Sap sugar within, between seasons at UVM PMRC
Changes in the amount of sugar in maple sap vary within a sap run, from day to day, throughout the season, and from year to year.
Search Resources
Showing 21 – 30 of 152 matching resources
Organic maple defoamer
Presentation about organic maple defoamer research.
Some quick tips to achieve higher sap yield
Increasing the yield of sap from maple trees is the goal of most maple producers. While getting there isn’t a matter of one simple thing, by
following best management practices and paying attention to detail it is possible to increase sap yields, often quite dramatically. Includes links to videos.
Researchers downplay fall tapping
Three-year study finds little payoff in sap yield for sugarmakers who tap in the fall.
Filtering Maple Syrup
Methods, tips, and hints to properly filter maple syrup to achieve clarity.
Some quick tips to achieve higher sap yield
Increasing the yield of sap from maple trees is the goal of most maple producers. While getting there isnÕt a matter of one simple thing, by following best management practices and paying attention to detail it is possible to increase sap yields, often quite dramatically.
Darkening of Maple Syrup in Uncoated and XL-Coated Plastic Containers
Although several previous studies have examined syrup darkening in different retail containers, packers and producers sometimes question the effectiveness of an oxygen-barrier in reducing the rate of color change. Two studies were performed by the University of Vermont (UVM) Proctor Maple Research Center (PMRC) in 2018 and 2019 to compare the rate of color (LT) change in maple syrup in uncoated and XL-coated retail plastic containers.
Modern Maple 5/16” Vacuum Tubing Systems
The components of a maple sap collection system focusing on 5/16″ vacuum systems.
Economic Impacts of Tapping into Stained Wood
Maple producers get lower sap yields and reduced profits when they hit stained (brown) wood when tapping.
Tapholes: Straight or Slanted?
Is there any difference in sap yield when tapping at a slight angle (the historical recommendation) or tapping straight in (the current recommendation)? While there might be other considerations suggesting that tapping straight in is advantageous, from a syrup yield perspective, there is no apparent difference.