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This is a collaborative effort to do sensory research and outreach on the unique sensory properties of Vermont maple syrup.
Lead Department or Center: Nutrition and Food Sciences (NFS)
UVM Partner: Dr. Montserrat Almena-Aliste, NFS
Community Partner: Henry Marckres, Vermont Agency of Agriculture Food and Markets
Project Timing: Through November 2011
More Info: Amy Trubek, Assistant Professor, NFS, atrubek@uvm.edu
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Testing the effect of different management practices on insect and disease damage levels in sugarbushes in three coldhardiness zones.
Lead Department or Center: Plant and Soil Science (PSS)
UVM Partners: Margaret Skinner & Donald Tobi, PSS
Community Partners: Several maple syrup producers in VT, NH and NY
Project Timing: September 1, 2008 – August 30, 2011
More Info: Bruce L. Parker, Professor, PSS, bparker@uvm.edu
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