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Join us online or by phone for a conversation with Zac Smith from UVM Extension Farm Viability to provide an overview of how to get started online, following up on his terrific conversation with the UVM Extension Ag. Engineering podcast. Having a...

Requesting items owned in print through Document Delivery
This brief video describes how to order scanned e-versions of book chapters or journal articles the Libraries own in print.

Welcoming Guests Back on Our Farms and Ranches
As Covid-19 restrictions ease in some parts of the world, travelers who are eager to venture forth seek safe, healthy, outdoor experiences away from crowds— leading to a surge in demand for agritourism experiences which meet these criteria. Join...

The Vermont maple law requires packaged maple syrup have a density of between 66.9 and 68.9 degrees Brix. Brix is a measure of sugar concentration in a pure sugar solution. Although we know there are other many dissolved minerals in maple syrup th...

Certified organic maple syrup is produced by many Vermont maple producers and generally commands a higher price in the marketplace. In order to legally market your syrup as "organic" an approved third-party certifier such as Vermont Organic Farmer...

Why Does Sap Flow from Maple Trees? Throughout the maple region, there are several weeks of alternating freeze and thaw temperatures each spring. This weather provides the right conditions for sap flow in maple. Unlike most trees, maples have tiny...

A modern maple operation relies on a tubing system with vacuum to maximize sap production. The innovation of plastic tubing originally came as a labor-saving device and not to increase sap yield from individual trees. As the materials used to prod...