Periodical: Maple Syrup Digest

Showing 141 – 150 of 232 resources

Misrepresentation of maple syrup

In the marketplace today, there are numerous instances where a product that does not contain any real maple syrup conveys in various ways, on its packaging or in its advertising and promotion materials, that it does contain real maple syrup or, even, is real maple syrup. The International Maple Syrup Institute (IMSI) and the North American Maple Syrup Council (NAMSC) believe that such behavior is misleading and deceptive to consumers, be it intentional or not, and should be curtailed, much as with any truth in advertising or labeling issue.

Publication:
Maple Syrup Digest
Date:
February 1, 2015

Pure maple gaining on artificial syrups

Pure maple syrup is on the rise in a declining overall market for pourable syrups. We are moving in the right direction, but still have a long way to go.

Publication:
Maple Syrup Digest
Date:
February 1, 2015

Examining the impact of seed production on sap sugar content

Sap flow is only part of what determines the total amount of syrup made (and how much money ends up in a syrup producer’s pocket). New research suggests sugar makers may be advised to look to their trees’ canopies as well as the weather forecast if they want to predict the tapping season.

Publication:
Maple Syrup Digest
Date:
February 1, 2015

Rethinking how we determine sap prices

A table to help determine sap prices, and commentary on the factors that should be considered when purchasing sap.

Publication:
Maple Syrup Digest
Date:
February 1, 2015

A Mathematical Model for Maple Sap Exudation

Sap exudation refers to the process whereby sugar maple trees (Acer saccharum) are capable of generating significant stem pressure in a leafless state, something that occurs to a lesser extent in only a few other related species such as birch and walnut. This exudation pressure is what causes maple sap to flow from a taphole in sufficient quantities to be harvested and processed into syrup. Exudation has been studied for well over 100 years and has been the subject of many scientific studies, but there is as yet no definitive explanation for how such large pressures can be generated in the absence of transpiration (i.e., when no photosynthesis occurs to drive the flow of sap).

Publication:
Maple Syrup Digest
Date:
December 1, 2014

Producing Syrup from Black Walnut Trees in the Eastern United States

Though it is not well known, all species of walnut (Juglans spp.) produce a sweet sap that can be boiled down into valuable syrup. There is a well-established resource of black walnut (Juglans nigra) trees throughout eastern North America that could be utilized for syrup production to complement existing sugaring operations.

Publication:
Maple Syrup Digest
Date:
December 1, 2014

Does sugar removal impact trees? A complex question to answer.

Two main issues relate to the sustainability of maple sugaring; tree wounding and sugar removal. In other words, does a tapped maple tree grow more wood than is compartmentalized (functionally “removed by the tree’s normal wound response process) each year and/or does sap collection take more sugar from the tree than can be readily replaced through photosynthesis? These two issues, although separate in some respects, are inextricably intertwined.

Publication:
Maple Syrup Digest
Date:
October 1, 2014