Overview of new method of gathering sap from sugar maple saplings.
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In 1974 the Vermont Experiment Station, Proctor Maple research team, and the Northeastern Forest Experiment Economics Research Unit at Burlington, VT, launched an intensive 4-year processing research program. This program was designed to accomplish two major goals: (1) increase the efficiency of the conventional open-pan evaporator system from approximately 65 percent to approximately 80 percent; and (2) evaluate new evaporator systems for processing maple syrup products. As an initial part of the first research objective, the energy balance of the conventional open-pan evaporator has been completed. Also, design and laboratory and field testing of a sap preheater system has been completed.
A sample lease to be used when leasing land for tapping.
A guide to designing and constructing an efficient sugarhouse.
The use of air injection technology in the maple industry can be defined as: the forced introduction of air through a series of perforated pipes submerged in the boiling sap in the front and /or back pan of a maple syrup evaporator. Several studies conducted in recent years have investigated aspects of the use of air injection technology in the process of maple syrup production.
A guide to tasting maple syrup and checking for off-flavors
As the US domestic maple syrup crop continues to grow the influence of different scales and types of business can shape local communities and national trends. Survey results presented here demonstrate the dramatic difference in the scale of maple enterprises as represented by tap count and the resulting working forest acres these businesses utilize.
We initiated a controlled test of the effect of in-line UV light on the microorganisms in free-flowing sugar maple sap that had not been treated by PFA pellets at the taphole. We also wanted to test the effect of temperature-controlled sap storage for five intervals up to 7 days (167 h) prior to processing to syrup.
A collection of historical maple research and photographs from the University of Vermont.
A knowledge of variation in sugar content is significant in any program aiming at improvement of existing maple stands. Certainly a factor which cannot be overlooked in making thinning recommendations for a producing stand is the sap quality of the maple trees under consideration. Respective yields, which are related to sugar content of sap as well as to amount of sap produced, must be taken into account.