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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
Proctor Maple Research Center
University of Vermont
Sugarhouse Webcam
The Sugarhouse Webcam is closed until the 2007 sugaring Season
The image on the left is taken by a webcam, overlooking the evaporator, inside of the Sumner Hill Williams Sugarhouse (right) at the Proctor Maple Research Center in Underhill Center, Vermont. The image will refresh every 15 minutes.
The syrup produced at the Center, 700-1,000 gallons annually, is available through the University of Vermont Bookstore oncampus. All proceeds from the sales return to the Proctor Center for maple research.
This document was created by Tim Perkins, Proctor Maple Research Center. 06/29/2005
Last modified December 17 2007 11:37 AM