The Newsletter of the North American Maple Syrup Council

Vol. 53, No. 1 February 2015

February 2015 1 Greetings I hope this is the trend throughout the maple belt. I think this is at least from your partly due to the trend of consuming natural products, along with people’s President interest in producing their own food. It is now physically easier to make s a new year dawns we be- maple syrup than it used to be. The come aware of another sugar- widespread use of tubing, vacuum FOR HIGHER QUALITY STORAGE TANKS ing season drawing near. It • A complete range of stainless steel storage tanks. A systems, reverse osmosis machines, is my hope that a successful season • Made in house, using only first grade material. more effi cient evaporators, and other lies ahead for all sugarmakers. But, • Structural metal chosen according to tank size to satisfy the most demanding sugarmakers. technology appeals to these new pro- of course, we are at the mercy of the • Side reinforcement bars made to strengthen the sides when tank is full to the top (4 feet & bigger). ducers. It also appeals to us old timers weather and it can be very unpredict- * No spacer needed to connect to drain fitting (6’’clearance). as well. If I had to go back to buckets, • Extra structure to minimize support points. able. I am often asked to predict the fi ring with wood and no R/O I would • Customizable name on the front plate. type of season we might have and my not be able to tap as many trees. • More than 80 different water storageorage fformats.ormats. response is always “wait until April.” If there is anyone out there who can I just got back from the New York AVAILABLE WIDTHS predict the upcoming season with Maple Conference in Verona. It was 18’’ any degree of success, I would like to my fi rst time there and, except for the know who it is. weather, it was a great experience. 2’ / 3’ Let’s hope that the 2015 season brings Here in Indiana we have several 4’ / 5’ abundant and timely sap runs. young and beginning producers who 6’ & 7-1/2’ are just starting to tap their trees or With Best Regards, are expanding their operations. This Dave Hamilton, NAMSC President is good news as we need to bring in new blood to the maple industry and

We turned up the volume If the cover confused you, don’t WishWish youyou could getget theth worry – you didn’t miss some issues. Back in 1989 the editor chose to reset DigestDigest electronically?electronically? the volume number, going from Vol- ume 27 to Volume 1A. We’ve tried to fi gure out why, but nobody’s sure. To Our machined drain *Tank Overflow in stainless Storage tank bett er refl ect the longevity of the Maple YouYou can!can! outlet will precisely drain outlets steel welded on ladder Syrup Digest, we’re now using volume SendSend anan emailemail to:to: fit with our tank stainless steel tank numbers that accurately refl ect the age [email protected]@maplesyrupdigest.c overflow pipes (Can be positioned as of the oldest continuously published per customer’s need) publication in the maple industry. Cover photo: Jo-Ann Merrifi eld, of Mer- rifi eld Farm in Gorham, Maine, won fi rst www.elapierre.com place in the ‘Creative Maple Photogra- Lapierre USA Swanton • 102 Airport Access • Swanton, VT, 05488 • 802 868-2328 phy’ category contest at the 2014 annual Lapierre USA Orleans • 303 Willoughby Ave (Rte 58) • Orleans, VT, 05860 • 802 386-2650 NAMSC/IMSI meetings with this shot of her family’s sugarhouse.

2 Maple Syrup Digest February 2015 3 Greetings I hope this is the trend throughout the maple belt. I think this is at least from your partly due to the trend of consuming natural products, along with people’s President interest in producing their own food. It is now physically easier to make s a new year dawns we be- maple syrup than it used to be. The come aware of another sugar- widespread use of tubing, vacuum FOR HIGHER QUALITY STORAGE TANKS ing season drawing near. It • A complete range of stainless steel storage tanks. A systems, reverse osmosis machines, is my hope that a successful season • Made in house, using only first grade material. more effi cient evaporators, and other lies ahead for all sugarmakers. But, • Structural metal chosen according to tank size to satisfy the most demanding sugarmakers. technology appeals to these new pro- of course, we are at the mercy of the • Side reinforcement bars made to strengthen the sides when tank is full to the top (4 feet & bigger). ducers. It also appeals to us old timers weather and it can be very unpredict- * No spacer needed to connect to drain fitting (6’’clearance). as well. If I had to go back to buckets, • Extra structure to minimize support points. able. I am often asked to predict the fi ring with wood and no R/O I would • Customizable name on the front plate. type of season we might have and my not be able to tap as many trees. • More than 80 different water storageorage fformats.ormats. response is always “wait until April.” If there is anyone out there who can I just got back from the New York AVAILABLE WIDTHS predict the upcoming season with Maple Conference in Verona. It was 18’’ any degree of success, I would like to my fi rst time there and, except for the know who it is. weather, it was a great experience. 2’ / 3’ Let’s hope that the 2015 season brings Here in Indiana we have several 4’ / 5’ abundant and timely sap runs. young and beginning producers who 6’ & 7-1/2’ are just starting to tap their trees or With Best Regards, are expanding their operations. This Dave Hamilton, NAMSC President is good news as we need to bring in new blood to the maple industry and

2 Maple Syrup Digest February 2015 3 MAPLE SYRUP DIGEST In this issue... Offi cial publication of the North American Maple Syrup Council www.northamericanmaple.org Chemical composition of fi ve standard grades of pure maple syrup ...... 7 Editor: Winton Pitcoff Examining the impact of seed production on sap sugar content ...... 14 [email protected] • 413-634-5728 Rethinking how we determine sap prices ...... 20 PO Box 6, Plainfi eld, MA 01070 News from the states ...... 22 Published four times a year (Feb., June, Oct., Dec.) Pure maple gaining on artifi cial syrups ...... 27 NAMSC Executive Director: Michael A. Girard, CT The potential value of a joint marketing program 860-658-5790 • mgirard@simscroft .com for the maple industry ...... 29 Looking ahead to October: The 2015 North American Maple Syrup Council International Maple Syrup Conference ...... 33 Directory of Officers Misrepresentation of maple syrup ...... 35 David Hamilton, President, IN David Briggs, NB 765-836-4432 506-382-3380, [email protected] International Maple Syrup Institute publishes [email protected] invasive species position statement ...... 37 Bill Eva, NH International Maple Syrup Institute presents annual awards ...... 39 Eric Randall, Vice President, NY 603-525-3566, [email protected] Upcoming events ...... 46 585-547-3596 [email protected] Avard Bentley, NS 902-548-2973, [email protected] Joe Polak, Secretary-Treasurer, WI 715-536-7251 Dan Brown, OH [email protected] 740-501-4681, [email protected]

DIRECTORS Bill Robinson, ON J. Mark Harran, CT 519-529-7857, [email protected] 860-567-3805, [email protected] Wayne Clark, PA Keith Ruble, IN 570-724-4764, [email protected] 812-462-3392, [email protected] Cécile Brassard Pichett e, QC Lyle Merrifi eld, ME 450-439-2329, [email protected] 207-892-5061, [email protected] Alfred Scheibenfl ug, RI Winton Pitcoff , MA 401-783-5117, [email protected] 413-634-5728, [email protected] Paul Palmer, VT Larry Haigh, MI 802-644-8334, [email protected] 269-763-3107, [email protected] James Adamski, WI Ralph Fideldy, MN 715-623-6853, [email protected] 218-326-0614, [email protected]

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4 Maple Syrup Digest February 2015 5 MAPLE SYRUP DIGEST In this issue... Offi cial publication of the North American Maple Syrup Council www.northamericanmaple.org Chemical composition of fi ve standard grades of pure maple syrup ...... 7 Editor: Winton Pitcoff Examining the impact of seed production on sap sugar content ...... 14 [email protected] • 413-634-5728 Rethinking how we determine sap prices ...... 20 PO Box 6, Plainfi eld, MA 01070 News from the states ...... 22 Published four times a year (Feb., June, Oct., Dec.) Pure maple gaining on artifi cial syrups ...... 27 NAMSC Executive Director: Michael A. Girard, CT The potential value of a joint marketing program 860-658-5790 • mgirard@simscroft .com for the maple industry ...... 29 Looking ahead to October: The 2015 North American Maple Syrup Council International Maple Syrup Conference ...... 33 Directory of Officers Misrepresentation of maple syrup ...... 35 David Hamilton, President, IN David Briggs, NB 765-836-4432 506-382-3380, [email protected] International Maple Syrup Institute publishes [email protected] invasive species position statement ...... 37 Bill Eva, NH International Maple Syrup Institute presents annual awards ...... 39 Eric Randall, Vice President, NY 603-525-3566, [email protected] Upcoming events ...... 46 585-547-3596 [email protected] Avard Bentley, NS 902-548-2973, [email protected] Joe Polak, Secretary-Treasurer, WI 715-536-7251 Dan Brown, OH [email protected] 740-501-4681, [email protected]

4 Maple Syrup Digest February 2015 5 Research: Syrup chemistry Chemical composition of ﬁ ve standard grades of pure maple syrup Abby K. van den Berg, Timothy D. Perkins, and Mark L. Isselhardt University of Vermont, Proctor Maple Research Center

aple syrup is a natural sugar and the complexity of the mechanisms product produced by evapo- which result in the development of dif- Mrating the water from sap col- ferential color and fl avor, the chemi- lected from sugar maple (Acer saccha- cal composition is expected to vary rum Marsh.) trees. It is categorized into between the standard grades of maple four basic ‘table’ grades and one com- syrup. To our knowledge, a published mercial grade (Marckres et al., 2006). range of the chemical composition of The primary determinant of maple the individual maple syrup grades is syrup grade is color, with lighter syrup not currently available. generally demanding premium prices. Thus, the objective of this study was All syrup must also meet standards of to characterize the chemical composi- clarity, density and fl avor. tion of the fi ve maple syrup grades, in- Diff erences in color and fl avor be- cluding their pH, conductivity, mineral tween individual grades are the result and carbohydrate contents. In general, of diff erences in the chemistry of sap quantifi cation of the range of chemical used to produce the syrup as well as composition for each standard maple chemical processes which occur during syrup grade will strengthen the exist- sap collection and processing, including knowledge of maple syrup chem- ing microbial conversion of a portion of istry. It may also identify characteristic the sucrose in maple sap to invert sug- chemical profi les of individual grades. ars, as well as carmelization and Mail- Knowledge of the natural range in lard reaction processes during evapora- chemical composition, particularly for tion (Perkins et al., 2006; Perkins and each grade, may also aid in the detec- van den Berg 2009). These factors also tion of adultered syrup by facilitat- yield diff erences in the general chemi- ing the detection of an unusual lack cal composition of maple syrup and or abundance of a particular chemical although syrup is generally composed constituent. primarily of sucrose, with small quan- Materials and Methods tities of glucose, fructose, minerals, organic acids, phenolic compounds and Ninety-nine pure, unblended ma- amino acids (Pott er and Fagerson, 1992; ple syrup samples were collected in Perkins et al., 2006; Perkins and van 2004 from individual producers across den Berg 2009; Stuckel and Low, 1996), a wide geographic area. The percent the relative quantities of each can vary light transmitt ance (%LT) at 560 nm widely between individual syrup sam- was determined for each sample with ples (Stuckel and Low, 1996). a Hanna C219 maple syrup transmittance analyzer (Hanna Instruments, Due to the observed variation in the Woonsocket, RI, USA) using glycerol as chemical composition between samples Chemical: continued on page 9

6 Maple Syrup Digest February 2015 7 Research: Syrup chemistry Chemical composition of ﬁ ve standard grades of pure maple syrup Abby K. van den Berg, Timothy D. Perkins, and Mark L. Isselhardt University of Vermont, Proctor Maple Research Center

6 Maple Syrup Digest February 2015 7 Chemical: continued from page 7 analyzed for calcium, iron, magnesium, a 100% transmitt ance standard. These manganese, phosphorous, potassium, values were used to categorize each sodium, sulfur and zinc content (mg/ syrup sample in one of the following kg) by inductively coupled plasma fi ve standard Vermont grades based atomic emission spectroscopy (IC- on established values (Marckres et al., PAES, PlasmaSpec 2.5, Leeman Labs, 2006): Fancy (%LT ≥ 75.0), Grade A Me- Hudson, NH, USA). Total percentages dium (60.5 ≥ %LT ≤ 74.9), Grade A Dark of glucose, fructose and sucrose in each (44.0 ≥ %LT ≤ 60.4), Grade B (27.0 ≥ %LT sample were determined by a com- ≤ 43.9) and Commercial (%LT < 27.0) mercial food analysis laboratory using (Table 1). The lower threshold for grade high-performance liquid chromatogra- Fancy was expanded by 2% to compen- phy (HPLC). Sample sizes for carbohy- sate for the sensitivity and accuracy of drate analysis diff ered from the other the grading instrument. analyses due to sample loss from spoil- age during transport. Table 1. Light transmittance values used to determine the grade of maple syrup samples Minimum and maximum values, means, and standard errors were calcu- Light transmitance (%) lated for each parameter for each syrup Grade n Min Max Mean grade. One-way analysis of variance Fancy 10 73.0 77.7 75.2 ± 0.6 was used to test the hypothesis that means of each parameter were equal A Medium 20 60.6 72.9 67.5 ± 0.7 between syrup grades. The nonpara- A Dark 16 44.5 60.1 52.5 ± 1.2 metric Wilcoxon Rank Sums procedure B 25 27.0 43.5 32.5 ± 0.8 and Kruskal-Wallace tests were used Commercial 28 3.3 25.8 18.3 ± 1.2 to test this hypothesis for parameters which were not normally distributed. Conductivity (μS/cm2) and pH of (Statistical assumptions of normal- each sample were measured with an ity were verifi ed by examining normal Oakton pH/CON 10 dual probe meter probability plots, and homogeneity of (Oakton Instruments, Vernon Hills, IL). variance assumptions were verifi ed Nitrogen (N) content (%) of each syrup Chemical: continued on page 10 sample was determined with a Thermo Table 2. Conductivity and pH of samples representing five maple Electron Corp Flash syrup grades EA 1112 Series NC Conductivity (ȝS/cm2) pH Elemental Analyzer Grade n Min MaxMean Min Max Mean (Thermo Finnigan Fancy 10 96 241 167.7 ± 15.3 5.8 6.7 6.2 ± 0.6 Italia S.p.A. Rodana, A Medium 20 132 259 183.2 ± 7.2 5.6 7.3 6.3 ± 0.6 Milan, Italy). For min- A Dark 16 114 238 174.8 ± 8.1 5.8 7.2 6.2 ± 0.6 eral analysis, 0.5 g of each syrup sample B 25 104 303 202.8 ± 10.0 5.5 7.1 6.2 ± 0.6 was digested with Commercial 28 113 318 195.4 ± 8.7 5.5 7.1 6.1 ± 0.8 a 10mL concentrated P 0.1088 0.4342 nitric acid for 15 min at 190 °C and 2.1 MPa P-values are for tests of hypotheses that parameters were equal a pressure. Digested between syrup grades. indicates standard F-test used; all other samples were then comparisons used nonparametric Kruskal-Wallace tests. 8 Maple Syrup Digest February 2015 9 Chemical: continued from page 7 analyzed for calcium, iron, magnesium, a 100% transmitt ance standard. These manganese, phosphorous, potassium, values were used to categorize each sodium, sulfur and zinc content (mg/ syrup sample in one of the following kg) by inductively coupled plasma fi ve standard Vermont grades based atomic emission spectroscopy (IC- on established values (Marckres et al., PAES, PlasmaSpec 2.5, Leeman Labs, 2006): Fancy (%LT ≥ 75.0), Grade A Me- Hudson, NH, USA). Total percentages dium (60.5 ≥ %LT ≤ 74.9), Grade A Dark of glucose, fructose and sucrose in each (44.0 ≥ %LT ≤ 60.4), Grade B (27.0 ≥ %LT sample were determined by a com- ≤ 43.9) and Commercial (%LT < 27.0) mercial food analysis laboratory using (Table 1). The lower threshold for grade high-performance liquid chromatogra- Fancy was expanded by 2% to compen- phy (HPLC). Sample sizes for carbohy- sate for the sensitivity and accuracy of drate analysis diff ered from the other the grading instrument. analyses due to sample loss from spoil- age during transport. Table 1. Light transmittance values used to determine the grade of maple syrup samples Minimum and maximum values, means, and standard errors were calcu- Light transmitance (%) lated for each parameter for each syrup Grade n Min Max Mean grade. One-way analysis of variance Fancy 10 73.0 77.7 75.2 ± 0.6 was used to test the hypothesis that means of each parameter were equal A Medium 20 60.6 72.9 67.5 ± 0.7 between syrup grades. The nonpara- A Dark 16 44.5 60.1 52.5 ± 1.2 metric Wilcoxon Rank Sums procedure B 25 27.0 43.5 32.5 ± 0.8 and Kruskal-Wallace tests were used Commercial 28 3.3 25.8 18.3 ± 1.2 to test this hypothesis for parameters which were not normally distributed. Conductivity (μS/cm2) and pH of (Statistical assumptions of normal- each sample were measured with an ity were verifi ed by examining normal Oakton pH/CON 10 dual probe meter probability plots, and homogeneity of (Oakton Instruments, Vernon Hills, IL). variance assumptions were verifi ed Nitrogen (N) content (%) of each syrup Chemical: continued on page 10 sample was determined with a Thermo Table 2. Conductivity and pH of samples representing five maple Electron Corp Flash syrup grades EA 1112 Series NC Conductivity (ȝS/cm2) pH Elemental Analyzer Grade n Min MaxMean Min Max Mean (Thermo Finnigan Fancy 10 96 241 167.7 ± 15.3 5.8 6.7 6.2 ± 0.6 Italia S.p.A. Rodana, A Medium 20 132 259 183.2 ± 7.2 5.6 7.3 6.3 ± 0.6 Milan, Italy). For min- A Dark 16 114 238 174.8 ± 8.1 5.8 7.2 6.2 ± 0.6 eral analysis, 0.5 g of each syrup sample B 25 104 303 202.8 ± 10.0 5.5 7.1 6.2 ± 0.6 was digested with Commercial 28 113 318 195.4 ± 8.7 5.5 7.1 6.1 ± 0.8 a 10mL concentrated P 0.1088 0.4342 nitric acid for 15 min at 190 °C and 2.1 MPa P-values are for tests of hypotheses that parameters were equal a pressure. Digested between syrup grades. indicates standard F-test used; all other samples were then comparisons used nonparametric Kruskal-Wallace tests. 8 Maple Syrup Digest February 2015 9 Chemical: continued from page 9 diff erent grades of syrup (Table 3) Table 3. Carbohydrate composition of samples representing five maple syrup grades with Levene’s and Brown-Forsythe’s were within the general range pub- tests for normally and non-normally lished for maple syrup (Perkins et al., Fructose (%) Glucose (%) Sucrose (%) distributed populations, respectively.) 2006; Perkins and van den Berg 2009). Grade n Min MaxMean Min Max Mean Min Max Mean Glucose and fructose contents have Results and Discussion Fancy 9 0.0 0.4 0.1 ± 0.0 0.4 1.6 0.7 ± 0.1 63.1 69.3 65.9 ± 0.6 been anecdotally reported to increase, A Medium 12 0.0 1.0 0.7 ± 0.1 0.2 1.1 0.6 ± 0.1 62.4 67.8 65.1 ± 0.5 Conductivity and pH values (Table and sucrose content to decrease, from A Dark 11 0.0 0.9 0.3 ± 0.1 0.2 1.4 0.7 ± 0.1 60.5 73.8 66.2 ± 1.1 2) were within the general range pub- lighter to darker grades of maple syr- lished for maple syrup (Perkins et al., up. However, the samples analyzed in B 15 0.0 0.9 0.5 ± 0.1 0.0 1.1 0.4 ± 0.1 63.0 70.1 67.1 ± 0.5 2006; Perkins and van den Berg 2009). this study did not follow this patt ern. Commercial 8 0.1 1.1 0.6 ± 0.1 0.1 1.2 0.6 ± 0.1 59.4 70.0 65.4 ± 1.3 a Values varied within samples of each Although mean values of glucose and P 0.0210 0.0375 0.3653 syrup grade, however neither pH nor fructose varied signifi cantly between the diff erent grades of syrup, values P-values are for tests of hypotheses that parameters were equal between syrup grades. conductivity varied signifi cantly be- a tween grades. In addition, mean pH were not consistently greater in darker indicates standard F-test used; all other comparisons used nonparametric Kruskal- Wallace tests. and conductivity did not exhibit consis- than in lighter grades. Sucrose content tent patt erns of increasing or decreas- was also not consistently lower in dark- 4) were within the general range pub- profi les for each syrup grade, the es- ing values from lighter to darker syrup er than in lighter syrup grades. These lished for maple syrup (Perkins et al., grades. The results indicate individual results indicate that individual syrup tablished ranges expand the existing 2006). For most of the minerals ana- knowledge of maple syrup chemistry syrup grades do not have characteristic grades do not have characteristic carbo- lyzed, content ranged widely within values for pH or conductivity. hydrate compositions. and may facilitate the detection of eco- samples of each syrup grade. In addi- nomically adultered syrup. Carbohydrate compositions of the Mineral composition values (Table tion, the ranges of composition for each grade often overlapped those of other Acknowledgements grades and very few mineral constitu- This work was supported by grant ents varied signifi cantly between syrup number 2003-06104 from the United grades. With the exception of calcium, States Department of Agriculture and mean mineral composition of each funding from the North American Ma- grade did not exhibit consistent pat- ple Syrup Council. CDL Michigan terns of increase or decrease from light- RMG Maple Products, Inc er to darker syrup grades. These results References indicate mineral content can vary mark- Serving Michigan, & Marckres, H., Heiligmann, R.B., Koel- edly between individual syrup samples Northwestern Ontario ling, M.R., 2006. “Syrup fi ltration, and that syrup grades do not exhibit grading, packaging, and storage,” unique, characteristic mineral composi- North American Maple Syrup Producers tions related to light transmitt ance. Your one stop shop for all things Maple! Manual (R.B. Heiligmann, M.R. Koel- Largest Inventory in the Midwest! Conclusions ling, T.D. Perkins, Eds.) pp 157-180. The Ohio State University, Colum- The results of this study confi rm bus, OH. Buying and Selling bulk syrup at competitive rates! previous fi ndings that chemical composition varies substantially between Perkins, T.D., Morselli, M.F., van den individual samples of maple syrup Berg, A.K., Wilmot, T.R., 2006. “Ma- RMG Maple Products, Inc. (Stuckel and Low, 1996; Perkins et al., ple chemistry and quality,” North Mike, Joyce & Derek Ross American Maple Syrup Producers Man- 11866 W. Thompson Rd. 2006; Perkins and van den Berg 2009). ual (R.B. Heiligmann, M.R. Koelling, Rudyard, MI 49780 In addition, these results indicate that 906-478-3038; 1-800-50-MAPLE individual grades of maple syrup do T.D. Perkins, Eds.) pp 294-300. The [email protected]; www.rmgmaple.com not have unique, characteristic chemi- Ohio State University, Columbus, cal compositions. Although this study OH. did not identify consistent chemical Chemical: continued on page 13

1 0 Maple Syrup Digest February 2015 11 Chemical: continued from page 9 diff erent grades of syrup (Table 3) Table 3. Carbohydrate composition of samples representing five maple syrup grades with Levene’s and Brown-Forsythe’s were within the general range pub- tests for normally and non-normally lished for maple syrup (Perkins et al., Fructose (%) Glucose (%) Sucrose (%) distributed populations, respectively.) 2006; Perkins and van den Berg 2009). Grade n Min MaxMean Min Max Mean Min Max Mean Glucose and fructose contents have Results and Discussion Fancy 9 0.0 0.4 0.1 ± 0.0 0.4 1.6 0.7 ± 0.1 63.1 69.3 65.9 ± 0.6 been anecdotally reported to increase, A Medium 12 0.0 1.0 0.7 ± 0.1 0.2 1.1 0.6 ± 0.1 62.4 67.8 65.1 ± 0.5 Conductivity and pH values (Table and sucrose content to decrease, from A Dark 11 0.0 0.9 0.3 ± 0.1 0.2 1.4 0.7 ± 0.1 60.5 73.8 66.2 ± 1.1 2) were within the general range pub- lighter to darker grades of maple syr- lished for maple syrup (Perkins et al., up. However, the samples analyzed in B 15 0.0 0.9 0.5 ± 0.1 0.0 1.1 0.4 ± 0.1 63.0 70.1 67.1 ± 0.5 2006; Perkins and van den Berg 2009). this study did not follow this patt ern. Commercial 8 0.1 1.1 0.6 ± 0.1 0.1 1.2 0.6 ± 0.1 59.4 70.0 65.4 ± 1.3 a Values varied within samples of each Although mean values of glucose and P 0.0210 0.0375 0.3653 syrup grade, however neither pH nor fructose varied signifi cantly between the diff erent grades of syrup, values P-values are for tests of hypotheses that parameters were equal between syrup grades. conductivity varied signifi cantly be- a tween grades. In addition, mean pH were not consistently greater in darker indicates standard F-test used; all other comparisons used nonparametric Kruskal- Wallace tests. and conductivity did not exhibit consis- than in lighter grades. Sucrose content tent patt erns of increasing or decreas- was also not consistently lower in dark- 4) were within the general range pub- profi les for each syrup grade, the es- ing values from lighter to darker syrup er than in lighter syrup grades. These lished for maple syrup (Perkins et al., grades. The results indicate individual results indicate that individual syrup tablished ranges expand the existing 2006). For most of the minerals ana- knowledge of maple syrup chemistry syrup grades do not have characteristic grades do not have characteristic carbo- lyzed, content ranged widely within values for pH or conductivity. hydrate compositions. and may facilitate the detection of eco- samples of each syrup grade. In addi- nomically adultered syrup. Carbohydrate compositions of the Mineral composition values (Table tion, the ranges of composition for each grade often overlapped those of other Acknowledgements grades and very few mineral constitu- This work was supported by grant ents varied signifi cantly between syrup number 2003-06104 from the United grades. With the exception of calcium, States Department of Agriculture and mean mineral composition of each funding from the North American Ma- grade did not exhibit consistent pat- ple Syrup Council. CDL Michigan terns of increase or decrease from light- RMG Maple Products, Inc er to darker syrup grades. These results References indicate mineral content can vary mark- Serving Michigan, & Marckres, H., Heiligmann, R.B., Koel- edly between individual syrup samples Northwestern Ontario ling, M.R., 2006. “Syrup fi ltration, and that syrup grades do not exhibit grading, packaging, and storage,” unique, characteristic mineral composi- North American Maple Syrup Producers tions related to light transmitt ance. Your one stop shop for all things Maple! Manual (R.B. Heiligmann, M.R. Koel- Largest Inventory in the Midwest! Conclusions ling, T.D. Perkins, Eds.) pp 157-180. The Ohio State University, Colum- The results of this study confi rm bus, OH. Buying and Selling bulk syrup at competitive rates! previous fi ndings that chemical composition varies substantially between Perkins, T.D., Morselli, M.F., van den individual samples of maple syrup Berg, A.K., Wilmot, T.R., 2006. “Ma- RMG Maple Products, Inc. (Stuckel and Low, 1996; Perkins et al., ple chemistry and quality,” North Mike, Joyce & Derek Ross American Maple Syrup Producers Man- 11866 W. Thompson Rd. 2006; Perkins and van den Berg 2009). ual (R.B. Heiligmann, M.R. Koelling, Rudyard, MI 49780 In addition, these results indicate that 906-478-3038; 1-800-50-MAPLE individual grades of maple syrup do T.D. Perkins, Eds.) pp 294-300. The [email protected]; www.rmgmaple.com not have unique, characteristic chemi- Ohio State University, Columbus, cal compositions. Although this study OH. did not identify consistent chemical Chemical: continued on page 13

1 0 Maple Syrup Digest February 2015 11 nonparametric Kruskal-Wallacetests. P- Table 4. 512 93 10 .500 6.36.1±1.800 88 92 .000 0.01.0±55 . 6. 79±15.8 ± 47.9 361.4 0.3 2.4 ± 6.1 5.51 ± 4.4 19.60 ± 100.00 15.6 19 35.7 ± 0.01 156 63.8 0.01 3.50 ± 1.3 6.13 500 19.26 ± 58.87 15.68 5.55 0.01 29 69.44 12 ± ± 32 24.32 18.18 ± 174 0.01 ± 171 84.00 66.71 261.43 96 4.37 0.01 284 0. 0.01 ± ± 15 543 1888 10.62 19 ± 9.7 ± 62.56 196 2.32 6.63 6.25 172 43 ± 2795 ± ± 0.01 0.01 25 7.47 17.64 31.08 193.18 33.58 323 99.38 963 29.14 264 0.59 ± 1.66 115 ± 48.28 ± 0.01 1.26 1.41 492.13 10.06 2132 88 73 0.42 ± 96 0.01 ± 11.83 25 ± 37.04 ± 1951 2.25 4.17 3319 223.24 20.05 11.78 ± 218.43 0.01 2509 29.64 0.01 1281 6.17 136 0.01 93 164.43 ± 28 ± 1415 1864 1.72 0.01 1983 1.94 9.14 4.45 Commercial ± ± ± 16 6.63 2575 33.89 0.86 2865 22.31 ± 80.14 2.13 72.54 48.68 65 1492 B 1424 ± 8.95 0.01 1.41 900 13.04 2.23 3.17 10 ± A Dark 0.01 20 ± 3.42 5.02 1492 88 13.90 ± A Medium 60.99 446 1195 69 0.01 0.01 ± 691 2494 Fancy 0.00 ± 0.03 501 27 1466 38 ± Grade ± 479 617 278 0.08 0.00 ± 0.03 0.00 602 0.00 984 ± 25 0.03 0.07 381 361 0.00 0.07 0.01 0.00 28 ± ± 0.00 0.03 0.03 Commercial 16 0.06 0.06 B 0.00 0.01 10 A Dark 20 A Medium Fancy Grade Chemical: continued from page 11 van den Berg, A.K., Perkins, T.D., Is- values are for tests of hypotheses thatparameters wereequalbetweensyrupgrades. values arefortestsofhypotheses P P selhardt, M.L., 2006. “Sugar proﬁ les Perkins, T.D. and van den Berg, A.K. of maple syrup grades,” Maple Syrup

Mineral composition ofsamplesrepresenting fivemaple syrupgrades 2009. “Maple Syrup – Production, Digest 18A:12-14. n n Composition, Chemistry, and Senso- ry Characteristics,” Advances in Food i a i a i a i a i Max Min Max Min Max Min Max Min Max Min i a i a i a i a i Max Min Max Min Max Min Max Min Max Min and Nutrition Research (S.L. Taylor Making Maple Ed.). Vol 56: (102-144). Elsevier, New

Mn (mg/kg) Candy & Cream DVD York. N (%) Ca (mg/kg) Ca (%) N This instructional DVD offers simple, Pott er, T.L., Fagerson, I.S., 1992. “Phe- easy-to-follow directions and visual 0.8179 0.6003 Mean enMa enMean Mean Mean Mean nolic compounds in maple syrup,” demonstrations for making great ACS Symposium Series no. 506, Phe- maple candy and cream. Includes a 16- a nolic Compounds in Food and Their Ef- page instruction manual and recipes. fects on Health I, pp 192-199. American Chemical Society, Washington, D.C.

Na (mg/kg) Na Stuckel, J.G., Low, N.H., 1996. “The chemical composition of 80 pure maple syrup samples produced in North 0.0004 0.0001 Mean America,” Food Research International 29, 373-379. Send $30 (includes shipping) to: MMPA, Box 6, Plainﬁ eld, MA 01070, or order at massmaple.org/buy.php. 19.01.2±46 .18.52.5±45 . 2. 91±18.7 ± 39.1 527.2 1.6 4.56 ± 20.05 82.05 0.01 4.63 ± 17.92 90.70 01 Fe (mg/kg) K (mg/kg) K (mg/kg) Fe P (mg/kg) .3±15 .100 .1±00 . 9866±2.7 ± 6.6 19.8 0.7 0.00 ± 0.01 0.01 0.01 1.50 ± 2.93 9 NO PASSWORD NEEDED to LOG ON 0.0615 0.0601 Mean Mean woodlot essentials make wood processing simple. a indicatesstandardF-test used;allothercomparisons used S (mg/kg) 0.0286 .230.1677 0.7233 Mean

3 pt. hitch Firewood Processors 3 pt. hitch Winches Cut, split & load 2+ cords/hr. with 55+ hp tractor Turn your tractor into a log skidder 3/86SROHVDZVORJJUDSSOHVZRRGFKLSSHUV PRUH Zn (mg/kg) Mg (mg/kg) Mg Check out these dealers in your area: Call for catalog or demo Great Eastern Equipment, John A. Polito Pete’s Equipment Sales & Rentals P.O. Box 502, Cumberland, ME 04021 Pete Couture 800-634-5557 207-233-4606 746 Brooklyn St., Morrisville, VT 05661 www.oescoinc.com 0.0121 Middleton Equipment Sales, Rick Huppe 802-888-5138 Mean 252 Silver St., Middleton, NH 03887 Timberline Landscape Care 603-833-8290 Bill Mollard Brownwood Sales, Tom Brown 423 Bobcat Road, 2189 Refugee Rd., Columbus, OH 43207 Davis, WV 26260 since 1954 614-443-1821 (304) 940-0749 YEARS

1 2 Maple Syrup Digest February 2015 1 3 nonparametric Kruskal-Wallacetests. P- Table 4. 512 93 10 .500 6.36.1±1.800 88 92 .000 0.01.0±55 . 6. 79±15.8 ± 47.9 361.4 0.3 2.4 ± 6.1 5.51 ± 4.4 19.60 ± 100.00 15.6 19 35.7 ± 0.01 156 63.8 0.01 3.50 ± 1.3 6.13 500 19.26 ± 58.87 15.68 5.55 0.01 29 69.44 12 ± ± 32 24.32 18.18 ± 174 0.01 ± 171 84.00 66.71 261.43 96 4.37 0.01 284 0. 0.01 ± ± 15 543 1888 10.62 19 ± 9.7 ± 62.56 196 2.32 6.63 6.25 172 43 ± 2795 ± ± 0.01 0.01 25 7.47 17.64 31.08 193.18 33.58 323 99.38 963 29.14 264 0.59 ± 1.66 115 ± 48.28 ± 0.01 1.26 1.41 492.13 10.06 2132 88 73 0.42 ± 96 0.01 ± 11.83 25 ± 37.04 ± 1951 2.25 4.17 3319 223.24 20.05 11.78 ± 218.43 0.01 2509 29.64 0.01 1281 6.17 136 0.01 93 164.43 ± 28 ± 1415 1864 1.72 0.01 1983 1.94 9.14 4.45 Commercial ± ± ± 16 6.63 2575 33.89 0.86 2865 22.31 ± 80.14 2.13 72.54 48.68 65 1492 B 1424 ± 8.95 0.01 1.41 900 13.04 2.23 3.17 10 ± A Dark 0.01 20 ± 3.42 5.02 1492 88 13.90 ± A Medium 60.99 446 1195 69 0.01 0.01 ± 691 2494 Fancy 0.00 ± 0.03 501 27 1466 38 ± Grade ± 479 617 278 0.08 0.00 ± 0.03 0.00 602 0.00 984 ± 25 0.03 0.07 381 361 0.00 0.07 0.01 0.00 28 ± ± 0.00 0.03 0.03 Commercial 16 0.06 0.06 B 0.00 0.01 10 A Dark 20 A Medium Fancy Grade Chemical: continued from page 11 van den Berg, A.K., Perkins, T.D., Is- values are for tests of hypotheses thatparameters wereequalbetweensyrupgrades. values arefortestsofhypotheses P P selhardt, M.L., 2006. “Sugar proﬁ les Perkins, T.D. and van den Berg, A.K. of maple syrup grades,” Maple Syrup

1 2 Maple Syrup Digest February 2015 1 3 Research: Trees and sap ture is largely in the business of maxi- duction. Trees likely don’t have the re- mizing this investment – think of a sources to invest in making seeds year Examining the impact of seed production on champion pumpkin at the state fair. after year without some trade-off with Forest trees invest less than agricultural other plant functions, such as woody sap sugar content crops and indeed most annual plants. growth or defending against pests and J.M. Rapp They need to save energy for the next pathogens. Theoretical ecologists have University of California, Davis and Harvard Forest, Harvard University year and invest in woody growth. But seized upon the observation that many maximizing reproduction over the life- plant species alternate high and low nnual reports on the sugaring sugar maples grow slowly, and most time of a tree, what biologists call “fi t- years of seed production to develop season are fi lled with references sugarbush owners do not plant trees ness,” is a primary goal for a tree. Like the resource budget model of masting.5 Ato the weather. Cold snaps and to tap. For the most part, you are stuck all organisms, trees pass on their genes The idea is that ‘mast years’ – big seed warm-ups alike are blamed for poor with what you have in the sugarbush through reproduction, and the tree that years – deplete stored resources (NSC), seasons, and a long season benefi ts from already. Thinning the sugar bush to makes the most seeds is most likely to which plants then replenish during low “good sugaring weather.” Good weath- give trees more light, or fertilizing3 may pass on genes to the next generation. fl owering years. If this is true for sugar er for sap fl ow is well known to those help to increase sap sugar content of in- We can therefore expect trees to invest maples, it provides one reason why who tap maple trees. Cold clear nights dividual trees, but is unlikely to infl u- considerable resources in reproduction. NSC, and hence the amount of sugar in followed by warm sunny days cause the ence the perhaps most enigmatic type sap, varies from year to year. sap to fl ow, so those who tap trees are of variation in sap sugar content: varia- Sugar maples are a masting species. well advised to watch the weather dur- tion in the same trees from year-to-year. This means they don’t produce large In addition to individual trees hav- ing the tapping season. But sap fl ow is seed crops every year. Instead, big seed ing a patt ern of high and low seed only part of what determines the total In the October 2014 issue of Maple years are followed by years with litt le years, groups of trees tend to all fl ower amount of syrup made (and how much Syrup Digest, M. Isselhardt and col- to no fl owers and seeds. This in itself and produce seeds at the same time. money ends up in a syrup producer’s leagues described nonstructural car- suggests that there is a cost to repro- Sap: continued on page 17 pocket). New research suggests sugar bohydrates (NSC), the energy stores of 4 makers may be advised to look to their trees. As they noted, some portion of trees’ canopies as well as the weather the total NSC reserve of sugar maples Sugar Bush Supplies Co. forecast if they want to predict the tap- makes it into a trees’ sap, and can then ping season. be collected to make maple syrup. The 2611 Okemos Rd, Mason, MI 48854 balance in this “savings account” may 517-349-5185 fax 517-349-3088 Along with the volume of sap, how vary between years and therefore ac- [email protected] much sugar is in that sap is a major count for variation in sap sugar con- determining factor of how good a sug- tent. But why does it vary, and why do We ship daily.

aring season is. With vacuum lines in- trees have a savings account anyway? Open all year. creasing sap volume and reverse osmo- As the authors noted, trees use some of sis machines taking out a large portion this reserve in the spring to fuel growth of the water with relatively low energy before leaves are on the trees, and may input, sap sugar content has received call upon their savings in times of need perhaps less emphasis than in the past, – defoliation by insects or frost, damage but it still matt ers. Sap with a sugar from wind or ice storm, or any number content of 3% will produce 50% more of other stressors. If a tree has recently LEADER syrup than sap with 2% sugar, given been damaged, it may use this reserve Evaporators an equivalent amount of sap. Sap sugar to recover, and this is why many people Tanaka tappers content can easily vary this much be- will not tap damaged trees. Trees have Marcland draw-offs tween trees, and even in the same tree another use for these NSC reserves that Wes Fab filter presses in diﬀ erent years. Some of this variation is often overlooked: making seeds. Tanaka and Honda pumps between trees is due to genetics, and ef- Testing and filtering supplies forts to breed maples with sweeter sap Plants can put a tremendous amount Bacon plastic jugs, glass bottles & labels have led to some success.1,2 However, of energy into reproduction. Agricul- Candy molds, bags and boxes, sugar shakers

1 4 Maple Syrup Digest February 2015 1 5 Research: Trees and sap ture is largely in the business of maxi- duction. Trees likely don’t have the re- mizing this investment – think of a sources to invest in making seeds year Examining the impact of seed production on champion pumpkin at the state fair. after year without some trade-off with Forest trees invest less than agricultural other plant functions, such as woody sap sugar content crops and indeed most annual plants. growth or defending against pests and J.M. Rapp They need to save energy for the next pathogens. Theoretical ecologists have University of California, Davis and Harvard Forest, Harvard University year and invest in woody growth. But seized upon the observation that many maximizing reproduction over the life- plant species alternate high and low nnual reports on the sugaring sugar maples grow slowly, and most time of a tree, what biologists call “fi t- years of seed production to develop season are fi lled with references sugarbush owners do not plant trees ness,” is a primary goal for a tree. Like the resource budget model of masting.5 Ato the weather. Cold snaps and to tap. For the most part, you are stuck all organisms, trees pass on their genes The idea is that ‘mast years’ – big seed warm-ups alike are blamed for poor with what you have in the sugarbush through reproduction, and the tree that years – deplete stored resources (NSC), seasons, and a long season benefi ts from already. Thinning the sugar bush to makes the most seeds is most likely to which plants then replenish during low “good sugaring weather.” Good weath- give trees more light, or fertilizing3 may pass on genes to the next generation. fl owering years. If this is true for sugar er for sap fl ow is well known to those help to increase sap sugar content of in- We can therefore expect trees to invest maples, it provides one reason why who tap maple trees. Cold clear nights dividual trees, but is unlikely to infl u- considerable resources in reproduction. NSC, and hence the amount of sugar in followed by warm sunny days cause the ence the perhaps most enigmatic type sap, varies from year to year. sap to fl ow, so those who tap trees are of variation in sap sugar content: varia- Sugar maples are a masting species. well advised to watch the weather dur- tion in the same trees from year-to-year. This means they don’t produce large In addition to individual trees hav- ing the tapping season. But sap fl ow is seed crops every year. Instead, big seed ing a patt ern of high and low seed only part of what determines the total In the October 2014 issue of Maple years are followed by years with litt le years, groups of trees tend to all fl ower amount of syrup made (and how much Syrup Digest, M. Isselhardt and col- to no fl owers and seeds. This in itself and produce seeds at the same time. money ends up in a syrup producer’s leagues described nonstructural car- suggests that there is a cost to repro- Sap: continued on page 17 pocket). New research suggests sugar bohydrates (NSC), the energy stores of 4 makers may be advised to look to their trees. As they noted, some portion of trees’ canopies as well as the weather the total NSC reserve of sugar maples Sugar Bush Supplies Co. forecast if they want to predict the tap- makes it into a trees’ sap, and can then ping season. be collected to make maple syrup. The 2611 Okemos Rd, Mason, MI 48854 balance in this “savings account” may 517-349-5185 fax 517-349-3088 Along with the volume of sap, how vary between years and therefore ac- [email protected] much sugar is in that sap is a major count for variation in sap sugar con- determining factor of how good a sug- tent. But why does it vary, and why do We ship daily.

1 4 Maple Syrup Digest February 2015 1 5 Sap: continued from page 15 ing Cooperative. Every year, research- Indeed, my own observations, and ers visit each stand to measure tree data from across the northeastern U.S. growth, canopy condition, and other and adjacent Canada6-10 suggest a high tree health metrics. They also observe SUNRISE degree of regional synchrony in seed whether or not the trees have seeds. METAL SHOP production. Not only could masting The syrup data were from the National 3070 W 350 S • Topeka, IN 46571 provide an answer for variation in sap Agricultural Statistics Service, which ph: 260-463-4026 • fax: 260-463-4027 sugar for individual trees, but masting sends out surveys to maple producers in the U.S. each year. While these Where Integrity, Craftsmanship, Quality & could inﬂ uence syrup production re- data under-estimate syrup production Water Jacket Canners Service are offered to each & every customer. Finisher Units gionally. w/stand etc. 16 gallon 12 x 20 14 x 32 since not every sugarmaker receives or $1970.50 Skimmer Scoops $1046.50 $1296.50 How does this ecological theory returns a survey, the data do provide Filter Tanks Jacket Canners $42.00 Pre- Cone & Flat Filters hold up in practice? In a recent study Single Double 10 gallon 15.50 per doz. Cone Pre-Filters pre-34.50 per doz. Flat Pre-Filters a good measure of the year-to-year $351.50 $421.50 $1722.50 $13.00 Cone Filter $17.50 Flat Filter published in the peer-reviewed jour- variation in syrup production for entire nal, Forest Ecology and Management, states. Syrup production has increased my co-author Elizabeth Crone of Tufts over the past decade due to an increase University and I analyzed data on seed in the number of taps, as well as the Flue Brushes and syrup production over 17 years in amount of sap collected per tap as more $$29.0029.00 $ $19.0019.00 Vermont. The seed data were from 30 and more taps are put on vacuum. We sugar maple stands throughout Ver- wanted to remove this overall increase mont tracked by the Vermont Monitor- and only look at the year-to-year varia- Barrels tion in syrup production. We 40 gal. 30 gal. 20 gal. 10 gal. $200.00 $180.00 $160.00 $150.00 Blanket Insulation 300 therefore ﬁ t a trend line to the $93.75 per 25’ Heatwave Evaporator syrup production data, and Thermometers 200 $45.00 $45.00 then subtracted the yearly values from the overall trend. We 100 used these values as the measure of year-to-year change 0 in syrup production. We then Maxiflame compared these data to seed í100 production in the previous year, since we expected seed í200 production to deplete stored (Thousands of gallons) (Thousands of resources, leading to lower í300 syrup production in the following year. Mailbox Syrup year in current Production Relative $190.00 0 1020304050 We found a surprisingly strong relationship between Percent of trees with seeds in last year seed production and syrup Hauling Tanks Figure 1. The relationship between maple syrup production (Figure 1). Syrup 150 gal. 200 gal. 300 gal. production and the percentage of trees making production for Vermont was $1258.00 $1396.00 $1831.00 seeds in the previous year in Vermont. The y-axis on average more than 200,000 Auto Draw-offs shows the difference in annual syrup production gallons lower after a mast year $650.00 Hydrometer from the overall (increasing) trend. Following mast that in other years, and 43% of Cups Candy-Cream Machine years, when about 40% of sugar maple trees in the annual variation in syrup $27.00 $25.00 Draw-off Tanks $3995.00 plots monitored by the Vermont Monitoring Coop- $465.00 erative make seeds, syrup production is lower. Sap: continued on page 18

1 6 Maple Syrup Digest February 2015 1 7 Sap: continued from page 15 ing Cooperative. Every year, research- Indeed, my own observations, and ers visit each stand to measure tree data from across the northeastern U.S. growth, canopy condition, and other and adjacent Canada6-10 suggest a high tree health metrics. They also observe SUNRISE degree of regional synchrony in seed whether or not the trees have seeds. METAL SHOP production. Not only could masting The syrup data were from the National 3070 W 350 S • Topeka, IN 46571 provide an answer for variation in sap Agricultural Statistics Service, which ph: 260-463-4026 • fax: 260-463-4027 sugar for individual trees, but masting sends out surveys to maple producers in the U.S. each year. While these Where Integrity, Craftsmanship, Quality & could inﬂ uence syrup production re- data under-estimate syrup production Water Jacket Canners Service are offered to each & every customer. Finisher Units gionally. w/stand etc. 16 gallon 12 x 20 14 x 32 since not every sugarmaker receives or $1970.50 Skimmer Scoops $1046.50 $1296.50 How does this ecological theory returns a survey, the data do provide Filter Tanks Jacket Canners $42.00 Pre- Cone & Flat Filters hold up in practice? In a recent study Single Double 10 gallon 15.50 per doz. Cone Pre-Filters pre-34.50 per doz. Flat Pre-Filters a good measure of the year-to-year $351.50 $421.50 $1722.50 $13.00 Cone Filter $17.50 Flat Filter published in the peer-reviewed jour- variation in syrup production for entire nal, Forest Ecology and Management, states. Syrup production has increased my co-author Elizabeth Crone of Tufts over the past decade due to an increase University and I analyzed data on seed in the number of taps, as well as the Flue Brushes and syrup production over 17 years in amount of sap collected per tap as more $$29.0029.00 $ $19.0019.00 Vermont. The seed data were from 30 and more taps are put on vacuum. We sugar maple stands throughout Ver- wanted to remove this overall increase mont tracked by the Vermont Monitor- and only look at the year-to-year varia- Barrels tion in syrup production. We 40 gal. 30 gal. 20 gal. 10 gal. $200.00 $180.00 $160.00 $150.00 Blanket Insulation 300 therefore ﬁ t a trend line to the $93.75 per 25’ Heatwave Evaporator syrup production data, and Thermometers 200 $45.00 $45.00 then subtracted the yearly values from the overall trend. We 100 used these values as the measure of year-to-year change 0 in syrup production. We then Maxiflame compared these data to seed í100 production in the previous year, since we expected seed í200 production to deplete stored (Thousands of gallons) (Thousands of resources, leading to lower í300 syrup production in the following year. Mailbox Syrup year in current Production Relative $190.00 0 1020304050 We found a surprisingly strong relationship between Percent of trees with seeds in last year seed production and syrup Hauling Tanks Figure 1. The relationship between maple syrup production (Figure 1). Syrup 150 gal. 200 gal. 300 gal. production and the percentage of trees making production for Vermont was $1258.00 $1396.00 $1831.00 seeds in the previous year in Vermont. The y-axis on average more than 200,000 Auto Draw-offs shows the difference in annual syrup production gallons lower after a mast year $650.00 Hydrometer from the overall (increasing) trend. Following mast that in other years, and 43% of Cups Candy-Cream Machine years, when about 40% of sugar maple trees in the annual variation in syrup $27.00 $25.00 Draw-off Tanks $3995.00 plots monitored by the Vermont Monitoring Coop- $465.00 erative make seeds, syrup production is lower. Sap: continued on page 18

1 6 Maple Syrup Digest February 2015 1 7 Sap: continued from page 17 the annual variation in syrup produc- words, about half the variation in syrup 6. Garrett , P.W. and R.E. Graber, “Sugar production was explained by seed pro- tion was the model that didn’t include production was due to seeds and half to maple seed production in northern duction alone. any temperature variables at all. Hard- weather. New Hampshire,” Research Paper - ly resounding support for temperature Northeastern Forest Experiment Station, Can taking a look into the tree can- What about the weather during being important. USDA Forest Service, 1995(NE-697): opy in the fall help predict the next the tapping season? We also tested if p. i + 6 pp. Does this mean climate is not im- syrup season? This study suggests that the monthly minimum and maximum 7. temperatures from January through portant? No. When we included seed it might be more eff ective than trying Graber, R.E. and W.B. Leak, “Seed April could explain annual variation in production along with the temperature to predict the weather, and certainly fall in an old-growth northern hard- syrup production, as had been seen in variables in a single analysis, we found easier. wood forest,” USDA Forest Service Quebec.11 While average monthly tem- that maximum and minimum March, Northeastern Forest Experiment Sta- peratures are only coarsely related to and maximum April temperatures tion, 1992. Research paper NE-663. helped explain variation in syrup pro- Notes the daily temperature fl uctuations that 8. Graignic, N., F. Tremblay, and Y. duction. Intuitively, this makes sense. cause sap to fl ow, a warm or cold sea- 1. Kriebel, H.B., “Genetic improvemnet Bergeron, “Geographical variation in March temperatures that are variable – son can aff ect the length of the season of sugar maple for high sap sugar reproductive capacity of sugar maple cold nights and warm days – lead to the and how many days of sap fl ow there content: 1. Clone selection and seed (Acer saccharum Marshall) northern best sap fl ow, and a cold April lets the are, so it is not unreasonable to expect a orchard development,” Canadian peripheral populations,” Journal of season hang on. These relationships are relationship between monthly temper- Journal of Forest Research-Revue Ca- Biogeography, 2014. 41(1): p. 145-157. exactly the ones predicted by the data, ature and syrup production. However, nadienne De Recherche Forestiere, 1989. but only after seed production in the 9. Cleavitt , N.L., T.J. Fahey, and J.J. Bat- in comparing diff erent statistical mod- 19(7): p. 917-923. els that only contained these tempera- previous year was accounted for. This tles, “Regeneration ecology of sugar 2. ture variables (but not seed produc- model accounted for 79% of the annual Kriebel, H.B., “Genetic improvement maple (Acer saccharum): seedling tion), the model that best accounted for variation in syrup production. In other of sugar maple for high sap sugar survival in relation to nutrition, site content II. relative eff ectiveness of factors, and damage by insects and maternal and biparental selection,” pathogens,” Canadian Journal of Forest Canadian Journal of Forest Research, Research-Revue Canadienne De Recher- BASCOM MAPLE FARMS 1990. 20(6): p. 837-844. che Forestiere, 2011. 41(2): p. 235-244. ONE SOURCE FOR ALL YOUR MAPLE SUPPLIES AND EQUIPMENT 3. Noland, T.L., G. McVey, and D. 10. Jensen, P.G., et al., “Marten and fi sh- Chapeskie, “Ice storm and fertiliza- er responses to fl uctuations in prey BASCOM tion eff ects on root starch, sap pro- populations and mast crops in the Monday - Friday, 2014 MAPLE SUPPLIES & EQUIPMENT CATALOG Monday-7:30 a. mFriday,. - 4:30 p.m. ductivity and sweetness, diameter northern hardwood forest,” Journal 7:30Saturday a.m. - 4:30 p.m. growth, and tap hole closure in sugar of Wildlife Management, 2012. 76(3): p. Saturday8:00 a.m. - 12:00 p.m. maple stands of eastern Ontario,” 489-502. 8:00 a.m. - 12:00 p.m. Forest Research Note - Ontario Forest 11. Duchesne, L., et al., “Modelling the Feb. 1st - April 5th Research Institute, 2006(68): p. 6 pp.-6 eff ect of climate on maple syrup pro- Feb.Saturday 7th - April 4th pp. 8:00 a.m. - 4:00 p.m. duction in Quebec, Canada,” For- Saturday 56 Sugar House Rd. Closed Sundays 4. 8:00 a.m. - 4:00 p.m. Alstead, NH 03603 Isselhardt, M.L., D.L. Perkins, and est Ecology and Management, 2009. Closed Sundays A.K. van den Berg, “Does sugar re- 258(12): p. 2683-2689. moval impact trees? A complex ques-

Monday through Friday, 7:30 am - 4:30 pm Saturday, 8:00 am - 12:00 noon tion to answer,” Maple Syrup Digest, February 1st to April 5th: Saturday, 8:00 am - 4:00 pm. Closed Sundays. 56 Sugar House Road, Alstead, NH 03602 Phone 603-835-6361 Fax 603-835-2455 E-mail: [email protected] www.bascommaple.com 2014. 26A(3): p. 6-9. Contact us today with your questions about maple sugaring 5. Isagi, Y., et al., “How does masting supplies and equipment, or to receive your free catalog. happen and synchronize?” Journal Tel: 603-835-6361 Fax: 603-835-2455 of Theoretical Biology, 1997. 187(2): p. 231-239. E-mail: [email protected] Web: www.bascommaple.com

1 8 Maple Syrup Digest February 2015 1 9 Sap: continued from page 17 the annual variation in syrup produc- words, about half the variation in syrup 6. Garrett , P.W. and R.E. Graber, “Sugar production was explained by seed pro- tion was the model that didn’t include production was due to seeds and half to maple seed production in northern duction alone. any temperature variables at all. Hard- weather. New Hampshire,” Research Paper - ly resounding support for temperature Northeastern Forest Experiment Station, Can taking a look into the tree can- What about the weather during being important. USDA Forest Service, 1995(NE-697): opy in the fall help predict the next the tapping season? We also tested if p. i + 6 pp. Does this mean climate is not im- syrup season? This study suggests that the monthly minimum and maximum 7. temperatures from January through portant? No. When we included seed it might be more eff ective than trying Graber, R.E. and W.B. Leak, “Seed April could explain annual variation in production along with the temperature to predict the weather, and certainly fall in an old-growth northern hard- syrup production, as had been seen in variables in a single analysis, we found easier. wood forest,” USDA Forest Service Quebec.11 While average monthly tem- that maximum and minimum March, Northeastern Forest Experiment Sta- peratures are only coarsely related to and maximum April temperatures tion, 1992. Research paper NE-663. helped explain variation in syrup pro- Notes the daily temperature fl uctuations that 8. Graignic, N., F. Tremblay, and Y. duction. Intuitively, this makes sense. cause sap to fl ow, a warm or cold sea- 1. Kriebel, H.B., “Genetic improvemnet Bergeron, “Geographical variation in March temperatures that are variable – son can aff ect the length of the season of sugar maple for high sap sugar reproductive capacity of sugar maple cold nights and warm days – lead to the and how many days of sap fl ow there content: 1. Clone selection and seed (Acer saccharum Marshall) northern best sap fl ow, and a cold April lets the are, so it is not unreasonable to expect a orchard development,” Canadian peripheral populations,” Journal of season hang on. These relationships are relationship between monthly temper- Journal of Forest Research-Revue Ca- Biogeography, 2014. 41(1): p. 145-157. exactly the ones predicted by the data, ature and syrup production. However, nadienne De Recherche Forestiere, 1989. but only after seed production in the 9. Cleavitt , N.L., T.J. Fahey, and J.J. Bat- in comparing diff erent statistical mod- 19(7): p. 917-923. els that only contained these tempera- previous year was accounted for. This tles, “Regeneration ecology of sugar 2. ture variables (but not seed produc- model accounted for 79% of the annual Kriebel, H.B., “Genetic improvement maple (Acer saccharum): seedling tion), the model that best accounted for variation in syrup production. In other of sugar maple for high sap sugar survival in relation to nutrition, site content II. relative eff ectiveness of factors, and damage by insects and maternal and biparental selection,” pathogens,” Canadian Journal of Forest Canadian Journal of Forest Research, Research-Revue Canadienne De Recher- BASCOM MAPLE FARMS 1990. 20(6): p. 837-844. che Forestiere, 2011. 41(2): p. 235-244. ONE SOURCE FOR ALL YOUR MAPLE SUPPLIES AND EQUIPMENT 3. Noland, T.L., G. McVey, and D. 10. Jensen, P.G., et al., “Marten and fi sh- Chapeskie, “Ice storm and fertiliza- er responses to fl uctuations in prey BASCOM tion eff ects on root starch, sap pro- populations and mast crops in the Monday - Friday, 2014 MAPLE SUPPLIES & EQUIPMENT CATALOG Monday-7:30 a. mFriday,. - 4:30 p.m. ductivity and sweetness, diameter northern hardwood forest,” Journal 7:30Saturday a.m. - 4:30 p.m. growth, and tap hole closure in sugar of Wildlife Management, 2012. 76(3): p. Saturday8:00 a.m. - 12:00 p.m. maple stands of eastern Ontario,” 489-502. 8:00 a.m. - 12:00 p.m. Forest Research Note - Ontario Forest 11. Duchesne, L., et al., “Modelling the Feb. 1st - April 5th Research Institute, 2006(68): p. 6 pp.-6 eff ect of climate on maple syrup pro- Feb.Saturday 7th - April 4th pp. 8:00 a.m. - 4:00 p.m. duction in Quebec, Canada,” For- Saturday 56 Sugar House Rd. Closed Sundays 4. 8:00 a.m. - 4:00 p.m. Alstead, NH 03603 Isselhardt, M.L., D.L. Perkins, and est Ecology and Management, 2009. Closed Sundays A.K. van den Berg, “Does sugar re- 258(12): p. 2683-2689. moval impact trees? A complex ques-

1 8 Maple Syrup Digest February 2015 1 9 Tools: Sap prices Sap prices Rethinking how we determine sap prices Michael Farrell, Director, The Uihlein Forest, Cornell University This table presents suggested prices per gallon for a maple producer to purchase sap. The variables that aff ect sap prices in this table are sap sugar content raditionally the Maple Syrup Di- Given all of these considerations, and bulk syrup price. It assumes that the sap buyer is paying the seller 50% of the gest has published sap prices be- a few years ago I developed a spread- bulk syrup price. fore each season in a table that is sheet with a sap-pricing table that can T BulkȱSyrupȱPriceȱ($/lb) based solely on the sugar concentration be customized for each individual SapȱSugarȱ of the sap. There is always a disclaimer sugarmaker’s situation. Prices are dis- Content $ȱȱ2.00 $ȱȱ2.10 $ȱȱ2.20 $ȱȱ2.30 $ȱȱ2.40 $ȱȱ2.50 $ȱȱ2.60 $ȱȱ2.70 $ȱȱ2.80 $ȱȱ2.90 $ȱȱ3.00 stating that these are only suggested played in a table according to sap sugar 1% $ȱȱ0.13 $ȱȱ0.13 $ȱȱ0.14 $ȱȱ0.15 $ȱ 0.15 $ȱȱ0.16 $ȱȱ0.17 $ȱ 0.17 $ȱ 0.18 $ȱ 0.19 $ȱ 0.19 prices and will not work for all produc- content and bulk syrup prices by sim- 1.1% $ȱȱ0.14 $ȱȱ0.15 $ȱȱ0.15 $ȱȱ0.16 $ȱ 0.17 $ȱȱ0.18 $ȱȱ0.18 $ȱ 0.19 $ȱ 0.20 $ȱ 0.20 $ȱ 0.21 ers and all situations. ply entering the percentage of the syr- 1.2% $ȱȱ0.15 $ȱȱ0.16 $ȱȱ0.17 $ȱȱ0.18 $ȱ 0.18 $ȱȱ0.19 $ȱȱ0.20 $ȱ 0.21 $ȱ 0.21 $ȱ 0.22 $ȱ 0.23 up revenues given to the sap seller. The In reality, there are many factors that 1.3% $ȱȱ0.17 $ȱȱ0.17 $ȱȱ0.18 $ȱȱ0.19 $ȱ 0.20 $ȱȱ0.21 $ȱȱ0.22 $ȱ 0.22 $ȱ 0.23 $ȱ 0.24 $ȱ 0.25 Digest prices have typically hovered can and should aff ect sap prices, so hav- 1.4% $ȱȱ0.18 $ȱȱ0.19 $ȱȱ0.20 $ȱȱ0.21 $ȱ 0.21 $ȱȱ0.22 $ȱȱ0.23 $ȱ 0.24 $ȱ 0.25 $ȱ 0.26 $ȱ 0.27 around 50% distribution in the past, ing a one-size-fi ts-all approach doesn’t 1.5% $ȱȱ0.19 $ȱȱ0.20 $ȱȱ0.21 $ȱȱ0.22 $ȱ 0.23 $ȱȱ0.24 $ȱȱ0.25 $ȱ 0.26 $ȱ 0.27 $ȱ 0.28 $ȱ 0.29 so the default is often given as 50%, as work. Think about it: would you want 1.6% $ȱȱ0.20 $ȱȱ0.21 $ȱȱ0.23 $ȱȱ0.24 $ȱ 0.25 $ȱȱ0.26 $ȱȱ0.27 $ȱ 0.28 $ȱ 0.29 $ȱ 0.30 $ȱ 0.31 seen on the facing page. However, you 1.7% $ȱȱ0.22 $ȱȱ0.23 $ȱȱ0.24 $ȱȱ0.25 $ȱ 0.26 $ȱȱ0.27 $ȱȱ0.28 $ȱ 0.29 $ȱ 0.30 $ȱ 0.32 $ȱ 0.33 to pay the same for 1.8 brix sap that can customize the spreadsheet to what- 1.8% $ȱȱ0.23 $ȱȱ0.24 $ȱȱ0.25 $ȱȱ0.26 $ȱ 0.28 $ȱȱ0.29 $ȱȱ0.30 $ȱ 0.31 $ȱ 0.32 $ȱ 0.33 $ȱ 0.35 produces high-quality table grade syr- ever works best for your situation by 1.9% $ȱȱ0.24 $ȱȱ0.26 $ȱȱ0.27 $ȱȱ0.28 $ȱ 0.29 $ȱȱ0.30 $ȱȱ0.32 $ȱ 0.33 $ȱ 0.34 $ȱ 0.35 $ȱ 0.36 up, versus 1.8 brix sap that yields com- simply plugging in a diff erent value for 2% $ȱȱ0.26 $ȱȱ0.27 $ȱȱ0.28 $ȱȱ0.29 $ȱ 0.31 $ȱȱ0.32 $ȱȱ0.33 $ȱ 0.35 $ȱ 0.36 $ȱ 0.37 $ȱ 0.38 mercial, off -fl avored syrup? Or what if the percentage distribution. 2.1% $ȱȱ0.27 $ȱȱ0.28 $ȱȱ0.30 $ȱȱ0.31 $ȱ 0.32 $ȱȱ0.34 $ȱȱ0.35 $ȱ 0.36 $ȱ 0.38 $ȱ 0.39 $ȱ 0.40 bulk prices are signifi cantly diff erent 2.2% $ȱȱ0.28 $ȱȱ0.30 $ȱȱ0.31 $ȱȱ0.32 $ȱ 0.34 $ȱȱ0.35 $ȱȱ0.37 $ȱ 0.38 $ȱ 0.39 $ȱ 0.41 $ȱ 0.42 than expected due to a bumper crop or You can download a Micro- 2.3% $ȱȱ0.29 $ȱȱ0.31 $ȱȱ0.32 $ȱȱ0.34 $ȱ 0.35 $ȱȱ0.37 $ȱȱ0.38 $ȱ 0.40 $ȱ 0.41 $ȱ 0.43 $ȱ 0.44 disastrous season? Wouldn’t you want soft Excel fi le with the customiz- 2.4% $ȱȱ0.31 $ȱȱ0.32 $ȱȱ0.34 $ȱȱ0.35 $ȱ 0.37 $ȱȱ0.38 $ȱȱ0.40 $ȱ 0.41 $ȱ 0.43 $ȱ 0.45 $ȱ 0.46 a way to adjust pricing based on the va- able sap pricing spreadsheet at: 2.5% $ȱȱ0.32 $ȱȱ0.34 $ȱȱ0.35 $ȱȱ0.37 $ȱ 0.38 $ȱȱ0.40 $ȱȱ0.42 $ȱ 0.43 $ȱ 0.45 $ȱ 0.46 $ȱ 0.48 garies of production and bulk prices in http://maple.dnr.cornell.edu/sapbuy- 2.6% $ȱȱ0.33 $ȱȱ0.35 $ȱȱ0.37 $ȱȱ0.38 $ȱ 0.40 $ȱȱ0.42 $ȱȱ0.43 $ȱ 0.45 $ȱ 0.47 $ȱ 0.48 $ȱ 0.50 a given year? ing.htm. The website asks you to put 2.7% $ȱȱ0.35 $ȱȱ0.36 $ȱȱ0.38 $ȱȱ0.40 $ȱ 0.41 $ȱȱ0.43 $ȱȱ0.45 $ȱ 0.47 $ȱ 0.48 $ȱ 0.50 $ȱ 0.52 in your name and email address in or- 2.8% $ȱȱ0.36 $ȱȱ0.38 $ȱȱ0.39 $ȱȱ0.41 $ȱ 0.43 $ȱȱ0.45 $ȱȱ0.47 $ȱ 0.48 $ȱ 0.50 $ȱ 0.52 $ȱ 0.54 I’ve also never met a maple producer der to download it, as I plan to even- 2.9% $ȱȱ0.37 $ȱȱ0.39 $ȱȱ0.41 $ȱȱ0.43 $ȱ 0.45 $ȱȱ0.46 $ȱȱ0.48 $ȱ 0.50 $ȱ 0.52 $ȱ 0.54 $ȱ 0.56 who wants to pay the same for sap that tually conduct further research on how 3% $ȱȱ0.38 $ȱȱ0.40 $ȱȱ0.42 $ȱȱ0.44 $ȱ 0.46 $ȱȱ0.48 $ȱȱ0.50 $ȱ 0.52 $ȱ 0.54 $ȱ 0.56 $ȱ 0.58 needed to be picked up as sap that was people are using it, exploring the pros delivered to the sugarhouse. Download a customizable spreadsheet to calculate sap prices (see facing page) at and cons of this method, and trying to htt p://maple.dnr.cornell.edu/sapbuying.htm. The prices a maple producer can pay gauge the eff ect of buying sap on the should also be tied to the processing ca- maple industry. More than 1,000 sug- pability of that sugarmaker. Someone armakers are already using this spread- STOP BUYING SPILES EVERY YEAR. who can make more than 100 gallons of sheet throughout the maple industry, STOP LOSING MONEY! syrup an hour for less than $3 per gal- and I believe everyone who buys sap New design stainless steel spiles will last generations. The small lon in fuel costs should be able to pay should use this type of pricing method. taphole 5/32” helps the trees to heal quickly! much more for sap than someone who I encourage you to give it a try, and is only making a few gallons of syrup as always, feel free to contact me at per hour and spends more than $10 in [email protected] or 518-523-9337 5/32” 5/32” fuel for every gallon of syrup produced. with any questions. In reality, there are sugarmakers who off er less than 50% and others that pay No landfill waste.. Easy to use, Easy to clean. Saves time and $MONEY$ up to 65% of the bulk syrup value for Experienced customer service and tech support. sap delivered to the sugarhouse. ASK FOR YOUR FREE SAMPLE TODAY Maple Hill Farm, 107 C. Crapser Road, Cobleskill, NY 12043 | 1-800-543-5379 or 518-234-4858 maplehillfarms.biz 2 0 Maple Syrup Digest February 2015 2 1 Tools: Sap prices Sap prices Rethinking how we determine sap prices Michael Farrell, Director, The Uihlein Forest, Cornell University This table presents suggested prices per gallon for a maple producer to purchase sap. The variables that aff ect sap prices in this table are sap sugar content raditionally the Maple Syrup Di- Given all of these considerations, and bulk syrup price. It assumes that the sap buyer is paying the seller 50% of the gest has published sap prices be- a few years ago I developed a spread- bulk syrup price. fore each season in a table that is sheet with a sap-pricing table that can T BulkȱSyrupȱPriceȱ($/lb) based solely on the sugar concentration be customized for each individual SapȱSugarȱ of the sap. There is always a disclaimer sugarmaker’s situation. Prices are dis- Content $ȱȱ2.00 $ȱȱ2.10 $ȱȱ2.20 $ȱȱ2.30 $ȱȱ2.40 $ȱȱ2.50 $ȱȱ2.60 $ȱȱ2.70 $ȱȱ2.80 $ȱȱ2.90 $ȱȱ3.00 stating that these are only suggested played in a table according to sap sugar 1% $ȱȱ0.13 $ȱȱ0.13 $ȱȱ0.14 $ȱȱ0.15 $ȱ 0.15 $ȱȱ0.16 $ȱȱ0.17 $ȱ 0.17 $ȱ 0.18 $ȱ 0.19 $ȱ 0.19 prices and will not work for all produc- content and bulk syrup prices by sim- 1.1% $ȱȱ0.14 $ȱȱ0.15 $ȱȱ0.15 $ȱȱ0.16 $ȱ 0.17 $ȱȱ0.18 $ȱȱ0.18 $ȱ 0.19 $ȱ 0.20 $ȱ 0.20 $ȱ 0.21 ers and all situations. ply entering the percentage of the syr- 1.2% $ȱȱ0.15 $ȱȱ0.16 $ȱȱ0.17 $ȱȱ0.18 $ȱ 0.18 $ȱȱ0.19 $ȱȱ0.20 $ȱ 0.21 $ȱ 0.21 $ȱ 0.22 $ȱ 0.23 up revenues given to the sap seller. The In reality, there are many factors that 1.3% $ȱȱ0.17 $ȱȱ0.17 $ȱȱ0.18 $ȱȱ0.19 $ȱ 0.20 $ȱȱ0.21 $ȱȱ0.22 $ȱ 0.22 $ȱ 0.23 $ȱ 0.24 $ȱ 0.25 Digest prices have typically hovered can and should aff ect sap prices, so hav- 1.4% $ȱȱ0.18 $ȱȱ0.19 $ȱȱ0.20 $ȱȱ0.21 $ȱ 0.21 $ȱȱ0.22 $ȱȱ0.23 $ȱ 0.24 $ȱ 0.25 $ȱ 0.26 $ȱ 0.27 around 50% distribution in the past, ing a one-size-fi ts-all approach doesn’t 1.5% $ȱȱ0.19 $ȱȱ0.20 $ȱȱ0.21 $ȱȱ0.22 $ȱ 0.23 $ȱȱ0.24 $ȱȱ0.25 $ȱ 0.26 $ȱ 0.27 $ȱ 0.28 $ȱ 0.29 so the default is often given as 50%, as work. Think about it: would you want 1.6% $ȱȱ0.20 $ȱȱ0.21 $ȱȱ0.23 $ȱȱ0.24 $ȱ 0.25 $ȱȱ0.26 $ȱȱ0.27 $ȱ 0.28 $ȱ 0.29 $ȱ 0.30 $ȱ 0.31 seen on the facing page. However, you 1.7% $ȱȱ0.22 $ȱȱ0.23 $ȱȱ0.24 $ȱȱ0.25 $ȱ 0.26 $ȱȱ0.27 $ȱȱ0.28 $ȱ 0.29 $ȱ 0.30 $ȱ 0.32 $ȱ 0.33 to pay the same for 1.8 brix sap that can customize the spreadsheet to what- 1.8% $ȱȱ0.23 $ȱȱ0.24 $ȱȱ0.25 $ȱȱ0.26 $ȱ 0.28 $ȱȱ0.29 $ȱȱ0.30 $ȱ 0.31 $ȱ 0.32 $ȱ 0.33 $ȱ 0.35 produces high-quality table grade syr- ever works best for your situation by 1.9% $ȱȱ0.24 $ȱȱ0.26 $ȱȱ0.27 $ȱȱ0.28 $ȱ 0.29 $ȱȱ0.30 $ȱȱ0.32 $ȱ 0.33 $ȱ 0.34 $ȱ 0.35 $ȱ 0.36 up, versus 1.8 brix sap that yields com- simply plugging in a diff erent value for 2% $ȱȱ0.26 $ȱȱ0.27 $ȱȱ0.28 $ȱȱ0.29 $ȱ 0.31 $ȱȱ0.32 $ȱȱ0.33 $ȱ 0.35 $ȱ 0.36 $ȱ 0.37 $ȱ 0.38 mercial, off -fl avored syrup? Or what if the percentage distribution. 2.1% $ȱȱ0.27 $ȱȱ0.28 $ȱȱ0.30 $ȱȱ0.31 $ȱ 0.32 $ȱȱ0.34 $ȱȱ0.35 $ȱ 0.36 $ȱ 0.38 $ȱ 0.39 $ȱ 0.40 bulk prices are signifi cantly diff erent 2.2% $ȱȱ0.28 $ȱȱ0.30 $ȱȱ0.31 $ȱȱ0.32 $ȱ 0.34 $ȱȱ0.35 $ȱȱ0.37 $ȱ 0.38 $ȱ 0.39 $ȱ 0.41 $ȱ 0.42 than expected due to a bumper crop or You can download a Micro- 2.3% $ȱȱ0.29 $ȱȱ0.31 $ȱȱ0.32 $ȱȱ0.34 $ȱ 0.35 $ȱȱ0.37 $ȱȱ0.38 $ȱ 0.40 $ȱ 0.41 $ȱ 0.43 $ȱ 0.44 disastrous season? Wouldn’t you want soft Excel fi le with the customiz- 2.4% $ȱȱ0.31 $ȱȱ0.32 $ȱȱ0.34 $ȱȱ0.35 $ȱ 0.37 $ȱȱ0.38 $ȱȱ0.40 $ȱ 0.41 $ȱ 0.43 $ȱ 0.45 $ȱ 0.46 a way to adjust pricing based on the va- able sap pricing spreadsheet at: 2.5% $ȱȱ0.32 $ȱȱ0.34 $ȱȱ0.35 $ȱȱ0.37 $ȱ 0.38 $ȱȱ0.40 $ȱȱ0.42 $ȱ 0.43 $ȱ 0.45 $ȱ 0.46 $ȱ 0.48 garies of production and bulk prices in http://maple.dnr.cornell.edu/sapbuy- 2.6% $ȱȱ0.33 $ȱȱ0.35 $ȱȱ0.37 $ȱȱ0.38 $ȱ 0.40 $ȱȱ0.42 $ȱȱ0.43 $ȱ 0.45 $ȱ 0.47 $ȱ 0.48 $ȱ 0.50 a given year? ing.htm. The website asks you to put 2.7% $ȱȱ0.35 $ȱȱ0.36 $ȱȱ0.38 $ȱȱ0.40 $ȱ 0.41 $ȱȱ0.43 $ȱȱ0.45 $ȱ 0.47 $ȱ 0.48 $ȱ 0.50 $ȱ 0.52 in your name and email address in or- 2.8% $ȱȱ0.36 $ȱȱ0.38 $ȱȱ0.39 $ȱȱ0.41 $ȱ 0.43 $ȱȱ0.45 $ȱȱ0.47 $ȱ 0.48 $ȱ 0.50 $ȱ 0.52 $ȱ 0.54 I’ve also never met a maple producer der to download it, as I plan to even- 2.9% $ȱȱ0.37 $ȱȱ0.39 $ȱȱ0.41 $ȱȱ0.43 $ȱ 0.45 $ȱȱ0.46 $ȱȱ0.48 $ȱ 0.50 $ȱ 0.52 $ȱ 0.54 $ȱ 0.56 who wants to pay the same for sap that tually conduct further research on how 3% $ȱȱ0.38 $ȱȱ0.40 $ȱȱ0.42 $ȱȱ0.44 $ȱ 0.46 $ȱȱ0.48 $ȱȱ0.50 $ȱ 0.52 $ȱ 0.54 $ȱ 0.56 $ȱ 0.58 needed to be picked up as sap that was people are using it, exploring the pros delivered to the sugarhouse. Download a customizable spreadsheet to calculate sap prices (see facing page) at and cons of this method, and trying to htt p://maple.dnr.cornell.edu/sapbuying.htm. The prices a maple producer can pay gauge the eff ect of buying sap on the should also be tied to the processing ca- maple industry. More than 1,000 sug- pability of that sugarmaker. Someone armakers are already using this spread- STOP BUYING SPILES EVERY YEAR. who can make more than 100 gallons of sheet throughout the maple industry, STOP LOSING MONEY! syrup an hour for less than $3 per gal- and I believe everyone who buys sap New design stainless steel spiles will last generations. The small lon in fuel costs should be able to pay should use this type of pricing method. taphole 5/32” helps the trees to heal quickly! much more for sap than someone who I encourage you to give it a try, and is only making a few gallons of syrup as always, feel free to contact me at per hour and spends more than $10 in [email protected] or 518-523-9337 5/32” 5/32” fuel for every gallon of syrup produced. with any questions. In reality, there are sugarmakers who off er less than 50% and others that pay No landfill waste.. Easy to use, Easy to clean. Saves time and $MONEY$ up to 65% of the bulk syrup value for Experienced customer service and tech support. sap delivered to the sugarhouse. ASK FOR YOUR FREE SAMPLE TODAY Maple Hill Farm, 107 C. Crapser Road, Cobleskill, NY 12043 | 1-800-543-5379 or 518-234-4858 maplehillfarms.biz 2 0 Maple Syrup Digest February 2015 2 1 News from the states mine syrup density. “Hydrometers are Pennsylvania a must-have tool for sugar makers,” he The Maple Syrup and Maple Sugar said. “Their accuracy can make or lose Ohio Indiana Products competition at 69th annual money for you.” Graham spoke about Crawford County Fair in Meadville, PA On November 22 the Ohio Maple About 130 Indiana maple syrup how to care for and use the instrument was judged on August 16. James Miller Producers Association (OMPA) held makers and equipment dealers met properly, skills often overlooked in the from Middlefi eld, Ohio did this year’s its annual meeting. Thirty-one produc- December 6 for the annual meeting of sugarhouse. judging. There were 44 entries from 19 ers att ended the evening meeting after the Indiana Maple Syrup Association. “How many of you make syrup?” producers in nine categories. Pictured an afternoon tour of the Second Street The keynote speaker for the event was Graham questioned. “How many of below is Chris Casbohm from Albion, Market. The evening agenda included a Gary Graham, Extension Specialist in you have broken a hydrometer?” he PA with his Medium Amber entry that delicious meal followed by the annual the School of Environment and Natural asked, laughing as the same hands went won Best of Show. business meeting and the election of Resources at Ohio State University. up. “You should have more than one in- directors. Returning to the board from Dr. Graham’s opening session de- strument available as they always seem District 2 was Dean Dohner; District 3, scribed the new international maple to break as the worst possible time.” Eric Dilts; and At Large, Nate Bissel, Jen grading system. “Between the maple An accurate backup hydrometer is as Freeman and Tom Brundage. producing states and within the Cana- important as the primary one, he said. A report was given on the Maple dian provinces there were half a dozen Rhode Island Madness Tour. The Tour, now known ways that the grade of ‘Pure Maple as the Maple Madness Trail, will be Syrup’ has been described,” Graham The Rhode Island Maple Syrup Pro- supported by a $25,000 ODA Grant noted. “With the increased att ention to ducers Association’s annual meeting over the next two years. This will not food labeling and the wide distribution was held on November 7. Dr. Navindra only fund the trail but will also support of syrup from multiple sources, a com- Seeram, an associate professor in the the publishing of the Ohio Maple Maga- mon defi nition for grading syrup has College of Pharmacy at the University zine designed to promote the tour and become an absolute necessity.” Graham of Rhode Island in Kingston spoke to Ohio maple Industry. emphasized that it’s time for producers membership and guests from Con- to become familiar with the new system necticut and Massachusett s. He and his Att endance at the 3rd Annual Lake and to educate their customers about scientifi c research team are responsible, Erie Maple Expo (LEME) topped the the new terminology that employs fl a- with the fi nancial and product support 500 mark for the fi rst time. Mark your vor descriptors. of the Federation of Quebec Maple Syr- calendar for the 2015 LEME being held up Producers, for the discovery of Que- at the same location, Northwestern HS Graham’s afternoon session focused becol, which is produced through the Massachusetts in Albion PA, November 6-7. on hydrometers and their use to deter- heating process of sap to make maple The Massachusett s Maple Producers syrup, and for the publication of the Association held its annual meeting on New York nutritional benefi ts of maple syrup in January 17, with more than 170 people comparison with other sweeteners. The 2015 NYS Maple in att endance for the trade show, busi- Conference and trade show The discussion included a presenta- ness meeting, and a workshop present- was held in Verona, NY on tion on increased presence of obesity ed by Tim Wilmot from the University January 9-10, and featured in our society, the benefi ts to healthy of Vermont Extension, “Maximizing numerous workshops and living through consumption of plant- sap yield and preserving our maple panel discussions ranging based products, including fruits and trees.” The business meeting covered from marketing, to maple nuts, and the benefi ts of maple syrup MMPA’s 2014 work, including the beverages, to reverse os- and the potential for a market for prod- state’s fi rst-ever Maple Weekend, the mosis, and more. The trade ucts from the maple tree beyond maple publication of new outreach materials, show was the largest ever, syrup. Additional discussion included and policy advocacy on issues ranging with 57 vendors, and att en- the need to protect the limited resource from Asian Longhorned Beetle eradica- dance topped 1,000 people. of sugar maple trees. tion to access to tappable trees on pub- lic land. 2 2 Maple Syrup Digest February 2015 2 3 News from the states mine syrup density. “Hydrometers are Pennsylvania a must-have tool for sugar makers,” he The Maple Syrup and Maple Sugar said. “Their accuracy can make or lose Ohio Indiana Products competition at 69th annual money for you.” Graham spoke about Crawford County Fair in Meadville, PA On November 22 the Ohio Maple About 130 Indiana maple syrup how to care for and use the instrument was judged on August 16. James Miller Producers Association (OMPA) held makers and equipment dealers met properly, skills often overlooked in the from Middlefi eld, Ohio did this year’s its annual meeting. Thirty-one produc- December 6 for the annual meeting of sugarhouse. judging. There were 44 entries from 19 ers att ended the evening meeting after the Indiana Maple Syrup Association. “How many of you make syrup?” producers in nine categories. Pictured an afternoon tour of the Second Street The keynote speaker for the event was Graham questioned. “How many of below is Chris Casbohm from Albion, Market. The evening agenda included a Gary Graham, Extension Specialist in you have broken a hydrometer?” he PA with his Medium Amber entry that delicious meal followed by the annual the School of Environment and Natural asked, laughing as the same hands went won Best of Show. business meeting and the election of Resources at Ohio State University. up. “You should have more than one in- directors. Returning to the board from Dr. Graham’s opening session de- strument available as they always seem District 2 was Dean Dohner; District 3, scribed the new international maple to break as the worst possible time.” Eric Dilts; and At Large, Nate Bissel, Jen grading system. “Between the maple An accurate backup hydrometer is as Freeman and Tom Brundage. producing states and within the Cana- important as the primary one, he said. A report was given on the Maple dian provinces there were half a dozen Rhode Island Madness Tour. The Tour, now known ways that the grade of ‘Pure Maple as the Maple Madness Trail, will be Syrup’ has been described,” Graham The Rhode Island Maple Syrup Pro- supported by a $25,000 ODA Grant noted. “With the increased att ention to ducers Association’s annual meeting over the next two years. This will not food labeling and the wide distribution was held on November 7. Dr. Navindra only fund the trail but will also support of syrup from multiple sources, a com- Seeram, an associate professor in the the publishing of the Ohio Maple Maga- mon defi nition for grading syrup has College of Pharmacy at the University zine designed to promote the tour and become an absolute necessity.” Graham of Rhode Island in Kingston spoke to Ohio maple Industry. emphasized that it’s time for producers membership and guests from Con- to become familiar with the new system necticut and Massachusett s. He and his Att endance at the 3rd Annual Lake and to educate their customers about scientifi c research team are responsible, Erie Maple Expo (LEME) topped the the new terminology that employs fl a- with the fi nancial and product support 500 mark for the fi rst time. Mark your vor descriptors. of the Federation of Quebec Maple Syr- calendar for the 2015 LEME being held up Producers, for the discovery of Que- at the same location, Northwestern HS Graham’s afternoon session focused becol, which is produced through the Massachusetts in Albion PA, November 6-7. on hydrometers and their use to deter- heating process of sap to make maple The Massachusett s Maple Producers syrup, and for the publication of the Association held its annual meeting on New York nutritional benefi ts of maple syrup in January 17, with more than 170 people comparison with other sweeteners. The 2015 NYS Maple in att endance for the trade show, busi- Conference and trade show The discussion included a presenta- ness meeting, and a workshop present- was held in Verona, NY on tion on increased presence of obesity ed by Tim Wilmot from the University January 9-10, and featured in our society, the benefi ts to healthy of Vermont Extension, “Maximizing numerous workshops and living through consumption of plant- sap yield and preserving our maple panel discussions ranging based products, including fruits and trees.” The business meeting covered from marketing, to maple nuts, and the benefi ts of maple syrup MMPA’s 2014 work, including the beverages, to reverse os- and the potential for a market for prod- state’s fi rst-ever Maple Weekend, the mosis, and more. The trade ucts from the maple tree beyond maple publication of new outreach materials, show was the largest ever, syrup. Additional discussion included and policy advocacy on issues ranging with 57 vendors, and att en- the need to protect the limited resource from Asian Longhorned Beetle eradica- dance topped 1,000 people. of sugar maple trees. tion to access to tappable trees on pub- lic land. 2 2 Maple Syrup Digest February 2015 2 3 We wish you great happines in a spirit of health and List of our Authorized Dealers sap Innovation and Evolution at your service hope for 2015, and an excellent Sugar Season to all ! USA STARS Haigh's Maple Suga Syrup & Supplies LLC Country Products Bellevue, MI Vassalboro, ME 269 763-2210 207 923-3355

Sugar Grove Backbone Tapping tree drill bit for maple trees Maple Products Mountain Maple 1st drill bit specially designed to easily (patent pending) Covington, OH Oakland, MD and quickly tap maple trees, from -30°C to + 30°C. 937 570-9691 301 616-1446 See it in action on our site www.tappingtree.com. The Maple Guys LLC Homestead Maple Lynderborough, NH Chazy, NY 888 627-5349 518 846-3192

The only thin walled without Memprotec Leroy Burnham sap spouts and adaptors BPA Swanton, VT Watertown, NY Micro-leak free, remains in place throughout the season, 844 382-2244 315 767-2845 (patented) for a superior harvest and maple trees that heal within the same year. Wolcott Maple Sugar Bush Equipment Creek Farm Dale, NY Middlefield, OH Dear maple producers and customers, 585 786-3893 440 636-5371 Connectors It is important for me as a manufacturer to share with you the results of our customers Maple Run System allowing the installation of the tubing. Sugar Product Permanent and or removable at will, and is always Micro-leak free. who confirm that their maples, by using our thin walled sap spouts, had a longer flow and enabled them to harvest more water than their neighbor producers as well as Saegertown, PA (patent pending) maples that healed within the same year. 814 763.2317 3 years worth of convincing results CANADA Tubing Saddles and Caps, micro-leak free Dave Roy Les Évaporateurs Only one high performance collar used, easy and quick to install on more than a million notches & Noël Vigneault Jean Faucher with no inner restrictions for a complete cleaning of the tube. La Guadeloupe, QC Ste-Marie, QC Thin walled Sap Spouts and Adaptors Zero leakage on the main line. 418 459-3669 418 387-2215

- It is proven that our sap spouts 0.225" The profits comes from the maple trees Denis Labbé Jérôme Pouliot are as good as sap spouts with a larger as we all know ... to maximize Oka, QC Compton, QC (patent pending) Drill bit 5/16’’ to perforate the Mainline diameter, while causing a lot less production, the secret is to stop all 450 479-8559 819 620-2827 Extra short drill bit with triple lips for drilling the damage. This allows to extend the harvest micro-leaks. The most important micro mainline by using a cordless drill. A lot faster and easier. period for up to 4 or 5 additional days. leaks are mostly found on the main line Distribution Les Entreprises and prevents a group of maple trees to Dominique Demers Brault 4 Saisons - The use of polycarbonate in the design flow until the complete thawing of the Thetford Mines, QC Woburn, QC of our sap spouts allows a better flexibility main line. 418 332-5632 819 544-2020 and retention of the spout in the notch. Tapping Hammer and Snow Brush Preventing any re-tapping throughout In order to stop these micro-leaks, we Érablière DP Inc. Luc Royer Calibrated hammer to install STARS sap spouts and the season even during the freezing and have developed perfectly sealed saddles, Saint-Juste-du-Lac, QC St-Isidore, QC adapters. Our snow brush fits our hammer and allows thawing period. which are very fast and easy to install. 418 899-0394 418 882-8006 cleaning to see the ideal place to tap. Érablière Brochu Therry Levasseur - Thanks to the thin walled spouts, every La Trinité des Monts, QC Pohénégamook, QC notch even the very oval ones will be Revolutionary drill bits 418 387-9135 418 859-1310 perfectly sealed, preventing the entry of We have developed the only drill bits bacteria and the drying out of the notch. specially designed to tap maple trees and MemProTec Patrice Brien Multifunctional Cap Also ensuring maximal harvest and pierce the mainline with ease and speed. Chesterville, QC Ste-Anne-de-la-Rochelle, Allows to plug a notch drilled in the wrong place and also delaying the protection reaction of the 819 382-2244 QC, 450 539-4953 to indicate the location of the notches for the coming seasons, tree and the production of the “out of while avoiding the spread of beetles and other pests. specification” grade syrup, for up to 4 to 5 Hand-Off Products Therry Gingras Érablière Vallières days, in comparison to the traditional sap Organic maple syrup producers: all our St-Ubalde, QC Nouvelle, QC spouts. products are free from human contact (all 418 277-2564 418 794-2064 handling is done with gloves) and packed hermetically spouts in bag of 250 units. Érablière RND Order your sap spouts to guarantee your supply St-Hubert de Léandre Vachon Rivière-du-Loup, QC First come, first served! Designer of sap STARS products 418 551-0311

Visit www.tappingtree.com to see all our products 2515, ch. de l'Aeroport, To order : Thetford Mines (Qc), G6G 5R7 1- Consult the list of our authorized dealers (or) 2- Complete the order form on www.tappingtree.com www.dsdinternational.net Tel. : 418 338-3507 / Fax : 418 338-4963

2 4 Maple Syrup Digest February 2015 2 5 We wish you great happines in a spirit of health and List of our Authorized Dealers sap Innovation and Evolution at your service hope for 2015, and an excellent Sugar Season to all ! USA STARS Haigh's Maple Suga Syrup & Supplies LLC Country Products Bellevue, MI Vassalboro, ME 269 763-2210 207 923-3355

2 4 Maple Syrup Digest February 2015 2 5 Industry: Marketing Pure maple gaining on artifi cial syrups Michael Farrell, Director, The Uihlein Forest, Cornell University ure maple syrup is on the rise in a Nielsen divides pourable syrups ac- declining overall market for pour- cording to six broad categories: Maple Pable syrups. We are moving in the Flavored, Maple Flavored (reduced cal- right direction, but still have a long way ories), Pure Maple, Molasses, Cooking to go. That’s the upshot of recent mar- Syrup, and Fruit Syrup. ket research from the Nielsen Company The Nielsen data reveals that pure looking at the market for “pancake syr- maple syrup represented $174 million ups” from July 2013-July 2014. in sales (21% of the market) whereas This past summer I was fortunate to the artifi cial pancake syrups made up get access to this data via Mark Harran 70% of total sales with $574 million for of the International Maple Syrup Insti- the one-year data period. Sales were up tute. The data is extremely valuable to 4.7% for pure maple as compared to a provide a snapshot of how pure maple loss of 3.8% for the artifi cial pancake fi ts in the overall marketplace for pour- syrups. Since pure maple is much more able syrups. expensive in comparison to the artifi - cial syrups, the actual market share in Many people are familiar with terms of volume is much lower. Pure Nielsen from its TV ratings system, but maple sold 22 million units compared Since 1928 they do much more than that. When with 200 million units of the artifi cial you purchase an item from a grocery syrups, a whopping 83% of the pour- store or many other outlets that uses Your Online Source for all your Supply Needs able syrup market. Thus, even though bar codes, the information on that pure maple made up 21% of sales, it transaction is stored for future research only comprises 9% of the volume. In and analysis on market trends by com- www.AndersonMapleSyrup.com terms of number of units sold, pure panies such as Nielsen. This covers a lot maple is up 6% while artifi cial syrups of food transactions, particularly for su- are down 4.7%. Featuring: Leader Evaporator, GBM LLC, permarkets where most food in the U.S. Wes Fab, MemProTec and much more! is sold, but some notable markets that So what does all of this mean? First it misses are sugarhouses, farmers mar- of all, it’s certainly good news that pure kets, small natural food stores, conve- maple sales are up! People are consum- nience stores, websites, and mail order. ing fewer pancakes and waffl es, and It also doesn’t include pure maple sales generally aren’t cooking as much as in the ingredient market or at restau- they used to, so sales of all of the other Anderson’s Maple Syrup, Inc. rants and other food service providers. pourable syrups are heading down. If Cumberland, WI 54829 So while these numbers are useful at pure maple was going the same way as 715-822-8512 providing an overall gauge of how well all its competitors, we would be in seri- pure maple is doing compared with its ous trouble. There are at least three pos- artifi cial competitors in the mainstream sibilities for why overall sales of pure consumer market, this data should not maple may be growing in an overall be seen as a complete assessment of the declining market for pourable syrups: overall market for pure maple. Further 1. People are switching from imi- research would be necessary to fully quantity the industry sales. Maple Sales: continued on page 29

2 6 Maple Syrup Digest February 2015 2 7 Industry: Marketing Pure maple gaining on artifi cial syrups Michael Farrell, Director, The Uihlein Forest, Cornell University ure maple syrup is on the rise in a Nielsen divides pourable syrups ac- declining overall market for pour- cording to six broad categories: Maple Pable syrups. We are moving in the Flavored, Maple Flavored (reduced cal- right direction, but still have a long way ories), Pure Maple, Molasses, Cooking to go. That’s the upshot of recent mar- Syrup, and Fruit Syrup. ket research from the Nielsen Company The Nielsen data reveals that pure looking at the market for “pancake syr- maple syrup represented $174 million ups” from July 2013-July 2014. in sales (21% of the market) whereas This past summer I was fortunate to the artifi cial pancake syrups made up get access to this data via Mark Harran 70% of total sales with $574 million for of the International Maple Syrup Insti- the one-year data period. Sales were up tute. The data is extremely valuable to 4.7% for pure maple as compared to a provide a snapshot of how pure maple loss of 3.8% for the artifi cial pancake fi ts in the overall marketplace for pour- syrups. Since pure maple is much more able syrups. expensive in comparison to the artifi - cial syrups, the actual market share in Many people are familiar with terms of volume is much lower. Pure Nielsen from its TV ratings system, but maple sold 22 million units compared Since 1928 they do much more than that. When with 200 million units of the artifi cial you purchase an item from a grocery syrups, a whopping 83% of the pour- store or many other outlets that uses Your Online Source for all your Supply Needs able syrup market. Thus, even though bar codes, the information on that pure maple made up 21% of sales, it transaction is stored for future research only comprises 9% of the volume. In and analysis on market trends by com- www.AndersonMapleSyrup.com terms of number of units sold, pure panies such as Nielsen. This covers a lot maple is up 6% while artifi cial syrups of food transactions, particularly for su- are down 4.7%. Featuring: Leader Evaporator, GBM LLC, permarkets where most food in the U.S. Wes Fab, MemProTec and much more! is sold, but some notable markets that So what does all of this mean? First it misses are sugarhouses, farmers mar- of all, it’s certainly good news that pure kets, small natural food stores, conve- maple sales are up! People are consum- nience stores, websites, and mail order. ing fewer pancakes and waffl es, and It also doesn’t include pure maple sales generally aren’t cooking as much as in the ingredient market or at restau- they used to, so sales of all of the other Anderson’s Maple Syrup, Inc. rants and other food service providers. pourable syrups are heading down. If Cumberland, WI 54829 So while these numbers are useful at pure maple was going the same way as 715-822-8512 providing an overall gauge of how well all its competitors, we would be in seri- pure maple is doing compared with its ous trouble. There are at least three pos- artifi cial competitors in the mainstream sibilities for why overall sales of pure consumer market, this data should not maple may be growing in an overall be seen as a complete assessment of the declining market for pourable syrups: overall market for pure maple. Further 1. People are switching from imi- research would be necessary to fully quantity the industry sales. Maple Sales: continued on page 29

2 6 Maple Syrup Digest February 2015 2 7 Maple Sales: continued from page 27 and why they chose pure maple over tation syrups to pure maple syrup. other options. The market demand is growing at about 6% per year, and 2. People are discovering new while that is good news, production uses for pure maple syrup, beyond as a is growing even faster than that. If we breakfast topping. want to keep supply and demand in 3. Existing pure maple consum- balance and continue to be able to grow ers are increasing their overall use of the industry at profi table levels, even maple syrup. bett er marketing and promotion will We work with our customers to provide the most up-to-date ma- be necessary to improve upon the gains We can only speculate as to the im- we are already making. ple sugaring supplies and equipment available in today’s mar- portance of each of these factors in the ket. We have a wide range of products available to suit all of overall consumption of pure maple. This article is submitt ed as part of the your maple sugaring demands. We also offer fi eld services such Further consumer research will be nec- Market Study Group sponsored by the In- as tapping, checking tubing systems and vacuum, custom tubing essary to determine who is consuming ternational Maple Syrup Institute. To learn pure maple, what they are using it for, more, go to www.internationalmaplesyru- installations, and consultations. We are experienced in woods pinstitute.com. work and can maximize the effi ciency of your collection system! The potential value of a joint marketing S ERVICES S ALES program for the maple industry veryone working together toward health research and promo- • Consultations • RO’s will lift the whole industry,” tion, and nearly tripled consumption “Esaid Ellen LaNicca Albanese, of blueberries in the U.S. and rallied • Consignment • Tanks Senior Vice President of Padilla CRT, a growers. Checkoff campaigns ensure sales communications fi rm that specializes that all producers contribute, since ev- • Vacuum pumps in food, beverage and nutrition, at the eryone will benefi t from the industry’s IMSI annual meeting in Wolfville, NS growing sales, she said. • Custom tubing in October. Maple producers need to “Great sustainable brands are • Tubing extend how we think about how our installations grounded in emotion,” said Albanese. products are used, she said, and try to In the case of blueberries, a study that • Glass and plastic extend how consumers use them. mapped how competitive berries were containers A thorough industry-wide market- being marketed in an eff ort to fi nd a ing campaign would need to include niche, and decided on ‘sociable’ as • Filtration supplies extensive studies of consumer usage the guiding message for marketing and att itude, gathering data on the pro- blueberries, with terms like ‘playful,’ • Fittings and more fi le of purchasers, how maple products ‘warm,’ and ‘loving’ resonating with are used, how frequently the products consumers. Maple producers could are purchased and why, as well as other undertake a similar eff ort, she said, if 4350 N. Grand Lake Highway • Posen, MI 49776 information. “Marketing without data enough funds could be raised to do so. is like driving with your eyes closed,” In comparing maple with other (989) 766-2593 she said. foods, Albanese found that the maple Albanese spoke about the success of industry spent signifi cantly less on checkoff assessments on other foods, marketing. For a crop valued at roughly www.thunderbaymaplesupply.com such as blueberries. Money raised in $500 million in 2013, she estimates that this way from blueberry growers went Marketing Maple: continued on page 31

2 8 Maple Syrup Digest February 2015 2 9 Maple Sales: continued from page 27 and why they chose pure maple over tation syrups to pure maple syrup. other options. The market demand is growing at about 6% per year, and 2. People are discovering new while that is good news, production uses for pure maple syrup, beyond as a is growing even faster than that. If we breakfast topping. want to keep supply and demand in 3. Existing pure maple consum- balance and continue to be able to grow ers are increasing their overall use of the industry at profi table levels, even maple syrup. bett er marketing and promotion will We work with our customers to provide the most up-to-date ma- be necessary to improve upon the gains We can only speculate as to the im- we are already making. ple sugaring supplies and equipment available in today’s mar- portance of each of these factors in the ket. We have a wide range of products available to suit all of overall consumption of pure maple. This article is submitt ed as part of the your maple sugaring demands. We also offer fi eld services such Further consumer research will be nec- Market Study Group sponsored by the In- as tapping, checking tubing systems and vacuum, custom tubing essary to determine who is consuming ternational Maple Syrup Institute. To learn pure maple, what they are using it for, more, go to www.internationalmaplesyru- installations, and consultations. We are experienced in woods pinstitute.com. work and can maximize the effi ciency of your collection system! The potential value of a joint marketing S ERVICES S ALES program for the maple industry veryone working together toward health research and promo- • Consultations • RO’s will lift the whole industry,” tion, and nearly tripled consumption “Esaid Ellen LaNicca Albanese, of blueberries in the U.S. and rallied • Consignment • Tanks Senior Vice President of Padilla CRT, a growers. Checkoff campaigns ensure sales communications fi rm that specializes that all producers contribute, since ev- • Vacuum pumps in food, beverage and nutrition, at the eryone will benefi t from the industry’s IMSI annual meeting in Wolfville, NS growing sales, she said. • Custom tubing in October. Maple producers need to “Great sustainable brands are • Tubing extend how we think about how our installations grounded in emotion,” said Albanese. products are used, she said, and try to In the case of blueberries, a study that • Glass and plastic extend how consumers use them. mapped how competitive berries were containers A thorough industry-wide market- being marketed in an eff ort to fi nd a ing campaign would need to include niche, and decided on ‘sociable’ as • Filtration supplies extensive studies of consumer usage the guiding message for marketing and att itude, gathering data on the pro- blueberries, with terms like ‘playful,’ • Fittings and more fi le of purchasers, how maple products ‘warm,’ and ‘loving’ resonating with are used, how frequently the products consumers. Maple producers could are purchased and why, as well as other undertake a similar eff ort, she said, if 4350 N. Grand Lake Highway • Posen, MI 49776 information. “Marketing without data enough funds could be raised to do so. is like driving with your eyes closed,” In comparing maple with other (989) 766-2593 she said. foods, Albanese found that the maple Albanese spoke about the success of industry spent signifi cantly less on checkoff assessments on other foods, marketing. For a crop valued at roughly www.thunderbaymaplesupply.com such as blueberries. Money raised in $500 million in 2013, she estimates that this way from blueberry growers went Marketing Maple: continued on page 31

2 8 Maple Syrup Digest February 2015 2 9 Marketing Maple: continued from page 29 “If you have a product that is so delicious, natural and versatile, but its around $4.2 million was spent on mar- primary usage is in a market that is keting and research aimed at promot- dropping, you need to do something ing maple. By comparison, that year’s diff erent. Why not work together to mango production was about half as come up with fi ve new usages for maple much – $251 million – but the industry that we want to tell America about?” spent $5.9 million on promotion. And returns can be great. An investment of $3.75 million on marketing by the Hass Avocado Board yielded $12.3 million in benefi ts for their growers. “Breakfast habits are changing,” said Albanese, “and pancake consumption is down. That’s still the greatest usage of maple syrup – as a breakfast topping – but people aren’t sitt ing down to have breakfast as much anymore.” The anti- gluten and anti-carbohydrate move- ments have contributed to the decline in pancake and waffl e consumption as well, and are likely to continue to do so.

Increase your maple syrup production with these 5 Oberdorfer Pumps

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3 0 Maple Syrup Digest February 2015 3 1 Marketing Maple: continued from page 29 “If you have a product that is so delicious, natural and versatile, but its around $4.2 million was spent on mar- primary usage is in a market that is keting and research aimed at promot- dropping, you need to do something ing maple. By comparison, that year’s diff erent. Why not work together to mango production was about half as come up with fi ve new usages for maple much – $251 million – but the industry that we want to tell America about?” spent $5.9 million on promotion. And returns can be great. An investment of $3.75 million on marketing by the Hass Avocado Board yielded $12.3 million in benefi ts for their growers. “Breakfast habits are changing,” said Albanese, “and pancake consumption is down. That’s still the greatest usage of maple syrup – as a breakfast topping – but people aren’t sitt ing down to have breakfast as much anymore.” The anti- gluten and anti-carbohydrate move- ments have contributed to the decline in pancake and waffl e consumption as well, and are likely to continue to do so.

Increase your maple syrup production with these 5 Oberdorfer Pumps

5900 Firestone Drive, Syracuse, NY 13206 Phone: (800) 448-1668 • (315) 437-0361 • Fax: (315) 463-9561

3 0 Maple Syrup Digest February 2015 3 1 Looking ahead to October: The 2015 international maple syrup conference he 2015 international maple the highest point in PA are all located syrup conference (annual meet- in Somerset County. ings of the NAMSC and the T Exhibitor and program book adver- IMSI) will be held October 19-22 2015, tising packets are already available. If in Seven Springs Pennsylvania at the you are interested in being an exhibi- Seven Springs Mountain Resort. Seven tor or would like to place an ad in the Springs is a beautiful resort with activi- program book please contact Mike or ties for the whole family. Sherry Lynch at 814-445-1930 or email This year’s conference will feature them at [email protected]. For some new things. We are going to run general information contact Matt hew some workshops along with the tech- or Stephanie Emerick at 814-324-4345 nical sessions. Workshop presenters or email them at emerickspuremaple@ already conﬁ rmed are Nate Bissell, yahoo.com. We hope to have the regis- Ruth Goodrich, and Stihl with a chain- tration packets available by June 1. saw safety workshop, with many more in the works. There will also be an antique sugaring equipment display. Seven Springs is located in Somerset County, Pennsylvania, 24272427 US US Route Route 2, Cabot,2 Cabot VT | • 800-639-1854 800-639-1854 a county with a rich his- Sugaring Equipment Sa les & Service tory in maple production Sugaring Equipment Sales & Service and home to many inter- esting sights and scenes. It is home to many Old Order Amish, with many communities scatt ered around the county. Ten covered bridges dot the landscape around the county as well; including the longest covered Z Syrup containers: Glass & Plastic bridge in Pennsylvania. Z Tubing, Mainline, Fittings The Barronvale Covered Bridge is 163 feet 3 inches ZZ Syrup Large containers:Selection of Glass Plastic & TanksPlastic ZNew & Used Equipment and Consignment Sales and is not far from Seven Z Tubing, Mainline, Fittings Springs. The Flight 93 ZStainless & Epoxy Barrels Dealers Wanted National Memorial, the ZZ LargeCustom Selection Tubing of Installations, Plastic Tanks Consultations Vetroelite Inc, • www.vetroelite.com Quecreek mine where ZNew & Used Equipmentgoodrichmaplefarm.com and Consignment Sales 115 W 30th St, Suite 402, New York, NY 10001 nine miners were res- (514) 943-1103 • [email protected] [email protected] contact: Mr. Frank Vella cued, and Mount Davis, ZStainless & Epoxy Barrels

3 2 Maple Syrup Digest February 2015 3 3 Looking ahead to October: The 2015 international maple syrup conference he 2015 international maple the highest point in PA are all located syrup conference (annual meet- in Somerset County. ings of the NAMSC and the T Exhibitor and program book adver- IMSI) will be held October 19-22 2015, tising packets are already available. If in Seven Springs Pennsylvania at the you are interested in being an exhibi- Seven Springs Mountain Resort. Seven tor or would like to place an ad in the Springs is a beautiful resort with activi- program book please contact Mike or ties for the whole family. Sherry Lynch at 814-445-1930 or email This year’s conference will feature them at [email protected]. For some new things. We are going to run general information contact Matt hew some workshops along with the tech- or Stephanie Emerick at 814-324-4345 nical sessions. Workshop presenters or email them at emerickspuremaple@ already conﬁ rmed are Nate Bissell, yahoo.com. We hope to have the regis- Ruth Goodrich, and Stihl with a chain- tration packets available by June 1. saw safety workshop, with many more in the works. There will also be an antique sugaring equipment display. Seven Springs is located in Somerset County, Pennsylvania, 24272427 US US Route Route 2, Cabot,2 Cabot VT | • 800-639-1854 800-639-1854 a county with a rich his- Sugaring Equipment Sa les & Service tory in maple production Sugaring Equipment Sales & Service and home to many inter- esting sights and scenes. It is home to many Old Order Amish, with many communities scatt ered around the county. Ten covered bridges dot the landscape around the county as well; including the longest covered Z Syrup containers: Glass & Plastic bridge in Pennsylvania. Z Tubing, Mainline, Fittings The Barronvale Covered Bridge is 163 feet 3 inches ZZ Syrup Large containers:Selection of Glass Plastic & TanksPlastic ZNew & Used Equipment and Consignment Sales and is not far from Seven Z Tubing, Mainline, Fittings Springs. The Flight 93 ZStainless & Epoxy Barrels Dealers Wanted National Memorial, the ZZ LargeCustom Selection Tubing of Installations, Plastic Tanks Consultations Vetroelite Inc, • www.vetroelite.com Quecreek mine where ZNew & Used Equipmentgoodrichmaplefarm.com and Consignment Sales 115 W 30th St, Suite 402, New York, NY 10001 nine miners were res- (514) 943-1103 • [email protected] [email protected] contact: Mr. Frank Vella cued, and Mount Davis, ZStainless & Epoxy Barrels

3 2 Maple Syrup Digest February 2015 3 3 Industry News: Product integrity Misrepresentation of maple syrup

Issue Recommended action steps to achieve the maple industry goal In the marketplace today, there are numerous instances where a product 1) ARTIFICALLY MAPLE FLA- that does not contain any real maple VORED PRODUCTS: It is recognized syrup conveys in various ways, on its that companies are allowed by the US packaging or in its advertising and pro- Food and Drug Administration (FDA) motion materials, that it does contain and the Canadian Food Inspection real maple syrup or, even, is real maple Agency (CFIA) to use approved fl avor- syrup. The International Maple Syrup ing agents in their products to legally Institute (IMSI) and the North American deliver a maple taste and/or fl avor. In Maple Syrup Council (NAMSC) believe such cases, it is the IMSI position, with that such behavior is misleading and de- the endorsement of NAMSC, that the ceptive to consumers, be it intentional package or advertising and promotion or not, and should be curtailed, much as materials must clearly communicate an with any truth in advertising or labeling “artifi cial fl avor” has been added to the issue. product. That declaration should be in the same type style and size and placed Goal next to the word “maple,” or right next The North American Maple Syrup to the maple syrup related imagery. The industry seeks to prevent products that disclosure should be displayed promi- contain no real maple syrup from using nently in a manner that allows the con- the word “maple,” “maple syrup” or the sumer to easily discern that it does not imagery commonly associated with ma- contain any real maple syrup. ple syrup production or packaging (e.g. 2) PRODUCTS THAT CONTAIN trees with buckets hanging on them, a SOME REAL MAPLE SYRUP: It is also sugarhouse surrounded by snow with recognized that food manufacturers and steam coming out a vent on its roof, etc.) food service establishments use real ma- to convey and, thereby, mislead con- ple syrup as an ingredient or fl avoring/ sumers into thinking that they contain sweetening agent. Indeed, the IMSI and some level of pure maple syrup or are the NAMSC encourage this alternative 100% pure maple syrup. versus the artifi cial route. In such cases, Defi nition of Pure Maple Syrup the maple industry’s position is that the inclusion of real maple syrup should Pure maple syrup is most commonly be listed on a product’s ingredient line, produced by the concentration (often as usually required by law, and on the referred to as “boiling”) of maple sap to food service establishment’s menu as an 66 to 68.9% sugars (brix), with no added ingredient in a particular off ering. More- ingredients. Alternatively, but far less over, the inclusion of real maple syrup commonly, it can be produced from can be fl agged on the product package a pure maple product that has a sugar or menu listing as long as it is not used (brix) greater than 68.9% by diluting it in trace amounts, defi ned by the IMSI as 14420 12th Ave., Merrill, Wisconsin 54452 in potable water back to the aforemen- 2% or less. (715) 536-0501 tioned range.

3 4 Maple Syrup Digest February 2015 3 5 Industry News: Product integrity Misrepresentation of maple syrup

3 4 Maple Syrup Digest February 2015 3 5 Industry News: Invasives International Maple Syrup Institute publishes Need a quote invasive species position statement Executive Summary focusing on both the responsible government agencies and the maple syrup on Equipment? The maple syrup industry is worth industry. close to $1 billion to the overall econo- my of Eastern North America. “Sugar- It is vital that a large focus of the ef- ing” is a signiﬁ cant cultural, economic, forts be placed on eliminating any fur- Give us a call! social and community activity that has ther potential introductions of ALHB occurred each spring since European to Canada and the United States, and sett lement and thousands of years be- the maple syrup industry is urging fore that by Native North Americans. respective government agencies to ag- 510564 510571 5 1 5 1 gressively pursue measures that will /16” - /4” ZERO MICRO-LEAK /16” - /4” ZERO MICRO-LEAK The maple syrup producers through- 510366 BLUE SPOUT WHITE SPOUT achieve this goal. It is extremely impor- 5 out the maple producing region are very /16” DISPOSIBLE TRANSLUCANT tant that the threat to our forests and BLUE SPILE (THIN WALL) concerned about the threat of the Asian maple syrup industry is taken seriously Long Horned Beetle, Anoplophora gla- now so that everything possible can be bripennis (ALHB), to the viability and THIN done to keep the situation from gett ing WALL economic health of the maple syrup in- out of hand. dustry in Canada and the United States. The industry is informed and aware of Further, if this species is detected the outbreaks in both countries and the anywhere, then it is the position of the STUBBY SPOUT FOR REDUCER subsequent actions and reactions that maple syrup industry that aggressive have taken place in response to the action for eradication must occur, and presence of this pest. that long term monitoring and commu- 5 5 FOR EACH /16” - /16” nications must follow to ensure success. 5 1 OR /16” - /4” ZERO MICRO-LEAK If you owned a The industry understands that the PINK SPOUT SOLD, DG USA WILL SPRINGTECH R/O built responsibilities are jointly shared for The full, detailed statement is avail- before 2014 CALL US managing the various stages of a suc- able at htt p://goo.gl/aOwsBF. GIVE BACK 5% TO [VÄUKV\[OV^[V THE AMERICAN BREAST increase its performance! cessful ALHB prevention program as increas CANCER FOUNDATION. ;HSRKPYLJ[^P[O[OL well as any potential eradication pro- grams. This position paper outlines manufacturer;HSR of all SPRINGTECH R/Os the concerns, potential implications, 600 aboutma parts/repairs GALLONS SPR and suggests the necessary actions that ECONO and options available aboMVY[OL96Z must be taken to manage this threat and by both those responsible for manag- M ing any ALHB program and the maple syrup industry.

600GPH R/O STARTING AT $9,995.00 The positions outlined by the maple syrup industry are presented in four DOMINION & GRIMM USA INC. - www.dominiongrimm.ca approaches: prevent, detect, respond and manage/adapt. Speciﬁ c positions VERMONT NEW YORK are expressed under these four cat- 164 Yankee Park Rd., Georgia 10883 State Route 19A, Fillmore egories with stated tactics under each, 1.877.277.9625 1.888.674.2506

3 6 Maple Syrup Digest February 2015 3 7 Industry News: Invasives International Maple Syrup Institute publishes Need a quote invasive species position statement Executive Summary focusing on both the responsible government agencies and the maple syrup on Equipment? The maple syrup industry is worth industry. close to $1 billion to the overall econo- my of Eastern North America. “Sugar- It is vital that a large focus of the ef- ing” is a signiﬁ cant cultural, economic, forts be placed on eliminating any fur- Give us a call! social and community activity that has ther potential introductions of ALHB occurred each spring since European to Canada and the United States, and sett lement and thousands of years be- the maple syrup industry is urging fore that by Native North Americans. respective government agencies to ag- 510564 510571 5 1 5 1 gressively pursue measures that will /16” - /4” ZERO MICRO-LEAK /16” - /4” ZERO MICRO-LEAK The maple syrup producers through- 510366 BLUE SPOUT WHITE SPOUT achieve this goal. It is extremely impor- 5 out the maple producing region are very /16” DISPOSIBLE TRANSLUCANT tant that the threat to our forests and BLUE SPILE (THIN WALL) concerned about the threat of the Asian maple syrup industry is taken seriously Long Horned Beetle, Anoplophora gla- now so that everything possible can be bripennis (ALHB), to the viability and THIN done to keep the situation from gett ing WALL economic health of the maple syrup in- out of hand. dustry in Canada and the United States. The industry is informed and aware of Further, if this species is detected the outbreaks in both countries and the anywhere, then it is the position of the STUBBY SPOUT FOR REDUCER subsequent actions and reactions that maple syrup industry that aggressive have taken place in response to the action for eradication must occur, and presence of this pest. that long term monitoring and commu- 5 5 FOR EACH /16” - /16” nications must follow to ensure success. 5 1 OR /16” - /4” ZERO MICRO-LEAK If you owned a The industry understands that the PINK SPOUT SOLD, DG USA WILL SPRINGTECH R/O built responsibilities are jointly shared for The full, detailed statement is avail- before 2014 CALL US managing the various stages of a suc- able at htt p://goo.gl/aOwsBF. GIVE BACK 5% TO [VÄUKV\[OV^[V THE AMERICAN BREAST increase its performance! cessful ALHB prevention program as increas CANCER FOUNDATION. ;HSRKPYLJ[^P[O[OL well as any potential eradication pro- grams. This position paper outlines manufacturer;HSR of all SPRINGTECH R/Os the concerns, potential implications, 600 aboutma parts/repairs GALLONS SPR and suggests the necessary actions that ECONO and options available aboMVY[OL96Z must be taken to manage this threat and by both those responsible for manag- M ing any ALHB program and the maple syrup industry.

3 6 Maple Syrup Digest February 2015 3 7 Industry News: People International Maple Syrup Institute presents annual awards he International Maple Syrup In- held in high regard by all who know stitute presented its two annual him. He is a true leader in the maple Tawards during the annual NAM- community.” SC/IMSI meeting held October 21-23 in Marckres, a 30-year veteran of the Wolfville, Nova Scotia. Vermont Agency of Agriculture, Food, Henry Marckres and Markets, has been tasting and grading Vermont maple syrup since the Henry Marckres, the Vermont Agen- tender age of three. Now 60, Marckres cy of Agriculture’s Consumer Protec- is one of the world’s leading maple ex- tion Chief and resident maple syrup perts, spearheading educational and expert was awarded the Lynn Reynolds professional trainings (also known as Award for Maple Grad- Leadership. ing Schools) Established in throughout 1999 in honor maple-pro- of long-time ducing states IMSI sup- in the U.S. porter and and Cana- director Lynn dian Prov- Reynolds, the inces with prestigious colleague award is be- and fellow stowed an- maple expert nually on a Kathy Hop- worthy IMSI kins, from the member in University of recognition of Maine. When outstanding he’s not teach- leadership in L to R: IMSI President Dave Chapeskie, Henry Markres, ing Grading Celebrating Over 30 Years the Interna- IMSI President Yvon Poitras. School, or tional Maple judging ma- Syrup Indus- ple contests, Marckres uses his fi nely- try. tuned “Maple Palate” to grade syrups, “Henry has been a huge asset to help producers identify and address the maple community both in the off -fl avors, and protect the integrity State of Vermont and internationally,” and reputation of Vermont’s signature Check out our new website: www.clov.com said IMSI Executive Director, Dave agricultural crop. Chapeskie. “He has graciously been “I was very surprised to receive this a guest speaker all around the maple award,” says Marckres. “I have always community and is considered by many enjoyed working with the international to be the go-to expert for maple syrup grading. Henry is well respected, and IMSI Awards: continued on page 41 3 8 Maple Syrup Digest February 2015 3 9 Industry News: People International Maple Syrup Institute presents annual awards he International Maple Syrup In- held in high regard by all who know stitute presented its two annual him. He is a true leader in the maple Tawards during the annual NAM- community.” SC/IMSI meeting held October 21-23 in Marckres, a 30-year veteran of the Wolfville, Nova Scotia. Vermont Agency of Agriculture, Food, Henry Marckres and Markets, has been tasting and grading Vermont maple syrup since the Henry Marckres, the Vermont Agen- tender age of three. Now 60, Marckres cy of Agriculture’s Consumer Protec- is one of the world’s leading maple ex- tion Chief and resident maple syrup perts, spearheading educational and expert was awarded the Lynn Reynolds professional trainings (also known as Award for Maple Grad- Leadership. ing Schools) Established in throughout 1999 in honor maple-pro- of long-time ducing states IMSI sup- in the U.S. porter and and Cana- director Lynn dian Prov- Reynolds, the inces with prestigious colleague award is be- and fellow stowed an- maple expert nually on a Kathy Hop- worthy IMSI kins, from the member in University of recognition of Maine. When outstanding he’s not teach- leadership in L to R: IMSI President Dave Chapeskie, Henry Markres, ing Grading Celebrating Over 30 Years the Interna- IMSI President Yvon Poitras. School, or tional Maple judging ma- Syrup Indus- ple contests, Marckres uses his fi nely- try. tuned “Maple Palate” to grade syrups, “Henry has been a huge asset to help producers identify and address the maple community both in the off -fl avors, and protect the integrity State of Vermont and internationally,” and reputation of Vermont’s signature Check out our new website: www.clov.com said IMSI Executive Director, Dave agricultural crop. Chapeskie. “He has graciously been “I was very surprised to receive this a guest speaker all around the maple award,” says Marckres. “I have always community and is considered by many enjoyed working with the international to be the go-to expert for maple syrup grading. Henry is well respected, and IMSI Awards: continued on page 41 3 8 Maple Syrup Digest February 2015 3 9 IMSI Awards: continued from page 39 production equipment and technology The Leader Line of Tapping Supplies benefi tt ing the North American maple maple community. I think I’ve judged industry. Jean-Marie’s family values ForFor The Best Results You Have to Use The Best Products. syrup from every single maple produc- and innovative experience have been ing state and province, including syrup passed on to his children. He intro- from Iowa for the fi rst time this year! I The Latest Additon to Our duced his sons to the maple syrup in- am very pleased and honored to have dustry early on, and they are now own- selected by the (IMSI) executive com- 5/16” Drill Bits!!! ers of CDL Inc. -Same Parabolic Twist mitt ee.” -2 1/4” Twist Length Promotes Proper Tap Hole Depth Jean-Marie Chabot -Flat Shank to Prevent Slippage Since 1971, Jean-Marie -3 3/4” Overall Length Chabot has been owner of an maple production NEW! facility currently operat- ing with 80,000 taps. He is Chairman of the Board of Directors of CDL inc. and is widely recognized as a pioneer and major Tapping Technology player in the develop- Take advantage of the latest ment of maple syrup developments in tapping production techniques and equipment. He has technology with our EXCLUSIVE accumulated more than L to R: Jean-Marie Chabot, Marthe Chabot, Laurette Poitras, Check Valve Spouts and Adapters 40 patents associated Yvon Poitras. with maple, including CLEAR CHECK VALVE plastic barrels, pan washers, evapora- SPOUT EXCLUSIVELY tors, a maple sugar machine, tubing AVAILABLE AT LEADER used under vacuum, and others. EVAPORATOR Patented Design Jean-Marie is recognized by the IMSI with the 2014 Golden Maple Leaf Award for his outstanding leadership in contributing to innovations in maple

CLEAR SPOUT CHECK VALVE ADAPTER Maple Sap Reverse Osmosis EXCLUSIVELY AVAILABLE AT Easy Installation & Operation - FREE Shipping LEADER EVAPORATOR Patented Design Order Today - Get your RO in 2 weeks HP2500 - $3955 - Process 150-200GPH HP5000 - $4955 - Process 300-350GPH Leader Evaporator Co., Inc. HP7500 - $5955 - Process 450-500GPH Corporate Headquarters Retail Outlet 49 Jonergin Drive 2 Pine Street (614) 833-5120 ~ M-F 8am-5pm Swanton, VT 05488 Rutland, VT 05701 Tel: (802) 868-5444 Tel: (802) 775-5411 Fax: (802) 868-5445 Fax: (802) 775-6402

4 0 Maple Syrup Digest February 2015 4 1 IMSI Awards: continued from page 39 production equipment and technology The Leader Line of Tapping Supplies beneﬁ tt ing the North American maple maple community. I think I’ve judged industry. Jean-Marie’s family values ForFor The Best Results You Have to Use The Best Products. syrup from every single maple produc- and innovative experience have been ing state and province, including syrup passed on to his children. He intro- from Iowa for the ﬁ rst time this year! I The Latest Additon to Our duced his sons to the maple syrup in- am very pleased and honored to have dustry early on, and they are now own- selected by the (IMSI) executive com- 5/16” Drill Bits!!! ers of CDL Inc. -Same Parabolic Twist mitt ee.” -2 1/4” Twist Length Promotes Proper Tap Hole Depth Jean-Marie Chabot -Flat Shank to Prevent Slippage Since 1971, Jean-Marie -3 3/4” Overall Length Chabot has been owner of an maple production NEW! facility currently operat- ing with 80,000 taps. He is Chairman of the Board of Directors of CDL inc. and is widely recognized as a pioneer and major Tapping Technology player in the develop- Take advantage of the latest ment of maple syrup developments in tapping production techniques and equipment. He has technology with our EXCLUSIVE accumulated more than L to R: Jean-Marie Chabot, Marthe Chabot, Laurette Poitras, Check Valve Spouts and Adapters 40 patents associated Yvon Poitras. with maple, including CLEAR CHECK VALVE plastic barrels, pan washers, evapora- SPOUT EXCLUSIVELY tors, a maple sugar machine, tubing AVAILABLE AT LEADER used under vacuum, and others. EVAPORATOR Patented Design Jean-Marie is recognized by the IMSI with the 2014 Golden Maple Leaf Award for his outstanding leadership in contributing to innovations in maple

4 0 Maple Syrup Digest February 2015 4 1 Please Consider Including NAMSC in Your Estate Plan

The North American Maple Syrup the procedures required to revise your Council has received a number of gen- benefi ciary designations. erous bequests from sugarmakers who The information needed for your le- wanted to ensure that the important gal documents is: North American Ma- work of our organization can carry on. ple Syrup Council, PO Box 581, Sims- Those funds helps us promote the ma- bury, CT 06070. ple industry and support our members. Planned giving like this is a way for you to show your support for the maple syrup industry for many years to come. It’s a simple process. You can give a dollar amount or a Complete your percentage or your estate, or you can Digest Collection! list NAMSC as the benefi ciary of your bank accounts, retirement plan or life Back issues of the Maple Syrup Digest insurance. Contact your att orney for in- are available for $2 each. formation on how to revise your will, Supplies are limited. Email or your fi nancial institution, plan ad- ministrator, or life insurance agent for [email protected] to inquire.

4 2 Maple Syrup Digest February 2015 4 3 Please Consider Including NAMSC in Your Estate Plan

4 2 Maple Syrup Digest February 2015 4 3 North American Maple Syrup Council Lovibond® Color Measurement Research Fund Tintometer® Group The NAMSC Research Fund funds research that supports and advances the maple industry. In recent years we have given tens of thousands of dollars to projects that have developed innovative practices and technologies, helped deepen our understanding of the science of sugarmaking, and promoted the products we all make.

You can make a difference! Research Alliance Partners W D. G. U.S.A. NE Concerned about the future of the Haigh’s Maple Syrup & Supplies LLC Maple Industry? Make a contribu- Hillside Plastics, Inc tion to support the maple research Indiana Maple Syrup Association we fund. One easy way is to pledge Maple Hollow MA Maple Producers Association to send $.01 per container to the Technologie Inovaweld, Inc NAMSC Research Fund. Grant re- Sugar Bush Supplies Co. cipients are announced at NAMSC VT Maple Sugar Makers’ Association Convention each October. WI Maple Syrup Producers Association

Please thank these groups when you do business with them.

Research Fund Contribution Form

Name ______

Address ______AF 324 Maple Syrup Grading Kit City/State/Zip/Country ______t Complies with the new International Maple Syrup Institute’s Phone ______Email ______(IMSI) Color Grading Standard

Amount of Contribution ______containers x $.01 = $______t Ideal for quality control of Maple Syrup — covers all four color classifications, Golden, Amber, Dark and Very Dark Suggested Contribution is $.01 per Container. Send to Treasurer Joe Polak at the address below.

t Easy to use visual system supplied with all required equipment For more information contact: and accessories for immediate testing Winton Pitcoﬀ , Chairman: PO Box 6, Plainﬁ eld, MA 01070 413-634-5728, [email protected] Joe Polak, Treasurer: W1887 Robinson Drive, Merrill, WI 54452 715-536-7251, fax 715-536-1295, [email protected]

Tintometer Inc. The NAMSC Research Fund is a non-proﬁ t, volunteer committ ee of the North www.lovibondcolor.com 1IPOFt&NBJMTBMFT!UJOUPNFUFSVT American Maple Syrup Council, Inc.

4 4 Maple Syrup Digest February 2015 4 5 North American Maple Syrup Council Lovibond® Color Measurement Research Fund Tintometer® Group The NAMSC Research Fund funds research that supports and advances the maple industry. In recent years we have given tens of thousands of dollars to projects that have developed innovative practices and technologies, helped deepen our understanding of the science of sugarmaking, and promoted the products we all make.

Please thank these groups when you do business with them.

Research Fund Contribution Form

Name ______

Address ______AF 324 Maple Syrup Grading Kit City/State/Zip/Country ______t Complies with the new International Maple Syrup Institute’s Phone ______Email ______(IMSI) Color Grading Standard

Tintometer Inc. The NAMSC Research Fund is a non-proﬁ t, volunteer committ ee of the North www.lovibondcolor.com 1IPOFt&NBJMTBMFT!UJOUPNFUFSVT American Maple Syrup Council, Inc.

4 4 Maple Syrup Digest February 2015 4 5 NY maple events Award Winning Maple DVDs Subscriptions The 2015 New York State Maple For Sugarmakers - Schools - Libraries - Most state associations include a Maple Syrup Digest subscription with your annual dues. Tour will take place June 28-30 and Nature Centers - Parks Before subscribing, please check with your association to see if this is already a member will be hosted by Paul Smith College The Magical Maple Tree benefi t for you. in beautiful Adirondack State Park. We FOR CHILDREN will be visiting maple sugarhouses and All about Maple Syrup USA __ 1 Year $6.00 CANADA __ 1 Year $8.00 sugarbushes both large and small. 10 min. - $20.00 Remit by postal money order (in US funds) for Canadian subscriptions. (French version now available) This is a: __ new subscription __ renewal The fi fth annual Cornell Maple The Maple Sugaring Story Camp is scheduled for July 22-25 at FOR GENERAL AUDIENCES Name ______Cornell’s Arnot Forest, just south of The History and Production Ithaca NY. 30 min. - $27.00 Address ______More information on these pro- Voices from the Sugarwoods Vermont Sugarmakers Tell the Story ______grams will be available on the Cornell 14 min. - $20.00 Maple Program Website, cornellmaple. All items add $3.00 s&h, 6% VT tax Make checks payable to Maple Syrup Digest and Mail to: com, the New York State Maple Pro- to VT addresses - check or Pay Pal Maple Syrup Digest, PO Box 6, Plainfi eld, MA 01070 ducers website nysmaple.com, and in www.perceptionsmaple.com the maple media. 802-425-2783 If you’re moving, please be sure to send us your change of address. The post offi ce will not forward bulk mail. Int’l conference on birch sap and syrup The fi rst ever International Confer- feature several technical sessions and Classifi ed ads ence on Birch Sap and Syrup will take workshops along with a tour of Paul place from June 12-14, 2015 at Paul Smith’s College birch and maple sug- FOR SALE: Equipment & Supplies from Bakers Maple. Lamb tubing, Bacon jugs, Smiths College in the Adirondack aring operations and a birch BBQ din- Marcland controls, Carrageenan for maple jelly, 1 1/2 lbs. for $19.95. Used Beckett Mountains of New York. The main ner. On Sunday there will be additional CF 2300 Oil Burner. Bainbridge, NY. www. bakersmaple.com purpose of the conference is to bring workshops and a tour of the maple and together many people who are cur- birch sugaring operations at Cornell’s FOR SALE: Reverse Osmosis Systems for maple sap. Save tons of time, energy rently producing birch sap and syrup Uihlein Forest in Lake Placid. Because and money. We build 3 systems. 150-200GPH ($3955.00) 300-350GPH ($4955.00) products to network with each other, the conference will be drawing people and 450-500GPH ($5955.00). Built to order in 3-5 days. FREE SHIPPING Call share ideas, and learn about the lat- from throughout eastern Europe, Scan- (614) 843-8491 Bill. est research and developments in this dinavia, Alaska, and western Canada, growing industry. It is also intended we are also scheduling an optional tour Classifi ed ads are free for Maple Syrup Digest subscribers (up to three for sugarmakers who have birch trees of sugaring equipment manufacturers lines)! Send your ads to [email protected]. and are considering adding birch syrup in northern Vermont on Monday, June production to their existing operations. 15. If you currently produce birch syrup or Contribute to the Maple Syrup Digest! The registration fee is $150 and in- are considering doing so in the future, cludes all meals and activities from this is the conference for you. This is your newslett er. We are always interested in receiving: Friday evening through Sunday af- • News from your business or association. The activities will kick off Friday ternoon. Registration forms and addi- Event announcements. evening with a welcome reception fea- tional information is available at www. • turing birch-themed dishes along with adirondackmapleschool.com Please • Photos of your sugarmaking operation or events. a tasting competition during which ev- contact Michael Farrell at mlf36@cor- • Ideas for articles. eryone will get a chance to taste birch nell.edu or 518-523 9337 with any ques- • Classifi ed or display ads (reach more than 4,000 sugarmakers!). syrups from throughout the world and tions. vote on their favorite. Saturday will Send your contributions to [email protected] 4 6 Maple Syrup Digest February 2015 4 7 NY maple events Award Winning Maple DVDs Subscriptions The 2015 New York State Maple For Sugarmakers - Schools - Libraries - Most state associations include a Maple Syrup Digest subscription with your annual dues. Tour will take place June 28-30 and Nature Centers - Parks Before subscribing, please check with your association to see if this is already a member will be hosted by Paul Smith College The Magical Maple Tree benefi t for you. in beautiful Adirondack State Park. We FOR CHILDREN will be visiting maple sugarhouses and All about Maple Syrup USA __ 1 Year $6.00 CANADA __ 1 Year $8.00 sugarbushes both large and small. 10 min. - $20.00 Remit by postal money order (in US funds) for Canadian subscriptions. (French version now available) This is a: __ new subscription __ renewal The fi fth annual Cornell Maple The Maple Sugaring Story Camp is scheduled for July 22-25 at FOR GENERAL AUDIENCES Name ______Cornell’s Arnot Forest, just south of The History and Production Ithaca NY. 30 min. - $27.00 Address ______More information on these pro- Voices from the Sugarwoods Vermont Sugarmakers Tell the Story ______grams will be available on the Cornell 14 min. - $20.00 Maple Program Website, cornellmaple. All items add $3.00 s&h, 6% VT tax Make checks payable to Maple Syrup Digest and Mail to: com, the New York State Maple Pro- to VT addresses - check or Pay Pal Maple Syrup Digest, PO Box 6, Plainfi eld, MA 01070 ducers website nysmaple.com, and in www.perceptionsmaple.com the maple media. 802-425-2783 If you’re moving, please be sure to send us your change of address. The post offi ce will not forward bulk mail. Int’l conference on birch sap and syrup The fi rst ever International Confer- feature several technical sessions and Classifi ed ads ence on Birch Sap and Syrup will take workshops along with a tour of Paul place from June 12-14, 2015 at Paul Smith’s College birch and maple sug- FOR SALE: Equipment & Supplies from Bakers Maple. Lamb tubing, Bacon jugs, Smiths College in the Adirondack aring operations and a birch BBQ din- Marcland controls, Carrageenan for maple jelly, 1 1/2 lbs. for $19.95. Used Beckett Mountains of New York. The main ner. On Sunday there will be additional CF 2300 Oil Burner. Bainbridge, NY. www. bakersmaple.com purpose of the conference is to bring workshops and a tour of the maple and together many people who are cur- birch sugaring operations at Cornell’s FOR SALE: Reverse Osmosis Systems for maple sap. Save tons of time, energy rently producing birch sap and syrup Uihlein Forest in Lake Placid. Because and money. We build 3 systems. 150-200GPH ($3955.00) 300-350GPH ($4955.00) products to network with each other, the conference will be drawing people and 450-500GPH ($5955.00). Built to order in 3-5 days. FREE SHIPPING Call share ideas, and learn about the lat- from throughout eastern Europe, Scan- (614) 843-8491 Bill. est research and developments in this dinavia, Alaska, and western Canada, growing industry. It is also intended we are also scheduling an optional tour Classifi ed ads are free for Maple Syrup Digest subscribers (up to three for sugarmakers who have birch trees of sugaring equipment manufacturers lines)! Send your ads to [email protected]. and are considering adding birch syrup in northern Vermont on Monday, June production to their existing operations. 15. If you currently produce birch syrup or Contribute to the Maple Syrup Digest! The registration fee is $150 and in- are considering doing so in the future, cludes all meals and activities from this is the conference for you. This is your newslett er. We are always interested in receiving: Friday evening through Sunday af- • News from your business or association. The activities will kick off Friday ternoon. Registration forms and addi- Event announcements. evening with a welcome reception fea- tional information is available at www. • turing birch-themed dishes along with adirondackmapleschool.com Please • Photos of your sugarmaking operation or events. a tasting competition during which ev- contact Michael Farrell at mlf36@cor- • Ideas for articles. eryone will get a chance to taste birch nell.edu or 518-523 9337 with any ques- • Classifi ed or display ads (reach more than 4,000 sugarmakers!). syrups from throughout the world and tions. vote on their favorite. Saturday will Send your contributions to [email protected] 4 6 Maple Syrup Digest February 2015 4 7 subscription. If your mailing 715-536-7251 Please renew your Please Merrill, WI 54452 Merrill, label reads ‘REN’ this is your last paid issue. W1887 Robinson Drive Drive W1887 Robinson [email protected] [email protected] www.maplehollowsyrup.com START AT MAPLE HOLLOW AT START eld, MA 01070 eld, MA fi WHEN PLANNING A GREAT MAPLE SEASON, GREAT WHEN PLANNING A Maple Syrup Digest PO Box 6 Plain Return Service Requested

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