tapping trees, sugaring house, syrup grades

Advancing Vermont's maple industry since 1946

The Proctor Maple Research Center is a field research station of the Plant Biology Department at the University of Vermont.

The sugar maple tree (Acer saccharum) has roots in everything we do. We strive to contribute to the practical and scholarly knowledge required for the success of the maple industry, through research, demonstration, and education.

Our applied research has produced new techniques for sap collection and evaporation and for improving syrup quality, while basic research has shed light on the physiology and health of sugar maple trees and the chemistry of sap and syrup. We also serve as a field classroom for students, scientists in many disciplines, and maple syrup producers, offering presentations and tours. Learn more about our research and facilities.

We have two major stands of sugarwoods and a modern sugarhouse that support our demo sugaring operation. Each year, we put out about 5,000 taps to produce about 3,000 gallons of maple syrup.

  • Perkins stands next to new evaporator, surrounded by equipment

    Proctor's Latest Innovation? Weekends Off.

    Proctor doubled its syrup productivity in 2018. Read about how the new Lapierre HyperBrix evaporator, pictured here next to Director Tim Perkins, helped accomplish the feat.

     

     

    Photo by Mark Isselhardt