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2021 Southern Syrup Research Symposium

“Making it Work in the Southern Maple States” 


button to registration site Registration Open Now - Closes 9/17/2021

Friday, September 24th

12:00 – 5:00 Vendor setup

Workshop/ Field Session (choose one) (Limited capacity)

2:00 – 5:00 “Using maple syrup grade evaluation to improve syrup quality,” Les Ober, OSU

2:00 – 5:00 “Increasing sap quantity and sweetness through forest management” Along with a tour of the WVU sugarbush. Jamie Schuler, WVU

Evening Social (TBA)

Saturday, September 25th

7:30        Registration opens (coffee and light breakfast)

8:15        Welcome and Introductions by Jamie Schuler, WVU

Featured Speakers

8:30     “From Polar Vortex to Warming Temperatures: Making Sense of Weather Impacts on the Maple Syrup Industry.” Aaron Wilson Ohio State University.

9:15        "Chemistry and Biological Effects of Maple Food Products: The Path Forward" Navindra Seeram, Univ. of Rhode Island

10:00 – 10:30 BREAK

10:30     “Good Flavor Factors in Maple Syrup” Joel Boutin, Maple Syrup Consultant, Quebec, Canada.

11:15     “Proctor maple research update, with a southern twist” Abby Van den Berg, Univ of Vermont Proctor Maple Center

12:00     LUNCH (provided)

  • Update on new grants (ACER)
  • Poster for each group and other grant deliverables

Concurrent Session 1

1:30        (Cornell research update – title to be submitted) Aaron Wightman, Cornell

1:30        “Maple tapping guidelines” Abby van den Berg, Proctor Maple Research Center

2:30        “The shifting sweet spot of maple syrup production: climate change impacts on sugar maple    sap” Ryan Hurish, University of Virginia, Wise

3:00        (maple market analysis – title to be submitted) Tom Hammett, Future Generations and Virginia Tech.

3:30        “Economic impact of regional syrup industry Sayeed Mehmood” Sayeed R. Mehood, Ohio State University

 Concurrent Session II

1:30        “Hyperspectral imaging” Jamie Schuler WVU

2:00        “Hybrid maple study Mansfield Ohio” Gabriel Karns  OSU

2:30        “Timing of tapping study at WVU”

3:00          TBA

3:30        “Walnut sap and syrup production enhancement” Mike Rechlin, Future Generation University

Concurrent Session III

4:00– 6:00   Cooking Value Added Maple Products with local master maple concoctionists.

4:00 – 6:00    5,4,3,2,1 - Demonstration of an energy efficient, easy to build, backyarder evaporator based on “Rocket Stove” principles by Kate Fotos, Future Generations, along with “Backyard  Sugaring Techniques”  by Scott Weikert, Penn State Maple Specialist