Search Results

Results for: 'NR2 Shelburne Farms Maple Sugaring'

19:29

2021 Maple Season Wrap Up

By: uvmext

2021 Maple Season Wrap Up

54:46

Maple Business Transfer Planning 2022

By: 84ccoope

An introduction to maple business succession and transfer planning. Recorded 08/31/2022

59:18

Maple Syrup Quality in the Retail Marketplace 2022

By: 84ccoope

This presentation shares results from a research project that tested hundreds of online maple syrup purchases according to current quality and grading standards. Recorded 09/07/2022

1:09:38

National Maple Market Development and Policy 2022

By: 84ccoope

An introduction to current efforts exploring unified U.S. maple promotion and policy frameworks to address national needs. Recorded 09/14/2022

48:24

Maple Financial Planning & Profitability

By: 84ccoope

This presentation summarizes recent research on maple syrup cost of production and discusses strategies for financial planning to achieve profitability. Recorded 09/28/2022

1:00:26

Direct Sales, eCommerce & Agritourism for Vermont Farms (webinar)

By: clherric

As essential businesses, how are farms adapting to the evolving COVID-19 situation with no-contact direct sales, restaurant closures, and farmers markets in flux? Vermont is fortunate to have creative farmers leading the way. In this conversation...

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...

0:43

Heat

By: uvmext

Processing sap with heat in the evaporator is essential. The reactions responsible for the development of maple syrup's characteristic color and flavors require heat to proceed. Syrup produced by methods with little or no heating, such as freeze-d...