The first part of this book is a set of guidelines that follow the West Virginia Department of Agriculture’s Sugaring Operations Inspection Checklist. The checklist is what is on the clipboard of the state compliance officer should you ever get or need a WVDA review certificate. The second part of this book presents a Decision Tree and Regulatory Matrix that you can follow to help you comply with state and federal regulation that apply to your production and sale of maple syrup.
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A sugarbush is a special type of woodland. Woodlands include a complex mixture of natural processes and attributes such as soil type, elevation, tree species, types of wildlife, history of use, tree age and more. Foresters can help maple producers gain an in-depth understanding of these factors to achieve a healthy and productivity sugarbush, but there are several steps a maple producer can take on their own.
Consisting of mostly sucrose, with some additional minerals, maple syrup is an ideal foundation for performance gels, and can satisfy a real need within the endurance running communities. We found that adding a thickening agent to maple, with the addition of flavoring and electrolytes, was the most ideal formula for nutritional benefits and consumer ease. A thorough processing step, clean and sterile packaging measures, and correct fill instructions are all vital in the shelf life and safety of these novel products.
Maple syrup is a pure, all natural sweetener that can be diluted and fermented to create a pleasant, full-bodied wine with elegant structure and strong maple character. However, without proper materials and technique, it is easy to make a poor quality wine that is bitter, astringent or sickly sweet. The purpose of this book is to provide technical guidance for the production of maple wine and details on the legal procedure for becoming a wine producer in New York State.
Manual with chapters on setting up sap collection systems, sugarhouse management, selling maple products, finances, and more.
A basic guide to tapping trees, collecting sap, and boiling.
The most important contribution to the production of high quality maple syrup and syrup products is cleanliness and attention to detail in all parts of the production process. This manual provides guidance for doing so.
Market channel selection is as important as production decisions for maple producers. This publication is a decision-making aid for new farmers and for those considering marketing through a new channel. The guide focuses on describing the marketing of maple; however, many of the principles apply to the marketing of other agricultural products.
Lead in maple syrup, originating from sap collection or syrup production, storage or packaging processes, is readily preventable with producer knowledge and use of good manufacturing practices. The ultimate goal is for all equipment and materials containing lead to be phased out of production.
A comprehensive guide to setting up and maintaining tubing systems for sap production.