Sugar maple is a deciduous tree that can grow to a height of 50 to 130 feet. It is native to the US, and found throughout the eastern states. Sugar maple is the primary source for maple sugar and syrup. Trees are tapped for syrup in late winter/early spring throughout New England. Sugar maple is also a valuable hardwood for a variety of products from flooring to cabinets.
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Creating a food safety plan can help you maintain high-quality production and can help you when training new employees. This model food safety plan for maple is based on the recommendations made in the U.S. Food and Drug AdministrationÕs Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables (PDF), on the 2011 Food Safety Modernization Act and on industry recognized food safety practices.
Occasionally, maple syrup becomes contaminated with floating masses or surface mold. Conventional practices have been to discard obvious mold growths, re-boil and then consume the syrup. This practice may be risky, especially with the increasing number of food borne illness outbreaks with other food products and the resulting negative publicity surrounding these outbreaks.
Organizations grow and develop like children, animals or plants. Understanding organizational growth can help make sense of what is happening in maple producer organizations.
In October, in Green Bay, an informal needs assessment survey was conducted by Sumner Dole, Henry Marckres and Kathy Hopkins to identify the most pressing issues facing the maple industry.
University of Maine Cooperative Extension educator Kathy Hopkins discusses the best time of year to tap maple trees in Maine.