Invaders in the sugarbush
Invasive exotic plants are becoming more prevalent and can have a negative impact on sugarbushes. Maple producers need to know how to identify and eradicate invasives.
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Tapping red maple
Sugarmakers should consider tapping red maples to supplement sap production from sugar maples.
Cold-season patterns of reserve and soluble carbohydrates in sugar maple and ice-damaged trees of two age classes following drought
This study examines the effects of summer drought on the composition and profiles of cold-season reserve and soluble carbohydrates in sugar maple (Acer saccharum Marsh.) trees (50-100 years old or-200 years old) in which the crowns were nondamaged or damaged by the 1998 ice storm. The overall cold season reserve carbohydrate profiles in twig wood tissue of drought-stressed (DS) trees and non-drought-stressed (NDS) trees were generally similar, although differences were observed in the amount of reserve carbohydrates in DS and NDS trees. The cold-season level of starch stored in DS trees in early autumn in the wood tissue was about one-third to one-fifth that in NDS trees. The cold season sugar content in the DS trees was significantly greater than can be attributed to degradation of stored starch, only.
Maples under pressure
How sap pressure and flow interacts in maple trees during the sugaring season.
What does a taphole do to a tree?
Tapping trees creates a wound that the trees are usually able to heal. But what is the impact of tapping on trees?
Metabolism Off-Flavor In Maple Syrup – Part I: Identification of the compound responsible for metabolism off-flavor
Research on metabolism off-flavor in maple syrup at the University of Vermont Proctor Maple Research and Extension Center (PMREC) had two main objectives. The first was to identify the primary compound(s) responsible for metabolism off-flavor in maple syrup. Once the responsible compound or compounds were identified, measures to reduce or remove the off-flavor from finished maple syrup could be investigated. Thus, the second main objective was to determine whether a technique could be found that maple producers and packers might employ to effectively remediate the flavor, and thereby increase the economic value, of metabolized maple syrup.
Achieving the Right Syrup Density
Achieving a consistent and acceptable density level for maple syrup continues to be a challenge for many producers.
Sugarmakers as teachers
One way that maple producers can gain useful information is by attending the education programs put on by Extension in conjuction with county and state maple organizations, where speakers include not just university and government specialists, but also sugarmakers who share their knowledge and experience.
Sugar Maple and the Pear Thrips
This tiny insect can cause major leaf “tatter” and flower damage on sugar maples and orchard trees, by feeding and laying eggs on the young leaves and flowers as the buds open in spring.
Vapour Compression Evaporation
The cost of fuel in a typical oil-fired, Open Pan Evaporator (O.P.E.) for a 4000 tap operation can represent 20% of the total syrup production costs. Vapor Compression Evaporation (V.C.E.) offers a method of capturing lost energy and improving the fuel consumption of an O.P.E. Most of the energy goes up in steam and this unit will recapture lost energy to reuse.