Run Forest Run!
03-27-2013, 08:46 PM
This latest report contains the best sentence EVER...
"Syrup producers can be ready to process large quantities of sap, repeatedly."
It doesn't get better than that!
Maple Syrup Production Report for March 25 to April 1, 2013
Previous week summary
Cold weather during this past week brought sap flow to a stop across Ontario as maple trees remained frozen night and day. Thawing temperatures on Saturday and Sunday March 23 and 24, induced a small to moderate sap flow in many southern Ontario regions, which began later in the afternoon on both days as trees thawed very slowly.
Sap sugar concentrations range from 1.8 up to 3.0 °Brix. Producers report that colour grades of finished syrup went from medium back to light after the week of cold weather. Sap that was beginning to flow cloudy prior to last week became clear again. Most producers are now reporting medium colour grades in syrup, all reporting excellent maple flavour so far this year.
Sap flow predictions
The extended weather forecast shows that the coming week will provide very good to ideal conditions for sap flows each day, potentially heavy sap flows later in the week and coming weekend, for all areas of the province. Syrup producers can be ready to process large quantities of sap, repeatedly. Some producers are referring to the coming week as 'the make or break opportunity' to cover the bills and hopefully show a profit.
Sugar maple trees are currently fully dormant and will continue to produce quality sap this week. Producers located in the earliest areas of southwestern Ontario, who are usually 1 to 2 weeks ahead of later areas, should plan to keep an eye on dormant buds of red maple and soft/silver maple trees over the Easter weekend. Buddy off-flavour in fresh sap will show up first in red maple and soft/silver maple trees. Sugar maples should remain dormant during the first week of April, likely into the second week of April in central, eastern and northern areas.
Handling sap and protecting sap quality
It can be a challenge to maintain the quality of fresh sap, especially during repeated heavy sap flows. Processing sap into finished syrup within 24 hours of collection is a best practice to aim for. Passing sap through a small-pore filtering system as the sap is transferred into the large storage tank can markedly reduce the microorganism (mainly spoilage bacteria) content in the sap. Microorganisms in sap have the potential to rapidly increase in number as the temperature of sap rises as spring progresses. Microorganisms consume sucrose, alter the chemistry of sap and increase the quantity of glucose and fructose sugars, leading to reduced syrup quality.
Commercial sap filters, as well as other types of liquid food filters, can be used to filter microorganisms from sap, potentially extending the storage life and improving the quality of syrup produced. The finer the filter, the more effective will be the filtering process. When very fine filtration is desired, a series of filters are used to filter the sap in stages and avoid rapidly plugging the finest filter. Research has shown that fine filtration of sap collected later in the season can improve or lighten the colour of syrup. Ask your equipment dealer about the various sap filters available.
Some producers also pass fresh sap though an ultraviolet light unit to reduce the amount of microorganisms entering the sap storage tank.
Preventing stack burn
After syrup containers for retail have been properly hot packed at 82 - 85 °C (180 - 185 °F), it is important to allow the filled containers to cool to room temperature, or colder as quickly as possible. A slow cooling process can result in continuation of cooking known as 'stack burn', which will darken the syrup and alter the flavour. Syrup that has already been graded and labeled can become off-label due to stack burn. After hot packing is complete, separate the containers apart in a room that can allow adequate air circulation around each container. Many producers use an electric fan, or a cool shaded area outdoors, to cool the hot filled containers quickly.
Pricing maple syrup for retail and farm gate sales
Several new syrup producers have asked about the prices they should charge for their maple syrup in various size containers and decorative containers. Price setting for maple syrup is discussed by industry members at most winter workshop meetings. Since prices vary across the province and tend to be higher near larger urban areas of southern Ontario, it is not the objective of this crop report to post syrup prices. New producers are encouraged to talk to experienced maple syrup producers in their own region, to help decide the best prices to charge for maple syrup and value-added maple products. Consider becoming a member of the Ontario Maple Syrup Producers Association (OMSPA) and attend upcoming industry meetings to hear the latest on syrup pricing and unique marketing ideas.
"Syrup producers can be ready to process large quantities of sap, repeatedly."
It doesn't get better than that!
Maple Syrup Production Report for March 25 to April 1, 2013
Previous week summary
Cold weather during this past week brought sap flow to a stop across Ontario as maple trees remained frozen night and day. Thawing temperatures on Saturday and Sunday March 23 and 24, induced a small to moderate sap flow in many southern Ontario regions, which began later in the afternoon on both days as trees thawed very slowly.
Sap sugar concentrations range from 1.8 up to 3.0 °Brix. Producers report that colour grades of finished syrup went from medium back to light after the week of cold weather. Sap that was beginning to flow cloudy prior to last week became clear again. Most producers are now reporting medium colour grades in syrup, all reporting excellent maple flavour so far this year.
Sap flow predictions
The extended weather forecast shows that the coming week will provide very good to ideal conditions for sap flows each day, potentially heavy sap flows later in the week and coming weekend, for all areas of the province. Syrup producers can be ready to process large quantities of sap, repeatedly. Some producers are referring to the coming week as 'the make or break opportunity' to cover the bills and hopefully show a profit.
Sugar maple trees are currently fully dormant and will continue to produce quality sap this week. Producers located in the earliest areas of southwestern Ontario, who are usually 1 to 2 weeks ahead of later areas, should plan to keep an eye on dormant buds of red maple and soft/silver maple trees over the Easter weekend. Buddy off-flavour in fresh sap will show up first in red maple and soft/silver maple trees. Sugar maples should remain dormant during the first week of April, likely into the second week of April in central, eastern and northern areas.
Handling sap and protecting sap quality
It can be a challenge to maintain the quality of fresh sap, especially during repeated heavy sap flows. Processing sap into finished syrup within 24 hours of collection is a best practice to aim for. Passing sap through a small-pore filtering system as the sap is transferred into the large storage tank can markedly reduce the microorganism (mainly spoilage bacteria) content in the sap. Microorganisms in sap have the potential to rapidly increase in number as the temperature of sap rises as spring progresses. Microorganisms consume sucrose, alter the chemistry of sap and increase the quantity of glucose and fructose sugars, leading to reduced syrup quality.
Commercial sap filters, as well as other types of liquid food filters, can be used to filter microorganisms from sap, potentially extending the storage life and improving the quality of syrup produced. The finer the filter, the more effective will be the filtering process. When very fine filtration is desired, a series of filters are used to filter the sap in stages and avoid rapidly plugging the finest filter. Research has shown that fine filtration of sap collected later in the season can improve or lighten the colour of syrup. Ask your equipment dealer about the various sap filters available.
Some producers also pass fresh sap though an ultraviolet light unit to reduce the amount of microorganisms entering the sap storage tank.
Preventing stack burn
After syrup containers for retail have been properly hot packed at 82 - 85 °C (180 - 185 °F), it is important to allow the filled containers to cool to room temperature, or colder as quickly as possible. A slow cooling process can result in continuation of cooking known as 'stack burn', which will darken the syrup and alter the flavour. Syrup that has already been graded and labeled can become off-label due to stack burn. After hot packing is complete, separate the containers apart in a room that can allow adequate air circulation around each container. Many producers use an electric fan, or a cool shaded area outdoors, to cool the hot filled containers quickly.
Pricing maple syrup for retail and farm gate sales
Several new syrup producers have asked about the prices they should charge for their maple syrup in various size containers and decorative containers. Price setting for maple syrup is discussed by industry members at most winter workshop meetings. Since prices vary across the province and tend to be higher near larger urban areas of southern Ontario, it is not the objective of this crop report to post syrup prices. New producers are encouraged to talk to experienced maple syrup producers in their own region, to help decide the best prices to charge for maple syrup and value-added maple products. Consider becoming a member of the Ontario Maple Syrup Producers Association (OMSPA) and attend upcoming industry meetings to hear the latest on syrup pricing and unique marketing ideas.