Showing 141 – 150 of all 712 resources in the database
There does not appear to have been a published comparison of the different grading kits subsequent to the research that introduced caramel standards followed by glass standards. Consequently, we undertook a comparison of most of the grading kits that are currently in use.
The purpose of this chapter is to describe a conceptual framework for understanding how trees grow and how they and other perennial plants defend themselves. The concept of compartmentalization has developed over many years, a synthesis of ideas from a number of investigators. It is founded on observations of trees injured in the field by wind, snow, ice, fire, animals, and insects, as well as during pruning, coppicing, sugaring, and other forest and orchard management practices. It is based on experimental studies of natural and artificial wounds with and without controlled inoculations with selected pathogenic and saprophytic microorganisms.
Reverse osmosis is used widely in the maple syrup industry to concentrate maple sap and increase the overall efficiency and profitability of syrup pro-duction. Sets of samples from maple producers utilizing a range of sap con-centration levels were collected and analyzed to provide a portrait of the phy-sicochemical properties and chemical composition of maple sap, concentrate, and permeate across a single production season. The results reinforce that re-verse osmosis functions essentially as a concentration process, without signifi-cantly altering the fundamental proportions of sap constituents.
Research studies must follow certain rules in order for the findings to be valid. This column discusses a few of these simple rules: comparison of treatment vs. control, replication, dealing with natural variation, and statistical validity.
A guide to producing maple syrup efficiently and safely.
The three grades of maple syrup and a commercial table syrup containing artificial flavor and 3 percent pure maple syrup were evaluated by 1,018 women in four cities. The results indicate that differences in preference for flavor are related to how close the respondents are to a maple syrup-production region. Differences in preference among grades of pure maple syrup were slight and in reverse order of the quality implied by the Federal grading standard. Outside of the region of maple syrup production, differences in preference between pure maple syrup and the commercial table syrup were marked, and favored the commercial syrup.
Over the course of one maple sap season in Western New York that started approximately March 8, 2005 and ended April 9, 2005, four maple sap locations were sampled to determine the levels and diversity of microbial populations contained in the different sap samples.
A set of online and app-based tools for calculating maple product pricing, sap purchase prices, tubing installation, and more.
Videos from the Cornell University maple program.
Avoiding tapping near previous tapholes is a common practice in maple production. This is because previous wounds create a zone of stained wood that extends slightly wider and deeper than the taphole, but extends upwards and downwards, often reaching 6-12 inches in length in each direction, affecting a volume of wood approximately 50 times (range of 15-150X) larger than the volume of the taphole (vanden Berg et al. 2023).