Maple Cream Shelf Life Extension

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.

• FNE02-449 Final Report
• Maple Syrup Digest: Maple Cream Shelf Life Extentsion Project