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.
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.
What is buddy syrup, and how to avoid it.
Best practices for cleaning tubing in Canada.
Due to the COVID-19 outbreak, many maple producers were forced to cancel open house events during the 2020 sugaring season for the safety of the producers and their customers. This caused a major loss in sales for many maple producers throughout the maple producing region. While COVID-19 is likely to still be a concern for the 2021 sugaring season, we now have a better understanding of the virus and protective measures to keep everyone safe while staying open for business. Those measures and best practices are detailed in this guidance.
Maple farmers experienced a difficult transition when the COVID-19 outbreak in North America resulted in the shutting down of sugarhouses to the public, particularly during some of the most crucial weekends for in-person maple sales. Sugarmakers had to quickly pivot in order to make up for lost sales in the sugarhouse as well as from wholesale restaurant and school accounts. This shift brought about some creative thinking and innovative solutions to reach customers and promote maple products. Some successful marketing, sales and agritourism strategies have not only helped producers recover lost sales, but have permanently enhanced their future sales approach and marketing plans.
Sap flow and stem pressure in sugar maples during winter dormancy depend on the expansion and contraction of gas bubbles. These gas bubbles are primarily located in the libriform fibers of wood tissues, not in the xylem vessels. Though there are gas bubbles (embolisms) in the xylem vessels, these bubbles are not the dominant drivers of stem pressurization.