Classroom Sugarin’ A Lesson that Sticks With You Classroom Sugarin’ A Lesson that Sticks With You by Pete Barnum

Classroom Classroom Sugarin’Sugarin’

A Lesson that Sticks With A Lesson that Sticks With YouYou

by Pete Barnum

Maple Syrup in the Classroom

Lesson 1

Legend of DiscoveryIntroduction to the Maple Sugaring


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 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


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


The Discovery ofMaple 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


Where and When isMaple 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


Select Trees to Tap Tap Trees Collect Sap Boil Sap Test for Finished Syrup Filter and Can Syrup

The Basic Process

1.6


Lesson 2Tree Anatomy

Which trees are best for maple

syrup production?


Anatomy of a Tree

Crown– Leaves– Branches

Trunk– Bark– Cambium Layer– Sap Wood– Heart Wood

Roots– Tap Roots– Fibrous Roots

2.1


2.2

Parts of a Tree


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


Leaves

Function of Leaves1. 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


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


Cross Section of Leaf

Chloroplasts concentrated in Palisade.

Xylem and Phloem connect all the way to roots.

2.6

iusd.k12.ca.us/uhs/ cs2/leaf_cross-section.htm


Photosynthesis

Basic Reaction

Balanced Reaction– 6 CO2 + 6 H2O = C6H12O6 + 6 O2

2.7

www2002.stoke.gov.uk/ museums/pmag/nathist/edu


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


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


Trunk

Function of Trunk or Stem1. 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


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


Roots

Functions of Roots1.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


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


Is All Sap Equal?

2.14

maple.dnr.cornell.edu/ kids/compare_sugar.asp


Lesson 3Sap Movement

Physiology


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


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


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


Lesson 4Tree Identification


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


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


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


Alternate Budding

4.4


Opposite Budding

4.5


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


American Beech

4.7

www.dcnr.state.pa.us/ forestry/commontr/sugar.htm


Sugar MapleAcer 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


Sugar Maple

4.9



Red MapleAcer 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


Red Maple

4.11



Silver MapleAcer saccharinum

Budding Pattern - Opposite Buds - Clumps of blunt or rounded

red buds. Twigs - Thin Bark - Similar to Red Maple.

4.12


Silver Maple

4.13



Norway MapleAcer 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


Norway MapleNorway Maple

4.15



Lesson 5Tapping and Collecting

Guidelines and Procedures


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


Tapping Guidelines

Traditional (Not Recommended)

Diameter……….# of Taps

10-15 115-20 220-25 3 25+ 4

Conservative (Recommended)

Diameter……....# of Taps12-18 1 18+ 2

5.2


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


Diameter Tape

Wrap tape around Wrap tape around tree.tree.

Read tape where Read tape where the “0” mark lines the “0” mark lines up with the up with the corresponding corresponding numbers. numbers.

5.4

www.agnr.umd.edu/.../ Publication.cfm?ID=77


Biltmore Stick

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.

5.5

www.agnr.umd.edu/.../ Publication.cfm?ID=77


Using a String

– 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.

5.6


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


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


Tapping Procedures

5.9


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


Setting the Spile

5.11

Sapwood

Spile

Bark

Taphole

ohioline.osu.edu/ for-fact/0036.html


Tapping signals the beginning of the sugar

season!

5.12

www4.fosters.com/.../ March_07/News/cit_0307a.asp


5.13

Is he using the correct angle?

www.greenmtn.edu/ gmcjournal/journal032403.asp


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


Plastic Spile in Tree

5.15


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


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


Lesson 6Boiling and

Filtering Syrup


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


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


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


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


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


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

Arch6.6


Single Kettle

6.7


Multiple Kettles

6.8


Flat Bottom PanWith Arch

6.9

www.massmaple.org/ myo.html


Mini-Evaporators

6.10

www.massmaple.org/ myo.html

www.leakybucketfarm.com/ boiling.htm


Modern Evaporatorwith Flue Pans

6.11www.cbmaplefarm.com/.../ sugar_house_tour.php


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


Using a Hydrometer

Hydrometer Cup

6.13www.yankeegrocery.com/ maple_glossary.htmlwww.fallbright.com/ HYDRO_INST.htm


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


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.

– 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.

6.15


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


Lesson 7Cleaning and

Sanitizing Equipment


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


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


Lesson 8The Experiment


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.

Maple Sap Collection Daily Data Sheet

8.1


Maple Sap Collection Daily Data SheetSAMPLE

Taphole I.D. Volume of Sap Collected % Sugar Concentration Quality of Sap

1 13 2.0 Clear 2 7 1.5 Clear 3 12 1.0 Clear 4 9 3.0 Cloudy 5 2 1.8 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


Taphole

I.D. Tree

Species Tree

Diameter Crown

Circumference Tree

Location # of Taps on Tree

Total Volume of Sap

Collected

Average % Sugar

Concentration

Maple Sap Collection Master Data Sheet

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 2Total Volume Sap Collected – Measured in Quarts.Average % Sugar Concentration – Measured in Brix with a sap hydrometer.

8.3


Maple Sap Collection Master Data SheetSAMPLE

Taphole

I.D. Tree

Species Tree

Diameter Crown

Diameter Tree

Location # of Taps on Tree

Total Volume of Sap

Collected

Average % Sugar

Concentration 1 Sugar 13 23 Woodlot 1 44 2.9 2 Red 21 31 Woodlot 2 37 2.0 3 Silver 15 17 Woodlot 1 60 1.6 4 Beech 14 12 Woodlot 1 53 2.2 5 Red 15 44 Open 1 26 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 2Total Volume Sap Collected – Measured in Quarts.Average % Sugar Concentration – Measured in Brix with a sap hydrometer.

8.4

Documents

Classroom Sugarin’ A Lesson that Sticks With You Classroom Sugarin’ A Lesson that Sticks With You by Pete Barnum