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Choose wisely when selecting where to tap

Knowing when, where, and how to tap is critical to making good maple syrup and keeping trees healthy.

Publication:
Farming, the Journal of Northeast Agriculture
Date:
January 1, 2015

Cleaning Tubing Systems

There are a number of ways to clean tubing systems to avoid microbial contamination of tapholes and sap.

Publication:
Farming, the Journal of Northeast Agriculture
Date:
November 1, 2014

Cloudiness’ effect on refractometer measurements

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.

Publication:
Maple News
Date:
August 1, 2014

Collect More Sap Without Vacuum Pumps

Using 3/16″ tubing can create non-mechanical vacuum that can increase sap yield.

Publication:
Farming, the Journal of Northeast Agriculture
Date:
July 1, 2014

Colour Classes of Maple Syrup (Canada)

Maple syrup that is graded Canada Grade A and is sent or conveyed from one province to another or exported, or that is graded Grade A and is imported, must be labelled with any applicable colour class that is set out in Volume 7 of the Canadian Grade Compendium [325, SFCR].

Date:
May 16, 2019

Comparison of Alternative Sap Ladders Applied Research in Ontario

Sap ladders have been developed by maple producers in response to the challenge of transferring sap over gradients in sugar bushes. The main objectives of the present study are to learn more about sap ladders so that recommendations can be made regarding their comparative effectiveness.

Publication:
Maple Syrup Digest
Date:
October 1, 2002