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Product Demo: Boiling on a Lapierre Hyperbrix rig with 35 percent concentrate

Today we are at the UVM Proctor Maple Research Center in Underhill Center, Vt. with center director Dr. Timothy Perkins, Jean Francois Goulet of Lapierre Equipment and Proctor’s Abby Van Den Berg, boiling on a Lapierre HyperBrix system with 35 percent concentrate. The new technology takes out 2/3rds of the water from the sap before it hits the evaporator. Lapierre donated the equipment to the Proctor center to support research. Van Den Berg’s findingsÑfollowing a blind taste test last fall with a group of volunteersÑ found there is no noticeable taste difference between syrup produced in a high brix process vs. conventional syrup.

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.