Syrup yields not equal across all operation sizes
Generally, the data suggests that the larger maple operations will realize higher average yields than operations with fewer taps.
Periodical: Maple News
Showing 1 – 10 of 44 resources
Characterizing maple sap flows
Individual sap flow events are highly variable and dynamic, ranging from slow, weeping flows that last for days to short bursts of high flow that last for only a few hours.
Bark removal and taphole closure with arc-barb spouts
The Arc-Barb Spout (UVM Patent Pending) is designed with a shortened barrel to allow improved sap flow from the shallower, more productive sapwood zones in maple stems.
Drop and spout sanitation review
Considerable research has been conducted by the Cornell Maple Program and University of Vermont Proctor Maple Research Center on the effects of spout and tubing sanitation on improvements in sap yield and economics.
Cost of hitting stained wood when tapping
Avoiding tapping near previous tapholes is a common practice in maple production. This is because previous wounds create a zone of stained wood that extends slightly wider and deeper than the taphole, but extends upwards and downwards, often reaching 6-12 inches in length in each direction, affecting a volume of wood approximately 50 times (range of 15-150X) larger than the volume of the taphole (vanden Berg et al. 2023).
Update on Plantation Maple Research by UVM
For several years researchers at the UVM Proctor Maple Research Center studied the feasibility of collecting sap from saplings as an alternative production method for maple syrup.
Effect of spout deployment date and drop configuration on sap yield
Because of the lack of knowledge on this topic and the frequent questions we received about the proper practice, we implemented a study in the summer of 2022 to examine the single and interactive effect of spout deployment date and open verses closed drops on sap yield.
2023 season barb spout results
The outermost rings of wood in maple trees have the highest sap flow rates and have sweeter sap than the wood found deeper in the tree. We designed a spout that incorporates both a shortened barrel and a series of barbs along the shaft to anchor the spout tightly within the wood and bark tissues.
Maple Sports Drink Fills a Niche in Performance Beverage Market
The Cornell Maple Program has been working on developing athletics-oriented maple products for several years. Our latest work has led to a “maple sports drink,” a hydrating, nourishing electrolyte-replacement beverage that meets the same nutritional standards as Gatorade and Powerade.
Gourmet Maple Marshmallows – A New Recipe & Guidelines
The Cornell Maple Program has been working on adapting gourmet marshmallow procedures for a recipe that uses maple as the only sweetener, and the results pack a lot of maple flavor.