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.
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Dr. Tim Perkins presents an overview of recent research activities at the UVM Proctor Center at the 2020 Vermont Maple Conferences.
Videos from the Cornell University maple program.
Videos from the Future Generations University maple program.
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.
Maple production resources for foresters, landowners, and businesses.
Videos from the Cornell University “Forrest Connect” program.
What is buddy syrup, and how to avoid it.
A set of online and app-based tools for calculating maple product pricing, sap purchase prices, tubing installation, and more.
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.