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: https://www.eventbrite.com/e/2021-vermont-maple-conference-week-tickets-221510141797

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.

University of Vermont Extension and Vermont Maple Sugar Makers' Association are the hosts of the 2021 Vermont Maple Conference Week. 

The online sessions will be recorded and posted to YouTube. 

Sessions will be focused on maple business management; regulations and maple; sugarbush health; marketing and media; and maple production and innovation.

Here is the rundown of classes:

Wednesday, December 8

—9:00-10:00am 

Industry Panel Discussion 

Moderator: Mark Isselhardt, Maple Specialist, University of Vermont Extension 

The ongoing COVID pandemic has had significant impacts to the maple industry. From reduced container availability, supply chain disruptions, competition for forestland and consumer demand for syrup reaching new highs, the maple industry has not been insulated from the global economy. Bring your questions for panelists and add to the discussion of where the maple industry is headed. 

—12:00-1:00pm 

Food Safety & Quality Issues in Maple 

Jean Jones, Quality Assurance & Sanitation Manager, Butternut Mountain Farm 

Pure maple syrup is generally considered a “low-risk” food in terms of food safety regulations and following good production practices can limit the risks even further. This presentation will cover food safety issues related to production, bottling and storage of pure maple syrup. 

—5:00-6:00pm 

Maple Quality in the Marketplace Today 

Mark Cannella, Extension Associate Professor, University of Vermont Extension 

250 maple containers of pure maple syrup were purchased online in 2020 and tested for density, color grade and flavor. Learn how many samples met the grading standards, how different testing instruments compare, the most common grading problems and some best practices to ensure high quality syrup reaches your customers. 

Thursday, December 9 

—9:00-10:00am 

Welcoming Visitors in your Sugarhouse and Sugarbush 

Lisa Chase, University of Vermont Extension & the Vermont Tourism Research Center Alissa Matthews, Vermont Agency of Agriculture
Vera Simon-Nobes, Shelburne Farms & the Farm-Based Education Network 

Do you sell your maple products or give tours at your sugarhouse? Is your sugarbush open for hiking? Thinking about it, but not sure? Join us for a discussion about marketing, safety, liability, and other considerations. We’ll share information (and let you know how to get free signs) for Maple 100, Open Farm Week, and the new agritourism limited liability statute – and we’ll make time for a round robin about what would be most helpful for your sugaring operation. 

—12:00-1:00pm 

Sugarhouse Certification Program 

Arnie Piper, VMSMA Board Member & Education Committee Member 

VMSMA launched the Sugarhouse Certification Program last spring. What has changed, what’s new on the Checklist, what kinds of resources are available for sugar makers, and what does the future hold for Certification? Join Arnie and other VMSMA Education Committee members for a discussion of all things Certification. Bring your questions and feedback! 

—5:00-6:00pm 

Are Sweet Trees Actually Sweet? 

Adam Wild, Director of the Uihlein Maple Research Forest, Cornell University 

The Cornell Maple Program in Lake Placid, NY has been managing groves of sugar maples selected and propagated for having genetically sweeter sap for close to 40 years. Are these trees actually sweeter and how much sap do they produce? Recent sampling looked back over the plantation to test the heritability of sap sweetness. 

Friday, December 10 

—9:00-10:00am 

Research Update from the UVM Proctor Maple Research Center 

AbbyvandenBerg, Ph.D., Research Associate Professor, UVM Proctor Maple Research Center 

Back by popular demand! Abby van den Berg will share results and progress from various research projects on maximizing yields and sustainability at the UVM Proctor Maple Research Center. 

—12:00-1:00pm 

Sugar Maple Health & Climate Change 

Alexandra Kosiba, Climate Forester, Vermont Department of Forest, Parks & Recreation 

There has been a lot of research over the years investigating the health and productivity of sugar maple in Vermont and the broader region. What do these findings tell us about how sugar maple might fair under a changing climate? Are there strategies that can be used to bolster the resilience of sugar maple? 

—5:00-6:00pm 

Ask Dr. Tim 

Dr. Tim Perkins, Director University of Vermont Proctor Maple Research Center 

With a long and distinguished career in maple research, Tim Perkins has been directly involved in many of the areas of study responsible for increases in yields over the past 25 years. As the session name suggests, bring your questions about any and all topics related to maple production. We look forward to a lively discussion!