research report – Page 2

Processing Maple Syrup with a Vapor Compression Distiller: An Economic Analysis

A test of vapor compression distillers for processing maple syrup revealed that: (1) vapor compression equipment tested evaporated 1 pound of water with .047 pounds of steam equivalent (electrical energy); open-pan evaporators of similar capacity required 1.5 pounds of steam equivalent (oil energy) to produce 1 pound of water: (2) vapor compression evaporation produced a syrup equal in quality to that from a conventional open-pan evaporation plant; and (3) a central plant producing 8,000 gallons of syrup per year should yield a return of 16 percent on investment. Increasing annual product output should increase the return on investment.

Date:: January 1, 1977

Increasing the Efficiency of Maple Sap Evaporators with Heat Exchangers

A study of the engineering and economic effects of heat exchangers in conventional maple syrup evaporators indicated that: (1) Efficiency was increased by 15 to 17 percent with heat exchangers; (2) Syrup produced in evaporators with heat exchangers was similar to syrup produced in conventiona lsystems in flavor and in chemical and physical composition; and (3) Heat exchangers reduce per unit production costs, and can yield greater production and higher profits.

Date:: January 1, 1977

A Silviciltural Guide for Developing a Sugarbush

A practical guide for the management of a sugarbush. Guidelines are established for the manipulation of stand density and stocking to promote the development of healthy vigorous trees with deep, wide crowns, the necessary attributes for highest possible yield of sugar-rich sap.

Date:: January 1, 1974

Analysis of Pure Maple Syrup Consumers

Virtually all of the pure maple syrup production in the United States is in the northern states of Maine, Masachusetts, Michigan, New Hampshire, New York, Ohio, Pennsylvania, Vermont, and Wisconsin. Pure maple syrup users living in the maple production area and users living in other areas of the United States were asked a series of questions about their use of pure maple syrup and their responses were compared. User attitudes toward the product, syrup-use patterns, syrup-packaging characteristics, and syrup-purchasing patterns are identified and discussed.

Date:: January 1, 1974

Sap Yields from Fall and Spring Tapping of Sugar Maple

Some maple sap producers have wondered whether they could increase the total sap yields by tapping their trees not only in the sprint but also in the fall too. Our research indicates that tapping in the fall cannot be recommended.

Date:: January 1, 1968

Variation in Sugar Content of Maple Sap

A knowledge of variation in sugar content is significant in any program aiming at improvement of existing maple stands. Certainly a factor which cannot be overlooked in making thinning recommendations for a producing stand is the sap quality of the maple trees under consideration. Respective yields, which are related to sugar content of sap as well as to amount of sap produced, must be taken into account.

Date:: March 1, 1956