Search Resources

Showing 691 – 700 of all 712 resources in the database

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

What’s trending

The 2012 USDA Census of Agriculture reveals trends in growth for number of producers and number of taps in many states.

Publication:
Maple News
Date:
June 1, 2016

When do I Tap a Maple Tree?

University of Maine Cooperative Extension educator Kathy Hopkins discusses the best time of year to tap maple trees in Maine.

Date:
May 10, 2012

When is it Syrup? Tools and techniques for measuring syrup density

One of the most important skills for sugarmakers to master is knowing when what’s boiling in the evaporator has become syrup. Quality control is key, and packaging syrup too dense or not dense enough will ruin the best of any sugarmaker’s efforts.

Publication:
Maple Syrup Digest
Date:
June 1, 2017

When is it Syrup? Tools and techniques for measuring syrup density

One of the most important skills for sugarmakers to master is knowing when what’s boiling in the evaporator has become syrup. This guide to mesuring density explains the tools and techniques for accurate measurement.

Publication:
Maple Syrup Digest
Date:
June 1, 2017