Showing 11 – 20 of 310 resources
The Cornell Maple Program developed two athlete-approved recipes for a Tart Cherry and a Tangerine Maple Sports Drink. These beverages are designed to hydrate and replenish carbohydrates and electrolytes lost during physical activity. Because of the health-benefits (antioxidants, vitamins, and minerals), Maple Sports Drinks can be marketed as a functional beverage, a lucrative market projected to increase 7.8% from 2021 to 2028.
A recipe for making Mappleau, a maple-derived liqueur made from distilled maple wine and sweetened with pure maple syrup.
A recipe for making maple marshmallows.
This article provides guidelines for addressing issues commonly encountered when making maple cream. Maple cream is a thick, smooth, spreadable confection derived from maple syrup. Its peanut butter-like texture develops when small sugar crystals are formed and held in a supersaturated or concentrated syrup solution. The consistency and quality are controlled by water content and inverted sugar levels.
The objective of this bulletin is to provide information on maple marshmallows for commercial production. This document includes an overview of marshmallow composition, a recipe, regulation requirements, information on packaging and food additives, market projections, and pricing information. Further, this article is the first in a subset of the “Marshmallow Series”, which also includes Dehydrating Maple Marshmallows, and Maple Marshmallow Spread.
Pure Maple Syrup production in Wisconsin is regulated primarily by the US Food and Drug Administration (FDA) and Wisconsin Department of Agriculture, Trade and Consumer Protection (DATCP). This document assembles the various components of information to assist veteran and new producers of maple syrup in Wisconsin with the basic federal and state regulations impacting the maple syrup industry.
This collection of 13 videos from UVM Proctor Maple Research Center includes topics ranging from invasives to regeneration to culverts.
Ten years ago, 3/16” diameter tubing was introduced to the marketplace as an alternative tubing to 5/16” diameter tubing. However, recent research shows that sap production in 3/16” tubing drops off as soon as the second year after installation due to microbial growth. A replacement for 3/16” diameter tubing in gravity systems could be 1/4” tubing. With almost twice the aperture of 3/16” tubing (0.049 sq inches compared to 0.0275 sq inches), 1/4″ inch tubing is less likely to plug from microbes yet is still able to create a full column of sap for gravity vacuum. Quarter-inch tubing is currently not available for maple producers but can be procured from other industries and, with modifications, will work for maple production.
At Leader’s Spring Open House, three top experts in tubing and woods management – Glen Goodrich, Mark Erlsten, and Jon Rybkiewicz – sat down for a little over an hour and shared loads of invaluable information on all aspects of installing tubing, tapping trees, and best woods practices.
Since 1958 the North American Maple Syrup Producers Manual has served as a basic reference source for the production of pure maple products. This 2022 edition provides up-to-date, science-based information and recommendations relating to all aspects of the industry. The guidelines presented will help users ranging from the hobby and beginning producer level to those well-established in the industry. In addition, the information herein will benefit foresters, land managers, Extension and outreach personnel, and others aiming to provide assistance to those in the maple industry. Numerous photographs, tables, a glossary and hyperlinks to selected source materials are included.
This publication is also available in print, at www.mapleresearch.org/ordermanual.