The Vermont Maple Sugar Makers' Association(VMSMA), founded in 1893, is one of the oldest non-government agricultural organization in the United States. The organization is headquartered at Westford in the U.S. state of Vermont.
The Vermont Maple Sugar Makers' Association(VMSMA), founded in 1893, is one of the oldest non-government agricultural organization in the United States. The organization is headquartered at Westford in the U.S. state of Vermont.
The Vermont Maple Sugar Makers' Association mission is to safeguard the tradition of maple sugarmaking while maintaining the highest standards of production and product quality. The VMSMA works with local maple sugarmakers, the Vermont sugarmakers, the Vermont Agency of Agriculture Food and Markets, the United States Department of Agriculture, and international agencies and non-government organizations to protect the integrity and purity of maple syrup.
The VMSMA educates consumers by providing information on how maple syrup is made, its nutritional value, how to cook with it, and promotes visits to sugar houses where the public can watch maple syrup being made. As maple sugarmaking is intertwined with Vermont's culture and history the VMSMA works with its related organization, the non-profit Vermont Maple Foundation to provide demonstrations, arranges visits and events, and presents the story of Vermont maple sugarmaking.
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Maple syrup is a syrup usually made from the xylem sap of sugar maple, red maple, or black maple trees, although it can also be made from other maple species. In cold climates, these trees store starch in their trunks and roots before winter; the starch is then converted to sugar that rises in the sap in late winter and early spring. Maple trees are tapped by drilling holes into their trunks and collecting the sap, which is processed by heating to evaporate much of the water, leaving the concentrated syrup. Most trees can produce 20 to 60 litres of sap per season.
New England cuisine is an American cuisine which originated in the New England region of the United States, and traces its roots to English cuisine. It is characterized by extensive use of seafood and dairy products, which results from its historical reliance on its seaports and fishing industry, as well as extensive dairy farming in inland regions. Many of New England's earliest Puritan settlers were from eastern England, where baking foods was more common than frying, as was the tradition elsewhere.
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Table sugar, granulated sugar, or regular sugar, refers to sucrose, a disaccharide composed of glucose and fructose.
Corn syrup is a food syrup which is made from the starch of corn and contains varying amounts of maltose and higher oligosaccharides, depending on the grade. Corn syrup, also known as glucose syrup to confectioners, is used in foods to soften texture, add volume, prevent crystallization of sugar, and enhance flavor. Corn syrup is distinct from high-fructose corn syrup (HFCS), which is manufactured from corn syrup by converting a large proportion of its glucose into fructose using the enzyme D-xylose isomerase, thus producing a sweeter compound due to higher levels of fructose.
Acer saccharum, the sugar maple, is a species of flowering plant in the soapberry and lychee family Sapindaceae. It is native to the hardwood forests of eastern Canada, from Nova Scotia west through southern Quebec, central and southern Ontario to southeastern Manitoba around Lake of the Woods, and northcentral and northeastern United States, from Minnesota eastward to Maine and southward to northern Virginia, Tennessee and Missouri. Sugar maple is best known for being the primary source of maple syrup and for its brightly colored fall foliage. It may also be known as "rock maple", "sugar tree", "birds-eye maple", "sweet maple", "curly maple", or "hard maple", particularly when referring to the wood.
Maple sugar is a traditional sweetener in Canada and the northeastern United States, prepared from the sap of the maple tree.
In cooking, a syrup or sirup is a condiment that is a thick, viscous liquid consisting primarily of a solution of sugar in water, containing a large amount of dissolved sugars but showing little tendency to deposit crystals. Its consistency is similar to that of molasses. The viscosity arises from the multiple hydrogen bonds between the dissolved sugar, which has many hydroxyl (OH) groups.
Birch syrup is a savory mineral tasting syrup made from the birch sap, and produced in much the same way as maple syrup.
Maple taffy is a sugar candy made by boiling maple sap past the point where it would form maple syrup, but not so long that it becomes maple butter or maple sugar. It is part of traditional culture in Québec, Eastern Ontario, New Brunswick and northern New England. In these regions, it is poured onto the snow, then lifted either with a small wooden stick, such as a popsicle stick, or a metal dinner fork.
High-fructose corn syrup (HFCS), also known as glucose-fructose, isoglucose and glucose-fructose syrup, is a sweetener made from corn starch. As in the production of conventional corn syrup, the starch is broken down into glucose by enzymes. To make HFCS, the corn syrup is further processed by glucose isomerase to convert some of its glucose into fructose. HFCS was first marketed in the early 1970s by the Clinton Corn Processing Company, together with the Japanese Agency of Industrial Science and Technology, where the enzyme was discovered in 1965.
The Vermont Agency of Agriculture Food and Markets (VAAFM) or sometimes colloquially the agriculture department, is a Vermont executive agency. Its purpose is to develop and execute policy on farming, agriculture, food, and promoting and protecting the Vermont brand as related to food in the worldwide market. It aims to meet the needs of dairy farmers, beekeepers, orchardists, maple sugarmakers, and related industries. The VAAFM promotes agricultural trade and production, work to assure food safety, protect natural resources, and preserve the culture of rural communities.
Maple liqueur refers to various alcoholic products made from maple syrup, primarily in the Northeast United States and Canada. It is most commonly made by mixing Canadian rye whiskey and Canadian maple syrup. Maple liqueur is considered an important cultural beverage in certain Canadian festivals.
The Vermont Maple Foundation is a non-profit organization which describes it mission as being "to promote and protect the Vermont maple syrup brand and to work on its behalf with the State of Vermont and other appropriate organizations." The foundation's current president is Jacques Couture.
Food grading involves the inspection, assessment and sorting of various foods regarding quality, freshness, legal conformity and market value. Food grading often occurs by hand, in which foods are assessed and sorted. Machinery is also used to grade foods, and may involve sorting products by size, shape and quality. For example, machinery can be used to remove spoiled food from fresh product.
The Proctor Maple Research Center is an agricultural research center of the University of Vermont specializing in the study of sugar maples, particularly with respect to the production of sap for use in maple syrup. It is the only facility of this type in the United States. Its facilities are located on Harvey Road in Underhill, Vermont, on a rural property previously known as the Harvey Farm, given to the state in 1946 by Governor of Vermont Mortimer Proctor. The center's early facilities and century-old sugar bush are listed on the National Register of Historic Places.
Climate change in Vermont encompasses the effects of climate change, attributed to man-made increases in atmospheric carbon dioxide, in the U.S. state of Vermont.
B&G Foods is an American holding company for branded foods. It was founded in 1889 to sell pickles, relish and condiments. The B&G name is from the Bloch and Guggenheimer families, sellers of pickles in Manhattan. It is based in Parsippany, New Jersey and has about 2,500 employees. Kenneth G. Romanzi is the company's CEO and president. B&G has been publicly traded for more than a decade as of 2018 and has been acquiring orphaned brands as part of its growth strategy. Currently, B&G sells frozen and shelf-stable foods.
