Notes from a group discussion of maple extension specialists.
Showing 441 – 450 of all 450 resources in the database
The 2012 USDA Census of Agriculture reveals trends in growth for number of producers and number of taps in many states.
University of Maine Cooperative Extension educator Kathy Hopkins discusses the best time of year to tap maple trees in Maine.
One of the most important skills for sugarmakers to master is knowing when what’s boiling in the evaporator has become syrup. Quality control is key, and packaging syrup too dense or not dense enough will ruin the best of any sugarmaker’s efforts.
One of the most important skills for sugarmakers to master is knowing when what’s boiling in the evaporator has become syrup. This guide to mesuring density explains the tools and techniques for accurate measurement.
Near the end of each sugaring season, producers must make a decision when to stop making maple syrup. Sometimes the decision is an easy call, such as when the onset of bud break and cessation of sap flow coincide. The decision to stop production can also be the result of careful economic analysis of the cost of production versus value of the product. The variable costs (fuel, labor, filters, etc.) of any maple operation are a key component to this sort of analysis.
Thoughts and data on how setting taps on different aspects of a tree can impact sap yield.
Thoughts on the value of implementing the new maple grading system.
Many researchers, in addition to many sugarmakers, have observed that there is a great range in the amount of sap produced from individual trees in a forest. Understanding, and perhaps predicting the different performances of the trees in a sugarbush is an aspect of maple physiology that remains fascinating.
One of the biggest drawbacks of making maple syrup for a back yarder or small maple producer is the time it takes to boil the sap into syrup. The idea of using a small reverse osmosis unit to assist with the syrup making is very interesting to many small maple producers. There are many little reverse osmosis systems available for water purification in households or for small commercial applications. These can be purchased from a number of big box stores, home improvement stores or on line. These RO units can be used to remove water from sap to speed up the concentration and syrup boiling process.