Showing 31 – 40 of 215 resources

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.

All Things Evaporators

Many producers refer to boiling as the art of making maple syrup. Boiling on a modern evaporator is a process requiring about 45 minutes to move from the inlet at the start to the draw-off at the finish. Bringing 2% sap through a float at the back of the machine and moving the sap forward through a series of channels until it reaches 66 Brix at the opposite end may sound quite simple; however, properly boiling syrup is a very complex scientific process based on physics, chemistry and microbiology.

Forest Connect Videos

Videos from the Cornell University “Forrest Connect” program.

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.

Buddy Syrup

What is buddy syrup, and how to avoid it.

Maple Management

Maple production resources for foresters, landowners, and businesses.