Search Resources

Showing 1 – 10 of 13 matching resources

Comparison of the “Small” Spout with the Traditional 7/16″ Spout

The “small” spout, 19/64″ or 5/16″ in diameter, has been widely available to maple producers since the mid to late 1990’s as a “healthy” alternative to the traditional 7/16″ spout. While now in general use by producers in some regions, particularly those collecting sap by vacuum, the utility of these smaller spouts is still questioned by many sugarmakers, particularly those collecting sap by gravity. This article will review several studies conducted at the University of Vermont Proctor Maple Research Center comparing 7/16″ spouts with small spouts (for the purposes of this article, 5/16″, and 19/64″ will be considered equally as “small” spouts).

Publication:
Maple Syrup Digest
Date:
June 1, 2007

Comparison of Visual Grading Methods

There does not appear to have been a published comparison of the different grading kits subsequent to the research that introduced caramel standards followed by glass standards. Consequently, we undertook a comparison of most of the grading kits that are currently in use.

Publication:
Maple Syrup Digest
Date:
February 1, 2007

Influence of Demographic Characteristics on Production Practices within the Ohio Maple Syrup Industry

Maple syrup production contributes approximately $5 million annually to OhioÕs economy and provides supplemental nontimber forest product income for forestland owners. To better understand the factors that influence this important nontimber forest industry in Ohio, including producer heritage, producer age, sap collection methods, size of maple operation, and educational programming, we conducted a detailed survey of all known Ohio maple syrup producers (761 total producers). Over 80% of producers responded to the survey (620 respondents), making our analysis one of the most extensive of a maple industry in North America.

Publication:
Northern Journal of Applied Forestry
Date:
January 11, 2007

Lecanium Scale: What A Sticky Mess!

If you have a sugarbush in the Northeast, you may have noticed brown scale insects, sticky dripping honeydew, and black sooty mold on your sugar maple leaves in 2005 and 2006. That most likely was European fruit lecanium scale, Parthenolecanium corni.

Publication:
Maple Syrup Digest
Date:
October 1, 2007

Long-term calcium addition increases growth release, wound closure, and health of sugar maple (Acer saccharum) trees at the Hubbard Brook Experimental Forest

We surveyed and wounded forest-grown sugar maple (Acer sacchamm Marsh.) trees in a long-term, replicated Ca manipulation study at the Hubbard Brook Experimental Forest in New Hampshire, USA. Plots received applications of Ca (to boost Ca availability above depleted ambient levels) or A1 (to compete with Ca uptake and further reduce Ca availability). We found significantly greater total foliar and membrane-associated Ca in foliage of trees in plots fertilized with Ca when compared with trees from Al-addition and control plots (P = 0.005).

Publication:
Canadian Jounal of Forest Research
Date:
September 28, 2001

Maple sugaring budgeting worksheets

An Excel spreadsheet that can be used to determine profitability and project the impact of altering management practices.

Date:
February 1, 2007

Results from the 2007 New England tapping survey

Results of an annual survey conducted of New England sugarmakers, capturing information on production practices and results, such as types of equipment used, sap sugar content, sanitation practices, and other data.

Date:
June 1, 2007

Survey of Important Issues Facing the Maple Industry

In October, in Green Bay, an informal needs assessment survey was conducted by Sumner Dole, Henry Marckres and Kathy Hopkins to identify the most pressing issues facing the maple industry.

Publication:
Maple Syrup Digest
Date:
June 1, 2007

Temperature Patterns with an Oil-Fired Evaporator

Knowing the temperature in the evaporator is an essential part to making quality pure maple syrup. This article will discuss observations of temperature in each partition and how the front and back pans temperatures are influenced by the draw off events.

Publication:
Maple Syrup Digest
Date:
October 1, 2007