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
Publications
-
Current Research Highlights
(.pdf format, 191 KB)
-
Vacuum Sap Collection: How High, or Low, Should You Go?
(Maple Digest 19A(3): 27-32.pdf format, 393 kb)
-
Temperature Patterns within an Oil-Fired Maple
Evaporator
(Maple Digest 19A(3): 20-25.pdf format, 331 kb)
-
Sugar Profiles of Maple Syrup Grades
(Maple Digest 18A(4): 12-13.pdf format, 91 kb)
-
Comparison of the "Small" Spout
with the Traditional 7/16" Spout
(Maple Digest 19A(2): 20-26.pdf format, 158 kb)
-
(.pdf format, 329 KB)
-
Keeping Lead Out of Maple Syrup
(on-line brochure in Adobe .pdf format, 701 KB)
-
Temperatures in the Sugarbush
(.pdf format, 220 KB)
-
Fertilizing a Sugarbush
(on-line brochure in Adobe .pdf format, 1.59 MB)
-
Plate Filter Press Operation
(on-line brochure in Adobe .pdf format, 1.0 MB)
-
Salvaging Your Sap - Checking Vacuum Lines for Leaks
(Reprinted from Farming: The Journal of Northeast Agriculture, .pdf format, 419 KB)
Last modified November 06 2007 03:01 PM

