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2010 Sugaring Season Survey

In mid-April 2010, an invitation to participate in a survey was sent to subscribers of two maple forums. The survey was designed to get some basic information about the operations of the respondents, to describe sanitation practices (changing tubing, spouts, etc.) and to get feedback from users about the Leader Check-valve adapter.

Results from the 2010 New England tapping survey

Results of an annual survey conducted of New England sugarmakers, capturing information on production practices and results, such as types of equipment used, sap sugar content, sanitation practices, and other data.

Antimicrobial Silver in Maple Sap Collection

Because of a new approach to using nano-silver, the fact that PFA has been banned, and the desire to control microorganisms in maple sap collection systems, the University of Vermont Proctor Maple Research Center investigated the use of spouts and tubing containing antimicrobial nano-silver for suitability for increasing maple sap yield.

Development and Testing of the Check-Valve Spout Adapter

The goal of this project was to find alternative ways to reduce microbial contamination of tapholes. One approach we investigated was to use a check-valve to prevent microbial contamination of tapholes by preventing backward movement of sap from the tubing system into the taphole.

Results from the 2009 New England tapping survey

Results of an annual survey conducted of New England sugarmakers, capturing information on production practices and results, such as types of equipment used, sap sugar content, sanitation practices, and other data.

Metabolism Off-Flavor In Maple Syrup – Part I: Identification of the compound responsible for metabolism off-flavor

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.