Energy use in maple operations
A summary of a presentation on energy efficiency in maple production.
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A summary of a presentation on energy efficiency in maple production.
Entering a maple syrup/confection contest is a fun activity that can lead to assurance that you are producing the highest quality product possible.
An Excel spreadsheet that can be used to determine the potential yields and profit from producing birch syrup.
Plastic is made from hydrocarbons derived from petroleum or natural gas. The hydrocarbons are formed into chains called polymers or plastic resins. Different combinations of hydrocarbon molecules produce different types of plastic. There are seven different types of plastic resins, each with different features. For example, some are resistant to acids and some to caustics. Others may be able to withstand high and/or low temperatures. Some plastics are rigid and some are flexible. There are impact resistant plastics and those that are not. Certain plastics provide a good moisture and/or gas barrier – several are appropriate for contact with food.
A guide to energy efficiency in the sugarhouse.
Methods, tips, and hints to properly filter maple syrup to achieve clarity.
Pure maple syrup is generally considered a “low-risk” food in terms of food safety regulations and following good production practices can limit the risks even further. This presentation will cover food safety issues related to production, bottling and storage of pure maple syrup.
Good agricultural practices (GAPs) and good handling practices (GHPs) encompass the general procedures that growers, packers, and processors of fresh fruits and vegetables should follow to ensure the safety of their product. GAPs usually deal with preharvest practices (i.e., in the field), while GHPs cover postharvest practices, including packing, storage, and shipping. This factsheet covers GAPs relating to packing operation sanitation.
Good agricultural practices (GAPs) and good handling practices (GHPs) encompass the general procedures that growers, packers, and processors of fresh fruits and vegetables should follow to ensure the safety of their product. GAPs usually deal with preharvest practices (i.e., in the field), while GHPs cover postharvest practices, including packing and shipping. This factsheet covers GAPs and GHPs relating to worker health and hygiene. There are seven other UF/IFAS Extension factsheets in the ÔFood Safety on the FarmÕ series that focus on specific aspects of the GAPs program and how they relate to Florida crops and practices.
As part of the Food Safety on the Farm series, a collection that reviews the generally recognized principles of GAPs as they relate to produce, primarily at the farm level and with particular focus on fresh Florida crops and practices, this publication provides an overview of GAPs.