UVM Proctor Page


Syrup tasters sought for UVM experiment

Peter Gregg | July 6, 2022

UNDERHILL CENTER, Vt.—The UVM Proctor Maple Research Center is seeking participants July 19-20 for a maple syrup flavor experiment.

The experiment will involve tasting several samples of pure maple syrup and assessing their flavor.

To participate as a panelist, you must:

— Have experience tasting and evaluating the flavor of maple syrup (or have completed the IMSI Grading School or other syrup flavor training)
— Be at least 18 years old
— Be a healthy, nonsmoker MORE ]


Got jumping worms?

Peter Gregg | December 8, 2021

MONTPELIER, Vt.—Got jumping worms?

Vermont sugarmakers are being asked to participate in a survey to find out if jumping worms have been found in the sugarbush.

This short survey will determine how widely distributed the jumping worms are in Vermont.

The Vermont Agency of Agriculture, Food and Markets and the VT Urban and Community Forestry program are interested in finding out more about the distribution of jumping worms, Amynthas sp., in Vermont.


Maple University! Vermont maple school online this week

Peter Gregg | December 7, 2021

RANDOLPH, Vt.—Call it Maple University.

Sugarmakers everywhere are invited to Vermont’s three-day maple school this week, starting Wednesday.

“We'll be offering three days of engaging sessions,” organizers said.

Registration is free. Click on:

Sugarmakers in need of assistance with registering online call Cory (802-786-9437) or Allison (802-777-2667).

All conference sessions qualify for Continuing Forestry Education credits.


Sap flow, wounding and compartmentalization in maple

Timothy D. Perkins, Abby K. van den Berg, and Mark L. Isselhardt | June 23, 2021



Why the sap may not always flow well in the early season

Timothy D. Perkins, Abby van den Berg, Brendan Haynes | May 7, 2021

UNDERHILL CTR., Vt.—Maple producers know that when the temperature starts to rise in the spring, sap flows can’t be far behind.

But when the weather starts to warm early in the spring and temperatures seem favorable for good sap flows, they are sometimes left wondering why the sap hasn’t started to run.

There are several explanations for the disconnect between warm air temperature and a lack of flow during the early season.

First, trees are big and can have a large amount of thermal inertia (resistance to change).

By that we mean that tree temperature is buffered and will not always respond quickly to changes in air temperature.

Whereas air temperature can rise quickly during the day, it takes a while for the large mass of wood to warm up, particularly if it has been very cold prior to a warm period. MORE ]


Getting it right. Tapping tips for higher sap yield

Dr. Tim Perkins & Dr. Abby van den Berg | January 21, 2021

UNDERHILL CENTER, Vt.—Tapping. It isn’t as easy as simply drilling a hole in a tree.

Getting a good taphole in a good location is critical to achieve high yields.

Start with a sharp bit designed specifically for maple tapping, and sharpen or replace it after drilling about 2,500 holes.



Vermont researchers downplay fall tapping

Peter Gregg | November 10, 2020

UNDERHILL CTR., Vt.—Thinking about tapping this fall? Don’t bother.

That’s the message from Abby van den Berg, a research scientist at the Proctor Maple Research Center in Underhill Center, Vt. who hosted a compelling webinar on the topic last month.

“Generally speaking from a yield perspective, the data suggests fall tapping is not the best idea, especially factoring in all the extra things involved,” she said.

Dealing with extensive freeze and thaw cycles, tapping five feet in the air to account for winter snows in northern regions were just two of the big hassles that come with tapping extra early.



Stay away from the dead wood when tapping say Vermont researchers

Paul Post | October 20, 2020

UNDERHILL CTR., Vt.—Stay away from the dead wood.

Sugarmakers should maintain a large amount of clean, conductive wood in their trees, which will make sure the tree has a functional water transport system and is at relatively low risk of disease and decay.

That was the message from industry expert Abby van den Berg, University of Vermont research associate professor and assistant director of the Proctor Maple Research Center.

She was the host “Tapping Practices to Optimize Sustainability and Yields,” a webinar hosted by the Virginia Tree Syrup Program last month.

“But it also means we have a high probability of hitting clean, conductive wood when we tap,” van den Berg said. “That means we’re going to maintain sustainability of yields as well.”

Promoting healthy, radiant growth of trees is the underlying basis for ensuring maple production’s long-term success and profitability. MORE ]