Transcript Maple Syrup in the Classroom by Pete Barnum

Classroom
Sugarin’
A Lesson that Sticks With You
by Pete Barnum
Lesson 1
Legend of Discovery
Introduction to the Maple Sugaring
Maple Syrup in the Classroom
Maple Syrup Industry
 Maple syrup production is the oldest
agricultural enterprise in the United States.
 Native Americans taught European settlers
the process of making maple syrup.
 Maple syrup is unique because production
rarely meets demand.
 Vermont is the leading state of production.
 Maple Syrup Production provides over $50
million annually to U.S. farms.
1.1
Maple Syrup in the Classroom
Maple Syrup in
Michigan
 Michigan ranks 5th in the production of maple
syrup producing approximately 90,000 gallons
of syrup annually.
 Maple syrup industry contributes $2.5 million
annually in Michigan.
1.2
Maple Syrup in the Classroom
The Discovery of
Maple Syrup
– A young boy was asked by his mother to
fetch a pail of water. On his way to the
creek he passed a hollowed out log that
was full of “water.” He brought that “water”
back for his mother so he didn’t have to walk
so far. His mother used the “water” to cook
a rabbit. When the family ate the rabbit, it
tasted sweet like never before.
1.3
Maple Syrup in the Classroom
The Discovery of
Maple Syrup Cont.
– His mother and father asked where he
brought the water from. They went back to
the hollowed log to see if that “water” could
have made it taste sweet. When they tasted
the “water” it was slightly sweet. When they
looked up they noticed that the tip of a
maple tree branch was broken and
dripping sap into the log. That is how
maple syrup was first discovered.
1.4
Maple Syrup in the Classroom
Where and When is
Maple Syrup Made?
Maple syrup is only produced commercially
in the northeastern United States and
southeastern Canada.
Maple syrup is made during the months of
February, March and April.
Maple sap runs when there are freezing
nights and warm days during late
winter and early spring.
1.5
Maple Syrup in the Classroom
The Basic Process
Select Trees to Tap
Tap Trees
Collect Sap
Boil Sap
Test for Finished Syrup
Filter and Can Syrup
1.6
Maple Syrup in the Classroom
Lesson 2
Tree Anatomy
Which trees are best for maple
syrup production?
Maple Syrup in the Classroom
Anatomy of a Tree
 Crown
– Leaves
– Branches
 Roots
– Tap Roots
– Fibrous Roots
 Trunk
–
–
–
–
2.1
Bark
Cambium Layer
Sap Wood
Heart Wood
Maple Syrup in the Classroom
Parts of a
Tree
2.2
Maple Syrup in the Classroom
Crown
The crown is the entire area of the tree
that contains branches with leaves.
The size and shape of the canopy is
effected by the environment and the
tree species.
The leaves serve as the energy factory
for the tree to grow as is it collects the
energy from the sun.
2.3
Maple Syrup in the Classroom
Leaves
Function of Leaves
1. Photosynthesis is the process by which plants
produce their food.
2. The leaf carries out transpiration which is the
loss of water and the gas exchange of CO2.
3. The leaf can store some food, which can be
transferred to other areas of the plant.
2.4
Maple Syrup in the Classroom
Leaves
Leaves contain cells full of chloroplasts.
Chloroplasts are the ultimate energy
factories of the tree.
Chloroplasts convert sunlight and carbon
dioxide into glucose (sugar) and oxygen in
the process of photosynthesis.
2.5
Maple Syrup in the Classroom
Cross Section of Leaf
 Chloroplasts
concentrated
in Palisade.
 Xylem and
Phloem
connect all
the way to
roots.
iusd.k12.ca.us/uhs/ cs2/leaf_cross-section.htm
2.6
Maple Syrup in the Classroom
Photosynthesis
Basic Reaction
Balanced Reaction
www2002.stoke.gov.uk/ museums/pmag/nathist/edu
– 6 CO2 + 6 H2O = C6H12O6 + 6 O2
2.7
Maple Syrup in the Classroom
Leaf Parts
1. The blade, which is the main body of the leaf.
2. The petiole, which is the structure which attaches the
blade to the stem.
3. The midrib, which is the large central vein down the
middle of the leaf.
4. The apex, which is the tip of the leaf.
5. The base, which is the bottom of the leaf and attaches
to the petiole, or if a petiole is absent, directly to the
stem. (A leaf with no petiole is said to be "sessile.")
6. The margin, which is the edge of the leaf.
2.8
Maple Syrup in the Classroom
Types of Leaves
1. Simple leaves which are undivided leaves or
have a totally intact blade.
2. Compound leaves which are leaves whose
blade is divided into several distinct leaflets.
3. Needle leaves which are narrow, compact
leaves such as pine or fir needles.
2.9
Maple Syrup in the Classroom
Trunk
Function of Trunk or Stem
1. Transports water and nutrients from the
roots to the leaves.
2. Supports the leaves of a plant and also
the fruit and flowers.
3. Food storage.
4. Diametrical growth in the cambium,
where cell division occurs.
2.10
Maple Syrup in the Classroom
Cross Section of
Trunk
 Xylem and Phloem
transports water and
nutrients throughout
the tree.
 Xylem transports
materials up.
 Phloem transports
materials down.
 Sapwood stores liquid
and food produced by the
tree.
2.11
http://www.forest.nsw.gov.au/publication/forest_facts/aboutwood/default.asp
Maple Syrup in the Classroom
Roots
Functions of Roots
1.Absorbs water, oxygen and nutrients (root
hairs take up H2O and nutrients).
2.Transports water and nutrients to the stem.
3.Anchors the plant and keeps it in a stable
position.
4.Stores food in the form of starch (for example
in the taproot of a carrot or turnip).
– Note: Maple tree feeder roots start just six
inches below the surface of the soil.
2.12
Maple Syrup in the Classroom
Types of Roots
1. The fibrous root system, such as in corn or
beans in which the roots branch from the
bottom of the plant; or
2. The taproot where a long tapering root, such
as in the carrot and dandelions, develops.
2.13
Maple Syrup in the Classroom
Is All Sap Equal?
maple.dnr.cornell.edu/ kids/compare_sugar.asp
2.14
Maple Syrup in the Classroom
Lesson 3
Sap Movement
Physiology
Maple Syrup in the Classroom
SAP… Too Move or
Not Too Move?
Many factors effect sap movement during
the syrup season.
– Freezing Nights and Warm Days
– Minimum and Maximum Temperature
– Length of Freeze and Thaw
– Availability of Soil Moisture
– Sap Sugar Concentration
– Barometric Pressure
3.1
Maple Syrup in the Classroom
The Details
Freezing temperatures cause the gases in
the tree (CO2 and O2) to contract causing
a negative pressure (vacuum) in the tree.
This allows more water (if available) to be
absorbed by the roots.
Warm temperatures cause the gases to
expand creating a positive pressure in
the tree.
3.2
Maple Syrup in the Classroom
The Details Cont.
The taphole allows pressure to escape the
tree in the form of gases and liquids
(sap).
This cycle continues throughout the
season.
Pressures of up to 50 PSI (pounds per
square inch) have been recorded.
3.3
Maple Syrup in the Classroom
Lesson 4
Tree Identification
Maple Syrup in the Classroom
Identifying Maple
Trees
All native species of Maple trees may be
used to produce syrup.
Maple trees are easily identified even after
their leaves have fallen because of their
opposite budding pattern and thin
twigs.
American Beech may also be used as
they are part of the maple family.
4.1
Maple Syrup in the Classroom
Identifying Maple
Trees
There are four easily noted tree
characteristics that can be used to identify
trees when the leaves are not available.
– Budding Pattern
– Shape of Buds
– Shape of Twigs
– Bark Pattern
4.2
Maple Syrup in the Classroom
Budding Patterns
The following are the two common
budding patterns found in hardwood
(non-coniferous) trees.
– Opposite
 Buds or branches are found directly across from
each other.
– Alternate
 Buds or branches are found alternating from
side to side.
4.3
Maple Syrup in the Classroom
Alternate Budding
4.4
Maple Syrup in the Classroom
Opposite Budding
4.5
Maple Syrup in the Classroom
American Beech
Fagus grandifolia
Budding Pattern - Alternate
Buds - Seven times as long as wide.
Twigs - Thin
Bark - Silver and smooth. This is the
tree many people carve words into.
4.6
Maple Syrup in the Classroom
American Beech
www.dcnr.state.pa.us/ forestry/commontr/sugar.htm
4.7
Maple Syrup in the Classroom
Sugar Maple
Acer saccharum
Budding Pattern - Opposite
Buds - Sharp and pointed.
Twigs - Thin
Bark - Rough with the long irregular
vertical plates that peal away from the
trunk.
4.8
Maple Syrup in the Classroom
Sugar Maple
www.dcnr.state.pa.us/ forestry/commontr/sugar.htm
4.9
Maple Syrup in the Classroom
Red Maple
Acer rubrum
Budding Pattern - Opposite
Buds - Blunt or rounded red buds.
Twigs - Thin
Bark - Young growth 4-8 inches have
smooth light gray bark that gives way
to gray or black ridges.
4.10
Maple Syrup in the Classroom
Red Maple
www.dcnr.state.pa.us/ forestry/commontr/sugar.htm
4.11
Maple Syrup in the Classroom
Silver Maple
Acer saccharinum
Budding Pattern - Opposite
Buds - Clumps of blunt or rounded red
buds.
Twigs - Thin
Bark - Similar to Red Maple.
4.12
Maple Syrup in the Classroom
Silver Maple
www.dcnr.state.pa.us/ forestry/commontr/sugar.htm
4.13
Maple Syrup in the Classroom
Norway Maple
Acer platanoides
Budding Pattern - Opposite
Buds - Blunt or Rounded
Twigs - Thin
Bark - Smooth bark with a diamond
shape pattern similar to an ash tree.
– Note: Norway maples are a non-native
species planted as ornamental trees and are
not commonly used to produce maple syrup.
4.14
Maple Syrup in the Classroom
Norway Maple
www.dcnr.state.pa.us/ forestry/commontr/sugar.htm
4.15
Maple Syrup in the Classroom
Lesson 5
Tapping and Collecting
Guidelines and Procedures
Maple Syrup in the Classroom
How Many Taps?
Each tree must be measured and
evaluated to determine the number of
taps to put in the tree.
It must also be checked to ensure the
tree is healthy enough to be tapped.
Tapping guidelines based on
diameter of the trunk will provide the
basis for this decision.
5.1
Maple Syrup in the Classroom
Tapping Guidelines
 Traditional
(Not Recommended)
Diameter……….# of Taps
10-15
1
15-20
2
20-25
3
25+
4
5.2
 Conservative
(Recommended)
Diameter……....# of Taps
12-18
1
18+
2
Maple Syrup in the Classroom
Measuring Tree
Diameter
Tree Diameter Tape
Biltmore Stick
String
– Note: When using any method above
remember to measure diameter at 4.5 feet
from the base of the tree DBH
(diameter breast height).
5.3
Maple Syrup in the Classroom
Diameter Tape
 Wrap tape around
tree.
 Read tape where the
“0” mark lines up with
the corresponding
numbers.
www.agnr.umd.edu/.../ Publication.cfm?ID=77
5.4
Maple Syrup in the Classroom
Biltmore Stick
www.agnr.umd.edu/.../ Publication.cfm?ID=77
5.5
 First establish the point to be
measured on the tree, which is 4.5
feet above the ground.
 Find the “Diameter of Tree
(inches)” side of the stick.
 Stand facing the center of the tree
and hold the stick horizontally at
arms length (25 inches) so you can
see the measurement increment.
 Line up the zero end of the stick with
the left side of the trunk of the tree
and look (do not move your head)
to the point where the right side of
the trunk meets the stick.
Maple Syrup in the Classroom
Using a String
–
–
–
–
5.6
Cut a string 57 inches long.
Color the last 19 inches.
Wrap the string around the tree.
If the uncolored end touches the string in the
colored section the tree diameter is between 12 and
18 inches.
– If the ends of the string do not meet the tree has a
diameter larger than 18 inches.
– If the uncolored end touches the string in the
uncolored section the tree diameter is less than 12
inches.
Maple Syrup in the Classroom
Healthy Tree?
After identifying the correct trees to tap
you must:
– Check around the base of the trunk for any
visible signs of damage.
– Check the crown of the tree for visible signs
of die back.
– Check the trunk to see if it is hollow.
5.7
Maple Syrup in the Classroom
Tree Selection
If any of the fore mentioned visible signs
of damage or stress are present, select
other trees to tap until the tree has had an
opportunity to heal.
5.8
Maple Syrup in the Classroom
Tapping Procedures
5.9
Maple Syrup in the Classroom
Tapping Procedure
Use a clean / sterile 5/16” or 7/16”
sharp drill bit.
Use slow drill speed.
Drill a straight clean hole at a slight 10
degree angle up into the tree.
Drill the hole depth not more than 2”.
– Tip: Measure up from the tip of your drill
bit 2 inches and wrap with a piece of
masking tape to use a depth gauge.
5.10
Maple Syrup in the Classroom
Setting the Spile
Sapwood
Taphole
Spile
Bark
ohioline.osu.edu/ for-fact/0036.html
5.11
Maple Syrup in the Classroom
Tapping signals the beginning
of the sugar season!
www4.fosters.com/.../ March_07/News/cit_0307a.asp
5.12
Maple Syrup in the Classroom
Is he using the
correct angle?
www.greenmtn.edu/ gmcjournal/journal032403.asp
5.13
Maple Syrup in the Classroom
Setting the Spile
Place spile in the tree with barb pointing
down (plastic spile).
Tap in place with hammer so the spile may
not easily be pulled out by hand.
Be careful not to overdrive the spile
causing the bark to split.
5.14
Maple Syrup in the Classroom
Plastic Spile in Tree
5.15
Maple Syrup in the Classroom
Collecting and
Storing Sap
 Sap should be collected as soon as possible
after a run.
 Sap may be stored in pails on trees or in a large
tank.
 Sap should be stored in a cool location.
 Sap may be stored up to a couple of days
depending on temperature.
 Sap should be clear like water. If sap
becomes cloudy or yellow it should be discarded.
5.16
Maple Syrup in the Classroom
Filtering the Sap
Sap should be filtered before it is put into
a storage tank.
Use a wire mesh screen to remove
leaves, twigs and insects that may have
fallen into the sap buckets.
Sap may also be filtered before boiling
with a finer cloth filter.
5.17
Maple Syrup in the Classroom
Lesson 6
Boiling and
Filtering Syrup
Maple Syrup in the Classroom
How much syrup will you make?
Jones Rule or Rule of 86
 To calculate the number of gallons of sap
required to make one gallon of syrup divide
86 by the % sugar content (brix) of the
sap measured by a sap hydrometer.
1 % ………………....86 gallons
1.5% ………………..57.33 gallons
2% ………………….43 gallons
2.5% ………………..34.4 gallons
3% ………………….28.6 gallons
6.1
Maple Syrup in the Classroom
Making Syrup
 Sap must be boiled down to concentrate the
sugar (sucrose).
 It will require several hours of boiling to
remove the water and concentrate the sap.
 The hotter the fire the faster the
evaporation.
 Be creative to utilize methods to boil off the
water as rapidly as possible, no two sugar
houses are the same.
6.2
Maple Syrup in the Classroom
Making Syrup
 Scum may develop on the surface, remove
scum with a wire strainer.
 Bubbles may form very rapidly from time to time
until foam overflows the pot. You can use a
drop of oil or butter to dissipate the
bubbles.
6.3
Maple Syrup in the Classroom
Making Syrup
 You will need to keep adding sap to your pot
so you will have enough syrup to filter and can.
– Tip: You will need to boil off approximately 20
gallons of water to get a half gallon of syrup.
 Watch the pot very closely as you get close to
finished syrup.
– Tip: Keep a thermometer in the boiling sap.
When the temperature starts to rise above 212
degrees you know that you are getting close.
6.4
Maple Syrup in the Classroom
Making Syrup
Finished (complete) syrup can be tested
with:
– Hydrometer - 66% sugar or brix
– Thermometer - 219 degrees Fahrenheit
– Weight - maple syrup weighs 11 pounds per
gallon
6.5
Maple Syrup in the Classroom
Evolution of
Evaporators
Hollowed Out Log with Hot Rocks
Single Kettle over Open Fire
Multiple Kettles over Open Fire
Flat Bottom Pan over Open Fire
Flat Bottom Pan over an Arch with Stack
Modern Evaporator - Flue Pan over an Arch
6.6
Maple Syrup in the Classroom
Single Kettle
6.7
Maple Syrup in the Classroom
Multiple Kettles
6.8
Maple Syrup in the Classroom
Flat Bottom Pan
With Arch
www.massmaple.org/ myo.html
6.9
Maple Syrup in the Classroom
Mini-Evaporators
www.massmaple.org/ myo.html
www.leakybucketfarm.com/ boiling.htm
6.10
Maple Syrup in the Classroom
Modern Evaporator
with Flue Pans
www.cbmaplefarm.com/.../ sugar_house_tour.php
6.11
Maple Syrup in the Classroom
Testing Finished
Syrup
 It is extremely important to correctly measure
finished syrup. Syrup that is “under” or not
finished will spoil. “Over” syrup will darken in
color and sugar will be wasted as it often
crystallizes.
 A hydrometer is the most accurate method
for measuring finished syrup.
 A thermometer is a good indicator when the
sap is getting close to syrup and should be
monitored closely.
6.12
Maple Syrup in the Classroom
Using a Hydrometer
 Hydrometer Cup
www.fallbright.com/ HYDRO_INST.htm
6.13
www.yankeegrocery.com/ maple_glossary.html
Maple Syrup in the Classroom
Filtering Syrup
Solids of calcium and magnesium called
sugar sand precipitate during boiling.
Finished syrup must be filtered before
canning to remove the sugar sand.
Two types of filter will be used.
– Paper
– Felt
6.14
Maple Syrup in the Classroom
Filtering Cont.
Secure both the felt and paper filter over
a large clean pot. The paper filter should
be on top of the felt.
Poor the syrup through the filter.
6.15
– Tip: Filters will need to be moved to expose
and utilize all of the filter surface. Filters
will also become clogged and need to be
cleaned. It is best practice to simply back
flush with hot water, dry and reuse.
Maple Syrup in the Classroom
Canning or Bottling
Syrup
Syrup may be canned in commercial
plastic or tin jugs as well as
conventional mason jars.
Syrup must be at or above a temperature
of 180 degrees Fahrenheit.
After container is filled and lid is secured it
must be turned upside down to sterilize
and seal the container.
6.16
Maple Syrup in the Classroom
Lesson 7
Cleaning and Sanitizing
Equipment
Maple Syrup in the Classroom
Cleaning Equipment
All equipment should be cleaned at
the end and the beginning of the season.
Clean equipment is the key to making
quality syrup and preventing bacteria
growth.
Bacteria causes the sap to spoil as well as
the production of darker and off flavor
syrup.
7.1
Maple Syrup in the Classroom
Cleaning Equipment
 Clean your pot, storage container and gathering
pails throughout the season to make sure
they stay sterile.
 Clean using only warm water during the
season.
 Clean with warm water and a 10% bleach
solution at the end of the season.
 Rinse well to remove all bleach residue.
 Boil spiles to clean and sanitize.
7.2
Maple Syrup in the Classroom
Lesson 8
The Experiment
Maple Syrup in the Classroom
Maple Sap Collection Daily Data Sheet
Taphole I.D.
Volume of Sap Collected
% Sugar Concentration
Quality of Sap
Date – Date of Collection.
Taphole I.D. – each taphole should be identified.
Volume Sap Collected – Measured in Quarts.
% Sugar Concentration – Measured in Brix with a sap hydrometer.
Quality of Sap – Clear, Cloudy or Yellow.
8.1
Maple Syrup in the Classroom
Maple Sap Collection Daily Data Sheet
SAMPLE
Taphole I.D.
Volume of Sap Collected
% Sugar Concentration
Quality of Sap
1
2
3
4
5
13
7
12
9
2
2.0
1.5
1.0
3.0
1.8
Clear
Clear
Clear
Cloudy
Yellow
Date – Date of Collection.
Taphole I.D. – each taphole should be identified.
Volume Sap Collected – Measured in Quarts.
% Sugar Concentration – Measured in Brix with a sap hydrometer.
Quality of Sap – Clear, Cloudy or Yellow.
8.2
Maple Syrup in the Classroom
Maple Sap Collection Master Data Sheet
Taphole
I.D.
Tree
Species
Tree
Diameter
Crown
Circumference
Tree
Location
# of Taps
on Tree
Total Volume
of Sap
Collected
Average
% Sugar
Concentration
Taphole I.D. – each taphole should be identified.
Tree Species – Red Maple, Sugar Maple, American Beech or Silver Maple.
Tree Diameter – Measured in inches.
Crown Diameter – Measured in feet from the drip line of the tree.
Tree Location – Woodlot or Open Space.
# of Taps on Tree – 1 or 2
Total Volume Sap Collected – Measured in Quarts.
Average % Sugar Concentration – Measured in Brix with a sap hydrometer.
8.3
Maple Syrup in the Classroom
Maple Sap Collection Master Data Sheet
SAMPLE
Taphole
I.D.
Tree
Species
Tree
Diameter
Crown
Diameter
Tree
Location
# of Taps
on Tree
Total Volume
of Sap
Collected
Average
% Sugar
Concentration
1
2
3
4
5
Sugar
Red
Silver
Beech
Red
13
21
15
14
15
23
31
17
12
44
Woodlot
Woodlot
Woodlot
Woodlot
Open
1
2
1
1
1
44
37
60
53
26
2.9
2.0
1.6
2.2
1.8
Taphole I.D. –
each taphole should be identified.
Tree Species – Red Maple, Sugar Maple, American Beech or Silver Maple.
Tree Diameter – Measured in inches.
Crown Diameter – Measured in feet from the drip line of the tree.
Tree Location – Woodlot or Open Space.
# of Taps on Tree – 1 or 2
Total Volume Sap Collected – Measured in Quarts.
Average % Sugar Concentration – Measured in Brix with a sap hydrometer.
8.4
Maple Syrup in the Classroom