Marketing Syrup as Reverse Osmosis or Pipeline Free

[crawflyer]

I have a question..and I really am not trying to tick anyone off..Does reverse osmosis remove any essential minerals from the sap? I have heard that it removes some potassium from the sap for one. Is that true?

[not_for_sale]

It depends on the membrane and according to research also on the season if it changes tast or not. Early season taste is not changed but late season taste may be changed.

The question is if those minerals the RO removes would precipitate anyway with niter.

[SWEETER CREATIONS]

Don Do you talk to all the trees or just a few ? I love honey but am extremely allergic to them but would love to make honey , maybe you could talk to them too.

[Moser's Maple]

Just my 2 cents here
we have won one of the various world maple championships twice now
the first was with traditional buckets and gravity tubing
the second was with modern vacuum and an ro
now is one better than the other?????
just a thought
Jake Moser
Moser's Maple

[DonMcJr]

I'm glad I made a few people laugh and myself.

I make Maple Syrup. Straight from my trees and boiled down and filtered then bottled.

I enjoy doing it and work hard to make it the best.

If that isn't good enough then don't buy it.

Pretty simple. I just hate when someone claims stuff is better when in all actuality it's the same product. Maybe RO removes some minerals maybe not, I do not know but to try and say approved ways are wrong and make people not in the know think using tube, gravity or Vacuum is bad is just wrong to me.

[aws]

I don't know if he still does but I remember a seller on ebay selling "Kettle Syrup". He stated that it was made the old fashioned way in an iron kettle over an open wood fire. I think it was his way of circumventing the grading system and pawning some commercial grade syrup off on the unknowing public making them believe it is a better product.

Our first two years our syrup was pretty rustic and dark. Probably because of the long batch boils and all the ashes that fell into the pan while boiling. Filtered everything out and had some very dark and smokey tasting syrup. People loved it so much that last year and this year all of our product has been sold before we even made any syrup. This years syrup is much more professional and lighter, not as smokey tasting. I am wondering if some customers are going to be disappointed by our non commercial grade product. I think it is important to remember (in this industry and most others) that our customers do not have the same knowledge and therefor the same perspective as the people producing the product. It is the same with the timberframe homes/barns I build. Aesthetic quality issues that would really displease me (sloppy joinery, poor quality timber, etc.), most customers are never even aware of. With that in mind I think misleading people by overemphasizing information that is mostly opinion, or even inaccurate, is unethical. Good honest dealings may not make you rich but it's still the best practice.

[maple maniac65]

free range maple trees

[Hop Kiln Road]

My guess is 95% of the people on the face of this planet have never tasted maple syrup and 99% of the people have no idea how it is actually produced. The real issue to me is why the market doesn't expand more rapidly. Part of the problem is the industry is hobbled by regulation. Can you imagine California telling their wine growers that wine needs to be graded before sale? No, instead, the free market samples the product and the marketplace assigns its value. If someone buys a poor wine, typically, they'll spend more the next time and that expands the market in volume and dollars.

The numbers are staggering. The wealthiest 10% of of the world's population - 650,000,000 - would only get 2 oz each of a 10,000,000 gal annual production. And few of us are probably in the top 10%!

[GeneralStark]

It depends on the membrane and according to research also on the season if it changes tast or not. Early season taste is not changed but late season taste may be changed.

The question is if those minerals the RO removes would precipitate anyway with niter.

What research are you referring to here?

[not_for_sale]

Here is a link to the PDF that discusses RO performance and effect.

http://www.centreacer.qc.ca/uploaded...ons/108_en.pdf