Showing 1 – 10 of 15 resources

Product Demo: Boiling on a Lapierre Hyperbrix rig with 35 percent concentrate

Today we are at the UVM Proctor Maple Research Center in Underhill Center, Vt. with center director Dr. Timothy Perkins, Jean Francois Goulet of Lapierre Equipment and Proctor’s Abby Van Den Berg, boiling on a Lapierre HyperBrix system with 35 percent concentrate. The new technology takes out 2/3rds of the water from the sap before it hits the evaporator. Lapierre donated the equipment to the Proctor center to support research. Van Den Berg’s findingsÑfollowing a blind taste test last fall with a group of volunteersÑ found there is no noticeable taste difference between syrup produced in a high brix process vs. conventional syrup.

What’s trending

The 2012 USDA Census of Agriculture reveals trends in growth for number of producers and number of taps in many states.

Off-flavors in maple syrup: metabolism

One of the many off-flavors that can be found in maple syrup is metabolism, often compared to the taste of wet cardboard or ‘woody.’ This article explains metabolism and how to identify it.

Birch can help increase your maple operation profits

Birch syrup production uses the same equipment as maple syrup production, and the spring sapflow season begins just as the maple season is ending. Sugarmakers might want to consider adding birch production to their operations to generate additional revenue.

Maple water: A first look

As the maple water industry has grown, this study conducted a taste test of various brands of commonly available maple waters.

Measuring Sap Flow

Keeping track of the amount of sap being collected is important for maintaining high yields and minimizing losses. This article explains how to measure sap using counters mounted on releasers.