Topic: Syrup Production

Showing 191 – 200 of 214 resources

Influence of Demographic Characteristics on Production Practices within the Ohio Maple Syrup Industry

Maple syrup production contributes approximately $5 million annually to OhioÕs economy and provides supplemental nontimber forest product income for forestland owners. To better understand the factors that influence this important nontimber forest industry in Ohio, including producer heritage, producer age, sap collection methods, size of maple operation, and educational programming, we conducted a detailed survey of all known Ohio maple syrup producers (761 total producers). Over 80% of producers responded to the survey (620 respondents), making our analysis one of the most extensive of a maple industry in North America.

Publication:
Northern Journal of Applied Forestry
Date:
January 11, 2007

Sugar Profiles of Maple Syrup Grades

Although many analyses of the chemical composition of maple syrup have been conducted, relatively little information exists on the differences in composition of the individual syrup grades. As a first step in acquiring this information we performed a study to determine the characteristic sugar composition of each maple syrup grade.

Publication:
Maple Syrup Digest
Date:
December 1, 2006

Relating Spectrophotometer Readings to Visual Grading of Maple Syrup

Color grading of maple syrup is based on placing syrup samples within four or more categories based either on visual comparison to color references or measurement of light transmission with a spectrophotometer. With a spectrophotometer, specific transmission values are used as break points to divide syrup samples into color grades. The purpose of this report is to describe the lack of agreement between existing light transmission break points and visual grading and how this problem can be addressed.

Publication:
Maple Syrup Digest
Date:
June 1, 2006

Proctor Maple Research Center Update: Investigating the Effects of Sap Processing Equipment and Techniques on Maple Syrup Chemistry & Quality

A new research facility designed and dedicated to the study of the effects of sap processing equipment and techniques on the chemistry and quality of maple syrup is being constructed at the UVM Proctor Maple Research Center. This facility will allow researchers to evaluate the differences in maple syrup due to changes in sap processing equipment, including reverse osmosis, evaporators, and other evaporation equipment (steam-away, air injection units, etc.).

Publication:
Maple Syrup Digest
Date:
February 1, 2006

North American Maple Syrup Producers Manual, 2nd edition

A must have for any serious producer. One of the best books out there that cover all aspects of maple. This book has chapters on History of Maple Syrup and Sugar Production, Maple Resource, Planning an Operation, Managing Maple Trees, Sap Production, Syrup Production, Syrup Filtration, Marketing and many more. With over 300 pages this book is full of wisdom.

North American Maple Syrup Producers Manual (pdf) The maple manual is out of print. It is available instead as a for-sale PDF from Ohio State University Extension. Note that a more recent edition is available on this site here.

Date:
January 1, 2006

Recommendations for Proper Plate Filter Press Operation

New filter presses do not always include a complete set of instructions and the proper procedures in using a filter press are not always apparent. This publication is meant to provide guidelines for the proper use of plate filter presses.

Date:
January 1, 2005

Improving Evaporator Efficiency

I have two forced air, wood fired evaporators and both have usually failed to boil in the front pan or within four inches of either side. I solved that spending under $50. Now the front pans boil and boiling occurs all the way to the sides, even above the side rail. What I did was relatively simple and nearly anyone should be able to accomplish it.

Publication:
Maple Syrup Digest
Date:
June 1, 2004

Economic Feasibility of Commercial Maple Syrup Production in Illinois

For Illinois farmers, the maple resource is poised to be tapped given that 1.8 of the total 4.3 million acres of Illinois woodlands exists on farms. Industry standards suggest that a properly managed maple tree resource producing an average sap sugar concentration of 2 percent and an average volume per tap per season of 10 gallons of sap is necessary for a commercial maple syrup venture to succeed.

Publication:
Proceedings of the 14th Central Hardwood Forest Conference
Date:
March 16, 2004