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So my brother that works at Cornell sent me this link called Vertical Water. I know it has been discussed on here before, but this was the first I had seen anyone market it. I wonder what "minimal processing" has been done to the sap to preserve it for a shelf life of one year?
http://www.verticalwater.com/
The brochure says it's processed thermally. That's a fancy way of saying they heat it. I believe they use the same process as milk that doesn't need refrigeration, namely UHT (ultra high temp) pasteurization. Generally that means bringing it to temps in the 275*F range for a few seconds. This is what they do for coconut water, a product that has a growing niche market. It would be nice if maple water could also find a similar market.Quote:
Originally Posted by Waynehere
Been being done here in poultney Vt for over ten years
Vermont Sweet Water
www.vtsweetwater.com
I stand corrected 21 years I knew it was at least 10
LOL.... That is so typical of NY. One of the higher taxed states in the country, and still catching up with its neighbors.....