Vermont Maple Minutes
Brief podcasts on a range of maple topics.
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Walnut Sap Flow and Syrup Making Field Trial
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.
West Virginia Sugar Operation Review Preparedness Manual & Regulatory Guidelines
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.
What Causes Buddy Syrup and What Can Be Done to Prevent it?
Buddy off-flavour is an annual, natural occurrence that has been well recognized since the dawn of commercial maple production in the late 19th century. As we began our investigation there were two basic ideas for the sudden appearance of buddy syrup. The first was that heating sap containing elevated levels of particular amino acids produced compounds (pyrazines) that contributed to buddy off flavour. A more recent idea has been that yeasts in the sap convert sulfur-containing amino acids into compounds that explain the off flavours.
What does it really cost to produce that gallon of maple syrup?
A guide to using available Excel spreadsheets to determine profitability and consider the value of altering management practices.
What’s New In Your Sugarbush?
Notes from a group discussion of maple extension specialists.
When is it Syrup? Tools and techniques for measuring syrup density
One of the most important skills for sugarmakers to master is knowing when what’s boiling in the evaporator has become syrup. Quality control is key, and packaging syrup too dense or not dense enough will ruin the best of any sugarmaker’s efforts.
When is it Syrup? Tools and techniques for measuring syrup density
One of the most important skills for sugarmakers to master is knowing when what’s boiling in the evaporator has become syrup. This guide to mesuring density explains the tools and techniques for accurate measurement.
When to Stop: Some Factors Affecting The Economics of Processing Grade Syrup
Near the end of each sugaring season, producers must make a decision when to stop making maple syrup. Sometimes the decision is an easy call, such as when the onset of bud break and cessation of sap flow coincide. The decision to stop production can also be the result of careful economic analysis of the cost of production versus value of the product. The variable costs (fuel, labor, filters, etc.) of any maple operation are a key component to this sort of analysis.
Why change the maple grading system?
Thoughts on the value of implementing the new maple grading system.