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An increasing number of maple syrup samples containing floating masses or surface mold have arrived at the University of Maine Cooperative Extension. Conventional practices have been to discard obvious mold growths, reboil and consume the syrup. This practice may be risky, especially with the increasing number of food borne illness outbreaks with other food products.
The combination of potential crop losses from foam-related incidents, reductions in crop value due to off-flavors, and ultimately the many adverse effects of such a large proportion of organic syrup with off-flavors potentially being sold to consumers, underscore the need to identify or develop a certified organic defoamer for maple production that is both more effective at controlling foam than the culinary oils that are currently used, and which results in no off-flavors when used in the quantities necessary to adequately control foam. Thus, the overall objective of this project was to identify a certified organic defoamer that met these criteria.
Maple syrup has a unique flavor that sets it apart from other specialty foods. Its characteristic for exhibiting different subtle flavors depending on where it was produced, and, at times, how it was produced make it a product that everyone, regardless of their taste preferences, can enjoy. However, this characteristic also makes syrup flavor susceptable to flavors that are not conisdered typical. These off-flavors can occur anywhere from the tree to the containers. Not only do production methods affect the flavor, but Mother Nature has a hand in it too. Following are some common off-flavors that have been encountered, their likely causes, and ways to avoid these problems.
I have two forced air, wood fired evaporators and both have usually failed to boil in the front pan or within four inches of either side. I solved that spending under $50. Now the front pans boil and boiling occurs all the way to the sides, even above the side rail. What I did was relatively simple and nearly anyone should be able to accomplish it.
A study of the engineering and economic effects of heat exchangers in conventional maple syrup evaporators indicated that: (1) Efficiency was increased by 15 to 17 percent with heat exchangers; (2) Syrup produced in evaporators with heat exchangers was similar to syrup produced in conventiona lsystems in flavor and in chemical and physical composition; and (3) Heat exchangers reduce per unit production costs, and can yield greater production and higher profits.
In recent years, some maple equipment manufacturers have sold air injection (AI) technology equipment for the production of maple syrup. For purposes of the recent industry review conducted by the International Maple Syrup Institute, air injection technology is defined as the forced introduction of air through a series of perforated pipes submerged in boiling sap in the front and/or back pan of a maple syrup evaporator.
Maple syrup production contributes approximately $5 million annually to OhioÕs economy and provides supplemental nontimber forest product income for forestland owners. To better understand the factors that influence this important nontimber forest industry in Ohio, including producer heritage, producer age, sap collection methods, size of maple operation, and educational programming, we conducted a detailed survey of all known Ohio maple syrup producers (761 total producers). Over 80% of producers responded to the survey (620 respondents), making our analysis one of the most extensive of a maple industry in North America.
Practical information for sugarmakers in Holmes County, Ohio.
Jeremy Solon discusses infused maple syrup and the advances in value added maple products. Hurley WI maple program 2020.
Instructional video on how to test invert sugar in maple syrup.