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Will the dry weather affect syrup production next spring?
Periodical: Maple Syrup Digest
Showing 61 – 70 of 218 resources
Tapping Tips: The basics of identifying trees and setting taps
Whether you anticipate tapping in your backyard with a half dozen trees or you wish to begin a bit more aggressively with several hundred taps, the core techniques and methods are the same. This guide will introduce you to basic maple tree identification and then prepare you for the basics of tree tapping, time of tapping and the logistics of getting started in the woods.
Adding Profits Through Value-Added Products
The tried-and-true value-added maple products include candy and cream, and many producers have taken advantage of these products already. Some have gone further, adding maple products like ice cream, maple cotton candy, and maple-coated popcorn or nuts. More adventurous sugarmakers have begun making additional items, like salad dressings, hot sauces, and dog biscuits.
Assessing Strategies for Spout and Drop Sanitation in 5/16″ Tubing: Sap Yield, Cost, and Net Profit
The University of Vermont Proctor Maple Research Center and the Cornell Maple Program Arnot Forest conducted a multi-year study examining several common sanitation strategies and assessing the effects on sap yield, attendant costs, and resulting net profits. The following graphs briefly summarize the results of this work.
Determining Shelf Life and Consumer Acceptability of Processed Maple Sap Beverages for Small Businesses
Consumer interest in local products and functional beverages has increased markedly in recent years. Several beverages composed primarily of maple sap are currently available in the marketplace. These products are sold at ambient temperature, and are considered shelf stable. Prior investigation has demonstrated the need for specialized processing equipment in order to achieve shelf stability of maple sap beverages. The current study investigated the feasibility of producing a refrigerated beverage without the use of commercial processing equipment for small businesses.
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Could the sugar maples have broken bud during unusually warm January temperatures?
High Brix Syrup Processing & First Two Seasons with Lapierre HyperBrix
Given our extensive research experience on RO processing and flavor, and the appearance of new RO technology that could concentrate to higher levels, a shift toward this new technology seemed appropriate. Therefore after investigating various options, we entered into a partnership with Lapierre Equipment to utilize the new HyperBrix RO system at UVM PMRC. This paper describes some aspects of our first two seasons of use of this equipment. Given the state of the industry, we define Òhigh brixÓ maple sap processing as RO machines capable of producing concentrate at 30¡Brix or higher.
Quality Control in the Sugarhouse: Knowing where things can go wrong, and making sure that they don’t.
The most helpful advice for producers concerned about damaging otherwise good syrup is the most basic; make sure to grade each batch carefully and don’t assume that just because everything went smoothly in the sugarhouse that the syrup doesn’t need to be checked. The following is a list of problems that can occur with the four primary qualities of syrup, and how to avoid them.
The Season is Over: Now, How Will You Sell Your Syrup?
No two sugarmakers follow the exact same path. For some, their business grows slowly, one weekend farmers market at a time, and they prefer to stay small. Others build their backyard operations into wholesale businesses that keep them busy year-round. Some enjoy selling directly to their customers. And others would rather focus on production, and let established retailers take care of the rest. These snapshots of four sugaring enterprises illustrate just a few of those successful models.
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Why are my tapholes leaking and what can I do about it? (Part 2) Being able to recognize what is really a leak and what is not takes some time and thought and experience. This article offers some tips.