Institution: UVM Proctor Maple Research Center

Showing 101 – 110 of 162 resources

When to Stop: Some Factors Affecting The Economics of Processing Grade Syrup

Near the end of each sugaring season, producers must make a decision when to stop making maple syrup. Sometimes the decision is an easy call, such as when the onset of bud break and cessation of sap flow coincide. The decision to stop production can also be the result of careful economic analysis of the cost of production versus value of the product. The variable costs (fuel, labor, filters, etc.) of any maple operation are a key component to this sort of analysis.

Publication:
Maple Syrup Digest
Date:
June 1, 2015

Off-flavors in maple syrup: metabolism

One of the many off-flavors that can be found in maple syrup is metabolism, often compared to the taste of wet cardboard or ‘woody.’ This article explains metabolism and how to identify it.

Publication:
Maple News
Date:
April 1, 2015

Birch can help increase your maple operation profits

Birch syrup production uses the same equipment as maple syrup production, and the spring sapflow season begins just as the maple season is ending. Sugarmakers might want to consider adding birch production to their operations to generate additional revenue.

Publication:
Maple News
Date:
March 1, 2015

Maple water: A first look

As the maple water industry has grown, this study conducted a taste test of various brands of commonly available maple waters.

Publication:
Maple News
Date:
March 1, 2015

Chemical composition of five standard grades of pure maple syrup

The objective of this study was to characterize the chemical composition of the five maple syrup grades, including their pH, conductivity, mineral and carbohydrate contents. In general, quantification of the range of chemical composition for each standard maple syrup grade will strengthen the existing knowledge of maple syrup chemistry.

Publication:
Maple Syrup Digest
Date:
February 1, 2015

Measuring Sap Flow

Keeping track of the amount of sap being collected is important for maintaining high yields and minimizing losses. This article explains how to measure sap using counters mounted on releasers.

Publication:
Maple News
Date:
January 1, 2015

The 3/16 phenomenon

Using smaller-diameter tubing can create a natural vacuum which can increase sap production. This article details some research into this method of sap collection, and offers tips on some practical applications.

Publication:
Maple News
Date:
December 1, 2014