![]() “This technology is a gamechanger for the bigleaf maple,” says Eric Jones, the lead principal investigator for the project, and instructor and assistant professor of practice in the department of forest ecosystems and society. ![]() A vacuum tubing system is able to extract a high volume of sap to work with and a commercial grade reverse osmosis removes 75 percent of the water from the sap, leaving concentrated sucrose and healthy nutrients behind. But, modern technology is helping to render this a nonissue as material like food-grade vacuum tubing and equipment like reverse osmosis machines can cost effectively turn less sugary sap into syrup. ![]() Acer saccharum, commonly known as the sugar maple, is loaded with sugar, as its name suggests, which is why it’s become such a go-to tree for maple syrup production.Īcer macophyllum, aka the bigleaf maple, has less sugar in its sap – usually about one-third to one-half as much as the sugar maple. Sap is a key part of making maple syrup, as it’s harvested from maple trees and then boiled into syrup. One of the main differences between maple trees is the concentration of sugar in the sap. An interdisciplinary team of researchers led by the College of Forestry is at the forefront of a movement to tap into Oregon’s bigleaf maple – and put the Pacific Northwest on the maple syrup map. The sugar maple has a reputation as a powerhouse for maple syrup production – but it’s not the only maple game around. A College of Forestry team is on a mission to grow the maple industry in the PNW
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