The maple syrup industry has always had important links to Colleges and Universities. As an industry that continues to go through rapid changes in technology, we rely heavily on university research to drive innovation and change. [ MORE ]
Many sugarmakers buy sap as a means of augmenting their own syrup production and getting better utilization of the equipment in their sugarhouse.
There are many factors that can and should affect the prices a sugarmaker is willing to pay for sap. These include sap sugar concentration, bulk syrup prices, sap quality, and how syrup production or revenues will be divided. [ MORE ]
Sugarmakers in the U.S. had another monster year with more than 4.2 million gallons produced this spring, breaking yet another record, according to statistics complied by the National Agricultural Statistics Service, a branch of the USDA.
In all, the United States production was 4,271,000 gallons of syrup made, beating last year’s total of 4,207,000 and setting yet another modern day record. [ MORE ]
Sugarmakers were hoping for a reset this weekend, as temperatures are expected to drop well below zero and hopefully stalling swelling trees.
“The buds are fat in my warmer woods,” said Richard Brodmerkle, a sugarmaker in Oakham, Mass. who has been boiling since mid-January on his 1,250 taps. [ MORE ]
Nate Bissell is quickly becoming the industry’s number one syrup ruiner.
That’s the tongue in cheek way he describes his fledgling operation where he takes good syrup and pours it into old bourbon barrels and lets it sit for nine months.
The result? A smooth, extremely flavorful syrup that tastes almost exactly like bourbon and fetches an incredible price in urban markets. Two bucks an ounce, in some cases. [ MORE ]
A couple years ago, sugarmaker Rick Newman was sitting around a table with a group of other sugarmakers who serve on the Cornell Maple Advisory Committee, and he surmised that filtering was becoming more of a problem at his sugarhouse and that maybe it was an issue worth exploring.
He got an unanimous consent. [ MORE ]
Some people are calling it Frankenmaple.
The new plantation style sugaring system developed by the University of Vermont Proctor Maple Research Center has had the industry abuzz since it was first unveiled three years ago.
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