Showing 111 – 120 of all 693 resources in the database
The objective of this study was to characterize the chemical composition of the five maple syrup grades, including their pH, conductivity, mineral and carbohydrate contents. In general, quantification of the range of chemical composition for each standard maple syrup grade will strengthen the existing knowledge of maple syrup chemistry.
The goal of this work was to investigate the chemical composition of the scale that is deposited on maple evaporator surfaces during sap processing. Knowing the chemical composition of scale produced in modern equipment and how it compares to previously published values for loose sugar sand may aid in understanding how best to remove these unwanted deposits.
This brochure is intended to raise awareness among sugarmakers about hazardous chemicals commonly being used in sugaring operations as well as the need to use these materials safely, in a way which protects personal and food product safety. This brochure will outline 1) the most common types of chemical hazards associated with sugarhouse chemicals, 2) basic guidelines for using chemicals safely, and 3) where to get more detailed information.
Knowing when, where, and how to tap is critical to making good maple syrup and keeping trees healthy.
There are a number of ways to clean tubing systems to avoid microbial contamination of tapholes and sap.
Dr. Tim Perkins (Director-University of Vermont Proctor Maple Research Center) discusses the intimate relationship between weather and maple sap flow, changing climatic conditions have the potential to affect the maple industry in a variety of ways. This presentation describes research that has been conducted on climate change and maple as well as new ongoing work, and describe some possible effects of changing climate on the future of the industry in the northeast.
Dr. Tim Perkins (Director-University of Vermont Proctor Maple Research Center) discusses the intimate relationship between weather and maple sap flow, changing climatic conditions have the potential to affect the maple industry in a variety of ways. This presentation describes research that has been conducted on climate change and maple as well as new ongoing work, and describe some possible effects of changing climate on the future of the industry in the northeast.
In the next one hundred years New England’s cooler regions may no longer promote the growth of sugar maples, which are well adapted to the region’s current climate. The change in climate will support species that now grow to the south of New England and in lower elevations, especially oaks and southern pines. Additionally, there will be the threat of non-native species, both insect pests and invasive plant species which may take over the forests.
Data on how the changing climate impacts the habitat of sugar maples.
Aaron Wilson, an atmospheric research scientist, discusses the risks climate change poses to maple syrup production.