Keys to High Maple Sap Yields Dec 2020 VT Conference
Dr. Abby van den Berg presentation on important factors to achieve high maple sap yields. Given at the December 2020 Vermont Maple Conference.
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Dr. Abby van den Berg presentation on important factors to achieve high maple sap yields. Given at the December 2020 Vermont Maple Conference.
Comprehensive video on how to make the most of your sugaring season, covering tapping, tubing, and efficient boiling.
Actual yields in many maple operations are often lower than those achievable under optimum conditions. Dr. Abby van den Berg, Research Associate Professor with UVM’s Department of Plant Biology and Proctor Maple Research Center, presents practices to narrow this gap, from tree to sugarhouse.
As the maple water industry has grown, this study conducted a taste test of various brands of commonly available maple waters.
How to collect the most sap possible using efficient techniques.
Research on metabolism off-flavor in maple syrup at the University of Vermont Proctor Maple Research and Extension Center (PMREC) had two main objectives. The first was to identify the primary compound(s) responsible for metabolism off-flavor in maple syrup. Once the responsible compound or compounds were identified, measures to reduce or remove the off-flavor from finished maple syrup could be investigated. Thus, the second main objective was to determine whether a technique could be found that maple producers and packers might employ to effectively remediate the flavor, and thereby increase the economic value, of metabolized maple syrup.
The objective of this study was to examine several possible remediation techniques to determine which, if any, was most effective in reducing or removing metabolism off-flavor from maple syrup.
One of the many off-flavors that can be found in maple syrup is metabolism, often compared to the taste of wet cardboard or ‘woody.’ This article explains metabolism and how to identify it.
Presentation about organic maple defoamer research.
Recent technological advancements have increased the amount of sugar-enriched sap that can be extracted from sugar maple (Acer saccharum). This pilot study quantified overall sugar removal and the impacts of vacuum (60 cm Hg) and gravity sap extraction on residual nonstructural carbohydrate (NSC) concentrations and on stem and twig growth.