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Proctor Maple Research Center - Underhill Center - Vermont
Recent Publications
- Chemical Composition of Scale
- Sustainable Tapping Guidelines
- Tubing Cleaning - Methods Used in the U.S.
- High Vacuum in Gravity Tubing
- Tubing System Age and Sap Yield
- Estimating Twig Starch
- Leader Check-Valve Adapters
- Tubing System Aging
- Sap and Vacuum Dynamics
- UVM PMRC Survey - all respondents
- UVM PMRC Survey - respondents who used CV adapters
- PMRC Research Update 2010
- Antimicrobial Silver in Maple Sap Collection
- Check-Valve Spout Adapter
- 2009 Tapping Survey Results
- 2010 Tapping Survey Results
- Air Injection
- Metabolism Off-Flavor in Maple Syrup: Part I
- Metabolism Off-Flavor in Maple Syrup: Part II
- Guidelines for the Improvement of Combustion Efficiency for Maple Producers
- Timing of Tapping
- Vacuum Sap Collection: How High, or Low, Should You Go?
- Temperature Patterns within an Oil-Fired Maple Evaporator
- Sugar Profiles of Maple Syrup Grades
- Comparison of the "Small" Spout with the Traditional 7/16" Spout
- Wilmot columns from Farming Magazine
Did You Know?
- About one of every four trees in Vermont is a maple
- The greater the sugar content of the sap, the less sap it takes to make syrup
- The maple industry in Vermont yields about $15 million in direct sales each year
- The economic impact of maple in Vermont is over $226 Million annually
- Maple sap contains only between 1 percent to 7 percent sugar, averaging about 2.5 percent sugar
- Sucrose is the main type of sugar in maple syrup
- There are about 50 calories in a tablespoon of maple syrup
Last modified December 19 2007 10:04 AM