Keeping track of the amount of sap being collected is important for maintaining high yields and minimizing losses. This article explains how to measure sap using counters mounted on releasers.
Showing 11 – 20 of 31 matching resources
One of the many off-flavors that can be found in maple syrup is metabolism, often compared to the taste of wet cardboard or ‘woody.’ This article explains metabolism and how to identify it.
Explains considerations and strategies for setting prices when selling maple products.
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.
This research shows trends in sap yield in US states and Quebec from 2001-2014.
This research shows the trends in bulk syrup prices in the U.S. and Canada between 1998 and 2015.
Three-year study finds little payoff in sap yield for sugarmakers who tap in the fall.
Explains how sap flows in trees and the impact that tapping has on subsequent years’ sap flow.
Changes in the amount of sugar in maple sap vary within a sap run, from day to day, throughout the season, and from year to year.
Since check valve adaptors and spouts reduce sap backflow, this research studied whether or not dropline replacement is as important to improving sap yield when using these taps.