Showing 211 – 220 of 314 resources
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.
This video goes over how to install maple laterals in a maple tubing system.
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.
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.
How to install maple mainline tubing.
The final rules for the Food Safety Modernization Act (FSMA) have been issued, after several years of drafts and revisions, and concern about what the new regulations would mean for maple producers. Based on a read of the rules, and a discussion with Jenny Scott, Senior Advisor at the Office of Food Safety of the Food and Drug Administration’s Center for Food Safety and Applied Nutrition, for most sugarmakers the impact will be minimal.
Market channel selection is as important as production decisions for maple producers. This publication is a decision-making aid for new farmers and for those considering marketing through a new channel. The guide focuses on describing the marketing of maple; however, many of the principles apply to the marketing of other agricultural products.
Near the end of each sugaring season, producers must make a decision when to stop making maple syrup. Sometimes the decision is an easy call, such as when the onset of bud break and cessation of sap flow coincide. The decision to stop production can also be the result of careful economic analysis of the cost of production versus value of the product. The variable costs (fuel, labor, filters, etc.) of any maple operation are a key component to this sort of analysis.
The level of invert sugar in maple syrup affects how well it crystalizes when making value added products such as maple candy and cream.
Knowing how to detect and avoid metabolic off-flavors is critical to producing high-quality syrup.