This is the Third Edition
Produced by the University of Vermont in cooperation with the North American Maple Syrup Council.
Chapter 1 – Introduction
Chapter 2 – History of Maple Syrup and Sugar Production
Chapter 3 – The Maple Resource
Chapter 4 – Planning a Maple Syrup Operation
Chapter 5 – Sugarbush Management for Syrup Production & Forest Health
Chapter 6 – Maple Sap Production – Tapping, Collection & Storage
Chapter 7 – Maple Syrup Production
Chapter 8 – Syrup Filtration, Grading, Packaging & Storage
Chapter 9 – Maple Sugar, Maple Cream, Maple Candy & other value added products
Chapter 10 – Marketing Maple Products
Chapter 11 – Economics of Maple Syrup Production
Chapter 12 – Maple Production Facilities
Chapter 13 – Safety in the Sugaring Process
Chapter 14 – Food Safety for Maple Production
Appendix – Chemistry of Maple Sap, Syrup & Sugar
