How Microbes Affect Maple from the Tree to the Finished Product
Maple conference presentation on the effects microbes have on sap, syrup, and maple trees.
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How often should you replace droplines?
Many studies have demonstrated the benefits of replacing droplines on sap yields. The research outlined in this article outlines several replacement strategies to allow producers to determine the cost-effectiveness of each.
How to Choose an Evaporator
When choosing an evaporator, it’s important to find the right size, fuel type, and tools to maximize efficiency.
How to Identify and Control the Sugar Maple Borer
The sugar maple borer, Glycobius speciosus (Say), a long-horned wood boring beetle, is a common pest of sugar maple (the only known host) throughout the range of the tree. Although borer-caused mortality is rare, infestations lead to value loss through lumber defect caused by larval galleries, discoloration, decay, and twisted grain.
How to Tap a Maple Tree
This video demonstrates how to properly tap a maple tree.
How to Tap Maple Trees and Make Maple Syrup
A basic guide to tapping trees, collecting sap, and boiling on a small scale.
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.
How Will Climate Change Affect Maple Syrup?
The Acer Climate and Socio-Ecological Research Network (ACERnet) formed recently to study climate impacts on sugar maple and maple syrup production. With funding from the Department of Interior Northeast Climate Science Center, we are focusing our research on the relationship between sap quality and climate, and how producers can and are adapting to climate variability and change.
HyperBrix and Bulk Tanks
Research findings on high-brix reverse osmosis production.
Identification of Microbial Spoilage in Maple Syrup Samples
An increasing number of maple syrup samples containing floating masses or surface mold have arrived at the University of Maine Cooperative Extension. Conventional practices have been to discard obvious mold growths, reboil and consume the syrup. This practice may be risky, especially with the increasing number of food borne illness outbreaks with other food products.