"Maple Syrup Quality Control" Program
Indiana produces approximately 22,000 gallons of maple syrup each year, and this natural sweetener has a wide range of culinary uses. However, the flavor of maple syrup can be affected by various factors during the collection and processing of sap. To ensure high-quality syrup production, the University of Vermont Extension and the University of Maine Cooperative Extension have developed a one-day hybrid training program focused on maple syrup quality control. Purdue University Extension is partnering with these institutions to bring this program to Indiana.
This hands-on training will help participants learn to properly use a variety of maple syrup grading tools, while also gaining insights into how improper use of these tools can impact syrup quality. Participants will also enjoy guided tastings of high-quality standard syrup samples, and they will have the opportunity to taste and discuss syrups with off-flavors to better understand the nuances of maple syrup quality.
Join us Tuesday, April 8th from 8:30am to 3:30pm at the Purdue Extension Elkhart County office (17746 CR 34, Goshen, IN 46528) located on the Elkhart County 4-H Fairgrounds. The registration fee is $20 per participant (cash/check; payable at the door).
Registration is required. To register, contact Phil Woolery at 574-772-9141 or email pwoolery@purdue.edu
Participants will receive several valuable materials, including:
- A maple syrup hydrometer
- A thermometer
- A temporary maple color kit
- A booklet on chemical safety in the sugarhouse
- Temperature and density compensation cards
- Curated maple syrup samples for tasting
Purdue University prohibits discrimination against any member of the University community on the basis of race, religion, color, sex, age, national origin or ancestry, genetic information, marital status, parental status, sexual orientation, gender identity and expression, disability, or status as a veteran.
If you are in need of accommodations to attend this program, please contact Phil Woolery prior to the meeting at 574-772-9141 or pwoolery@purdue.edu by March 25, 2025.
For special dietary needs contact Phil Woolery at 574-772-9141 or pwoolery@purdue.edu by March 25, 2025.
If you need an interpreter or translator, please contact Phil Woolery prior to the meeting at 574-772-9141 or pwoolery@purdue.edu by March 18, 2025.