Summary of Research Presentations from 2016 NAMSC Annual Meeting
Summaries of research presentations from 2016 NAMSC annual meeting.
Showing 141 – 150 of 378 resources
Summaries of research presentations from 2016 NAMSC annual meeting.
Short and long-range weather forecasts can both be useful to determine the proper time to tap. But both also have limitations.
What causes syrup to be light or dark at different parts of the season?
The University of Vermont Maple Benchmark project is advancing the study of maple economics and supporting management decision making at the individual business level. The following article summarizes the cost of production findings from 2014 and synthesizes key trends in business management.
Maple producers benefit from spending time, and maybe some money, ensuring they have a healthy and productive sugarbush.
For several years, we conducted research on the collection of sap from small-diameter maple trees. This document outlines the basic concepts, techniques, and applications of this type of sap collection.
With an aging farmer population, including maple producers, more attention must be paid to how farmers can successfully transition out of active farming. At the same time, burgeoning interest in farming from young (and not so young) folks – many of whom do not come from farm backgrounds – offers creative transition opportunities. Older farmers can arrange for the continuing productive use of sugarbush and other productive lands.
Regardless of the availability and guidance provided, maple producers should clearly understand that the use of isopropyl alcohol in maple tubing systems anywhere in the United States is a violation of federal law.
In order for sugarmakers to take advantage of the newfound interest in maple sap beverages, processes must be developed that would allow small scale producers to process and package maple sap safely, efficiently, and economically. We investigated several methods that might be employed for seasonal markets during the harvest season of January-April.
Some producers are willing to open up their sugarhouse doors to show the buying public how we make the sweet treat. Repeat customers know the quality of product produced, but for many consumers the operation’s aesthetics are critical to their purchasing habits.