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When is it Syrup? Tools and techniques for measuring syrup density

One of the most important skills for sugarmakers to master is knowing when what’s boiling in the evaporator has become syrup. This guide to mesuring density explains the tools and techniques for accurate measurement.

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.

When Tubing is Tapped Out: Recycling Maple Plastics

As the maple industry has grown, so too has the use of plastic sap tubing. Solutions are needed to help producers dispose of tubing when it is past its useful life, in ways that ensure it is not merely ending up in landfills.