Explains how sap flows in trees and the impact that tapping has on subsequent years’ sap flow.
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Buddy off-flavour is an annual, natural occurrence that has been well recognized since the dawn of commercial maple production in the late 19th century. As we began our investigation there were two basic ideas for the sudden appearance of buddy syrup. The first was that heating sap containing elevated levels of particular amino acids produced compounds (pyrazines) that contributed to buddy off flavour. A more recent idea has been that yeasts in the sap convert sulfur-containing amino acids into compounds that explain the off flavours.
Tapping depth strongly influences both sap yield and wounding. Numerous studies have focused on the amount of sap produced with ifferent depths, the most extensive work conducted by Morrow (1963), who found a tendency for increasing sap yields with increasing taphole depth. However, this work was conducted on gravity with 7/16” tapholes, so is less informative to most producers using 5/16” spouts and vacuum.
Managing a sugarbush for maple production.
Small reverse osmosis machines can be built from consumer parts and can help small producers cut down on boiling time and energy use. This article offers tips on building such devices.
As the US domestic maple syrup crop continues to grow the influence of different scales and types of business can shape local communities and national trends. Survey results presented here demonstrate the dramatic difference in the scale of maple enterprises as represented by tap count and the resulting working forest acres these businesses utilize.
Managing trees planted for maple production.
Learn how to manage open areas returning to forest cover.
Presents research on taps and tapping practices to maximize yield. Also explains sap flow and tree wounding.
This video demonstrates how to properly tap a maple tree.