Making maple syrup is a time-honored tradition for woodlot owners, and anyone who has even a few maple trees. The process is as simple as boiling sap, but attention to a few details will make for a more pleasant, productive, and safe experience. A warning first, many people who start with just a few tapped trees quickly catch the maple bug; what starts as a handful of tapped trees can expand into hundreds of tapped trees.
Showing 1 – 7 of 7 matching resources
This video offers a detailed explanation for evaluating clarity when grading syrup.
This video offers a detailed explanation for evaluating color when grading syrup.
This video offers a detailed explanation for evaluating density when grading syrup.
This video offers a detailed explanation for evaluating flavor when grading syrup.
Since 1958 the North American Maple Syrup Producers Manual has served as a basic reference source for the production of pure maple products. This 2022 edition provides up-to-date, science-based information and recommendations relating to all aspects of the industry. The guidelines presented will help users ranging from the hobby and beginning producer level to those well-established in the industry. In addition, the information herein will benefit foresters, land managers, Extension and outreach personnel, and others aiming to provide assistance to those in the maple industry. Numerous photographs, tables, a glossary and hyperlinks to selected source materials are included.
This publication is also available in print, at www.mapleresearch.org/ordermanual.
There is ample room to grow the maple market in Ontario. OMSPA commissioned this report and the accompanying budgeting tool to assist maple entrepreneurs in building a solid BUSINESS PLAN to tap into this incredible business opportunity. The accompanying Excel budgeting tool facilitates the exploration of various scenarios of yield, scale, and capital investment to measure the impact on the bottom line profitability.