Maple Syrup: Natural and Nutritious
This consumer-facing resource can be used as a handout or poster, and features nutrition facts about maple syrup compared to other sweeteners.
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Maple Tele-Medicine: What is Making my Syrup Taste Sick?
Most people recognize good tasting syrup and many can pick out when syrup tastes off, but occasionally there is a flavor that is not easily identified. Mark Isselhardt, UVM Extension, and Henry Mackres, retired Vermont Chief of Consumer Protection, discuss syrup flavors (and off-flavors) and sample syrup sent in advance of the session for diagnoses.
Maple Watch Continues Biochemical Research in New Hampshire
Maple Watch is studying sap to investigate environmental impacts of climate change on sugar maples.
Maple water: A first look
As the maple water industry has grown, this study conducted a taste test of various brands of commonly available maple waters.
Maple Wine Methods and Materials for NY State Maple Syrup Producers
Maple syrup is a pure, all natural sweetener that can be diluted and fermented to create a pleasant, full-bodied wine with elegant structure and strong maple character. However, without proper materials and technique, it is easy to make a poor quality wine that is bitter, astringent or sickly sweet. The purpose of this book is to provide technical guidance for the production of maple wine and details on the legal procedure for becoming a wine producer in New York State.
Maple: A Sap to Syrup Guide: A Manual for Career and Technical Centers of Vermont
This manual was developed primarily for use by Vermont Career and Technical Center educators and students. It can be used as a reference as students learn about aspects of sugarbush management and syrup production. Biology, chemistry, math, history, and the culture of maple syrup making can enrich the educational experience as well as provide technical skills for students interested in working in the maple industry. The overall goal of the manual is to create consistency in the sugaring techniques that are taught throughout Vermont and as a guide to prepare students for the Vermont Maple Career Development Event. This manual can also be a valuable resource for anyone interested in sugaring, from the back-yard sugar maker to a new employee joining an established maple syrup producer.
Maple: The Smarter Sweetener
Explore the exciting research into Maple (syrup, sugar, sap/water, extracts), a sustainable North American agricultural crop, which has a unique chemical composition which imparts positive biological effects to its products.
Maple’s Changing Story
Why and how maple producers can shape their stories to connect with potential customers.
Maples under pressure
How sap pressure and flow interacts in maple trees during the sugaring season.
Mappleau Recipe
A recipe for making Mappleau, a maple-derived liqueur made from distilled maple wine and sweetened with pure maple syrup.