Documents experiments conducted by Cornell researchers involving re-tapping mid-season.
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During the 2019 maple season the Cornell Maple Program conducted replicated trials on 5/16Ó and 3/16Ó tubing looking at a variety of tubing options for taphole sanitation and tapping. This report will focus on the 5/16Ó results.
More then a decade ago there was a renewed realization that microbial contamination of maple sap collection systems was having a significant detrimental impact on sap yields. Several research studies to investigate ways to improve sap yields from tubing systems were undertaken at both the University of Vermont Proctor Maple Research Center (Underhill, VT) and at the Cornell University Arnot Forest (Van Etten, NY) starting at about the same time and proceeded both as independent and joint projects from 2009-2018. The results of many of these studies have been reported in the past in numerous individual publications and presentations. This article seeks to combine and present this extensive body of work into a single, comprehensive, but concise summary of our results.
Agritourism plays two important roles. First, it educates the public about farming and their local food system. Second, it supports farmers by increasing sales opportunities and building a loyal customer base. The term encompasses an array of on-farm attractions, events, or services. Events can take a simple Ð and limited Ð form such participating in a stateÕs maple weekend. Or it can be as complex as opening a restaurant. Agritourism includes anything from school field trips, to B&Bs, to pick-your-own, and wine tastings. Sometimes fun, sometimes educational, sometimes both, the common threads are connection and experience.
Manual with chapters on setting up sap collection systems, sugarhouse management, selling maple products, finances, and more.
Resources for the use of CDL equipment.
CDL equipment’s collection of production resources, including proper usage of tools and how-to guides for candy, cream, and other products.
Management and equipment videos from CDL.
Buddy maple syrup is characterized by an unpleasant cabbage?like flavor occurring generally toward the end of the sap harvest season. Occurrence of buddy off?flavor leads to a decrease in syrup value and economic loss for the industry. It is therefore relevant to characterize the off?flavor in order to apply corrective treatments. HS?SPME combined with GC/MS was applied to analyze volatile aroma compounds in buddy maple syrup samples. Two novel volatile sulfur compounds were found in maple syrup: dimethyl disulfide (DMDS) and dimethyl trisulfide. A 3?alternative forced choice in ascending concentration of different buddy syrups diluted in good quality syrup was conducted in triplicate to assess buddy syrup concentration thresholds leading to detection and recognition of the off?flavor by 16 panelists while monitoring volatile aroma compounds in diluted samples. Results showed that DMDS was associated with the flavor defect. The recognition threshold concentration of buddy syrup varies depending on the syrup sample and the off?flavor can be detected in syrups containing very low DMDS content. Application of a continuous heat treatment on buddy syrups for 2 hr at 104.5 ¡C led to a removal of the buddy off?flavor as well as a significant reduction in DMDS content.
Maple syrup that is graded Canada Grade A and is sent or conveyed from one province to another or exported, or that is graded Grade A and is imported, must be labelled with any applicable colour class that is set out in Volume 7 of the Canadian Grade Compendium [325, SFCR].