Maple Syrup Production Quiz

Practice of making a new tap hole in mid or late season in an attempt to obtain additional sap because of a tap hole drying or contamination of the original tap hole.

• Sandscald

• Retapping

• Samara

• Pig

Localized injury or death, of a portion of  trees trunk due to sudden exposure of the area to intense sunlight and increased temperatures most commonly during winter.

• Sandscald

• Retapping

• Samara

• Pig

Metal pan portion of a maple candy making machine that holds hot syrup.

• Sandscald

• Retapping

• Samara

• Pig

Winged fruit. The fruit of maple trees doubled. Joined at the end to form a “U” or “V”

• Sandscald

• Retapping

• Samara

• Pig

The Swollen area (usually) around the base of a tree branch which anatomically is part of the trunk rather than the branch is referred to as:

• Branch Collar

• Sand scalding

• Pest Infestation

• Exfoliating bark

To make granulated maple sugar, you must heat the syrup how many degrees above the boiling point of water?

• 22-24 degrees

• 26-30 degrees

• 45-50 degrees

• 10-12 degrees

When developing an effective marketing plan the producer/seller should attempt to understand their potential customers. The purpose of market research is to identify:

• potential customers

• effective methods that make potential customers aware of the product

• how the desires of customers can be satisfied most effectively

• all of the above

How many gallons of sap storage should you have per tap?

• 1 gallon

• 2 gallons

• 3 gallons

• 4 gallons

What types of data should be kept during sugaring season, that will help you plan and make goals for the following year?

• Date of first run

• Hours boiled

• Gallons of sap boiled

• All of the above

How much filter aid (Diatomaceous earth) should be added to 5 gallons of syrup?

• 4 cups

• 10 cups

• 1 cup

• 15 cups