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.
Program Overview
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.
Event Details
- Date & Time: June 17, 2025, from 8:30 AM to 3:30 PM
- Location: Hendricks County Fairgrounds, 1900 E Main St, Danville, IN 46122
- Cost: $20 per participant (payable on the day of the event)
Program Benefits
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
Registration
To register for the program, please contact Amy Thompson at 812-727-4331 or via email at afthompson@purdue.edu.
If you require accommodations to attend the program, have special dietary needs, or need an interpreter or translator, please contact Amy Thompson by June 10.
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.
Maple syrup quality control program