Franklin County Maple Sugarmakers Association

Schedule of Events for October 3, 2015 Conference 8:00 – 9:30 Registration Begins & Trade Show Opens 8:45 - Welcome by Matt Gordon(VMSMA) 9:00 – 10:00 Room A: Proctor Maple Research- Dr. Tim Perkins- From the Tree to the Evaporator: How Microbes Affect Your Product. Sap coming out of the tree immediately starts to degrade in terms of sugar content and form. This presentation will describe what happens in sap at various stages from the tree to the evaporator, and what maple producers might do to ensure the best quality product.

Room B: Nancy Patch, Franklin-Grand Isle County Forester – Sugarbush Management & Land Use

Room C: Dominion and Grimm- Will be showcasing their new Electric Evaporator. See how this new technology can help your operation

Coffee Break 10:30 – 11:30

Room A: Leader Evaporator- New Springtech Extreme R.O.

Room B: Tap Track- Jason Gagne- Come see how the wireless monitoring system can help you in your operation

Outside: Glen Goodrich- Hands on Tubing Demonstration. See the set up and ask about different applications and practices.

Sugarhouse: Cooking With Maple- TBA

11:30 – 1:00 Lunch

1:00 – 1:50

Room A: LaPierre USA- Hyper Brix Technology- How to concentrate up to 35 Brix and make excellent Maple Syrup

Room B: Proctor Maple Research- Dr. Tim Perkins- Should I Tap Below the Lateral Line? Maple producers sometimes have to decide whether to tap below the lateral line, either because of tubing location, or to find an area of undamaged wood. How does tapping below the lateral affect your sap yield? 1 Outside: Glen Goodrich- Hands on Tubing Demonstration. See the set up and ask about different applications and practices.

2:00 – 2:50

Room A: CDL- The “Master” Evaporator- Come see the features and ideas behind CDL’s latest evaporator and how it compares to a conventional evaporator Room B: Nancy Patch, Franklin-Grand Isle County Forester- Forest Management 101 SugarHouse: Cooking With Maple- TBA

3:00 – 4:00

Room A: H2O- Anthony Larivee- High Concentration- H2O’s Super Concentrator- Making 40 brix and how to cool and keep concentrated sap

Room B: 3/16” Tubing- Ask the Experts about how this gravity system actually creates its own vacuum and how it can work in your operation

Room C: NOFA VT- How to get certified Organinc- Learn about the how to become certified organic in your sugar operation.