Showing 21 – 30 of all 450 resources in the database

A New Method for Pricing Sap

While you may think that sap pricing should be relatively simple and easy to understand, there are actually many factors that can and should affect sap prices. This article presents a new method for pricing sap and explains how it differs from the traditional pricing guidelines that have been posted annually in the Digest.

A New Take on Sap Collection

A new method of gathering sap from sugar maple saplings is being tested.

A production survey of sugarmakers

A summary of the current state of maple production in New England is based on surveys returned from
approximately 163 sugarmakers in April, 2009.

A Silviciltural Guide for Developing a Sugarbush

A practical guide for the management of a sugarbush. Guidelines are established for the manipulation of stand density and stocking to promote the development of healthy vigorous trees with deep, wide crowns, the necessary attributes for highest possible yield of sugar-rich sap.

A Slow Boil: Marketing’s Long Game

A common marketing mistake is starting with the tools: social media, labels, or logos. Instead, marketing starts with: the business story, business goals, and identifying customers.

A Summary of Research to Improve Vacuum in Maple Tubing Systems

Research conducted at the University of Vermont Proctor Maple Research Center over several years to explore a variety of methods to potentially increase sap yields from tubing systems through modifications of the lateral/dropline portion of the sap collection system.

A systems biology approach to explore the impact of maple tree dormancy release on sap variation and maple syrup quality

Maple sap is a complex nutrient matrix collected during spring to produce maple syrup. The characteristics of sap change over the production period and its composition directly impacts syrup quality. This variability could in part be attributed to changes in tree metabolism following dormancy release, but little is known about these changes in deciduous trees. Therefore, understanding the variation in sap composition associated with dormancy release could help pinpoint the causes of some defects in maple syrup. In particular, a defect known as “buddy”, is an increasing concern for the industry. This off-flavor appears around the time of bud break, hence its name. To investigate sap variation related to bud break and the buddy defect, we monitored sap variation with respect to a dormancy release index (Sbb) and syrup quality. First, we looked at variation in amino acid content during this period. We observed a shift in amino acid relative proportions associated with dormancy release and found that most of them increase rapidly near the point of bud break, correlating with changes in syrup quality. Second, we identified biological processes that respond to variation in maple sap by performing a competition assay using the barcoded Saccharomyces cerevisiae prototroph deletion collection. This untargeted approach revealed that the organic sulfur content may be responsible for the development of the buddy off-flavor, and that dormancy release is necessary for the appearance of the defect, but other factors such as microbial activity may also be contributing.

Achieving the Right Syrup Density

Achieving a consistent and acceptable density level for maple syrup continues to be a challenge for many producers.