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Playlists By uvmext

Media By uvmext

1:44:35

IPM Webinar Part 2 05-16-22

By: uvmext

IPM Webinar Part 2 05-16-22

1:41:56

Internal Parasites in Sheep & Goats: IPM/FAMACHA© Workshop

By: uvmext

Internal Parasites in Sheep & Goats: IPM/FAMACHA© Workshop

1:29

Adulteration

By: uvmext

The law is very clear as to what can be sold as pure maple syrup; only the liquid derived by concentration and heat treatment of the sap of the maple tree. No processing that adds or removes naturally occurring soluble materials is allowed. This d...

0:44

Color 1

By: uvmext

Why is maple syrup different colors? Pure maple syrup ranges in color from light golden amber to dark reddish brown. Over the course of the maple production season, the color of maple syrup produced in an individual maple operation will gradually ...

0:48

Containers

By: uvmext

Plastic, Glass, or Tin: Which is Best? Maple syrup is packed in a variety of retail containers. Glass allows the color and clarity of maple syrup to clearly show. A wide range of designs available. Best for maintaining flavor of syrup. Plastic bes...

1:34

Contest Entry

By: uvmext

Summer is here and for many sugar makers that means maple contest time. Entering syrup in a contest is a great way to show off your product, make sure your syrup meets grading standards and perhaps earn a class winner or best of show ribbon. There...

1:29

Fall Color

By: uvmext

Autumn colors in leaves of maple trees is an annual phenomenon that is highly prized for its beauty and is also economically important. As day length shortens, the tree stops making new green chlorophyll pigment while the chlorophyll already in th...

1:46

Forest Tent Caterpillars Update

By: uvmext

It appears as though the recent widespread defoliation event related to forest tent caterpillar has ended. According to the Vermont Department of Forest Parks and Recreation, there have been no reports of defoliation attributed to this native inse...

0:53

Grading

By: uvmext

Grade A pure maple syrup is graded on four criteria; density, clarity, color, and flavor. All syrup must be fit within a standard density of 66.9-68.9 percent sugar. Syrup must be clear and free of any suspended particles that could form during th...