VTDigger publishes stories about Vermont environmental issues, including water quality.

Four years ago, Tim Perkins and Abby van den Berg cut the top off a maple tree. As researchers at the University of Vermont’s Proctor Maple Research Center, they wanted to learn more about sap flow. Instead, they discovered an entirely new way to make maple syrup. “It’s revolutionary in some ways” says Perkins. Jan 27, Abby van den Berg and Tim Perkins at Proctor Maple Research Center with new technology they are applying to maple saplings for maple syrup.

from young trees could revolutionize maple syrup Estimated Reading Time: 8 mins. Dr. Abby van den Berg, left, and Dr. Tim Perkins of the University of Vermont's Proctor Maple Research Center. naturally. New branches form below the cut each year, and the crown that forms is bushy and compact.

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The roots of the tree aren't impacted by being topped, he says, and the tree can be cut this way for harvest each year for a. Mar 11, InTim Perkins and Abby van den Berg cut the top off a maple tree.

As researchers at the University of Vermont’s Proctor Maple Research Center, they simply wanted to learn more about sap flow. Instead, they discovered an entirely new way to make maple syrup.

We are not talking about these trees dying suddenly.

Imagine a tightly-spaced plantation of two-inch-diameter sugar maple saplings. Dec 02, Perkins hopes to be part of the solution with “plantation” tapping: InPerkins and fellow researcher Abby van den Berg cut off the top of a sugar maple to study sap flow and in the.