Achieving the Right Syrup Density
Achieving a consistent and acceptable density level for maple syrup continues to be a challenge for many producers.
Publisher: North American Maple Syrup Council
Showing 151 – 160 of 202 resources
Metabolism Off-Flavor In Maple Syrup – Part I: Identification of the compound responsible for metabolism off-flavor
Research on metabolism off-flavor in maple syrup at the University of Vermont Proctor Maple Research and Extension Center (PMREC) had two main objectives. The first was to identify the primary compound(s) responsible for metabolism off-flavor in maple syrup. Once the responsible compound or compounds were identified, measures to reduce or remove the off-flavor from finished maple syrup could be investigated. Thus, the second main objective was to determine whether a technique could be found that maple producers and packers might employ to effectively remediate the flavor, and thereby increase the economic value, of metabolized maple syrup.
Storing Your Bumper Crop
Once the season is over you need to use a little TLC when it comes to storing maple syrup so it will maintain its quality and value. If you have a lot of syrup setting in drums here are a few suggestions.
Vapour Compression Evaporation
The cost of fuel in a typical oil-fired, Open Pan Evaporator (O.P.E.) for a 4000 tap operation can represent 20% of the total syrup production costs. Vapor Compression Evaporation (V.C.E.) offers a method of capturing lost energy and improving the fuel consumption of an O.P.E. Most of the energy goes up in steam and this unit will recapture lost energy to reuse.
The Timing of Tapping for Maple Syrup Collection
There are a variety of reasons why sugarmakers might want to tap earlier than the traditional date: thousands of taps that take several weeks to install, lower snow cover and easier walking before mid to late winter, climate change generally moving the season forward and providing more sap flow weather in January and February. For most sugarmakers, the bottom line is simply this: what tapping time frame results in the highest sap yield? The experiments described below, which were performed between 2000 and 2007, were designed to answer this question.
Effects of Various Filters on Sap Quality and Characteristics
Sap filters can remove residue or debris, which may inadvertently enter the sap through the collection system or during storage. Moreover, filtering may improve the storage potential of maple sap, improve sap quality especially during mid- to late-season and help in keeping the evaporator system clean.
Lecanium Scale: What A Sticky Mess!
If you have a sugarbush in the Northeast, you may have noticed brown scale insects, sticky dripping honeydew, and black sooty mold on your sugar maple leaves in 2005 and 2006. That most likely was European fruit lecanium scale, Parthenolecanium corni.
Vacuum Sap Collection: How High or Low Should You Go?
Questions of how vacuum affects maple sap, syrup and trees have existed for many years, and these issues are perhaps more important today than ever before due to the increasing use of collection systems that can achieve very high levels of vacuum. This article will describe recent research performed at the University of Vermont Proctor Maple Research Center that was designed to answer questions about high vacuum.
Temperature Patterns with an Oil-Fired Evaporator
Knowing the temperature in the evaporator is an essential part to making quality pure maple syrup. This article will discuss observations of temperature in each partition and how the front and back pans temperatures are influenced by the draw off events.
Survey of Important Issues Facing the Maple Industry
In October, in Green Bay, an informal needs assessment survey was conducted by Sumner Dole, Henry Marckres and Kathy Hopkins to identify the most pressing issues facing the maple industry.