growth Response under Vacuum and Gravity Sap Extraction
Recent technological advancements have increased the amount of sugar-enriched sap that can be extracted from sugar maple (Acer saccharum). This pilot study quantified overall sugar removal and the impacts of vacuum (60 cm Hg) and gravity sap extraction on residual nonstructural carbohydrate (NSC) concentrations and on stem and twig growth.
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.
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.
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.
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.
Estimated potential revenues from adding birch syrup production to an existing maple operation
An Excel spreadsheet that can be used to determine the potential yields and profit from producing birch syrup.