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Judging Syrup: The Industry is the Winner

Judged maple syrup contests originated as a friendly competition amongst producers in the early part of the 20th century. More recently, these competitions have evolved into a valuable opportunity for producers to improve their practice and evaluate their production methods. The grading system employed in the judging process facilitates communication about the uniqueness of pure maple syrup. The world standard definitions, uniform grading system, and related guidelines have been developed to promote uniformity throughout the maple industry. In competition, the same standards apply, regardless of where the contest is being held. As maple judging has evolved, so have the guidelines. Every region has contributed to the refinement of these criteria, as the process of judging has become more sophisticated and widespread. Producers throughout the US and Eastern Canada have begun to embrace maple judging as they understand the value of knowing how to make syrup to a high standard. Consumers benefit from the emphasis on taste, and off-flavored syrup is kept out of the market.

Publication:
Maple Syrup Digest
Date:
March 27, 2023

Innovations in Maple Sap Collection Systems: Increasing Yield in 5/16” Lateral Line Tubing

Vacuum and gravity “pull” sap down lateral lines. Friction “uses up” energy. The energy that is lost in this case is vacuum (gravity is constant). Reducing friction in the tubing system preserves energy and preserves vacuum further up the line. If making tubing larger or smoother due to cost or implementation issues, the next best way to reduce friction in tubing is to reduce turbulence, especially at fittings. This can be readily achieved through two simple modifications. The first method is to incorporate a bevel into the entrance and exit of all fittings. The second modification is to incorporate an arc where sap streams meet.

Publication:
Maple Syrup Digest
Date:
March 27, 2023

Effect of Climate Change on Maple Syrup Producers

While there are both good and bad impacts on maple syrup producers due to climate change, overall, the effects will be negative. On the plus side, longer summers mean longer growing seasons for maple trees. However, regionally this longer growing season will increasingly be accompanied by periods of extended drought – particularly in more southern latitudes. This in turn may hinder root growth and performance. As maple syrup producers we are aware that anything which negatively effects maple tree roots is a concern because the roots are the origin for sap movement in the spring.

Publication:
Maple Syrup Digest
Date:
March 27, 2023

Assessing Damage to Maple Sapwood Caused by Tapping

The area of stained sapwood associated with tapping or other wounds in maple trunks has long been interpreted to represent the area of wood that is compartmentalized, and thus unavailable for sap flow. We tested this interpretation by passing dye through maple stems that had been tapped and observing the area that was blocked. Our results indicate that the blocked portion of the trunk associated with a wound taphole is somewhat larger than the area which is visually compartmentalized (stained).

Date:
March 20, 2023

How to Use Maple

Join Future Generations University Appalachian Program and guest speaker Catherine Belisle, Ph. D., Cornell University, as she discusses “How to use maple” Catherine will breakdown maple syrup into a science and discuss various maple foods and beverages that can be created and sold.

Date:
February 27, 2023

Innovations in Maple Sap Collection Systems: Spouts

Over the past five years we have examined several different approaches to reducing the restriction in sap flow from shallow tree rings in an attempt to increase sap yield and sugar content of collected sap. After exploratory research in 2018 and 2019, we settled upon a basic design starting in 2020 that in continued testing has proved successful. The two main features of this new spout include a shorter barrel and barbs.

Publication:
Maple Syrup Digest
Date:
December 1, 2022

Study Suggests Promising Ways to Market Maple

In 2020, the New York State Maple Producers’ Association, in cooperation with the NYS Department of Agriculture and Markets, applied for and was awarded a USDA Acer Access and Development Program grant to conduct market research on the US consumer maple target audience. The project was designed to expand research, education, and extension efforts involving market sizing, audience research, and message testing, development, and planning to: 1) identify market opportunities, 2) optimize messaging, and 3) develop a market promotion and evaluation plan. The purpose of this work is to develop marketing tools and methods to increase the awareness of, and a rationale for, choosing pure maple syrup among audiences representing the greatest market opportunity. The program will achieve this goal through the development of research-driven messaging, market promotion strategies, and communications planning.

Publication:
Maple Syrup Digest
Date:
December 1, 2022

Invasive Insects of Eastern North American Sugarbushes

Invasive pests have been identified as one of the major threats to biodiversity worldwide. Many bodies, including the United Nations, recognize invasive species for the long-term detrimental impacts that they could have on our ecosystems. The most cost- and effort-saving way of dealing with invasive species is to prevent their initial spread into an area. This guide provides a brief summary of invasive insect pests threatening maple-producing regions of eastern Canada and the United States.

Publication:
Maple Syrup Digest
Date:
December 1, 2022

Maple Sports Drink

The Cornell Maple Program developed two athlete-approved recipes for a Tart Cherry and a Tangerine Maple Sports Drink. These beverages are designed to hydrate and replenish carbohydrates and electrolytes lost during physical activity. Because of the health-benefits (antioxidants, vitamins, and minerals), Maple Sports Drinks can be marketed as a functional beverage, a lucrative market projected to increase 7.8% from 2021 to 2028.

Date:
November 27, 2022

Mappleau Recipe

A recipe for making Mappleau, a maple-derived liqueur made from distilled maple wine and sweetened with pure maple syrup.

Date:
November 27, 2022