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The Cornell Maple Program in Lake Placid, NY has been managing groves of sugar maples selected and propagated for having genetically sweeter sap for close to 40 years. Are these trees actually sweeter and how much sap do they produce? Recent sampling looked back over the plantation to test the heritability of sap sweetness.
Do you sell your maple products or give tours at your sugarhouse? Is your sugarbush open for hiking? Thinking about it, but not sure? Join us for a discussion about marketing, safety, liability, and other considerations. We’ll share information (and let you know how to get free signs) for Maple 100, Open Farm Week, and the new agritourism limited liability statute – and we’ll make time for a round robin about what would be most helpful for your sugaring operation.
250 maple containers of pure maple syrup were purchased online in 2020 and tested for density, color grade and flavor. Learn how many samples met the grading standards, how different testing instruments compare, the most common grading problems and some best practices to ensure high quality syrup reaches your customers.
Pure maple syrup is generally considered a “low-risk” food in terms of food safety regulations and following good production practices can limit the risks even further. This presentation will cover food safety issues related to production, bottling and storage of pure maple syrup.
Because the impacts on yields of early tapping strategies, with or without subsequent rejuvenation, are likely to be affected by weather conditions which can vary widely from year to year, controlled experiments over multiple years are required in order to more fully assess whether any of these strategies result in greater yields than tapholes made during the standard spring sap flow period, or whether any increases in yield would be sufficient to compensate for the increased costs associated with implementing them. Thus, we conducted a multi-year, controlled experiment to assess the yields of several early tapping strategies, with and without subsequent rejuvenation, relative to the yields of standard spring tapholes.
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The Cornell Maple Program has been working on adapting gourmet marshmallow procedures for a recipe that uses maple as the only sweetener, and the results pack a lot of maple flavor.
What I am proposing in this article is that woodland owners consider sap and syrup production as a way to increase the financial benefits derived from their forest resource by tapping their trees, and increase the fun in owning a woodlot with a good “sugarin off” party.
In recent years, research at Cornell University’s Uihlein Maple Research Forest has looked at ways to maximize maple sap production through tapping practices such as spout selection, re-tapping and timing of tapping.
During the 2021 season, the UVM Proctor Center tested SapSpy (www.sapspy.com), a relatively new entrant in the sugarbush monitoring field.
Black Walnut (Juglans nigra) is a tree to consider tapping, and Butternut (Juglans cinerea) has similar characteristics and can produce syrup. When considering tapping, however, it is good to understood that walnut trees and not just maples with compound leaves and big edible nuts. Walnuts have anatomical and physiological characteristics that affect tapping and syrup making.
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