Showing 211 – 220 of all 693 resources in the database
A new foreign invader could have a substantially negative impact on the eastern North American hardwoods in general, and sugarbushes in particular. The Spotted Lanternfly (Lycorma delicatula, SLF) was first detected near Philadelphia, PA in 2014 and since has spread throughout much of the Commonwealth and has been sighted in about a half dozen New York counties and in several sites in southern New England.
Buddy maple syrup is characterized by an unpleasant cabbage?like flavor occurring generally toward the end of the sap harvest season. Occurrence of buddy off?flavor leads to a decrease in syrup value and economic loss for the industry. It is therefore relevant to characterize the off?flavor in order to apply corrective treatments. HS?SPME combined with GC/MS was applied to analyze volatile aroma compounds in buddy maple syrup samples. Two novel volatile sulfur compounds were found in maple syrup: dimethyl disulfide (DMDS) and dimethyl trisulfide. A 3?alternative forced choice in ascending concentration of different buddy syrups diluted in good quality syrup was conducted in triplicate to assess buddy syrup concentration thresholds leading to detection and recognition of the off?flavor by 16 panelists while monitoring volatile aroma compounds in diluted samples. Results showed that DMDS was associated with the flavor defect. The recognition threshold concentration of buddy syrup varies depending on the syrup sample and the off?flavor can be detected in syrups containing very low DMDS content. Application of a continuous heat treatment on buddy syrups for 2 hr at 104.5 ¡C led to a removal of the buddy off?flavor as well as a significant reduction in DMDS content.
Maple syrup that is graded Canada Grade A and is sent or conveyed from one province to another or exported, or that is graded Grade A and is imported, must be labelled with any applicable colour class that is set out in Volume 7 of the Canadian Grade Compendium [325, SFCR].
Acquiring the ability to identify common off-flavours in maple syrup is important for producers. Detecting buddy off-flavour in fresh sap can be difficult, although much easier to taste in finished syrup. Buddy syrup can be described as an unpleasant chocolatey aroma and flavour having a lingering bad aftertaste. Buddy flavour in maple syrup is a food quality issue, not a food safety issue.
Accurately measuring the density of finished maple syrup is an important task for commercial syrup producers.
The production of maple syrup is an important cultural and economic activity directly related to the climate of northeastern North America. As a result, there are signs that climate change could have negative impacts on maple syrup production in the next decades, particularly for regions located at the southern margins of the sugar maple (Acer saccharum Marsh.) range. The purpose of this survey study is to present the beliefs and opinions of maple syrup producers of Canada (N = 241) and the U.S. (N = 113) on climate change in general, its impacts on sugar maple health and maple syrup production, and potential adaptation measures.
A 107 tap study area was established at John DalenÕs farm in Franklin WV. At this site we carried out a series of trials to learn about walnut sap flow, and to address sap and syrup production issues as they arose. We also collaborated with walnut sap producers in Palestine and Leon WV, and with Virginia TechÕs Catawba Sustainability Center in Blacksburg VA. The analysis section of this report is based on the work done at the Dalen farm study area.
This study showed that sycamore does produce a sweet sap flow that can be boiled down to roduce a syrup. That syrup had a nice taste, that some people say has a butterscotch like flavor. This is a new sap and syrup product, that will need more work to develop taping strategies that could lead to its commercial production. Likewise we need more information on the sap and syrup chemistry before we can provide guidance to potential syrup producers.
This spreadsheet can be used to determine the price per gallon paid to the seller for sap or concentrate based upon a finished syrup density of either 66.0, 66.5, or 66.9¡ Brix and calculated using the “Revised Jones Rule” which can be found at: http://www.uvm.edu/~pmrc/jones.pdf
When looking to expand the maple industry people often look at the large acreages of forested lands in the public domain. In West Virginia, 16.5 percent of the land is in public ownership, and in Virginia, 17.1 percent. Of that, the largest acreage is managed by the federal National Forest System (NFS). Sugarbush owners adjoining NFS lands might look across the line to tapable maple stands in the national forest. Private citizens or community groups could also look at public lands as a way to get in the business. In this study, we investigated an example of a community group, the Mt. Rogers Volunteer Fire Department and Rescue Squad, that is running a successful maple sugaring operation by tapping trees in the adjoining George Washington-Jefferson National Forest. We examined the sugaring operation and the impacts that the sugaring operation is having on the Whitetop community.