Showing 331 – 340 of 406 resources
Sap filters can remove residue or debris, which may inadvertently enter the sap through the collection system or during storage. Moreover, filtering may improve the storage potential of maple sap, improve sap quality especially during mid- to late-season and help in keeping the evaporator system clean.
If you have a sugarbush in the Northeast, you may have noticed brown scale insects, sticky dripping honeydew, and black sooty mold on your sugar maple leaves in 2005 and 2006. That most likely was European fruit lecanium scale, Parthenolecanium corni.
Questions of how vacuum affects maple sap, syrup and trees have existed for many years, and these issues are perhaps more important today than ever before due to the increasing use of collection systems that can achieve very high levels of vacuum. This article will describe recent research performed at the University of Vermont Proctor Maple Research Center that was designed to answer questions about high vacuum.
Knowing the temperature in the evaporator is an essential part to making quality pure maple syrup. This article will discuss observations of temperature in each partition and how the front and back pans temperatures are influenced by the draw off events.
In October, in Green Bay, an informal needs assessment survey was conducted by Sumner Dole, Henry Marckres and Kathy Hopkins to identify the most pressing issues facing the maple industry.
The “small” spout, 19/64″ or 5/16″ in diameter, has been widely available to maple producers since the mid to late 1990’s as a “healthy” alternative to the traditional 7/16″ spout. While now in general use by producers in some regions, particularly those collecting sap by vacuum, the utility of these smaller spouts is still questioned by many sugarmakers, particularly those collecting sap by gravity. This article will review several studies conducted at the University of Vermont Proctor Maple Research Center comparing 7/16″ spouts with small spouts (for the purposes of this article, 5/16″, and 19/64″ will be considered equally as “small” spouts).
There does not appear to have been a published comparison of the different grading kits subsequent to the research that introduced caramel standards followed by glass standards. Consequently, we undertook a comparison of most of the grading kits that are currently in use.
Maple syrup production contributes approximately $5 million annually to OhioÕs economy and provides supplemental nontimber forest product income for forestland owners. To better understand the factors that influence this important nontimber forest industry in Ohio, including producer heritage, producer age, sap collection methods, size of maple operation, and educational programming, we conducted a detailed survey of all known Ohio maple syrup producers (761 total producers). Over 80% of producers responded to the survey (620 respondents), making our analysis one of the most extensive of a maple industry in North America.
This article is meant to be an introduction to the chemistry of maple sap and syrup: in particular, what makes this sweet liquid maple syrup instead of just a concentrated sugar solution? The types of sugars, the trace ingredients, and the mineral content make maple syrup more than just plain sugar water.
Although many analyses of the chemical composition of maple syrup have been conducted, relatively little information exists on the differences in composition of the individual syrup grades. As a first step in acquiring this information we performed a study to determine the characteristic sugar composition of each maple syrup grade.