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04-08-2013, 03:43 PM
Maple Syrup Production Report for April 2 - 8, 2013
Previous week summary
Sap flow varied across the province over the past week. In early areas of southwestern Ontario moderate to heavy sap flows ran during the week. Several southwestern area producers have surpassed 90 to 100% of their average crop of syrup, some having to purchase extra storage drums. Early areas report medium colour grades now with amber just beginning to show by the weekend.
Mid-season areas of Huron, Grey and Bruce counties, Peterborough and Kawartha range from 40 to 60% of a normal syrup crop processed so far, mainly extra-light and light grades of syrup. No large sap flows occurred during the week, but steady moderate flows from Wednesday to Sunday.
Later areas of Algonquin, Algoma and eastern regions syrup crop ranged from 25 to 40% processed so far, mainly extra-light and light grades, medium beginning over the past week.
Most areas tell there is more than average niter or sugar sand in the pans this year. Filtering has been challenging, however no problems in filtering are reported where producers are using modern or appropriate filter equipment.
Sap flow forecast for the coming week
The extended weather forecast for early areas of Niagara and southwestern Ontario predicts conditions will be right for numerous sap flows throughout the coming week. The coming weekend however, may be too warm for sap flow where night time freezing may not occur. In early areas, buds on sugar maple trees are expected to remain dormant for the coming week. However, buds on red maple and silver maple trees are now expanding and beginning to break dormancy, which will impart buddy off-flavour. Any syrup processed from buddy sap will also have buddy off-flavour.
Producers tapping red maple and silver maple trees in early areas should be testing very closely for buddy off-flavours in sap and finished syrup. Remember that a batch of buddy off-flavoured syrup, added to a partially filled barrel of good quality syrup can spoil the entire barrel for flavour.
For late northern areas of Algonquin and Ottawa Valley, daytime and night time temperatures will remain too cold early in the week. Very cold night time freezing will require several days of thawing to induce sap flow. Better sap flow conditions are expected late in the week and coming weekend.
Producers in mid to late areas of the province are anticipating at least two more weeks of sap flow and syrup production, where sugar maple buds will remain dormant for two or more weeks.
Filtration of syrup
As the season progresses, proper filtration of maple syrup can become more difficult to achieve clear syrup. Warmer daytime temperatures encourage microbial growth in sap. Higher microbial populations can create cloudy sap, cause shorter storage life and can result in lower quality syrup. Proper filtering is an important step to ensure that all sugar sand and other particulate sediments are removed from the finished product. Cloudy syrup after filtration means that the filtration process has a problem and requires repair or correction of the method of filtration.
Between each sap run, clean cloth filters by washing in hot potable water. Soap or detergent is not recommended in wash water due to risk of the filter imparting off-flavour into filtered syrup. Air dry cloth filters after washing. To prevent damage to the fibres of cloth filters, don't wring out filters to remove water. New filters should be boiled in potable hot water before first use.
For best results, it is best to change filters often. Filters that are worn out should be discarded to prevent accidental re-use. It is better to discard filters too early rather than too late. In pressurized press-type filters, filter paper should be changed between and during syrup filtration as needed and plates cleaned and sanitized between each use.
Cleaning and Sanitizing
Ideally, hot water can be used as often as possible to maintain sap collection and maple processing equipment in an adequately clean condition. Sanitizing chemicals used on sap collection and storage equipment and maple syrup processing equipment should only be used during the processing season if absolutely necessary. If sanitizing chemicals are necessary, producers should follow the recommended practices with adequate rinsing with clean potable water to safeguard the purity and quality of maple syrup. It is essential that any sanitizers or other products being used for maple syrup production have been identified as acceptable for use by the Canadian Food Inspection Agency (CFIA).
Batch coding blended syrup
Many customers are now requesting medium and amber grades of stronger flavoured syrup. Producers may sometimes blend light grades with dark grades of pure maple syrup to provide their customers with the preferred grade. The new blended batch should have its own batch code. Remember to record each batch code from the source tanks of syrup that make up the new blend. Producers can design their record-keeping system with the ability to trace back from any blended pure syrups to the original batches, in the unfortunate event a trace-back or recall of sold product is necessary.
Planting maple orchards
Have you been thinking about planting a sugar maple orchard? It is not too late to place orders for trees from private nurseries for tree-planting projects. There are currently 30 or 40 sugar maple orchards planted in the province, with two or three more being planted each year. The area intended for a maple orchard should be naturally well-drained and not prone to flooding. Soil quality may be heavy loam to sandy gravel, as long as drainage is adequate. Sugar maples may not survive or thrive in soil prone to flooding. Tile drainage installed in advance of tree planting can resolve flooding problems. The use of tile drainage is common practice in commercial tree fruit orchards and vineyards for this purpose.
More fertile soil will result in improved tree growth and overall tree health. The average final spacing for sugar maples in a mature orchard ranges from 25 x 25 feet to 30 X 30 feet between rows and between trees. Variations of spacing can be successful, for example, further space between tree rows with closer spacing between trees within the rows. Planting additional sugar maple trees initially is often practiced, to enable selection of the sweetest and healthiest maple trees for syrup production as the trees mature, and allow for some natural mortality and removal of poorer quality trees.
Previous week summary
Sap flow varied across the province over the past week. In early areas of southwestern Ontario moderate to heavy sap flows ran during the week. Several southwestern area producers have surpassed 90 to 100% of their average crop of syrup, some having to purchase extra storage drums. Early areas report medium colour grades now with amber just beginning to show by the weekend.
Mid-season areas of Huron, Grey and Bruce counties, Peterborough and Kawartha range from 40 to 60% of a normal syrup crop processed so far, mainly extra-light and light grades of syrup. No large sap flows occurred during the week, but steady moderate flows from Wednesday to Sunday.
Later areas of Algonquin, Algoma and eastern regions syrup crop ranged from 25 to 40% processed so far, mainly extra-light and light grades, medium beginning over the past week.
Most areas tell there is more than average niter or sugar sand in the pans this year. Filtering has been challenging, however no problems in filtering are reported where producers are using modern or appropriate filter equipment.
Sap flow forecast for the coming week
The extended weather forecast for early areas of Niagara and southwestern Ontario predicts conditions will be right for numerous sap flows throughout the coming week. The coming weekend however, may be too warm for sap flow where night time freezing may not occur. In early areas, buds on sugar maple trees are expected to remain dormant for the coming week. However, buds on red maple and silver maple trees are now expanding and beginning to break dormancy, which will impart buddy off-flavour. Any syrup processed from buddy sap will also have buddy off-flavour.
Producers tapping red maple and silver maple trees in early areas should be testing very closely for buddy off-flavours in sap and finished syrup. Remember that a batch of buddy off-flavoured syrup, added to a partially filled barrel of good quality syrup can spoil the entire barrel for flavour.
For late northern areas of Algonquin and Ottawa Valley, daytime and night time temperatures will remain too cold early in the week. Very cold night time freezing will require several days of thawing to induce sap flow. Better sap flow conditions are expected late in the week and coming weekend.
Producers in mid to late areas of the province are anticipating at least two more weeks of sap flow and syrup production, where sugar maple buds will remain dormant for two or more weeks.
Filtration of syrup
As the season progresses, proper filtration of maple syrup can become more difficult to achieve clear syrup. Warmer daytime temperatures encourage microbial growth in sap. Higher microbial populations can create cloudy sap, cause shorter storage life and can result in lower quality syrup. Proper filtering is an important step to ensure that all sugar sand and other particulate sediments are removed from the finished product. Cloudy syrup after filtration means that the filtration process has a problem and requires repair or correction of the method of filtration.
Between each sap run, clean cloth filters by washing in hot potable water. Soap or detergent is not recommended in wash water due to risk of the filter imparting off-flavour into filtered syrup. Air dry cloth filters after washing. To prevent damage to the fibres of cloth filters, don't wring out filters to remove water. New filters should be boiled in potable hot water before first use.
For best results, it is best to change filters often. Filters that are worn out should be discarded to prevent accidental re-use. It is better to discard filters too early rather than too late. In pressurized press-type filters, filter paper should be changed between and during syrup filtration as needed and plates cleaned and sanitized between each use.
Cleaning and Sanitizing
Ideally, hot water can be used as often as possible to maintain sap collection and maple processing equipment in an adequately clean condition. Sanitizing chemicals used on sap collection and storage equipment and maple syrup processing equipment should only be used during the processing season if absolutely necessary. If sanitizing chemicals are necessary, producers should follow the recommended practices with adequate rinsing with clean potable water to safeguard the purity and quality of maple syrup. It is essential that any sanitizers or other products being used for maple syrup production have been identified as acceptable for use by the Canadian Food Inspection Agency (CFIA).
Batch coding blended syrup
Many customers are now requesting medium and amber grades of stronger flavoured syrup. Producers may sometimes blend light grades with dark grades of pure maple syrup to provide their customers with the preferred grade. The new blended batch should have its own batch code. Remember to record each batch code from the source tanks of syrup that make up the new blend. Producers can design their record-keeping system with the ability to trace back from any blended pure syrups to the original batches, in the unfortunate event a trace-back or recall of sold product is necessary.
Planting maple orchards
Have you been thinking about planting a sugar maple orchard? It is not too late to place orders for trees from private nurseries for tree-planting projects. There are currently 30 or 40 sugar maple orchards planted in the province, with two or three more being planted each year. The area intended for a maple orchard should be naturally well-drained and not prone to flooding. Soil quality may be heavy loam to sandy gravel, as long as drainage is adequate. Sugar maples may not survive or thrive in soil prone to flooding. Tile drainage installed in advance of tree planting can resolve flooding problems. The use of tile drainage is common practice in commercial tree fruit orchards and vineyards for this purpose.
More fertile soil will result in improved tree growth and overall tree health. The average final spacing for sugar maples in a mature orchard ranges from 25 x 25 feet to 30 X 30 feet between rows and between trees. Variations of spacing can be successful, for example, further space between tree rows with closer spacing between trees within the rows. Planting additional sugar maple trees initially is often practiced, to enable selection of the sweetest and healthiest maple trees for syrup production as the trees mature, and allow for some natural mortality and removal of poorer quality trees.