A number of topics particularly on quality and safety of maple products can be found here.
The UVM Extension Maple Program provides timely and practical research based information to maple syrup producers and anyone interested in pure maple syrup.
A Manual for Career and Technical Centers of Vermont
Cornell Small Farms is once again offering the course, Intro to Maple Syrup Production: Sugaring for Profit. This course is instructed by Adam Wild, director of the Uihlein Maple Research Forest in Lake Placid, and co-director of the Cornell Maple Program.
The Ontario Maple Syrup Producers’ Association or
OMSPA is the official voice of sugar makers in Ontario.
Maple syrup is among the oldest natural food products produced in North America. Folklore credits the Native Americans with the discovery of this flavorful natural sweetener. Although modern day commercial operations differ greatly from those of our ancestors, the basic process of converting maple sap to syrup still requires the removal of water from the raw sap to form the finished product.