Syrup yields not equal across all operation sizes
Generally, the data suggests that the larger maple operations will realize higher average yields than operations with fewer taps.
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Tapping into Sappy Non-Timber Forest Products for Fun and Profit
What I am proposing in this article is that woodland owners consider sap and syrup production as a way to increase the financial benefits derived from their forest resource by tapping their trees, and increase the fun in owning a woodlot with a good “sugarin off” party.
Tapping Walnut Trees: Making Walnut Syrup for Fun or Profit
Everyone knows you can tap maple trees, boil down the sap and make maple syrup. Maple syrup on pancakes is a classic American breakfast. However, few people know that the same is true for other select species of trees. People in the sub-artic have for years tapped birch trees, both boiling the sap to make a sweet syrup and consuming it raw as a health drink. Walnut trees are on that list of those select other species. Members of the Juglans genus, black walnut (Juglans nigra), white walnut or butternut (J. cinerea) and English walnut (J. regia) have all been tapped for syrup production. This walnut syrup primer will get you on either the commercial or the hobbyist path.
Technical Position Paper on Air Injection
The use of air injection technology in the maple industry can be defined as: the forced introduction of air through a series of perforated pipes submerged in the boiling sap in the front and /or back pan of a maple syrup evaporator. Several studies conducted in recent years have investigated aspects of the use of air injection technology in the process of maple syrup production.
Temperature Patterns with an Oil-Fired Evaporator
Knowing the temperature in the evaporator is an essential part to making quality pure maple syrup. This article will discuss observations of temperature in each partition and how the front and back pans temperatures are influenced by the draw off events.
Testing for Invert Sugar in Maple Syrup
Invert sugar content of syrup determines how well the syrup will crystalize when making value-added products. This article explains how to conduct that test.
The “Jones Rule of 86” Revisited
The Jones “Rule of 86” was devised in 1946 by C.H. Jones, a scientist and educator at the University of Vermont. The gist of the rule is that ifone divides 86 by the sugar content of sap, you can estimate the amount of sap required to produce a gallon of syrup.
The Cost of Maple Sugaring in Vermont
Our objectives were to develop time series of maple production costs and to observe the effects of changing technology, fuel price, interest rate, and sap sugar content on production cost. In addition, the relationships between major production cost items were examined.
The Cost of Production for Vermont Maple Syrup
The University of Vermont Maple Benchmark project is advancing the study of maple economics and supporting management decision making at the individual business level. The following article summarizes the cost of production findings from 2014 and synthesizes key trends in business management.
The Old Maple Diabetic Meter Isn’t Working so Well Anymore
In 2005 testing was started at the Cornell Food Venture Center to see if common diabetic meters could be used to measure invert sugar levels in maple syrup for making a variety of maple value added products where crystalizing the syrup is critical.