Net-Zero Maple Syrup
An examination of why and how maple sugarmakers can make their operations carbon-neutral.
Year: 2023
Showing 11 – 20 of 23 resources
The Next Maple Marketing Campaign
Over two-thirds of consumers say that living a more sustainable lifestyle is important to them. Eco-friendly and Fair Trade claims are attractive to consumers, but the marketplace is still trying to clarify what lies behind these claims and if shoppers really follow through with their interests in the form of purchases. Consumer sentiment research looked at retail sales from 2017-2020 and showed that consumer spending on products with environmental, social and governance (ESG) claims grew at a faster rate than products without such claims (Am et al., 2023).
The Map of Maple: Off-Flavors
This tool is meant to identify off-flavors in syrup, and link the particular sensory experience to a specific defect and category that explains why the defect has occurred. Additionally, this tool serves as a user-friendly representation of the Vermont Agency of Agriculture Farms and Markets (VAAFM) “Maple Syrup Off-Flavors” manual.
The Map of Maple
The map of maple is a sensory tool, allowing you to explore all the wondrous possibilities of Vermont maple syrup. It offers some hints for tasting on your own.
2023 season barb spout results
The outermost rings of wood in maple trees have the highest sap flow rates and have sweeter sap than the wood found deeper in the tree. We designed a spout that incorporates both a shortened barrel and a series of barbs along the shaft to anchor the spout tightly within the wood and bark tissues.
Syrup with Saps
Business is booming if you own a commercial sugar bush! As forest managers, this means more and more of us are hearing from landowners interested in starting or maintaining a sugar bush. Unfortunately, if you are like us, you did not learn about maple syrup in forestry school. This episode’s guest, Mark Isselhardt, Extension Maple Specialist with the University of Vermont, helps us unpack the fundamentals of sap production, sugar bush management, and how the industry has changed in the 21st century.
Tapping guidelines for maple syrup production
Guidelines for tapping maple trees have existed for well over 100 years. Early tapping guidelines came about when buckets (gravity collection) were the only technology available for harvesting sap. New tapping guidelines are based on years of research into maple tree growth, sap harvesting practices/technology and a recognition that tree diameter alone does not fully explain all the factors that determine if tapping intensity in a given sugarbush is sustainable. This fact sheet presents sustainable tapping guidelines.
Why Does the Sap Stop Running After a Few Days if it Doesn’t Freeze Again?
Without a freeze, the flow of sap will continue to slow and eventually stop because there is no longer a difference between the pressure inside and outside of the tree. However, producers often observe an uptick in sap flow during the daytime over a few days. Why does this occur? Where did the extra sap come from? Typically, these short bursts of increased sap flow happen when the temperature warms over the next few days. The warm temperature causes gas bubbles in the wood fibers to expand and squeeze more water from the wood tissues, where it flows into the vessels and out through the taphole. This might occur for a couple of days, and eventually turn into slow weeping flows before ceasing entirely.
Judging Syrup: The Industry is the Winner
Judged maple syrup contests originated as a friendly competition amongst producers in the early part of the 20th century. More recently, these competitions have evolved into a valuable opportunity for producers to improve their practice and evaluate their production methods. The grading system employed in the judging process facilitates communication about the uniqueness of pure maple syrup. The world standard definitions, uniform grading system, and related guidelines have been developed to promote uniformity throughout the maple industry. In competition, the same standards apply, regardless of where the contest is being held. As maple judging has evolved, so have the guidelines. Every region has contributed to the refinement of these criteria, as the process of judging has become more sophisticated and widespread. Producers throughout the US and Eastern Canada have begun to embrace maple judging as they understand the value of knowing how to make syrup to a high standard. Consumers benefit from the emphasis on taste, and off-flavored syrup is kept out of the market.
Effect of Climate Change on Maple Syrup Producers
While there are both good and bad impacts on maple syrup producers due to climate change, overall, the effects will be negative. On the plus side, longer summers mean longer growing seasons for maple trees. However, regionally this longer growing season will increasingly be accompanied by periods of extended drought – particularly in more southern latitudes. This in turn may hinder root growth and performance. As maple syrup producers we are aware that anything which negatively effects maple tree roots is a concern because the roots are the origin for sap movement in the spring.