Search Resources

Showing 671 – 680 of all 698 resources in the database

Vigor and Nutrition vs. Sap Sugar Concentration in Sugar Maples

Although maple dieback has received considerable recent attention in the Northeast, little has been reported about the relationship between sap sugar yield and crown health or crown nutrition. We measured sap sugar concentration (sweetness) in six northern Vermont maple stands in the springs of 1990-1992, and sap volume yield from tapholes at one stand in 1991. The stands differed in average crown dieback, canopy transparency, density, and mean dbh, as well as cation exchange capacity (CEC) of upper soil horizons.

Publication:
Northern Journal of Applied Forestry
Date:
January 1, 1995

Walnut – Observations on The Timing of Tapping

Tapping walnut trees for sap collection and syrup production provides a syrup producer the opportunity to tap into the new, growing, and potentially lucrative specialty tree syrup market. The bulk price for walnut syrup in West Virginia this past season ranged from $150-$250/gallon, with retail sale prices topping $500/gallon (Tonoloway Farm, 2020). To get there, potential walnut syrup producers need to know how and when to tap their trees to maximize sap production. During the 2020 sap flow season, Future Generations University, with a grant from the NE SARE program, conducted studies looking at the application of vacuum, spout design, tapping procedures, and the timing of sap flow in walnut trees. This paper presents part of the findings of that work.

Date:
July 1, 2020

Walnut Sap Flow and Syrup Making Field Trial

A 107 tap study area was established at John DalenÕs farm in Franklin WV. At this site we carried out a series of trials to learn about walnut sap flow, and to address sap and syrup production issues as they arose. We also collaborated with walnut sap producers in Palestine and Leon WV, and with Virginia TechÕs Catawba Sustainability Center in Blacksburg VA. The analysis section of this report is based on the work done at the Dalen farm study area.

Date:
March 31, 2019

We made Beech Syrup!

By tapping the trees for sap collection, it may be possible to create value from the beech trees in your forest.

Publication:
Maple News
Date:
July 11, 2020

Weather Forecasts for Maple Producers

Weather conditions are the single most important factor affecting sap production in the sugar maple. Weather forecasts, therefore, can be a very valuable tool for maple syrup producers.

Publication:
Maple Syrup Digest
Date:
June 1, 2004

Welcoming Visitors in your Sugarhouse and Sugarbush 

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. 

Date:
December 8, 2021

West Virginia Sugar Operation Review Preparedness Manual & Regulatory Guidelines

The first part of this book is a set of guidelines that follow the West Virginia Department of Agriculture’s Sugaring Operations Inspection Checklist. The checklist is what is on the clipboard of the state compliance officer should you ever get or need a WVDA review certificate. The second part of this book presents a Decision Tree and Regulatory Matrix that you can follow to help you comply with state and federal regulation that apply to your production and sale of maple syrup.

Date:
January 1, 2021

What Causes Buddy Syrup and What Can Be Done to Prevent it?

Buddy off-flavour is an annual, natural occurrence that has been well recognized since the dawn of commercial maple production in the late 19th century. As we began our investigation there were two basic ideas for the sudden appearance of buddy syrup. The first was that heating sap containing elevated levels of particular amino acids produced compounds (pyrazines) that contributed to buddy off flavour. A more recent idea has been that yeasts in the sap convert sulfur-containing amino acids into compounds that explain the off flavours.

Publication:
Maple Syrup Digest
Date:
March 1, 2021

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?

Publication:
Farming, the Journal of Northeast Agriculture
Date:
February 1, 2009