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2015-2016 Officers and Directors

Officers

Moe Rheaume, President
Rheaume & Sons
1146 West Shore Road
Salisbury, VT 05769
352-9333
rheaume@sover.net

Andy Hutchison, Vice-Pres.
Mr. Pleasant Sugarworks
1627 Shackett Rd.
Leicester, VT 05733
247-3117
info@mountpleasantmaple.com

Barbara Rainville, Sec/Treas.
Airy Glen Sugarworks
598 Browns Road
Lincoln, VT 05443
453-5797 (h)
rainvb@wcvt.com


Directors

Mike Christian '17
Village Sugarworks
505 Main St.
Orwell, VT 05403
948-2101
mchrist@cvps.com

Don Dolliver '16
Brown Hill Sugarworks
1027 Big Hollow Rd.
Starksboro, VT 05487
453-3794

Doug Dwy '15
790 Rte 73
Brandon, VT 05733
948-2772
dwym@shoreham.net

Bob LaDuc '15
LaDuc Acres
32 Royce Hill Rd.
Orwell, VT 05403
948-2681
sugarman54@live.com

Bill Scott '17
170 Green St.
Vergennes, VT 05491
877-3469
wjscottjr@myfairpoint.net

Maurice Trayah '16
Trayah's Rolling Hills
2131 VT Rte. 17
Starksboro, VT 05487
453-6100
trayahsrollinghillfarm@yahoo.com


State Director

Maurice Trayah

Join us for a day of interactive maple education for all sizes of producers!

2016 Addison County Maple Seminar

Saturday, January 16

Middlebury Union High School (off Court Street), Middlebury, VT
Registration begins at 8:00 am • Welcoming Session begins at 9:00 am
Complimentary morning coffee, tea and maple cream doughnuts will be served


Sponsored by Yankee Farm Credit, F.W.Webb, National Bank of Middlebury and Co-Operative Insurance Companies


Learn to Make Better Maple Syrup! Talk with Experts!
Keep up with Trends! Share experiences! See new technology!


DOWNLOAD REGISTRATION FORM
PDF

EXHIBIT/SPONSOR MAPLE SCHOOL!
PDF

Early registration fee by January 10
$25 per person (includes hearty lunch)
or
$10 per person (no lunch)

Registration after January 10 and at the door:
$35 per person (includes hearty lunch)
or
$30 per person (no lunch)


For more information, call Barb Rainville at 802-453-5797. Send payment to ACMSA, 598 Browns Road, Lincoln, VT 05443


Schedule

8:00-8:45Registration, Coffee and Doughnuts
9:00-10:15Welcome (in Auditorium) &
State of Industry Discussion with Notable From Throughout the Industry
10:30-11:45Session I
11:45-1:30Lunch and Trade Show
1:30-2:45Session II
3:00-4:15Session III
4:15Turn in your evaluation forms and have a safe trip home!

Session 1

3/16" Tubing? (Auditorium)
Roundtable Discussion - Moderator: Andy Hutchison; Panelists: Glenn Goodrich (Cabot),Don Dolliver (Starksboro) and Tim Wilmot (Underhill)
Several years of use has shown great promise in getting good vacuum without the equipment when using 3/16” tubing. The roundtable discussion will help answer questions and cover issues when using 3/16” tubing in both larger operations – Glenn’s or smaller one’s – Don’s with 109 taps.

Good to The Last Drop (Choir Room)
JR Sloan
JR makes thousands of gallons of syrup every year, he’ll discuss his methods of turning every drop of sap into syrup. Learn how to turn your cleaning processes into syrup production instead of dumping it down the drain.

The Reality of Climate Change (Driver's Ed Room)
Gib Brown – WPTZ Meteorologist
The climate is changing. Are the environmental changes going to make sugarmaking a tradition of the past? Can sugarmakers positively affect the climate? Learn what climate changes really mean to your operation. Get insight on questions like when to tap, the length of the season, and how we need to adapt to a changing climate.

Beginning Sugarmakers, Part 1 (E-Wing Room 101)
George Cook, UVM Extension
In this two part session, George leads beginning sugarmakers from the tree to the sugarhouse, discussing taping, tubing, filtering basics and other techniques. The second session reviews boiling techniques, best practices when it comes to drawing syrup off, filtering, grading and canning.

Best RO Practices (E-Wing Room 102)
Kevin Lawyer, Leader Evaporator Company
Learn all the best Strategies and Techniques to maximize your investment. Learn how to efficiently Run, Clean, and Maintain your RO to its designed potential. This is geared toward all sizes of RO machines, and all levels of RO users.

The Many Ways Microbes Affect Maple Sugaring (E-Wing Room 103)
Dr. Tim Perkins, Proctor Maple Research Center
Various types of microorganisms grow in maple sap and syrup, affecting everything from the yield of sap from the taphole, to the taste of syrup, and how well maple candy crystallizes. This presentation will delve into the myriad of ways that microbes affect maple and how we deal with this issue at many different stages of the process.

Session 2

Spout/Tubing Cleaning or Replacement: Which is Best? (Auditorium)
Dr. Abby van den Berg, Proctor Maple Research Center
A number of studies have examined the effects of sanitation at the taphole and tubing level as a strategy to increase sap yields. This two-year joint study conducted by UVM PMRC and the Cornell Maple Program compared spout replacement, drop replacement, CV use, and cleaning with isopropyl alcohol, hydrogen peroxide and bleach as well as combined spot replacement and cleaning on sap yield and net profit.

Maple Business: Analyzing Costs and Planning for Profits (Choir Room)
Mark Cannella, University of Vermont Extension
Do you know your cost of production? The UVM Extension Maple Business Benchmark project is working with producers each year to analyze costs, evaluate performance and consider strategies to enhance profitability. This session will feature our current research on the financial performance of operations ranging from 3,000 – 50,000 taps. Join in a discussion about how expenses, investments, prices and marketing strategies are impacting your maple business.

Sugarhouse Certification (Driver's Ed Room)
Henry Marckres, VT Agency of Agriculture
Learn how to become certified, whether your operation is large or small. Henry will discuss the guidelines and criteria for certification. Suggestions on how to make your operation certifiable and the steps owners need to take to be certified.

Beginning Sugarmakers, Part 2 (E-Wing Room 101)
George Cook, UVM Extension
In this two part session, George leads beginning sugarmakers from the tree to the sugarhouse, discussing taping, tubing, filtering basics and other techniques. The second session reviews boiling techniques, best practices when it comes to drawing syrup off, filtering, grading and canning.

Tapping Birch and Walnut Trees for Syrup Production (E-Wing Room 102)
Mike Farrell, Cornell Sugar Maple Research and Extension Program
This workshop explores the pros and cons of tapping alternative tree species, such as birches and walnuts, for sap and syrup production. You will learn about the differences in sap collection and processing as well as marketing opportunities for these unique products.

Is Tapping Below The Lateral Line A Good Idea? (E-Wing Room 103)
Dr. Tim Perkins, Proctor Maple Research Center
Sometimes maple producers have to tap below the lateral line in order to find good (non-compartmentalized) wood, or because of tubing position. Studies at UVM PMRC looked at how tapping below the lateral line affects sap yields in the spring of 2015. The results might surprise you!

Making Value Added Products Demonstration (Cafeteria)
David and Damian Hill from Shaver-Hill Farm (Harpersfield, NY)
The Hills will demonstrate ways to make The Best candy, cream, and sugar. Tips and tricks they have learned to make candy come out consistent, cream that is silky smooth and granulated sugar using a cream machine. This is a must-see for anyone who is looking to improve existing confections, or starting into make confections.

Session 3

3/16" Tubing? (Auditorium)
Roundtable Discussion - Moderator: Andy Hutchison; Panelists: Glenn Goodrich (Cabot),Don Dolliver (Starksboro)and Tim Wilmot (Underhill)
Several years of use has shown great promise in getting good vacuum without the equipment when using 3/16” tubing. The roundtable discussion will help answer questions and cover issues when using 3/16” tubing in both larger operations – Glenn’s or smaller one’s – Don’s with 109 taps.

Organic Maple Certification with Vermont Organic Farmers (Choir Room)
Gregg Stevens, NOFA
Learn what is involved in getting maple sap, syrup and value added products like maple cream and candy certified organic through Vermont Organic Farmers (VOF). Organic certification specialist Gregg Stevens will discuss the VOF guidelines for organic maple certification and what is involved in the certification process. Attendees will learn about the application process, record keeping requirements, what to expect during the annual onsite inspection and how to offset the costs of certification utilizing the federal cost share program.

The Reality of Climate Change (Driver's Ed Room)
Gib Brown – WPTZ Meteorologist
The climate is changing. Are the environmental changes going to make sugarmaking a tradition of the past? Can sugarmakers positively affect the climate? Learn what climate changes really mean to your operation. Get insight on questions like when to tap, the length of the season, and how we need to adapt to a changing climate.

What Grade of Syrup are You Really Making? (E-Wing Room 101)
Henry Marckres, VT Agency of Agriculture
This session will help you understand the proper way to grade your syrup. It’s not just color and it’s not just flavor. Bring your own sample to work with. CLASS LIMIT IS 20. Indicate on registration form if you want to take the class. First come, first served.

Economics of Buying and Selling Sap (E-Wing Room 102)
Mike Farrell, Cornell Sugar Maple Res. and Ext. Prog.
Purchasing sap can be one of the most profitable ways of expanding syrup production. This workshop covers everything you need to know on how to price raw sap when it is sold between someone who gathers the sap and a sugarmaker who processes it into syrup. You will learn how to determine whether buying/selling sap is a profitable venture and the finer points of getting into the sap buying business.

Sap Flow & Sugar Content in Maple Trees – How’s It All work? (E-Wing Room 103)
Dr. Tim Perkins, Proctor Maple Research Center
Maple producers rely greatly upon the development of pressure in maple trees to produce sweet sap to harvest. This presentation will explain the phenomenon of sap flow as well as the various factors that influence flow and yield as well as sap sugar content both before and during the spring season.

Making Value Added Products Demonstration (Cafeteria)
David and Damian Hill from Shaver-Hill Farm (Harpersfield, NY)
The Hills will demonstrate ways to make The Best candy, cream, and sugar. Tips and tricks they have learned to make candy come out consistent, cream that is silky smooth and granulated sugar using a cream machine. This is a must-see for anyone who is looking to improve existing confections, or starting into make confections.