Forget about buckets. Most maple syrup is now made with an assortment of machines and tubes so complex that some sugarmakers call their final product “technosyrup.” Chat with a few of them, boiling sap one evening, and you’re likely to hear debate about reverse osmosis sap extractors, “steam-away” units and air injectors. They’ll all agree that today’s maple syrup is produced more quickly than it was a generation ago, and many will argue that the new devices produce a syrup finer in quality — that’s just as pungently delicious as ever.
But is it?
Tim Perkins, director of UVM’s Proctor Maple Research Center in Underhill Center, has decided to find out. This week, he and his staff will start boiling sap at a new research building to test exactly what effect new technologies have on the chemistry, flavor and quality of maple syrup.
Joshua Brown | EurekAlert!
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