LONDON, Ont.—The Ontario Maple Syrup Producers Association is sponsoring a study on eliminating buddy syrup.
“There is a reason why this essential work has never been done before,” explains Bob Gray of OMSPA. “It is very difficult to do, requires state-of-the-art equipment and some very smart chemists to tease out the answers.”
Gray is owner and operator of Kemble Mountain Maple Products, a small family maple business in southern Ontario. He has served as Research Committee Chair for the OMSPA for nearly a decade.
Gray rallied interest among the OMSPA’s 500+ small maple business owners to support the three-part buddy study, all under the guidance of Dr. David Miller, a world-renowned chemist at Carleton University.
“The intent of this study was to see if it was possible to identify a chemical precursor to maple sap becoming buddy,” says Dr. Miller.
It’s all about microclimate. [ MORE ]
SWANTON, Vt.—Lapierre is promoting a new spout, designed with Vermont sugarmaker David Folino, that features a straight insert with minimal taper to have more contact surface to the tap hole.
The spouts are made of a polycarbonate see-through material and have depth lines in order to see how deep it is. This allows for tapping crews to more accurately set a tapping depth consistently.
The spouts also have a short joint for an easier “slide-in” of the drop line. [ MORE ]
Maple syrup has a unique flavor that sets it apart from other specialty foods.
Its characteristic for exhibiting different subtle flavors depending on when it was produced, where it was produced, and, at times, how it was produced make it a product that everyone, regardless of their taste preferences, can enjoy.
However, this characteristic also makes syrup flavor susceptible to flavors that are not considered typical.
These off-flavors can occur anywhere from the tree to the containers. Not only do production methods affect the flavor, but Mother Nature has a hand in it too. Following are some common off-flavors that have been encountered, their likely causes, and ways to avoid these problems. [ MORE ]
CONCORD, N.H.—One of the dreaded phenomenon in sugaring is ropy syrup and researchers have tips on how to beat it.
“It’s a problem that once you’ve known, you don’t want to know again,” said Martin Pelletier, a researcher with Centre Acer in St-Norbert d’Arthabaska, Que.
Pelletier gave a compelling presentation on the topic at the North American Maple Syrup Council’s annual meeting in Concord, N.H. in Oct.
Experts classify ropy syrup as a “texture defect” consisting of a string that extends 4 inches or more in the syrup.
It’s a nightmare in the sugarhouse, making syrup unsellable. It can create overflows in the pan and is impossible to filter.
[ MORE ]
LONGUEUIL, Que.—Quebec reserve warehouses are still full, despite a crop that was 30 percent off, with only the far eastern edges of the province suffering big losses.
“Our crop was not disastrous,” said Simon Trépanier, executive director of the Federation of Quebec Maple Syrup Producers (FPAQ).
The federation went into last season with approximately 96 million pounds of syrup in what is known as the strategic reserve, which is a group of warehouses filled with barrels.
This year, as of late fall the reserve still held 95 million pounds, Trepanier said. Eighty million pounds of those holdings are table grade syrup. Only 20 to 22 million pounds are estimated to be industrial syrup. [ MORE ]
ALSTEAD, N.H.—The bulk market is holding its own this fall, with little changed from the spring other than there is more syrup out there than predicted.
“I think the crop is at least as big as last year’s,” said Bruce Bascom of Bascom Maple Farms, one of the biggest on-site bulk buyers in the Northeast.
Bascom said syrup coming out of the field has continued to show up at his warehouse door throughout the summer and early fall.
“We’ve been getting five pick-up loads per day five days per week,” Bascom said last month.
The general bulk price has remained unchanged since the spring. [ MORE ]