Tapping Walnut Trees: Studies on Walnut Sap Flow

Project Type: Research Only
Funds awarded in 2020: $49,824.00
Projected End Date: 12/31/2022
Grant Recipients: Future Generations University; Marshall University
Region: Northeast
State: West Virginia
Project Leader:
Dr. Michael Rechlin
Future Generations University
Tapping tree species other than maple and boiling the sap provides syrup producers the opportunity to apply their skills, and capitalize on their existing equipment, to expand into new and potentially lucrative markets. Just as bourbon barrel aged and various flavor infused syrups are opening new markets for maple syrup, the unique tastes of alternative tree syrups, and their maple blends, are finding a place in today’s regional food economy.
Mike Rechlin, Future Generations University
Kate Fotos, Future Generations University
Target audiences:
Farmers/Ranchers; Researchers
This product is associated with the project "Designing and Building Centrifuges to Clarify Maple and Walnut Syrup"
Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture or SARE.