Showing 31 – 40 of all 727 resources in the database
Avoiding tapping near previous tapholes is a common practice in maple production. This is because previous wounds create a zone of stained wood that extends slightly wider and deeper than the taphole, but extends upwards and downwards, often reaching 6-12 inches in length in each direction, affecting a volume of wood approximately 50 times (range of 15-150X) larger than the volume of the taphole (vanden Berg et al. 2023).
For several years researchers at the UVM Proctor Maple Research Center studied the feasibility of collecting sap from saplings as an alternative production method for maple syrup.
Because of the lack of knowledge on this topic and the frequent questions we received about the proper practice, we implemented a study in the summer of 2022 to examine the single and interactive effect of spout deployment date and open verses closed drops on sap yield.
This ongoing podcast features interviews with researchers and educators about topics related to maple production and marketing.
An examination of why and how maple sugarmakers can make their operations carbon-neutral.
Over two-thirds of consumers say that living a more sustainable lifestyle is important to them. Eco-friendly and Fair Trade claims are attractive to consumers, but the marketplace is still trying to clarify what lies behind these claims and if shoppers really follow through with their interests in the form of purchases. Consumer sentiment research looked at retail sales from 2017-2020 and showed that consumer spending on products with environmental, social and governance (ESG) claims grew at a faster rate than products without such claims (Am et al., 2023).
This tool is meant to identify off-flavors in syrup, and link the particular sensory experience to a specific defect and category that explains why the defect has occurred. Additionally, this tool serves as a user-friendly representation of the Vermont Agency of Agriculture Farms and Markets (VAAFM) “Maple Syrup Off-Flavors” manual.
The map of maple is a sensory tool, allowing you to explore all the wondrous possibilities of Vermont maple syrup. It offers some hints for tasting on your own.
The outermost rings of wood in maple trees have the highest sap flow rates and have sweeter sap than the wood found deeper in the tree. We designed a spout that incorporates both a shortened barrel and a series of barbs along the shaft to anchor the spout tightly within the wood and bark tissues.
Business is booming if you own a commercial sugar bush! As forest managers, this means more and more of us are hearing from landowners interested in starting or maintaining a sugar bush. Unfortunately, if you are like us, you did not learn about maple syrup in forestry school. This episode’s guest, Mark Isselhardt, Extension Maple Specialist with the University of Vermont, helps us unpack the fundamentals of sap production, sugar bush management, and how the industry has changed in the 21st century.