Maple Mainline Tubing Installation
How to install maple mainline tubing.
Resource type: Practical Skills
Showing 211 – 220 of 310 resources
Maple Syrup and the New U.S. Food Safety Rules
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.
Selling Maple Wholesale Notebook
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.
When to Stop: Some Factors Affecting The Economics of Processing Grade Syrup
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.
Understanding Impacts of Invert Sugar on Maple Products
The level of invert sugar in maple syrup affects how well it crystalizes when making value added products such as maple candy and cream.
Getting the taste right: Metabolism off-flavor taints maple syrup
Knowing how to detect and avoid metabolic off-flavors is critical to producing high-quality syrup.
So You Want to Upgrade Your Maple Syrup?
A new grading system standardizes how all maple producing jurisdictions label their syrup.
Everything you need to know about plastic maple syrup containers
Plastic is made from hydrocarbons derived from petroleum or natural gas. The hydrocarbons are formed into chains called polymers or plastic resins. Different combinations of hydrocarbon molecules produce different types of plastic. There are seven different types of plastic resins, each with different features. For example, some are resistant to acids and some to caustics. Others may be able to withstand high and/or low temperatures. Some plastics are rigid and some are flexible. There are impact resistant plastics and those that are not. Certain plastics provide a good moisture and/or gas barrier – several are appropriate for contact with food.
How to Choose an Evaporator
When choosing an evaporator, it’s important to find the right size, fuel type, and tools to maximize efficiency.
Off-flavors in maple syrup: metabolism
One of the many off-flavors that can be found in maple syrup is metabolism, often compared to the taste of wet cardboard or ‘woody.’ This article explains metabolism and how to identify it.