GeneralStark
01-23-2012, 04:38 PM
I was fortunate enough to be able to attend the VT Sugar Maker's Association maple school this past weekend and sat in on four of the many workshops that were offered. There was so much valuable info. presented and I will highlight some of the take home lessons for me from the workshops I attended.
Impacts of Reverse Osmosis on Syrup Quality and Flavor This was a presentation of findings from a study done at Proctor looking at syrup chemistry and characteristics from 2% raw sap and 8% RO concentrate. The major points were as follows:
- The syrups produced from raw sap and 8% concentrate were indeed different in some ways with color being the most surprising difference to me. 8% concentrate yielded 10-15% darker syrup.
- There were no major statistically significant differences in other syrup characteristics, especially flavor where no difference was found.
- The study only examined the difference between raw sap and 8%, so making a distinction in syrup characteristics at other concentrations is difficult.
- As the RO concentration increases, eventually syrup color will begin to get lighter, and the presenter suggested that may be around 12%.
The New Maple Grading System and Identifying Maple Off-Flavors This was an overview of the new proposed grading system we have all heard about and a brief presentation of the new map of syrup off flavors. The major points were as follows:
-It's coming but not before 2013.
- Vt needs to change state law so it could be later than 2013.
-Darker syrup is favored in the new system. Packaging what is now considered Commerical for retail will be allowed.
High Vacuum Without a Pump This was a presentation of findings from a Proctor research project looking at setting up gravity tubing systems using 3/16" tubing to create natural vacuum. The major points were as follows:
- The difference in natural vacuum in 5/16" and 3/16" lateral lines set up on varying slopes from approx. 5% - 15% with 4-22 taps on each lateral, and lateral lengths 20' to 750' was astounding.
- 3/16" lateral lines produced between 24-27" of vacuum. 5/16" lateral lines produced up to about 15" but not as consistently.
- Don't tear down your tubing systems yet as there are many questions still to be answered.
- D+G will soon have 3/16" tubing available in 500' rolls. Reducers need to be used between 3/16" tubing and conventional maple fittings like spouts and saddles. Reducers and t's are available through McMaster Carr.
Impact of Tubing and New Technologies on Maple Syrup Flavor This was a presentation by a Quebecois sugarmaker and researcher with Acer of some of his insights on making good flavor syrup with modern technology. The major points were as follows:
- Not all maple syrup on the market is good, and perhaps most is actually not good. Good syrup has the unique maple flavor that we all think of as "maple"'.
- Sugarmakers wanting to make good flavored syrup should consider how syrup has been traditionally made and how consumers think of maple syrup.
- Good syrup can be made using new technology, but there are several things that should be considered in doing so. Some of the things the presenter suggested NOT DOING include but are not limited to: Using high vacuum early and late in the season, using blue mainline instead of black, high RO concentrations, more than one pass through the RO, storing concentrate for any period of time, using UV filters, and using high boiling rates that require defoamer use.
- Essential things to consider in syrup production are invert sugar levels in sap and microbe contamination (it's not bad in moderation) and finding a healthy balance.
All the presentations were very interesting and I find myself thinking of all the ways I can apply this new knowledge to my operation and business. I hope that the Proctor studies powerpoints will be posted somewhere as I know folks here will find them interesting. Hopefully this will provide some interesting thought and discussion.
Impacts of Reverse Osmosis on Syrup Quality and Flavor This was a presentation of findings from a study done at Proctor looking at syrup chemistry and characteristics from 2% raw sap and 8% RO concentrate. The major points were as follows:
- The syrups produced from raw sap and 8% concentrate were indeed different in some ways with color being the most surprising difference to me. 8% concentrate yielded 10-15% darker syrup.
- There were no major statistically significant differences in other syrup characteristics, especially flavor where no difference was found.
- The study only examined the difference between raw sap and 8%, so making a distinction in syrup characteristics at other concentrations is difficult.
- As the RO concentration increases, eventually syrup color will begin to get lighter, and the presenter suggested that may be around 12%.
The New Maple Grading System and Identifying Maple Off-Flavors This was an overview of the new proposed grading system we have all heard about and a brief presentation of the new map of syrup off flavors. The major points were as follows:
-It's coming but not before 2013.
- Vt needs to change state law so it could be later than 2013.
-Darker syrup is favored in the new system. Packaging what is now considered Commerical for retail will be allowed.
High Vacuum Without a Pump This was a presentation of findings from a Proctor research project looking at setting up gravity tubing systems using 3/16" tubing to create natural vacuum. The major points were as follows:
- The difference in natural vacuum in 5/16" and 3/16" lateral lines set up on varying slopes from approx. 5% - 15% with 4-22 taps on each lateral, and lateral lengths 20' to 750' was astounding.
- 3/16" lateral lines produced between 24-27" of vacuum. 5/16" lateral lines produced up to about 15" but not as consistently.
- Don't tear down your tubing systems yet as there are many questions still to be answered.
- D+G will soon have 3/16" tubing available in 500' rolls. Reducers need to be used between 3/16" tubing and conventional maple fittings like spouts and saddles. Reducers and t's are available through McMaster Carr.
Impact of Tubing and New Technologies on Maple Syrup Flavor This was a presentation by a Quebecois sugarmaker and researcher with Acer of some of his insights on making good flavor syrup with modern technology. The major points were as follows:
- Not all maple syrup on the market is good, and perhaps most is actually not good. Good syrup has the unique maple flavor that we all think of as "maple"'.
- Sugarmakers wanting to make good flavored syrup should consider how syrup has been traditionally made and how consumers think of maple syrup.
- Good syrup can be made using new technology, but there are several things that should be considered in doing so. Some of the things the presenter suggested NOT DOING include but are not limited to: Using high vacuum early and late in the season, using blue mainline instead of black, high RO concentrations, more than one pass through the RO, storing concentrate for any period of time, using UV filters, and using high boiling rates that require defoamer use.
- Essential things to consider in syrup production are invert sugar levels in sap and microbe contamination (it's not bad in moderation) and finding a healthy balance.
All the presentations were very interesting and I find myself thinking of all the ways I can apply this new knowledge to my operation and business. I hope that the Proctor studies powerpoints will be posted somewhere as I know folks here will find them interesting. Hopefully this will provide some interesting thought and discussion.