Resource type: Practical Skills

Showing 201 – 210 of 310 resources

Ask Proctor

What causes syrup to be light or dark at different parts of the season?

Publication:
Maple Syrup Digest
Date:
October 1, 2016

Planning for the Future of your Sugaring Operation

With an aging farmer population, including maple producers, more attention must be paid to how farmers can successfully transition out of active farming. At the same time, burgeoning interest in farming from young (and not so young) folks – many of whom do not come from farm backgrounds – offers creative transition opportunities. Older farmers can arrange for the continuing productive use of sugarbush and other productive lands.

Publication:
Maple Syrup Digest
Date:
October 1, 2016

Sap Prices

Table presenting suggested prices per gallon for a maple producer to purchase sap.

Publication:
Maple Syrup Digest
Date:
June 1, 2016

Sugarhouse Aesthetics: What The Public Sees

Some producers are willing to open up their sugarhouse doors to show the buying public how we make the sweet treat. Repeat customers know the quality of product produced, but for many consumers the operation’s aesthetics are critical to their purchasing habits.

Publication:
Maple Syrup Digest
Date:
June 1, 2016

Ask Proctor

Q1: I’m considering switching from a flat pan to a larger pan with continuous flow, and keep hearing about the gradient. What is a gradient and why is it important? Q2: After a warm spell that made the sap stop running, a hard freeze made it start again so I collected and boiled. The syrup had an off-flavor. Why?

Publication:
Maple Syrup Digest
Date:
June 1, 2016

North American Maple Contest Guidelines

This document provides judging outlines for Maple Syrup, Maple Sugar (hard and soft), Stirred Maple Sugar, Maple Butter/Maple Cream, Maple Jelly and Innovative/New Maple Products. Sample score sheets are provided for both individual and combined contest entries.

Date:
May 1, 2016

Maple Dropline Assembly and Installation

This video goes over how to make and install a dropline into your lateral. A dropline has a tap and a tee on it and allows the maple sap to go into your lateral tubing and into the mainline.

Date:
January 2, 2016

Maple Syrup Quality Control Manual

The most important contribution to the production of high quality maple syrup and syrup products is cleanliness and attention to detail in all parts of the production process. This manual provides guidance for doing so.

Date:
January 1, 2016