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Acquiring the ability to identify common off-flavours in maple syrup is important for producers. Detecting buddy off-flavour in fresh sap can be difficult, although much easier to taste in finished syrup. Buddy syrup can be described as an unpleasant chocolatey aroma and flavour having a lingering bad aftertaste. Buddy flavour in maple syrup is a food quality issue, not a food safety issue.
The level of invert sugar in maple syrup affects how well it crystalizes when making value added products such as maple candy and cream.
There are several important factors that affect the yield of sap from trees during the production season. One relationship that it sometimes overlooked is the one between tree size and yield.
The U.S. grading laws.
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.
A collection of historical maple research and photographs from the University of Vermont.
In the spring of 1998, a research project was initiated to develop alternative methods for maple produces using plastic tubing systems. Although the results are only preliminary, the development of alternative sanitation methods that may reduce reliance on chlorine is looking very promising.
Analysis of the 2019 NASS survey of maple producing states.
Evaluation of wireless system to monitor vacuum in subing systems.
Dr. Tim Perkins presents an overview of recent research activities at the UVM Proctor Center at the 2020 Vermont Maple Conferences.