Off-flavors in maple syrup: metabolism
One of the many off-flavors that can be found in maple syrup is metabolism, often compared to the taste of wet cardboard or ‘woody.’ This article explains metabolism and how to identify it.
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Tech helped boost yields in last decades
This article explores the growth of the maple industry in the U.S. as reported in the 2012 Census of Agriculture.
How to Choose an Evaporator
When choosing an evaporator, it’s important to find the right size, fuel type, and tools to maximize efficiency.
United States Standards for Grades of Maple Syrup
Voluntary U.S. grade standards are issued under the authority of the Agricultural Marketing Act of 1946, which provides for the development of official U.S. grades to designate different levels of quality. These grade standards are available for use by producers, suppliers, buyers, and consumers. As in the case of other standards for grades of fresh and processed fruits, vegetables, and specialty crops these standards are designed to facilitate orderly marketing by providing a convenient basis for buying and selling, for establishing quality control programs, and for determining loan values.
United States Standards for Grades of Maple Syrup
The U.S. grading laws.
Estimated potential revenues from adding birch syrup production to an existing maple operation
An Excel spreadsheet that can be used to determine the potential yields and profit from producing birch syrup.
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.
Birch can help increase your maple operation profits
Birch syrup production uses the same equipment as maple syrup production, and the spring sapflow season begins just as the maple season is ending. Sugarmakers might want to consider adding birch production to their operations to generate additional revenue.
North American Good Manufacturing Practices to Avoid Lead Contamination of Maple Syrup
Lead in maple syrup, originating from sap collection or syrup production, storage or packaging processes, is readily preventable with producer knowledge and use of good manufacturing practices. The ultimate goal is for all equipment and materials containing lead to be phased out of production.
Tapping Red Maples
While sugar maples are the gold standard for sap production, red maples are also an important source of sap for maple products.