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Researchers extract sap from maple saplings

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by Tena Starr copyright the Chronicle 11-27-2013 Researchers at the Proctor Maple Research Center have stumbled onto a new way of sugaring that could revolutionize the most rapidly growing agricultural industry in Vermont. Instead of getting 100 taps per acre,... More »

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Welcome to the era of Big Sugar

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by Chris Braithwaite  copyright 3-13-2013 BARTON — When Adam Parke and Todd Scelza “sweetened the pans” and drew off their first 165 gallons of maple syrup Monday night, it was the culmination of ten months’ work and an investment of a quarter of a million dol... More »