University of Vermont

Proctor Maple Research Center - Underhill Center - Vermont

Sugaring Operation at PMRC

Proctor Maple Research Center - Sugaring Operation

    Every year, since its purchase in 1946, the Center has produced maple syrup from its sugarbush.  We feel that in order to understand the needs and problems of the maple industry we must participate in the making of maple syrup.  Our demonstration and education mission involves the operation of a 1,550 tap sugar bush, which through the application of the latest research and technolongy results in the highly efficient production of maple syrup. 
    Most of the sugaring activity is centered around the Sumner Hill Williams Sugarhouse, designed and built in 1992-1993 by sugaring operations manager, Sumner Williams, with the assistance of PMRC staff and volunteers and with donations of materials and services of a number of local companies and individuals.  The sugarhouse was expanded in 1999 to accommodate an expanding educational program sponsored by Husky Injection Molding of Milton, Vermont. The building was named for Sumner in April 2000 after an accident claimed his life in October 1999.
    In 2004 we initiated a study to contrast and compare the production capability, cost effectiveness, and maintainability of tubing installations installed by three tubing manufacturers.  This study comprises approximately 1/3 of our demonstration sugarbush, will be conducted for a minimum of 5 years, and is open to the public.  This offers a unique opportunity to view three different manufacturers’ products and methods side by side in a field environment.

    The syrup produced at the Center, 750-950 gallons annually, is available through the University of Vermont Bookstore on campus.  All proceeds from the sales return to the Proctor Center to fulfill our missions of research, education, and demonstration.
    The sugaring operation and staff are available to sugarmakers, school groups, and the public for tours and learning about the process of sugarbush management and maple syrup production.  While the best time to visit is during sugaring season (late-February to mid-April), we are open year-round.

Last modified August 04 2006 03:55 PM

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