Showing 181 – 190 of 198 matching resources
Acquiring the ability to identify common off-flavours in maple syrup is important for producers. Detecting buddy off-flavour in fresh sap can be difficult, although much easier to taste in finished syrup. Buddy syrup can be described as an unpleasant chocolatey aroma and flavour having a lingering bad aftertaste. Buddy flavour in maple syrup is a food quality issue, not a food safety issue.
The level of invert sugar in maple syrup affects how well it crystalizes when making value added products such as maple candy and cream.
Voluntary U.S. grade standards are issued under the authority of the Agricultural Marketing Act of 1946, which provides for the development of official U.S. grades to designate different levels of quality. These grade standards are available for use by producers, suppliers, buyers, and consumers. As in the case of other standards for grades of fresh and processed fruits, vegetables, and specialty crops these standards are designed to facilitate orderly marketing by providing a convenient basis for buying and selling, for establishing quality control programs, and for determining loan values.
Analysis of the 2019 NASS survey of maple producing states.
Dr. Tim Perkins presents an overview of recent research activities at the UVM Proctor Center at the 2020 Vermont Maple Conferences.
The cost of fuel in a typical oil-fired, Open Pan Evaporator (O.P.E.) for a 4000 tap operation can represent 20% of the total syrup production costs. Vapor Compression Evaporation (V.C.E.) offers a method of capturing lost energy and improving the fuel consumption of an O.P.E. Most of the energy goes up in steam and this unit will recapture lost energy to reuse.
A collection of videos from the 2020 VT maple conference.
Brief podcasts on a range of maple topics.
A 107 tap study area was established at John DalenÕs farm in Franklin WV. At this site we carried out a series of trials to learn about walnut sap flow, and to address sap and syrup production issues as they arose. We also collaborated with walnut sap producers in Palestine and Leon WV, and with Virginia TechÕs Catawba Sustainability Center in Blacksburg VA. The analysis section of this report is based on the work done at the Dalen farm study area.
The first part of this book is a set of guidelines that follow the West Virginia Department of Agriculture’s Sugaring Operations Inspection Checklist. The checklist is what is on the clipboard of the state compliance officer should you ever get or need a WVDA review certificate. The second part of this book presents a Decision Tree and Regulatory Matrix that you can follow to help you comply with state and federal regulation that apply to your production and sale of maple syrup.