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Recent Publications

• Antimicrobial Silver in Maple Sap Collection
• Check-Valve Spout Adapter
• 2009 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

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Did You Know?

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- 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

 

 

 

 

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Last modified December 19 2007 10:04 AM