Showing 571 – 580 of all 693 resources in the database
The Cornell Maple Program presents Sweet Talk, with hosts, co-directors of CMP, Aaron Wightman and Adam Wild. Your hosts will present the latest research, news, and trends in the maple industry, with various guests including other maple researchers, industry experts, and local sugarmakers.
The Cornell Maple Program presents Sweet Talk, with hosts, co-directors of CMP, Aaron Wightman and Adam Wild. Your hosts will present the latest research, news, and trends in the maple industry, with various guests including other maple researchers, industry experts, and local sugarmakers.
This study showed that sycamore does produce a sweet sap flow that can be boiled down to roduce a syrup. That syrup had a nice taste, that some people say has a butterscotch like flavor. This is a new sap and syrup product, that will need more work to develop taping strategies that could lead to its commercial production. Likewise we need more information on the sap and syrup chemistry before we can provide guidance to potential syrup producers.
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.
Tips on how to achieve higher sap yields.
How producers can effectively set taps below the lateral line.
Maple tapping guidelines, which specify the number of taps in relation to bole diameter, and the spacing and depth of tapholes, have been devised primarily using sugar maple wounding as a model. With its importance as a present and future resource for maple sap, it is critical that we extend our knowledge about taphole wounds to red maple so that, if necessary, these guidelines can be revised to include the proper and sustainable tapping of this species.
The compartmentalization (walling off) process in maple trees and how it affects how to tap for maple syrup production.
Maple syrup production starts by drilling a taphole in the tree. This process injures the wood, which may become discolored or decayed as a result. If trees are to be tapped, every effort must be made to minimize injury while obtaining the desired amount of sap. Information about tapholes is given here for the benefit of the producer. Some important points discussed are: how trees compartmentalize discolored and decayed wood associated with tapholes, how some tapping procedures lead to cambial dieback around the hole, the problem of overtapping related to increased use of mechanical tappers, and new information on the use of para formaldehyde pills, which can lead to more decay in trees.
Is there any difference in sap yield when tapping at a slight angle (the historical recommendation) or tapping straight in (the current recommendation)? While there might be other considerations suggesting that tapping straight in is advantageous, from a syrup yield perspective, there is no apparent difference.