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In 2005 testing was started at the Cornell Food Venture Center to see if common diabetic meters could be used to measure invert sugar levels in maple syrup for making a variety of maple value added products where crystalizing the syrup is critical.
How may climate change impact the maple syrup industry? Our team of interdisciplinary researchers, ACERnet (Acer Climate and Socio-Ecological Research Network), has been working to understand the complex answers to this question for the past several years. In particular, we are interested in examining how climate impacts the timing of the maple tapping season as well as both the quality and quantity of sap collected during the tapping season.
Acquiring the ability to identify common off-flavours in maple syrup is important for producers. Detecting buddy off-flavour in fresh sap can be difficult, although much easier to taste in finished syrup. Buddy syrup can be described as an unpleasant chocolatey aroma and flavour having a lingering bad aftertaste. Buddy flavour in maple syrup is a food quality issue, not a food safety issue.
Analysis of the 2019 NASS survey of maple producing states.
In order to determine the optimal approach to sap collection in their operation, maple producers need to be informed about how the choices they make will affect sap yield. One of the decisions they face is what spout size (diameter) to use.
This spreadsheet can be used to determine the price per gallon paid to the seller for sap or concentrate based upon a finished syrup density of either 66.0, 66.5, or 66.9¡ Brix and calculated using the “Revised Jones Rule” which can be found at: http://www.uvm.edu/~pmrc/jones.pdf
Keys to high yield maple production.
A 107 tap study area was established at John DalenÕs farm in Franklin WV. At this site we carried out a series of trials to learn about walnut sap flow, and to address sap and syrup production issues as they arose. We also collaborated with walnut sap producers in Palestine and Leon WV, and with Virginia TechÕs Catawba Sustainability Center in Blacksburg VA. The analysis section of this report is based on the work done at the Dalen farm study area.
One of the biggest drawbacks of making maple syrup for a back yarder or small maple producer is the time it takes to boil the sap into syrup. The idea of using a small reverse osmosis unit to assist with the syrup making is very interesting to many small maple producers. There are many little reverse osmosis systems available for water purification in households or for small commercial applications. These can be purchased from a number of big box stores, home improvement stores or on line. These RO units can be used to remove water from sap to speed up the concentration and syrup boiling process.