VOL. 18A, NO. 1 FEBRUARY 2006 - CommuniGate Pro · VOL. 18A, NO. 1 FEBRUARY 2006. DIGEST...

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PERMIT NO. 14

Maple Syrup DigestPO Box 240Canterbury, NH03224

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VOL. 18A, NO. 1 FEBRUARY 2006

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NORTH AMERICAN MAPLE SYRUP COUNCILDIRECTORY OF OFFICERS

ELIZABETH COLLINS, President � 334 W. Main St., Cottonwood, MN 56229507-828-9215 � E-mail: [email protected]

TOM McCRUMM, Vice President � 755 Watson-Spruce Corner Rd., Ashfield, MA 01330413-628-3268 � E-mail: [email protected]

JOE POLAK, Secretary-Treasurer � W1887 Robinson Dr., Merrill, WI 54452715-536-7251 � E-mail: [email protected]

DIRECTORSRon Wenzel � 522 East St., Hebron, CT 06248

860-649-0841 � E-Mail: [email protected] Hamilton � 6025 N100 East, New Castle, IN 47362

765-836-4432 � E-Mail: [email protected] Steeves � PO Box 471, Skowhegan, ME 04976

207-634-3521 � E-Mail [email protected] Thomas � 492 Houghton Creek Rd., Rose City, MI 48654

989-685-2807 � E-Mail: [email protected] Stanley � 2981 No. Lake Miltona, Miltona, MN 56354

218-943-2580 � E-Mail: [email protected] St.-Amand � 500 California Sett Road, California Sett., NB E3Z 1X1

506-273-2179 � E-Mail: [email protected] Peterson � 28 Peabody ROW, Londonderry, NH 03053

603-432-8427 � E-Mail: [email protected] Sage � 4449 Sage Rd., Warsaw, NY 14569

585-786-5684 � E-Mail: [email protected] Bentley � 12 Valley Rd.,Westchester, N.S. B0M 2A0

902-548-2973 � E-Mail: [email protected] Fitch � 1591 Twp. Road 1353, Ashland OH 44805

419-281-4407 � E-Mail: [email protected] Robinson � RR2, South St., Auburn, Ont. N0M 1E0

519-529-7857 � E-Mail: [email protected] Sampson � 156 Melody Rd., Honesdale, PA 18431

570-488-6833 � E-Mail: [email protected] Lussier � 2100 St. Laurent, Plessisville, Que. G6L 2Y8

819-362-3241 � E-Mail: [email protected] Marsh � 3929 Vt Rte. 15, Jeffersonville, VT 05464

802-644-2935 � E-Mail: [email protected] Stockwell � N 3870 730th St., Ellsworth, WI 54011

715-594-3632 � E-Mail: [email protected]

MAPLE SYRUP DIGESTOfficial publication of theOfficial publication of the

NORTH NORTH AMERICAN MAPLE SYRUPAMERICAN MAPLE SYRUP COUNCILCOUNCILPublished and Edited by:

ROY S. HUTCHINSONP.O. BOX 240, CANTERBURY, NH 03224

Phone: 603-783-4468 � Fax: 603-783-9953 � Email: [email protected] Published four times a year (Feb., June, Oct., Dec.)

Postage paid at: Canterbury, NH 03224

SUBSCRIPTION RATESUnited States 1 year - $5.00Canada, US funds 1 year - $7.00

COVER: Sugarhouse of theCasbohm family, Albion PA.

Hello from the President. I hope allof you had a very Merry Christmas orHappy Hanukkah and that your NewYear is starting off well.

My apologies to those of you thathave tried to reach me by phone,especially the past month or so. Forsome reason, my cell phone decidednot to save any messages that wereleft and all I got was message saying"X number of messages haveexceeded their storage length andhave been deleted" even though Ireceived the same message the daybefore. Ain't technology wonderful!Several conversations with the phonecompany (they had no idea whyeither) later, I think the problem hasbeen solved. So if you tried to reachme in December and I didn't get backto you, please try again or write me aletter. My mail does reach to me.

Minnesota is having a white winterwith mild temperatures thus far. Italmost feels like I should be out tap-ping but I know it is too early for thathere. I do have my fingers crossed,hoping for a good maple season. Theweather is encouraging me to startgetting ready for the season. I alwaysthink I put equipment away in a logi-cal place, cleaned and ready for thenext year only to find it in need ofcleaning or not finding it where Ithought I put it. But while searchingfor the missing object, I check theinventory of containers, spiles, tubingand connectors, so I guess it is still agood thing.

I have been working on re-writingthe NAMSC by-laws. Hint to all BoardMembers that haven't gotten me theircomments - you still have time to getthem to me. I hope to have them fin-ished and out to the By-law commit-tee for review by the end of April.

I have also been discussing themembership of the Research Fundcommittee with various folks. I havealmost finalized the membership butam still trying to phone a couple folks.Between their schedule and mineplus me forgetting their phone num-ber and my cell phone at home, it istaking me a bit longer that I hadplanned but progress is being made.I will let you all know the membershipof the committee in the next issue.

Here's to a good maple season,with the perfect temperatures, blueskies, and just the right amount ofsnow. Remember as you fill all thosejugs, tins, and bottles, your penny percontainer donation to the ResearchFund helps all of us.

Yours in Maple,

Beth

February 2006 5

Keith A. DufresneDUFRESNE�S SUGAR HOUSE

113 Goshen RoadWilliamsburg, MA 01096

Ph/fax [email protected]

DEALER: CDL, IPL, DALLAIREEvaporators, ROs, tubing,

fittings, etc.

6 Maple Syrup Digest

IMSI NEWS

By Larry MyottExecutive Secretary

When you get this issue of theDigest, maple sugaring 2006 hasbegun in some areas of the mapleworld. Once again, like the newyear, we are optimistic and expect-ing the best of crops. Producershave been preparing since last fall inanticipation of that first sap run. Thedowned trees and branches havebeen cut up, the tubing repairedand, yes, now the taps have beentapped. The decisions that we makein the sugarbush will determine thecrop for 2006.

We know how to do it, but some-times we don�t follow those generalrules of maple production. You haveattended maple tours, mapleschools and seminars and readeverything there is to read on howto�in the maple business. Now is thetime to put all that knowledge towork to ensure a good maple cropwith peak quality. I am reminded ofthe favorite saying of one of my oldtimer friends, �We are the sum of ourdecisions.�

The 2005 crop is pretty much gone,there is very little syrup in the field.The darker grades have disappearedand of the dark syrup still in storage,the price has risen considerably.There is definite need for an increasein production on the U.S. side of theborder. Although there is still a largeinventory of surplus syrup in Quebecwarehouses, the report is that it hasbeen in demand and the supply isgoing down.

GETTING READYMEANS BEING SAFE TOO!

Many copies of the new maplepublication titled, �Chemical Safety inMaple Sugaring Operations,� weredistributed at the international meet-ings last fall in Quebec. This is a valu-able little publication to help sugar-makers be safe and use chemicals ina way that will not harm your busi-ness, the environment, or perhapsmost importantly the entire mapleindustry. Prepared by University ofVermont maple researchers Dr. TimPerkins and Abby van den Berg atthe Proctor Maple Research Center,this should be in every sugarhousejust as a reminder that not all chemi-cals can be used in the food industry.

In years past, we have had somevery near disasters with the use ofchemicals for cleaning or other pur-poses that were not intended, or reg-istered, for use in the food industry�inparticular the maple industry. On bothsides of the border, agricultural andfood chemicals must be registeredfor the intended use. If they are reg-istered, it is illegal to use them. If youare using acids or other cleaners inyour maple business, make sure youknow how to use them and take allthe required precautions. If the labelis in French and you read onlyEnglish, that does not count asunderstanding all the precautions.You�ll need an interpreter, or call yoursupplier for the English translation.

For a copy of twelve publication,email the Proctor Maple ResearchCenter at [email protected]. You canalso get a copy by calling the centerat 802.899.9926 or writing to PMRC,P O Box 233, Underhill Center, VT05490.

February 2006 7

IMSI DUES ARE DUEMembers of the IMSI have been

sent dues notices for 2006. All duesare due not later than March 1.Members are asked to fill out theform that comes with the notice andmail it back with their check toTreasurer Gary Gaudette, 919Bronson Road, St. Albans, VT 05478USA.

Questions about the IMSI and itsdues structure? Contact ExecutiveSecretary Larry Myott, see below forcontact information.

(For information on the IMSI, callor write Larry Myott, IMSIExecutive Secretary, 5014 RouteSeven, Ferrisburgh, VT 05456.Email: [email protected] the IMSI at:www.internationalmaplesyrupinstitute.com


UNITED STATES DEPARTMENTOF AGRICULTURE

AGRICULTURAL MARKETING SERVICEFRUIT AND VEGETABLE PROGRAMSPROCESSED PRODUCTS BRANCH

NOTICE TO THE TRADE

SUBJECT:

AVAILABILITY OF COLOR STANDARDS FOR MAPLE SIRUP

The Processed Products Branch (PPB), Fruit and Vegetable Programs of theU.S. Department of Agriculture (USDA) hereby notifies the food industry andother interested parties of the availability of the newly issued USDA color stan-dards for classifying color on the basis of the United States Standards forGrades of Maple Sirup. The new plastic USDA color standards were issuedSeptember 26, 2003, to PPB field offices for use in grading maple sirup andreplace the glass color standards distributed in May 1956. The USDA color stan-dards are commercially available from:

Gretag Macbeth, Munsell Color617 Little Britain RoadNew Windsor, NY 12553-6148Tel.: (800) 622-2384 or (914) 565-7660, Fax: (914) 561-0267Website: http://usa.gretagmacbethstore.com/

For further information about these and other USDA color standards,please contact the Processed Products Branch at (202) 720-4693.

Terry B. Bane, Branch Chief

Distribution - SpecialAgriculture-Washington

February 2006 9

U.S. Sales Manager Matt Williams

Lapierre USA has joined up with Corey’s

Maple Services for tubing installation.

Call for estimates onyour sugarbush today!Division of Lapierre, Waterloo, Small, Inc.

Call your local dealer in your area for all of your maple equipment and supplies.

FINANCINGAVAILABLE

LAPIERRE USA, INC.Division of Lapierre, Waterloo, Small, Inc.

MAPLE SUGARING EQUIPMENT555 Route 78, Swanton, VT 05488

[email protected] • 802-868-2328

CONNECTICUTLitchfield

Hill Jack Sugar ShackJesse & Jim Nivolo

860-482-6052

MASSACHUSETTSAshfield

South Face FarmTom McCrumm413-628-3268

TollandDragon Fly Farm

Charles Adams413-258-0285

MAINENorth GorhamMerrifield Farms

Lyle & Jo-ann Merrifield207-892-5016Vasselboro

Suga Country ProductsJoe Suga

207-923-3355

MICHIGAN Portville

Maple Syrup Supplies Jean Maday

517-645-7305

NEW HAMPSHIREAlstead

Bascom Maple Farm603-835-6361

LancasterFullers Sugarhouse

Dave Fuller603-788-2719LyndeboroMaple GuysChris Pfeil

603-801-3158

NEW YORKCastorland

Ken Zehr315-493-4607

DaleWolcott Maple

EquipmentDoug & Charlotte

Wolcott585-786-3893

DelanceyCatskill Mountain Maple

Tom Kaufman607-746-6215Forestville

Sweet Ridge MapleShoppe

Dan Brittain716-988-5933Lakewood

Big Tree MapleLloyd Munsee716-763-5917

PortvilleSprague’s Maple Farm

716-933-6637Redwood

Val’s Maple KitchenTom Bain

315-482-2660SherburneDon Cook

607-674-9593West Chazy

Robert Atwood518-493-2722

WestfordBrodie’s Sugarbush

Frank Brodie607-264-3225

OHIOSalem

Misty Maple SugarhouseDavid Hively330-332-0728

PENNSYLVANIASpringvilleLoch’s MapleRandy Loch

570-965-2679Westfield

Brookfield MapleProducts

Bud Bower814-367-5284

VERMONTDerby

Farm Yard Store802-766-2714

East FairfieldMayotte Maple Product

Dave Mayotte802-849-6810

GloverBuckey Shelton802-525-4658Hardwick

Andy Messier802-472-5973Middlebury

The Field FarmAndy Davis

802-388-7575Putney

Southern VT MapleProducts

Dan Crocker802-287-6606

WISCONSINMerril

Maple HollowJoe Polack

715-536-7251


North American Maple Syrup Council, Inc. RESEARCH FUND

2006 Maple Research The North American Maple Syrup Council at its Annual Meeting at Trois-Rivieres, Quebec approved funding for the following research projects in the upcoming year.

ONTARIO MINISTRY OF AGRICULTURE International Grades and Quality Standards for Maple Syrup�

� Evaluation of Sap Filters UNIVERSITY OF VERMONT

Effects of Three Sugarbush Management Techniques on Major ForestInsect Disease Pests

�

��

Natural Enemies for Biological Control of Lecanium Scale Parasitoids of Native Longhorned Beetles for Biological Control of Asian Longhorned Beetle (ALB)

UVM – Proctor Maple Research CenterTiming of Tapping under Vacuum�

�

�

New Research Facility for Investigating Effects of Sap ProcessingEquipment and Techniques on Maple Syrup Chemistry and Quality Strategies to Limit Reductions in Maple Sap Yield in Vacuum Installations

CORNELL UNIVERSITYImproving Growth of Sugar Maple �

� Improving Sap Quality Through Sap Collection System Evaluation Using Glucose Testing

OHIO STATE UNIVERSITYAnalysis of First Generation Super Sweet Maples Sugar Concentration �

Voluntary donations help continue these critical research projects. Donations can be made through your plastic, glass or metal container suppliers or sent directly to us. For more information regarding the Research Fund contact:

Richard P. Norman, Chairman, 387 County Road, Woodstock, CT 06281 Phone 860 974-1235, Email: [email protected]

Kay Carroll, Treasurer, 79 East Chestnut Hill Road, Litchfield, CT 06759 Phone 860 567-3890, Email: [email protected]

The NAMSC-Research Fund is a non-profit, volunteer managed committee of the North American Maple Syrup Council, Inc. (2-06)

February 2006 11

OUR QUIET LEADERBy Russ Davenport

The passing of Lewis Staats hasprompted me to search my memoryand library to recall some of the his-tory that Lew made news. CornellUniversity has always been a leaderin the education of the maple peo-ple. My recollection goes backbefore Lew came to Lake Placid. Aforester by the name of Fred Winchworked at Cornell and was instru-mental in the education of youngpeople in the woods all around us.He put into print all the facts andinformation about the differentspecies of trees in the forest. TheCornell 4-H Club Bulletin 85 tellshow to know your trees by leaf char-acters and twig and bud characteris-tics during summer and winter. Thispamphlet identifies fifty commonspecies of trees mostly in the stateof New York. He was also veryactive in this business we call sugar-ing. The forest at Lake Placid washis laboratory as well as his classroom. After thirty-five years asExtension Forester at Cornell, FredWinch retired.

Here is where Lew Staats cameinto the picture. I remember him as ayoung man ready and willing to workin the woods. He took over and con-tinued work at Cornell that related tomaple. The first project in 1972 thatLew worked on was a Milk CanVacuum Dump Unit to assist gather-ing maple sap with plastic tubing. Heworked with Bob Morrow about there-heating of drum syrup. The ques-tion was - does re-heating syrup forretail containers tend to darken the

syrup. His answer was to start withsyrup a little better grade so it wouldstill remain in the same grade afterheating.

Lew became Resident Manager in1966 and continued with the everincreasing demonstration of themany facets of maple production. Itwas recognized that he was animportant part of the projectbecause of is forthright handling ofrequests or information and his spe-cial status resulting from being aproducer as well as an Extensionman and the application of mapleknowledge through demonstration,maple schools, and other appropri-ate means.

The Heaven Hill Sugarbushbecame a Lew Staats Laboratory.Lew did experimental testing ofchain saw tapping bits for boringtapholes for sap spouts. At the NewYork Maple Schools Lew workedwith plastic tubing, insect and dis-eases in the maple sugarbushes.Studies in evaporator efficiency, pre-heaters, and oil-fired evaporatorswere part of his research. I remem-ber walking through the maples atthe research station and listeningintently to his comments.

In 1997 Lewis Staats was inductedinto the American Maple Hall ofFame in Croghan, New York. Hewas a great resource in maple man-agement and for that matter in anyforestry subject. Many memorablevisits usually included hunting andfishing stories. He was an all-roundwoodsman, teacher, and researcher.His work will be with our industry foreternity. My thoughts are given inrespect to Lew and his family.

Thank you.


WISCONSIN TO HOSTINTERNATIONAL

MEETINGOCTOBER 18-21, 2006

GREEN BAY,WISCONSIN

The Wisconsin Maple SyrupProducer's would like to extend a"Very Warm Welcome" to all of youto come and see our beautiful state.We promise this will be a very edu-cational and fun filled time! The IMSIand maple businesses from aroundthe maple world, along with theWisconsin Maple Syrup Producerswill be sponsoring this great mapleevent. Be sure to mark your calen-dars today for the North AmericanMaple Syrup Council (NAMSC) andthe International Maple SyrupInstitute (IMSI) in Green Bay, WI atthe Regency Suites Hotel and WIConvention Center.

The important dates areWednesday, October 18, check-in toSunday, October 22, 2006, check-out. These dates were planned withthe people who are flying to get abetter rate on air fare. You will beable to use the Hotel shuttle to andfrom the airport, as a courtesy fromthe hotel. More on that at a laterdate.

Call now to make your reserva-tions for the hotel. The rates are$109.00 (standard) - $119.00 (king)per night, plus tax. Children under12, stay free. No more than 6 peoplein a room. Phone number for reser-vations is 1-800-236-3330 and besure to let them know that you arewith the maple convention, so that

you get this room rate. Reservationsmay be cancelled without penalty nolater than 6 PM on the day of arrival.Reservations cancelled after thistime will be subject to charges equalto one (1) night and applicabletaxes.

All suites are spacious two-roomliving quarters featuring a privatebedroom and a separate living roomwith a sofa bed and dining/workarea. Other amenities include akitchen with wet bar, microwave,refrigerator, coffee maker, two tele-phones, voice mail, modem hookupsand two remote-controlled televi-sions with rental videos available.Non-smoking and accessibleaccommodations are available.

Along with their indoor swimmingpool, whirlpool, steam room, saunaand fitness center, overnight guestwill enjoy complimentary FULLbreakfast and two hours of compli-mentary beverages (wine, beer,soda) in the evening. This is for hotelguests only. There is also free park-ing for hotel guests who drive to ourconvention. Those who are not stay-ing at the hotel will have to pay 50cents per hour in the ramp acrossthe street from the hotel.

For those of you who do not wantto stay at the Regency Suites, thereare two other motels within walkingdistance of the Regency. They arethe Holiday Inn and Days Inn. Youwill not have the full breakfast, bev-erages in the evening, nor the use ofother Regency items. Only what willbe for the convention. We will beable to get you breakfast tickets for$7.50 per person per day.

We will be having seminars, scien-tific presentations, tours, banquets,

February 2006 13

door prizes, contests, a large tradeshow, along with special meetings.Of course, there is always the mapleget-togethers that we all enjoy andlook forward to at every convention,so please remember to phone inyour reservation and we will be look-ing forward to seeing you in Octoberof 2006.

If you or someone you know wouldlike to be a presenter at our meeting,please contact Joe Polak 1-715-536-7251 to make arrangements.Whether you are a maple produceror a person who has been or plan-ning or doing maple research. Timeis going too quickly and we need toget this lined up as soon as possi-ble. Please give Joe a call today.

Happy New Year and wishing allof you a Great Maple Season. Hopeto see each and everyone of you inGreen Bay.

Gretchen GrapeExecutive Director Wisconsin

Maple Syrup Producer's AssociationPhone: 715-447-5758Fax: 715-447-5745Email:

[email protected] (Besure to put the underscore betweenmy name)

WEST MINOTSUGAR HOUSEWEST MINOT, ME 04288

1-207-966-3643Wayne and Joni Slattery

DDEEAALLEERRSS FFOORRCCDDLL//MMAAPPLLEE PPRROO,, IINNCC..

NNEEWW AANNDD UUSSEEDD EEQQUUIIPPMMEENNTTLLAARRGGEE SSTTOOCCKKEEDD SSHHOOWWRROOOOMM““MMAAIINNEE”” PPLLAASSTTIICC AALLLL SSIIZZEESS

CCAALLLL AAHHEEAADD FFOORR BBEESSTT TTIIMMEESS

Sugar Bush Supplies Co.

x [email protected]

s since 1934


FOR MORE SAP & HIGHER PRODUCTION,CONSIDER A VACUUM SYSTEM FOR 2006

Bascom Maple Farms is the source for allyour maple sugaring equipment and supply needs.

Call or visit us today.

56 Sugarhouse Road, Alstead, NH 03602603-835-6361 � FAX: 603-835-2455

www.bascommaple.com

USED EQUIPMENT FOR SALE2� x 4� Vt evaporator w/stainless pan $1,8002� x 6� Oil fired evap. w/insulated

arch, oil burner, new stack &stainless flat pan $1,950

3� x 8� Grimm oil or wood fired evap.w/insulated arch, oil burner, stainlesspans (soldered fue, & welded syruppan), stainless stack, stainless hoodand Grimm preheater $3,900

4� x 16� Dallaire evaporator withstainless pans (raised flu) andstainless hoods $3,900

400 Gallon stainless milk bulk tank $ 650Electric Airablo Belly releaser w/1 1/2

HP pump $ 950Cotton Candy machine $ 950Marcland sutomatic draw off w/two

solenoid valves and two probes $ 600Seprotech RO machine 250 GPH

w/two extra membranes $2,900Airablo 600 GPH RO machine w/7.5

HP pump and new membrane $7,500

February 2006 15

ARCHIE�S SUGARHOUSE

(Taken from October, 1994 MapleSyrup Digest)

Dear Mr. Editor:My wife, she sez, �Honest Archie,�

sometimes she calls me truthfulArchie, �Why don�t you tell that niceMr. Editor man about our computeroperated evaporator?�

Well, it wuz like this:It all came about some time ago

when these new small, home sizecomputers first got invented. Wehave a neighbor, Ivanew Flipswitch,who�s an electronics nut, and hetalked us into it. He said he�s set upthe whole thing for me for free. All Ihad to do was buy the parts. Claimeda computer could run our whole outfitof evaporators and eliminate all theguess work. Heck, we already hadthe biggest and most modern outfit inthe country, but I wanted to keepahead of everybody so I told him togo get what he needed.

I really didn�t think he�d go throughwith it, but a couple of weeks later hedrove his 18 year-old pickup truck in

with the homemade cap on the backcrammed full of stuff. He startedunloading it and went right to work.

First he had a motor operated, vari-able volume controlled liquid inputpump that would feed sap into theevaporator at the correct rate. Wehad eight six by twenty�s at that time,but he only wanted to try it on one,thank heavens. This evaporator has3 pans and he put one of those vol-ume gadgets between each pan.Said the computer couldn�t work floatvalves.

Out automatic syrup draw-off hadbeen giving us some trouble but hesaid he wouldn�t need the controllerpart, just the solenoid valve. Thecomputer would take care of turning iton and off and correct for the changein air pressure.

He put liquid level controls on eachpan so the computer could tell thepumps how much to put in them. Heeven put on boiling sensors so thecomputer could adjust the oil flow tothe burners to make each pan boilfaster. This required a variable airdraft equalizer that would open orclose to make the right air-oil mixture.

LEADER EVAPORATORSNew and Used

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SUGARHILL CONTAINERS

ORDER EARLY & SAVE

ROGER C. SAGE4449 SAGE ROAD

WARSAW, N.Y. 14569Tel: 585-786-5684

SUGA COUNTRYPRODUCTS

VASSALBORO, MAINE

We stock all your needsfrom start to finish for both large and

small producers.

e-mail: [email protected]: 207-923-3355


He said he could even put a colorsensitizer on that would tell us whatgrade we were making but I said thatwasn�t necessary since we alwaysmade all Grade A Light.

This guy sure liked gadgets. He puta photo cell on the sugarhouse doorthat opened it as you walked up andeven turned the lights on inside. Hereplaced all the ball valves every-where with solenoids so the comput-er could operate them. Even had anelectronic refractometer that gave usa continuous printout of the sapsugar content.

He had to change all the wiring inthe sugarhouse to accommodate thisstuff, but when it was all hooked uphe programmed it so all I had to dowas operate the on-off switch. Upwas on and down was off. I figured Icould handle that.

The first day everything started offgreat. When I walked up to the door itopened and the lights came on. Iturned on the computer and thescreen said the sap tank was full.Things started to whirr and sap cameinto the pans and pretty soon theburners turned on. About then Inoticed our garage door opened. Awhile later I looked out and it wasclosed again.

I didn�t think much about that � fig-ured my wife had left me after all thisexpense. It wasn�t long though,before she came storming into thesugarhouse. Said her washer startedfilling up with water all by itself andwouldn�t stop. Ran over the top andflooded the kitchen. She tried to callthe repair man but a tape said, �Sorry,a computer somewhere has inter-rupted telephone service � pleasetry later.� She also said her

microwave kept going beep-beep-beep and wouldn�t stop and my stackwas spewing out some awfully blacksmoke. Apparently the computerworked the garage door better thanthe draft equalizer.

By that time I�d had enough. Ipushed the switch down to the offposition and started getting the other7 evaporators ready to make syrupthe old way.

Your truthful friend,Archie

FROM THE EDITORAs you may have noticed, page 4,

the Directory, has changed. At thelast NAMSC meeting the directorsrequested that along with theiraddresses and phone numbers, thatI also add their e-mails. In order toaccommodate this request I had toeliminate the names and address ofthe Field Editors. I just want to clari-fy that all are welcome to submitarticles and Field Editors pleasecontinue to submit articles concern-ing your state.

We have been requested to makethe Digest available by e-mail.Starting with this issue, it will beavailable. Submit your request by e-mail to me. If you request e-mail,this means that every issue fromnow on will be e-mailed to you, youwill not receive a Digest in the mail.

A Thank You to all who advertisewith us, this publication depends onits advertisers to stay afloat. Pleasepatronize those that advertise.

May we have a great sugaringseason.

Roy

February 2006 17


PROCTOR MAPLE RESEARCH CENTER UPDATE: INVESTIGATING THE EFFECTS

OF SAP PROCESSING EQUIPMENTAND TECHNIQUES ON MAPLE SYRUP

CHEMISTRY & QUALITYDr. Timothy D. Perkins, DirectorProctor Maple Research Center

University of Vermont802.899.9926 [email protected]

Maple syrup is produced and marketed as a pure and wholesome foodproduct, free from contamination, and produced to the highest available stan-dards. Although the basic process of evaporation to remove excess water hasremained the same, the equipment and techniques used to transform maplesap into syrup have changed greatly over the past several decades, and con-tinues to evolve as newer technology is introduced into the maple industry.While the focus of the maple industry has always been on producing a greatproduct, other objectives sometimes overlap with, or may even conflict withthe primary goals of making pure, great tasting maple syrup. For example,many of the evaporator advances were a result of high fuel costs. Also, theswitch from soldered to welded pans, and accompanying manufacturing tech-niques, were made to limit lead and other contaminant exposure. Morerecently, air injection units were developed and are sold as a means to pro-duce lighter syrup. It is well established that evaporation involves tremendouschemical and physical changes in the maple syrup. Further, the focus on pro-duction of very light colored and flavored syrup seems to have led to more (orat least more noticeable) off-flavors. Although the objectives of changes inprocessing in all cases listed above were quite reasonable, and in somecases very necessary, a comprehensive examination of the effect of new sapprocessing equipment and techniques on the chemistry and quality (espe-cially flavor) has not been attempted for at least the past half-century.

A new research facility designed and dedicated to the study of the effects ofsap processing equipment and techniques on the chemistry and quality ofmaple syrup is being constructed at the UVM Proctor Maple Research Center.This facility will allow researchers to evaluate the differences in maple syrupdue to changes in sap processing equipment, including reverse osmosis,evaporators, and other evaporation equipment (steam-away, air injectionunits, etc.). The new facility is designed to allow up to four evaporators to berun simultaneously from a common source of sap. In this way, both major andminor changes in equipment and production techniques can be compared forthe effect they have on maple syrup. There are no other comparable facilitiesexisting for maple research in the U.S. or Canada.

February 2006 19

Funds to conduct this research in this facility have been secured throughgrants from the U.S.D.A., with preliminary lab-based experiments underway.Research in the first two years of operation will focus primarily on the impactof air-injection units on syrup chemistry and quality. We have recentlyacquired identical two 3' x 10' CDL evaporators, with one equipped with airinjection for experimentation. An advisory committee composed of a peoplerepresenting a cross-section of the maple industry will help to decide onresearch projects to pursue in the future.

Funds for the actual construction of the building are derived from the pro-ceeds of the UVM PMRC Endowment Fund, and from donations from a num-ber of individuals, county, State, and Provincial maple associations, mapleequipment companies, and from the North American Maple Syrup CouncilGrant Fund. All donors to the project will be acknowledged on a plaque mount-ed inside the new research facility. We still have some funds to raise to finishconstruction, so contact us if you are interested in making a donation.

Construction of the building started in mid-December 2005, with an antici-pated completion date of February 1, 2006. The building itself is 28' x 44', witha small heated office area and space for an R/O. An elevated mezzanine will

Pictured above are photos of construction progress at the new researchfacility located at the UVM Proctor Maple Research Center in Underhill,Vermont.


provide storage for up to 5,000 gallons, enough to feed four evaporatorssimultaneously. The interior of the building will be lined with metal paneling forease in keeping the area clean to avoid contamination of the research area.Glass piping will be used to feed the evaporators. A custom-designed pow-ered ventilation system will exhaust steam (no cupola!). In addition, a 2 kWsolar system, funded by a grant from the State and funds from the UVMCollege of Agriculture & Life Sciences, will be used to generate electricity thatwill be fed back into the power grid to reduce building operating costs. We alsoanticipate experimenting with using biodisel (B20) to fuel the evaporator. Youcan keep track of the progress of construction by visitinghttp://www.uvm.edu/~pmrc and clicking on "The Maple Production ResearchFacility Construction".

Our sincere thanks to all of the individuals, associations and companies whohave donated funds for this project. We look forward to conducting and report-ing on a number of interesting and exciting experiments in the facility over thenext several years.

65 Charlie Wood RoadDelancey, N.Y. 13752Phone: (607) 746-6215

Fax: (607) 746-8367www.catskillmountainmaple.comwww.catskillmountainmaple.com

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steam hood � $4,995Used Poly Truck Tanks, excellent: 210, 375, 475 gal.� $180, $220, $2953 1/2� x 8� Small Brothers stainless steel hood with built-in

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� $3500Cream Machine Demo model like new � $8751 - Echo gas tapper nice shape � $2251 - Echo 1� pump 2 cycle gas � $225

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February 2006 21

MAPLE CONTAINERS

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A lot of people have requestedthat we publish sap prices. What Ihave found is that sap prices varygreatly depending upon the retailprice of syrup.

The retail price of syrup in theNortheast is higher than in the Mid-west, hence the price paid for sap ishigher in the Northeast. Listedbelow are sap prices being paid bySOME producers.

Remember these prices are forsap delivered to the sugarhouse.

These prices are intended to beused only as a guide for buying sapand no way intends that they dic-tate the price for the entire industry.

1.501.601.701.801.902.002.102.202.302.402.502.602.702.802.903.003.103.203.303.403.50

$/gal..106.124.143.160.175.190.203.218.232.245.260.273.287.301.315.329.342.356.371.384.398

3.603.703.803.904.004.104.204.304.404.504.604.704.804.905.005.105,205.305.405.50

$/gal..411.426.440.453.468.481.495.509.522.537.550.564.579.592.606.619.634.648.661.675

UNITS OF MEASURE

MT = Metric Tonnekg = Kilogramha = Hectarelb = PoundL = Litre

CONVERSION FACTORS

1 lb = 0.45359237 kg1 MT = 1,000 kg1 ha = 2.47 acres1 Imperial

gallon = 4.546 L= 6.023 kg= 13.248 lb of syrup= 9.2 lb of maple sugar= 10.4 lb of maple taffy

1 L = 0.220 gallon= 1.325 kg= 2.92 lb

1 lb = 0.34 L1 MT = 2,204 lb1 US

gallon = 3.785 L= 11.03 lb

February 2006 23


CONTROLLINGMICROBIAL

POPULATIONIN SAP SYSTEMS

Locations: Cornell Uihlein SugarMaple Research Laboratory, LakePlacid, NY, Arnot Forest, Van Etten,NY and private maple operationsthroughout New York

Leader: Randy W. Worobo,Associate Professor and Brian F.Chabot, Professor, Cornell University

Objectives1. To document microbial popula-

tions in commercial sap systems.2. To determine the effectiveness of

disinfectants, tubing washing and UVradiation

RESEARCH RESULTSObjective 1. Microbial popula-

tions in commercial sap systemsOver the course of one maple sap

season in Western New York thatstarted approximately March 8, 2005and ended April 9, 2005, four maplesap locations were sampled to deter-mine the levels and diversity ofmicrobial populations contained inthe different sap samples. The vari-ous sap samples were analyzed foryeast and total aerobic plate countsusing acidified Potato Dextrose Agar(PDA) and Plate Count Agar (PCA),respectively. Samples were collectedfrom virgin tapped trees, variouspoints in the tap lines and in centralcollection points ie. storage tanks.The lowest level of bacteria andyeast were from virgin tapped trees,followed by sap lines and finally col-lection vessels. This indicates that

February 2006 25

the majority of the contamination thatis observed in the sap at the saphouse originates from tubing and theresidence time from the tree to theboiling pans allows for multiplicationof the contaminating bacteria andyeast. Environmental temperaturewas also observed to have an effecton the levels of bacteria and yeastwhich was expected. The warmerenvironment temperatures observedlater in the sap season had higherlevels of bacteria and yeast. Thegrowth rate of bacteria and yeastincreases (doubles every 10oC) astemperatures increase up to themicroorganisms maximum growthtemperature.

From the numerous samples col-lected, the bacterial counts were typ-ically higher than yeast counts. Thelevel of bacteria ranged from unde-

tectable (<1 colony forming unit/ml)to a high of 760,000 cfu/ml. From thedata, it appears that the wide varia-tion was dependent upon the locationit was collected which could beexplained by the different conditionsof the tubing ie. cleanliness condition,and residence time of the sap. Yeastlevels were much lower on average(approximately 2 orders of magni-tude) with a range of <1 cfu/ml to ahigh of 76,000 cfu/ml). HIghest levelswere observed in collection tanksand later in the sap season.

From the large number of samplestaken, the results confirmed theimportance of cleaning sap tubing toprevent contamination of sap and thecontrol of the microorganisms duringsap holding prior to evaporationeither through inactivation ie. thermalprocessing, UV or ozone treatment of


the sap; or control of their growth byrefrigeration to less than 40oF.Recommendations to limit the resi-dence time in the sap tubing, propercleaning of tubing and sap contactequipment and possibly an in-linetreatment such as UV treatment priorto entering the collection vesselwould reduce the level of microor-ganisms which has a direct effect onthe finished quality of maple syrupdue to the conversion of the disac-charide sugars (sucrose) normallycontained in sap into two monosac-charide molecules (glucose & fruc-tose) that when exposed to heat andlow levels of amino groups, formcaramelization products that impartflavor and darker color. This type ofreaction is called a Maillard reaction.

Objective 2. UV disinfection andtubing sanitization

Currently, sap tubing is not cleanedby a large majority of the maple syrupproducers. At most, a high pressureback flush of water alone or in combi-nation with bleach is passed throughthe tubing systems. The propercleaning and sanitization of the tub-ing will prevent the formation ofbiofilms on the tubing surface whichcan release microorganisms continu-ally into the sap as it passes throughthe tubing. For the food industry, a 5step cleaning procedure is recom-mended which is as follows:

1. rinse majority of organic contam-ination out of lines with water

2. detergent application3. water rinse4. sanitizer application at correct

levels (50-200 ppm free chlorine atpH <6.0)

5. potable water rinseDue to the extensive tubing net-

works, this 5-step procedure is alarge time commitment. This is therecommended protocol that the restof the food industry has to complywith. However, at minimum, a deter-gent sanitizer as a flush and a finalrinse with water would be a minimum.Chlorinated sanitizers showed thebroadest spectrum of activity againstall bacteria, yeast and molds. Thecaustic nature of hyochlorites alsostrips organic build up in the tubing.As a second alternative is hydrogenperoxide as a sanitizer at a maximumallowable level of 1,100 ppm. This isnot as broad spectrum of activity andsome bacteria, yeast and mold notbeing sensitive to this sanitizer. Thecontact time for sanitizers should beat least 2 minutes or as recommend-ed by the chemical supplier to guar-antee complete effectiveness.

Detergents should not be carriedover for two reasons, firstly, the tub-ing should be made of food gradeplastic which does not allow forleaching of detergents or sanitizersinto the plastic. The second reason isthat there are three additional rinsesteps that will flush all traces of deter-gent away. Proper detergent andsanitizer levels are extremely impor-tant for the effectiveness and pre-venting any carry over into the con-centrated sap. Sufficient volumes ofall solutions including water rinses isessential.

Ultraviolet irradiation using a com-mercial sap treatment system (SapSteady, FPE Inc., Macedon, NY) wasused. A level of approximately 8,000uWatts of UV exposure was appliedto the in coming sap prior to the col-lection vessel. The UV treatment atthis level achieved a 100 fold reduc-tion in bacteria and a 10 fold reduc-

February 2006 27

tion in yeast levels compared to theuntreated sap at the same time. Itwas observed that the total levels ofyeast and bacteria were lower andthe time required to reach the levelsof the untreated sap in the collectionvessel was significantly extended.This relates to an extended holdingtime and reduced enzymatic activitythat potentially produce darker syrupand more caramelized flavor in thefinished syrup.

From this preliminary research, itappears that an in-line UV treatmentof sap can improve the microbiologi-

cal quality of sap that is used in theproduction of maple syrup. It shouldbe mentioned that the finishing quali-ty of the maple syrup will likely not beimproved over the quality of themaple syrup that would be madefrom the incoming maple sap if itwere immediately evaporated to thefinished maple syrup. In other words,the use of a disinfection step at thepoint of sap storage will retain thequality of the sap but will likely notimprove the quality but will preventthe deterioration of the maple syrupquality.


CLIMATE CHANGE ANDTHE NEW ENGLAND

FORESTFrom the Massachusetts Audubon

Society, Sanctuary Magazine,Spring 2005

Based on models in a regional cli-mate assessment study by the USGlobal Change Research Program,some scientists believe that within thenext one hundred years or so, Bostoncould have a climate similar toRichmond or Atlanta. These computermodels project that the average tem-perature will rise between 6 and 10degrees F over the next century. Inthe next one hundred years NewEngland�s cooler regions may nolonger promote the growth of sugar

maples, which are well adapted to theregion�s current climate. The changein climate will support species thatnow grow to the south of NewEngland and in lower elevations,especially oaks and southern pines.Additionally, there will be the threat ofnon-native species, both insect pestsand invasive plant species which maytake over the forests.

According to Barry Rock, Professorof Natural Resources at theUniversity of New Hampshire, �Onaverage, trees can only move theirrange from 5 to 15 miles over a hun-dred year period.� In the past, naturalclimate changes occurred over thou-sands of years. At the end of the mostrecent glacial period, about 4000years ago, the forest communitiesgradually migrated north as the gla-ciers melted and retreated. The forest

February 2006 29

New & Used EquipmentComplete Line of Supplies

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communities that developed in frontof the glacier gradually migratednorthward in its lee.

From 9,000 to 4,000 years ago, theaverage temperature of NewEngland was nearly 4 degreeswarmer than it is today. The climatewas similar to modern day Virginia.Now it appears that the engines ofthe industrial age are taking the glob-al climate into the past. Human activ-ity is responsible for most of the glob-al temperature rise in the past 40years. This advance rate of climatechange may not allow time for the for-est to migrate northward. The resultmay be that balsams and maples willdie off, to be replaced by invasivespecies from the south.

Some preliminary studies havebeen done by the University of

Vermont on producer data from thepast 40 years. It appears that inMassachusetts the start of the sugar-ing season had advanced slightlyless than 5 days to an earlier date,and the end of the season hasadvanced just over 6 days. This hasresulted in a shortening of the �sea-son� by 1.5 days overall. More dis-turbing is a possible trend of colderlows and warmer high temperatures,which may have the effect of advanc-ing the end of the season even more.

In addition to the sale of mapleproducts and tourism during sugaringseason, there is a very importantthird component to the sugar mapleeconomy of New England � fallfoliage. There is a huge economybuilt around the annual migration ofleaf peepers to New England. These


famous fall colors, coming mostlyfrom our beloved sugar maple tree,result from the breakdown of chloro-phyll, the green pigments that maskorange and yellow pigments. The bril-liant red colors, of anthocyanins areactually produced each fall. The firsthard frosts, which bring out the mostbrilliant colors, used to come aboutthe third week of September. Inrecent years these first frosts havearrived later and later. In both 2004and 2005 the first hard frost didn�tarrive in many New England areasuntil mid-October. Professor Rockpredicts that foliage season will grad-ually come later and that the intensityof colors will decrease. We certainlygot a glimpse of that scenario in2005.

The overall effects of the comingclimate change may prove to be ascomplex as understanding fall foliageor maple sugaring physiology. Howmuch of the overall drop in healthknown as �maple decline� is causedby global warming as opposed toacid precipitation? The combinedeffects of air pollution and climatechange are synergistic. Furthermore,global warming is also creating theopportunity for insects, fungi and dis-eases to invade environments withclimates once too harsh for them tosurvive the cold winters. For exam-ple, the Hemlock Wooly Adelgid isbeing held in check by current coldclimates, but that may soon change.

No matter what steps we take, thewheels of global climate change havebeen set in motion. The real questionis how far down that road we�ll travelbefore slowing it down.

WORLD PRODUCTIONCanada and the United States are

the only two maple syrup producingcountries in the world. In 2004,worldwide production of maple syrupwas estimated at 42,783 metrictonnes (MT, with Canada accountingfor 82% of that production and theUS the remainder. Canada is there-fore the largest maple syrup produc-er with production of 35,248 MT in2004, valued at C$149.5 million,while the United States produced7,535 MT, valued at US$42.8 million.

Over the last five years, Canadahas accounted for 84% of the world�sproduction of maple syrup, while theUS has accounted for 16%. The per-centages fluctuate slightly from yearto year because of variations inyields associated with specificweather conditions each spring. Thedecline in Canadian production to82% in 2004 was largely the result ofthe introduction of a productionquota system in Quebec.

Because of low domestic con-sumption in Canada, the mapleindustry relies heavily of exports.

February 2006 31

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You are preparing for the upcoming Maple Season

and everyone at the Bacon Jug Company wishes

you a bountiful crop. In making your

preparations, have you considered the basics of a

simple and safe closure system? Our latest design

in a consumer safe closure system also offers

convenience to you the packer. The simple "push

down to start" cap is gaining acceptance in the

maple industry.

To learn more about the Bacon Jug and its

advanced closure system, please contact us at

(603) 444-1050 for information and the location

of a Bacon Jug dealer near you.

The Bacon Jug Company(a division of Gamber Container, Inc.)

46 N. Littleton Rd • Littleton, NH 03561

(603) 444-1050 • (603)444-6659 fax

www.baconjug.com • [email protected]

Sugaring

Season

2006

February 2006 33

CLASSIFIED

FOR SALE: Equipment & Supplies from Bakers Maple. Lamb tubing, Bacon jugs,Marcland controls, Carrageenan for maple jelly, 1 1/2 lbs. for $19.95. Used BeckettCF 2300 Oil Burner, used syrup pans. Bainbridge, NY (607) 967-7229.

FOR SALE: 1994 4� x 14�Thunderbolt evaporator with Piggeyback. Like new, usedonly 3 years, asking $1,300. (231) 869-2018.

COMING EVENTS16th ANNUAL HEBRON MAPLE FESTIVAL

March 11 & 12, 200610:00 AM - 4:00 PM

For more information contact:www.hebronmaplefest.com or e-mail: [email protected]

20th MAPLE SYRUP FESTIVALMarch 11-12, 2006

Warkworth, Ontario, CanadaFor more information contact:

Alice Potter Tel: (705) 924-2057 Fax: (705) 924-1673

STURBRIDGE AREA MAPLE DAYSMarch 17-19 and March 24-26, 2006

Sturbridge, MassachusteetFor more information contact:

Lee Schelin at Phone: (508) 347-0210, Fax: (508) 347-0375

NAMSC/IMSI ANNUAL MEETING 2006October 18-21, 2006

Green Bay, WisconsinFor more information contact:

Gretchen Grape at: Phone (715) 447-5758, Fax (715) 447-5745E-mail [email protected]


IN MEMORIUM

GENEVIEVE M. (EVERTS) ROLOSON

Genevieve M. (Everts) Roloson, 82 of Columbia Cross Roads, Pennsylvaniapassed away on Saturday, September 24, 2005 at Troy Hospital in Troy, PA.She was born on March 11, 1923, the daughter of the late Walter and AgnesEverts. Genevieve was a member of the Sylvania Presbyterian Church, theSylvania Ladies Aid and a member of the Endless Mountain Maple ProducersAssociation. Genevieve is survived by her husband, Lawrence M. Roloson;sons, Ralph E. and Connie Roloson, Martin W. and Louise Roloson, Dale L. andKathy Roloson and Alan L. and Roxanne Roloson, all of Troy; brother, Hartleyof Troy; 12 grandchildren, 22 great-grandchildren, several nieces and nephews.Memorial contributions in Genevieve�s name may be made to the SylvaniaLions Club, PO Box 5, Sylvania, PA 16945 or the Endless Maple ProducersAssociation, c/o Andy Dewing, HC 34, Box 31, Warren Center, PA 18851.

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VOL. 18A, NO. 1 FEBRUARY 2006 - CommuniGate Pro · VOL. 18A, NO. 1 FEBRUARY 2006. DIGEST...

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