Showing 301 – 310 of 361 resources
The beetles were first discovered in Brooklyn, New York in 1996 and spread to neighboring Queens, infesting areas in Sunnyside, Woodside, Astoria, Long Island City, Maspeth, Ridgewood and later in Bayside and Flushing. Small infestations were also found in Flushing Meadows Park, Forest Park in Woodhaven and Kew Gardens Hills. New York city has lost over 4,000 trees because infested ones have to be cut down, chipped and burned.
In 1998, fifteen managed sugar bush blocks with 7% to 72% ice-induced crown damage were established in eastern Ontario. All blocks received dolomitic lime (calcium and magnesium) and phosphorous (P) and potassium (K) treatments in June 1999. Initial crown damage, fall root starch, sap production and sweetness were all measured. Syrup production was calculated.
In this article we describe the effects of fertilization and liming on sugar production in maple stands.
The goal of this project was to examine the effects of liming and fertilization on tree physiology, growth and sugar production of a moderately fertile maple stand. In this first report, we describe, in general terms, the study area, treatments, and results of liming and fertilization on tree physiology and growth.
Most of us understand how to tap trees, gather sap and produce maple syrup. Yet, one of the most important and least thought about tasks of a sugar bush owner is maintaining the health of the sugar maples. To do that effectively, the majority of us can greatly benefit from the help of a professional forester.
I have two forced air, wood fired evaporators and both have usually failed to boil in the front pan or within four inches of either side. I solved that spending under $50. Now the front pans boil and boiling occurs all the way to the sides, even above the side rail. What I did was relatively simple and nearly anyone should be able to accomplish it.
Pure maple cream has a shelf life of less than one month if stored at room temperature. The maple cream may mold and physically separate into its maple syrup component during this period. The current product requires refrigeration to achieve an acceptable shelf life of 6 months. Our goal was to develop a process to attain 6 months shelf life at room temperature.
For Illinois farmers, the maple resource is poised to be tapped given that 1.8 of the total 4.3 million acres of Illinois woodlands exists on farms. Industry standards suggest that a properly managed maple tree resource producing an average sap sugar concentration of 2 percent and an average volume per tap per season of 10 gallons of sap is necessary for a commercial maple syrup venture to succeed.
Forty two upland sugar maple trees and 59 riparian silver maples were tapped in 2003 to characterize their sap sugar parameters within the southern Illinois region.
The current ‘traditional’ tap hole number guidelines involve adding a tap for each 5 inch dbh above 10 inches dbh. ‘Conservative’ guidelines involve placing one tap in trees 12 inch dbh and a second tap in trees more than 18 inches dbh. The reasons behind the traditional guidelines are not stated in the North American Maple Syrup Producers Manual, but the conservative guidelines are suggested when there is concern for tree health. The purpose of this article is discover where these guidelines came from and to re-establish the reasons why they exist.