Maple Cream Shelf Life Extension

Final Report for FNE02-449

Project Type: Farmer
Funds awarded in 2002: $7,975.00
Projected End Date: 12/31/2003
Region: Northeast
State: New York
Project Leader:
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Project Information

Summary:

Note to readers, attached is the complete final report for FNE02-449

No positive or negative results were observed that could be attributed to our farms or the growing seasons for the maple syrup produced. The addition of potassium sorbate will increase the cost of the product less than $0.01 per pound of finished product and does not require any unique equipment. The use of an enzyme to increase the invert sugar content cost is approximately $0.05 per pound of finished product and utilizes equipment already on a typical maple syrup farm, i.e. kitchen oven or crock pot. Total cost is expected to be less than $0.10 per pound of finished product and will not require any equipment not already available on a typical maple syrup farm.

Cooperators

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  • Olga Padilla-Zakour

Research

Participation Summary
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.