Showing 151 – 160 of 162 resources
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.
A great deal has changed since the 1960s and 1970s in terms of maple production and recommended practices, especially given the introduction of the new polyethylene tubing formulations and new types of spouts. Consequently, we are occasionally asked whether lateral lines in gravity tubing installations should be vented. As a result of these questions, we compared sap yield from standard non vented (closed) 5/16″ lateral lines alongside a vented 5/16″ installation under gravity conditions.
One major limitation to the sap-run forecasting ability of many producers is that measurement of air temperature in one location does not capture the wide variation in air temperature throughout the sugarbush; nor does it accurately reflect the temperature of the diverse parts of trees, or of the soil. A study of the range of temperatures in the forest during sugaring time is helpful in understanding some of the influences of weather on sap flow. This article briefly summarizes a large set of data collected over the past years which includes many sugarbush temperatures, and will give a few examples of the sometimes unexpected variation in temperatures which occur during the spring.
Results of an annual survey conducted of New England sugarmakers, capturing information on production practices and results, such as types of equipment used, sap sugar content, sanitation practices, and other data.
A new research facility designed and dedicated to the study of the effects of sap processing equipment and techniques on the chemistry and quality of maple syrup is being constructed at the UVM Proctor Maple Research Center. This facility will allow researchers to evaluate the differences in maple syrup due to changes in sap processing equipment, including reverse osmosis, evaporators, and other evaporation equipment (steam-away, air injection units, etc.).
This brochure is intended to raise awareness among sugarmakers about hazardous chemicals commonly being used in sugaring operations as well as the need to use these materials safely, in a way which protects personal and food product safety. This brochure will outline 1) the most common types of chemical hazards associated with sugarhouse chemicals, 2) basic guidelines for using chemicals safely, and 3) where to get more detailed information.
This brochure is intended to help landowners and maple producers evaluate the nutrition of maple stands, and determine whether fertilization might be appropriate. There is an emphasis on learning some of the plants in your woods, as these are often valuable indicators of site quality, and are in many cases easier to interpret than chemical analyses of soil or leaves.
New filter presses do not always include a complete set of instructions and the proper procedures in using a filter press are not always apparent. This publication is meant to provide guidelines for the proper use of plate filter presses.
Brochure explaining possible sources of lead resulting from maple equipment and how to test for it.
In this article we describe the effects of fertilization and liming on sugar production in maple stands.