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Results for: 'Maple Start-Up'
The recent period of expansion in the maple industry has seen both established operations grow and many new operations start from scratch. Some real estate listings of land include estimated potential taps. But how many of those taps are actually ...
Reports of above average syrup production have been common across Vermont in 2020. Sugar makers report excellent quality syrup being produced throughout the season. In general, March was slightly above average for temperature and April was below a...
What is the state of the industry? Where are bulk prices headed? How will the increase in Quebec quota impact the world supply of syrup? Industry professionals lead this panel discussion. Recorded at the 2017 Vermont Maple Conference.
Cultural Responses to Economic Change in the Maple Industry
Presentation by Michael Lange, Associate Professor, Champlain College. Plenary Talk at the 2017 Vermont Maple Conference, recorded January 2017.
Shelburne Farms Maple Sugaring Part 1: Intro
Shelburne Farms Maple Sugaring Tour with George Conklin
Shelburne Farms Maple Sugaring Part 2: Stand Management, Tapping and Impact
Video tour of Shelburne Farms Maple Sugar facility
Shelburne Farms Maple Sugaring Part 5: Tap Sap to Syrup
Tour of Maple sugaring operation at shelburne farms with George Conklin of Shelburne Farms
Some producers use membrane separation (called "reverse osmosis" or simply "RO" within the maple industry) in addition to evaporation with heat. In this process, sap is forced through membranes that have pores which are large enough for water to p...
Compared to the relatively simple composition of maple sap, maple syrup has over 130 different identified flavor and aroma compounds. The predominant classes of flavor compounds are phenolics, pyrazines, and carbonyl-based compounds. Typically, li...