Resource type: Practical Skills

Showing 1 – 10 of 313 resources

Ask Proctor: Tiny Bubbles

Maple producers using tubing often observe bubbles emerging from the tree within the spout or first few inches of tubing when the sap is running. If the spout is not seated properly, leaks may occur.T hese are most noticeable as rapidly moving streams of small or large bubbles. At other times, these are not leaks, however repeated or overly aggressive attempts at seating spouts to make the bubbles stop can create leaks that further attempts at spout seating will only make worse.

Publication:
Maple Syrup Digest
Date:
March 15, 2024

Ask Proctor: Why do I sometimes make light-colored syrup at the very end of the season?

The typical trend over a sugaring season is for syrup to start out light in color and get progressively darker, eventually ending up with very dark (and strong or off-tasting) syrup at the end. While there can be some temporary excursions up and down in syrup light transmittance, the natural progression is from light syrup early on to dark syrup near the finish. However, occasionally a syrup producer finds that right as the season is concluding the syrup color goes up dramatically and wonder why this happens.

Publication:
Maple Syrup Digest
Date:
December 15, 2023

Effect of spout deployment date and drop configuration on sap yield

Because of the lack of knowledge on this topic and the frequent questions we received about the proper practice, we implemented a study in the summer of 2022 to examine the single and interactive effect of spout deployment date and open verses closed drops on sap yield.

Publication:
Maple News
Date:
October 30, 2023

Sweet Talk: All Things Maple

This ongoing podcast features interviews with researchers and educators about topics related to maple production and marketing.

Date:
June 27, 2023

The Map of Maple: Off-Flavors

This tool is meant to identify off-flavors in syrup, and link the particular sensory experience to a specific defect and category that explains why the defect has occurred. Additionally, this tool serves as a user-friendly representation of the Vermont Agency of Agriculture Farms and Markets (VAAFM) “Maple Syrup Off-Flavors” manual.

Date:
June 27, 2023

The Map of Maple

The map of maple is a sensory tool, allowing you to explore all the wondrous possibilities of Vermont maple syrup. It offers some hints for tasting on your own.

Date:
June 27, 2023

Syrup with Saps

Business is booming if you own a commercial sugar bush! As forest managers, this means more and more of us are hearing from landowners interested in starting or maintaining a sugar bush. Unfortunately, if you are like us, you did not learn about maple syrup in forestry school. This episode’s guest, Mark Isselhardt, Extension Maple Specialist with the University of Vermont, helps us unpack the fundamentals of sap production, sugar bush management, and how the industry has changed in the 21st century.

Date:
April 9, 2023

Tapping guidelines for maple syrup production

Guidelines for tapping maple trees have existed for well over 100 years. Early tapping guidelines came about when buckets (gravity collection) were the only technology available for harvesting sap. New tapping guidelines are based on years of research into maple tree growth, sap harvesting practices/technology and a recognition that tree diameter alone does not fully explain all the factors that determine if tapping intensity in a given sugarbush is sustainable. This fact sheet presents sustainable tapping guidelines.

Date:
April 9, 2023

Judging Syrup: The Industry is the Winner

Judged maple syrup contests originated as a friendly competition amongst producers in the early part of the 20th century. More recently, these competitions have evolved into a valuable opportunity for producers to improve their practice and evaluate their production methods. The grading system employed in the judging process facilitates communication about the uniqueness of pure maple syrup. The world standard definitions, uniform grading system, and related guidelines have been developed to promote uniformity throughout the maple industry. In competition, the same standards apply, regardless of where the contest is being held. As maple judging has evolved, so have the guidelines. Every region has contributed to the refinement of these criteria, as the process of judging has become more sophisticated and widespread. Producers throughout the US and Eastern Canada have begun to embrace maple judging as they understand the value of knowing how to make syrup to a high standard. Consumers benefit from the emphasis on taste, and off-flavored syrup is kept out of the market.

Publication:
Maple Syrup Digest
Date:
March 27, 2023