Showing 201 – 210 of 351 matching resources
Recent technological advancements have increased the amount of sugar-enriched sap that can be extracted from sugar maple (Acer saccharum). This pilot study quantified overall sugar removal and the impacts of vacuum (60 cm Hg) and gravity sap extraction on residual nonstructural carbohydrate (NSC) concentrations and on stem and twig growth.
A test of vapor compression distillers for processing maple syrup revealed that: (1) vapor compression equipment tested evaporated 1 pound of water with .047 pounds of steam equivalent (electrical energy); open-pan evaporators of similar capacity required 1.5 pounds of steam equivalent (oil energy) to produce 1 pound of water: (2) vapor compression evaporation produced a syrup equal in quality to that from a conventional open-pan evaporation plant; and (3) a central plant producing 8,000 gallons of syrup per year should yield a return of 16 percent on investment. Increasing annual product output should increase the return on investment.
Dr. Tim Perkins, Director of UVM’s Proctor Maple Research Center, shares a review of the past year at PMRC and a collection of recent findings on topics related to sap and syrup production.
A new research facility designed and dedicated to the study of the effects of sap processing equipment and techniques on the chemistry and quality of maple syrup is being constructed at the UVM Proctor Maple Research Center. This facility will allow researchers to evaluate the differences in maple syrup due to changes in sap processing equipment, including reverse osmosis, evaporators, and other evaporation equipment (steam-away, air injection units, etc.).
Though it is not well known, all species of walnut (Juglans spp.) produce a sweet sap that can be boiled down into valuable syrup. There is a well-established resource of black walnut (Juglans nigra) trees throughout eastern North America that could be utilized for syrup production to complement existing sugaring operations.
Today we are at the UVM Proctor Maple Research Center in Underhill Center, Vt. with center director Dr. Timothy Perkins, Jean Francois Goulet of Lapierre Equipment and Proctor’s Abby Van Den Berg, boiling on a Lapierre HyperBrix system with 35 percent concentrate. The new technology takes out 2/3rds of the water from the sap before it hits the evaporator. Lapierre donated the equipment to the Proctor center to support research. Van Den Berg’s findingsÑfollowing a blind taste test last fall with a group of volunteersÑ found there is no noticeable taste difference between syrup produced in a high brix process vs. conventional syrup.
University of Rhode Island researcher Navindra Seeram, who specializes in medicinal plant research, has found more than 20 compounds in maple syrup from Canada that have been linked to human health, 13 of which are newly discovered in maple syrup. In addition, eight of the compounds have been found in the Acer (maple) family for the first time.
The Federation of Quebec Maple Producers (FPAQ) was founded in 1966 to help Quebec producers bring maple syrup to market. Today, FPAQ represents 13,500 producers who collectively make ~72% of the worldÕs maple syrup crop. David Hall is one of the 13 Directors in the organization. He provides an overview of the organization and its various marketing efforts.
Ice storms and resulting injury to tree crowns occur frequently En North America, Reaction of land managers to injury caused by the regional ice storm of January 1998 had the potential to accelerate the harvesting of northern hardwoods due to concern about the future loss of wood production by injured trees. To assess the effect of this storm on radial stem growth, increment cores were collected from northern hardwood trees categorized by crown injury classes. For a total of 347 surviving canopy dominant and subdominant trees, a radial growth index was calculated (mean annual increment for 1999-2000 divided by the mean annual increment for 1995-1997).
This research shows trends in sap yield in US states and Quebec from 2001-2014.