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.
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Recent findings, published in the journal Applied and Environmental Microbiology, suggest that combining maple syrup extract with common antibiotics could increase the microbes’ susceptibility, leading to lower antibiotic usage.
During the 2015 maple sap season the Cornell Maple Program conducted a small trial, testing sap yield from 5/16″ tubing vs. 3/16″ tubing. This trial was not conducted at the Arnot Research forest but with a small maple operation cooperator. The tubing system consisted of six lateral lines, three 5/16″ and three 3/16″ alternating between the two treatments across the hillside.
Knowing how to detect and avoid metabolic off-flavors is critical to producing high-quality syrup.
The level of invert sugar in maple syrup affects how well it crystalizes when making value added products such as maple candy and cream.
A new grading system standardizes how all maple producing jurisdictions label their syrup.
Plastic is made from hydrocarbons derived from petroleum or natural gas. The hydrocarbons are formed into chains called polymers or plastic resins. Different combinations of hydrocarbon molecules produce different types of plastic. There are seven different types of plastic resins, each with different features. For example, some are resistant to acids and some to caustics. Others may be able to withstand high and/or low temperatures. Some plastics are rigid and some are flexible. There are impact resistant plastics and those that are not. Certain plastics provide a good moisture and/or gas barrier – several are appropriate for contact with food.
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.
This article explores the growth of the maple industry in the U.S. as reported in the 2012 Census of Agriculture.
When choosing an evaporator, it’s important to find the right size, fuel type, and tools to maximize efficiency.