Periodical: Maple Syrup Digest

Showing 91 – 100 of 218 resources

Identifying and Preventing Maple Syrup Off-Flavors

Maple syrup has a unique flavor that sets it apart from other specialty foods. Its characteristic for exhibiting different subtle flavors depending on where it was produced, and, at times, how it was produced make it a product that everyone, regardless of their taste preferences, can enjoy. However, this characteristic also makes syrup flavor susceptable to flavors that are not conisdered typical. These off-flavors can occur anywhere from the tree to the containers. Not only do production methods affect the flavor, but Mother Nature has a hand in it too. Following are some common off-flavors that have been encountered, their likely causes, and ways to avoid these problems.

Publication:
Maple Syrup Digest
Date:
February 1, 2017

Sweet Signs Help with Marketing

Research shows that signs are the most effective means of communication. This article offers tips on how to make the best signs to attract people to your sugarhouse.

Publication:
Maple Syrup Digest
Date:
February 1, 2017

Ask Proctor

Filtering syrup in small batches is a huge pain. Any advice on how to make it easier?

Publication:
Maple Syrup Digest
Date:
December 1, 2016

The Work of Maple Associations

A panel discussion at the NAMSC annual meeting offered a number of suggestions for ways state and provincial associations can help their members.

Publication:
Maple Syrup Digest
Date:
December 1, 2016

Is Tapping Below the Lateral Line A Good Idea?

This research was conducted to determine whether tapping below the lateral line in vacuum tubing operations results in the same quantity of sap from a taphole as normal (above the lateral line) tapping, and thus whether tapping below the lateral is a reasonable management alternative which might be employed to increase the size of the tapping band in maple sap production. It will also inform us as to any tradeoffs (reductions) in yield that might result from this approach.

Publication:
Maple Syrup Digest
Date:
December 1, 2016

Maple’s Changing Story

Why and how maple producers can shape their stories to connect with potential customers.

Publication:
Maple Syrup Digest
Date:
December 1, 2016

Ask Proctor

What causes syrup to be light or dark at different parts of the season?

Publication:
Maple Syrup Digest
Date:
October 1, 2016

The Cost of Production for Vermont Maple Syrup

The University of Vermont Maple Benchmark project is advancing the study of maple economics and supporting management decision making at the individual business level. The following article summarizes the cost of production findings from 2014 and synthesizes key trends in business management.

Publication:
Maple Syrup Digest
Date:
October 1, 2016