Search Resources

Showing 11 – 20 of 274 matching resources

Allergens and Maple Syrup Production

Processing maple syrup into value-added products can increase product diversity, sales and producer profits. When considering the variety of potential value-added products, such as salad dressings, coated nuts, seasoning products, and sauces, it is important to evaluate the ingredients for their allergen risk potential and add the proper allergen statements to food product labels. This will ensure that you produce quality products and protect potentially susceptible consumers.

Publication:
Maple Syrup Digest
Date:
September 1, 2020

Asian Longhorned Beetle and its Host Trees

This pictorial guide provides basic information for identifying the Asian longhorned beetle, its injury characteristics, and its common host trees. The guide will help users detect the beetle in both urban and forested settings.

Date:
September 1, 2012

Ask Proctor

Why are my tapholes leaking and what can I do about it? (Part 2) Being able to recognize what is really a leak and what is not takes some time and thought and experience. This article offers some tips.

Publication:
Maple Syrup Digest
Date:
February 1, 2018

Ask Proctor

Why are my tapholes leaking and what can I do about it? (Part 1) There are often several issues involved in leaking tapholes, and sometimes the applied remedy itself turns out to be the actual problem.

Publication:
Maple Syrup Digest
Date:
December 1, 2017

Ask Proctor

Should I use 3/16″ or 5/16″ tubing? One of the first questions maple producers face when deciding to tube (or retube) a sugarbush is whether to use 3/16″ or 5/16″ tubing. This article explains some of the general rules that can be helpful in narrowing down the pros and cons of each approach.

Publication:
Maple Syrup Digest
Date:
October 1, 2017

Ask Proctor

How long can I store sap? Sap is a highly perishable product. This article explains what happens as it is stored, and how to avoid problems.

Publication:
Maple Syrup Digest
Date:
June 1, 2017

Ask Proctor

Filtering syrup in small batches is a huge pain. Any advice on how to make it easier?

Publication:
Maple Syrup Digest
Date:
December 1, 2016

Ask Proctor

What causes syrup to be light or dark at different parts of the season?

Publication:
Maple Syrup Digest
Date:
October 1, 2016

Ask Proctor

Q1: I’m considering switching from a flat pan to a larger pan with continuous flow, and keep hearing about the gradient. What is a gradient and why is it important? Q2: After a warm spell that made the sap stop running, a hard freeze made it start again so I collected and boiled. The syrup had an off-flavor. Why?

Publication:
Maple Syrup Digest
Date:
June 1, 2016

Ask Proctor: Defoamer

We regularly get questions from maple producers about which defoamers are the best to use. Of course, the answer is…it depends.

Publication:
Maple Syrup Digest
Date:
September 1, 2021