Birch syrup production uses the same equipment as maple syrup production, and the spring sapflow season begins just as the maple season is ending. Sugarmakers might want to consider adding birch production to their operations to generate additional revenue.
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Accurately measuring density is critical to the production of pure maple syrup. This article explores how impurities in syrup can affect the accuracy of tools used to measure density.
Many studies have demonstrated the benefits of replacing droplines on sap yields. The research outlined in this article outlines several replacement strategies to allow producers to determine the cost-effectiveness of each.
Short and long-range weather forecasts can both be useful to determine the proper time to tap. But both also have limitations.
As the maple water industry has grown, this study conducted a taste test of various brands of commonly available maple waters.
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.
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.
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.