Ask Proctor
Could the sugar maples have broken bud during unusually warm January temperatures?
Publisher: North American Maple Syrup Council
Showing 51 – 60 of 202 resources
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.
Ask Proctor
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.
Effect of Chemical Descaling of Evaporator Back Pans During the Season on the Properties of Maple Syrup
The objective of this study was to investigate the effects of using acid on the chemical composition and the sensory quality of syrup produced after cleaning.
Tree Size Matters
In order to develop models of tree size and yield we measured the sap volume and sugar content from a wide range of tree sizes during the 2016 and 2017 seasons. This article explores the findings.
Do Invasive Worms Threaten Northeast Maple Forests?
Some maple producers have reported low sugar maple regeneration that could be related to the presence of worms. This second wave of invasion by Asian earthworms is of concern to forest ecologists because of its potential disruption to the forest.
Ask Proctor
Why are my tapholes leaking and what can I do about it? (Part 1) There are often several issues involved in leaking tapholes, and sometimes the applied remedy itself turns out to be the actual problem.
Assessment of the Flavor of Syrup Produced with High-Brix RO Systems
Concentrating sap with reverse osmosis (RO) substantially increases the efficiency and profitability of processing maple sap into syrup by reducing the amount of fuel and time required to complete concentration to syrup density in the evaporator, with gains proportional to the level of sap pre-concentration. Because most flavor development in maple syrup occurs through nonenzymatic browning reactions as sap is processed with heat in the evaporator, it has often been speculated that reduced evaporator processing time resulting from the use of RO might also result in perceptible impacts on syrup flavor. However, a series of controlled experiments conducted at the University of Vermont Proctor Maple Research Center using the same sap processed to different levels with RO determined that concentrating sap up to 21.5% prior to boiling in standard maple evaporators had no substantive effects on syrup composition or flavor.