Long-term average a better predictor of air temperature
Short and long-range weather forecasts can both be useful to determine the proper time to tap. But both also have limitations.
Showing 51 – 60 of 100 matching resources
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.
How to collect the most sap possible using efficient techniques.
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.
Research on metabolism off-flavor in maple syrup at the University of Vermont Proctor Maple Research and Extension Center (PMREC) had two main objectives. The first was to identify the primary compound(s) responsible for metabolism off-flavor in maple syrup. Once the responsible compound or compounds were identified, measures to reduce or remove the off-flavor from finished maple syrup could be investigated. Thus, the second main objective was to determine whether a technique could be found that maple producers and packers might employ to effectively remediate the flavor, and thereby increase the economic value, of metabolized maple syrup.
The objective of this study was to examine several possible remediation techniques to determine which, if any, was most effective in reducing or removing metabolism off-flavor from maple syrup.
A must have for any serious producer. One of the best books out there that cover all aspects of maple. This book has chapters on History of Maple Syrup and Sugar Production, Maple Resource, Planning an Operation, Managing Maple Trees, Sap Production, Syrup Production, Syrup Filtration, Marketing and many more. With over 300 pages this book is full of wisdom.
North American Maple Syrup Producers Manual (pdf) The maple manual is out of print. It is available instead as a for-sale PDF from Ohio State University Extension. Note that a more recent edition is available on this site here.
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.
Recent technological advancements have increased the amount of sugar-enriched sap that can be extracted from sugar maple (Acer saccharum). This pilot study quantified overall sugar removal and the impacts of vacuum (60 cm Hg) and gravity sap extraction on residual nonstructural carbohydrate (NSC) concentrations and on stem and twig growth.
Dr. Tim Perkins, Director of UVM’s Proctor Maple Research Center, shares a review of the past year at PMRC and a collection of recent findings on topics related to sap and syrup production.