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  • New Leaf Tree Syrups by The Forest Farmers in Vermont makes sweet debut

    Beech syrup is one of the new offerings from The Forest Farmers, the new venture headed by former Cornell University researcher Michael Farrell.

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  • UVM Proctor Maple Research Center examines effect of spout diameter on sap yield

    The UVM Proctor Maple Research Center has released new data on their study of spout diameter and its effect on sap yield.

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  • Maple kombucha could be a next big thing, say Cornell researchers

    A batch of Maple Kombucha in a "brewing vessel" at the Cornell Maple Program's maple research lab in Van Etten, N.Y. Cornell researchers say this type of beverage could be the "next big thing" in maple.

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  • Making maple wine can be a new way to profits, say Cornell researchers

    Cornell researchers worked this spring to come up with a method for making maple wine, and making it profitable for the sugarmaker.

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