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When to Add a Second Tap Under Vacuum? – Part 1

Determining the proper diameter at which to put a second tap in a maple tree can be difficult. The decision can be affected by numerous factors, including: tree diameter, tree growth rate,  previous tapping history, whether vacuum is used and if so, what level, the additional yield of sap, and the cost/benefit ratio (factoring in both time and $), among others. These considerations have factored into the development and use of tapping guidelines. In some cases, guidelines were developed with science-based answers to some of these questions. In other cases, guidelines were more of a “rule-of-thumb”used by producers in broad regions. While tapping guidelines are mostly, as the name implies, non-regulatory suggestions, in other cases such as in organic production or when producers lease taps, neglecting to adhere to guidelines can have undesirable consequences such as revoked organic certification or losing the ability to access leased taps

Publication:
Maple Syrup Digest
Date:
June 15, 2025

When to Add a Second Tap Under Vacuum? – Part 2

In a previous article we reviewed previous work and described an approach to determine the amount of syrup gained by adding a second taphole to a tree (Perkins et. al. 2025). This study follows up on that work by determining yields from trees across a wide range of sizes with either a single, or two tapholes, over several seasons.

Publication:
Maple Syrup Digest
Date:
June 15, 2025

Bottled Maple Sap

Once maple sap is harvested, it can be processed and packaged using multiple techniques, each of which ensure the product maintains quality and safety for consumers. This article reviews the benefits of maple sap as a bottled beverage while covering preservation and packaging methods, regulatory guidelines, and overview of commercial production procedures.

Publication:
Maple Syrup Digest
Date:
March 15, 2025

Reducing Maple Sap Spoilage

Sap spoilage can be minimized by both maintaining optimal storage conditions, particularly at low temperatures and proper sanitation of collection and storage materials. Temperature control is essential in reducing spoilage.

Publication:
Maple Syrup Digest
Date:
March 15, 2025

Drivers of Sap Flow in Maple

Sap now in maple trees has been described many times. Milburn and O’Malley (1984) provided the first well-accepted modern description,which was later modified and improved by Tyree (1984), then further by Cirelliet al. (2008). Stem pressure and now in maple were then mathematically modelled in detail by Graf et al. (2015) with additional refinements and comparison with field-derived measurements by Zarrinderakhta et al. (2024). While these articles provide extensive detail into the anatomy and physiology of the science of the sap now mechanism, they are somewhat unavailable to most people. A good general description of the sap now mechanism is described in more modest detail in the Third Edition of North American Maple Syrup Producers Manual (Perkins et al. 2022), so won’t be discussed at length here. Rather, this article is aimed at describing pressure gradients and the sources and magnitude of those pressures as they related to sap exudation from maple tapholes.

Publication:
Maple Syrup Digest
Date:
December 15, 2024

A Promising Alternative to Defoamers for Maple Production

Foam development in the evaporator is a phenomenon often encountered in maple production (Martin, 2011). As it passes through the evaporator, the boiling sap can begin to foam quickly, especially at a later stage of the production season. When excessive foaming occurs, the use of a foam control agent, commonly called “antifoaming agent” or “defoamer” in the maple syrup industry, sometimes becomes necessary to avoid problematic overnows (low productivity, loss of product, cleaning challenges, safety, etc.).

Publication:
Maple Syrup Digest
Date:
December 15, 2024

Maple Syrup Pricing Analysis Using a Shelf Survey

This market development and promotion program was designed to strengthen and diversify market opportunities for the maple syrup industry in the South Atlantic United States. It sought to promote consumer awareness and access to maple syrup products through market research, consumer education, promotion of agri-tourism, and distribution support. Gaining knowledge of how maple syrup is sold (prices, on store shelves) and what information is provided to consumers (labels) to help them make buying decisions seemed a good first step. Such information had never been collected.

Publication:
Maple Syrup Digest
Date:
September 15, 2024

Maple Hazelnut Spread

Maple and chocolate maple hazelnut spread recipes were developed using maple sugar and hazelnuts as the primary ingredients. The recipes were designed with ingredients known for their antioxidant, mineral, vitamin, and protein contents. With a market for nut-based spreads expected to grow at a compound annual growth rate of 7% between 2024 and 2029 (Market Data Forecast, 2024), this sweet treat is ideal for maple and chocolate consumers.

Publication:
Maple Syrup Digest
Date:
September 15, 2024

Effects of the January 1998 Ice Storm on Stem and Root Carbohydrate Reserves, Radial Growth and Tree Vigor in Two Vermont Sugarbushes

The ice storm of January 1998 damaged well over 17 million acres of forest in the northeast, including nearly 1 million acres of forests in Vermont (Figure 1, Miller-Weeks and Eagar 1999, Vermont Department of Forests, Parks & Recreation 2000). Many of the areas which experienced damage were active sugarbushes, with severe damage to tubing systems in affected zones.

Publication:
Maple Syrup Digest
Date:
June 15, 2024