Farming, the Journal of Northeast Agriculture

Getting the taste right: Metabolism off-flavor taints maple syrup

Knowing how to detect and avoid metabolic off-flavors is critical to producing high-quality syrup.

The level of invert sugar in maple syrup affects how well it crystalizes when making value added products such as maple candy and cream.

A new grading system standardizes how all maple producing jurisdictions label their syrup.

When choosing an evaporator, it’s important to find the right size, fuel type, and tools to maximize efficiency.

While sugar maples are the gold standard for sap production, red maples are also an important source of sap for maple products.

Knowing when, where, and how to tap is critical to making good maple syrup and keeping trees healthy.

Knowing how to properly maintain your sugar bush — a maple producer’s most valuable resource — is a critical skill.

There are a number of ways to clean tubing systems to avoid microbial contamination of tapholes and sap.

Tapping trees has an impact on the value of those trees’ logs for lumber.

The ALB poses a grave threat to maple trees, and to the maple syrup industry.