MSPAC Annual Meeting
MSPAC Fall Membership meeting:
Date: November 10, 2018
Time: 8:00-3:00
Location: Mansfield Middle School, 205 Spring Hill Road, Storrs, CT
Come join us for our 2018 annual membership meeting and kick off your 2019 maple season and catch up with old friends and make some new ones. This year we will have three exciting presentations by industry leaders. They are all geared to help members increase the quality of their syrup and grow their operation. Additionally we will be presenting some exciting news about our new Connecticut "Maple 2020" initiatives. As always there will be coffee. maple donuts and fruit to start the day.
AGENDA
8:00-9:00: Coffee, check-in, mingle with vendors and other members
9:00-9:30: Opening Remarks
9:30-12:30: Presentations
9:30-10:30: Kathy Hopkins, University of Maine: Quality Maple Products and Food safety
10:30-11:30: Tim Wilmont, University of Vermont (retired) and D&G: 3/16th Tubing setup instruction and tips
11:30-12:30: Bruce Gillian, Leader Evaporator, with Sam Bascom, Bascom Maple, David Buttler, Leader: How to grow from a small backyard operation to a commercial operation
12:30-1:30: Lunch break (cold cut platters and salad)
1:30-1:40: CT Maple update (showing of video)
1:40-1:45: Manual Update
1:45-3:00: Business Meeting
3:00: Adjourn
Maple Syrup Judging Contest: sample submitted by 9:15 am:
Do you want to see how your syrup measures up against other producers? Check out the rules below and bring some syrup to be judged. Winners will be announced at the end.
• All entries must be produced in the past year by the person entering the contest and become the property of the Maple Syrup Producers Association of Connecticut.
• Maple Syrup entries must be submitted in a pint or 500 ml sealed plastic or glass syrup container and will be placed by staff in coded glass containers without names for judging and displayed during the meeting.
• All Entries must be identified appropriately with sugarbush name, producer name, address and syrup grade, by means of a sticker, tag or printing direct on the container.
• Only one entry per person per category will be accepted. Grade A categories are: Golden w/ Delicate Taste, Amber w/ Rich Taste, and Dark w/ Robust Taste.
• No points given for decorative containers, ribbons, etc.
• Syrup & Entry/Judging Form (available at the registration table) must be entered by 9:15 am at the Annual Meeting
Date: November 10, 2018
Time: 8:00-3:00
Location: Mansfield Middle School, 205 Spring Hill Road, Storrs, CT
Come join us for our 2018 annual membership meeting and kick off your 2019 maple season and catch up with old friends and make some new ones. This year we will have three exciting presentations by industry leaders. They are all geared to help members increase the quality of their syrup and grow their operation. Additionally we will be presenting some exciting news about our new Connecticut "Maple 2020" initiatives. As always there will be coffee. maple donuts and fruit to start the day.
AGENDA
8:00-9:00: Coffee, check-in, mingle with vendors and other members
9:00-9:30: Opening Remarks
9:30-12:30: Presentations
9:30-10:30: Kathy Hopkins, University of Maine: Quality Maple Products and Food safety
10:30-11:30: Tim Wilmont, University of Vermont (retired) and D&G: 3/16th Tubing setup instruction and tips
11:30-12:30: Bruce Gillian, Leader Evaporator, with Sam Bascom, Bascom Maple, David Buttler, Leader: How to grow from a small backyard operation to a commercial operation
12:30-1:30: Lunch break (cold cut platters and salad)
1:30-1:40: CT Maple update (showing of video)
1:40-1:45: Manual Update
1:45-3:00: Business Meeting
3:00: Adjourn
Maple Syrup Judging Contest: sample submitted by 9:15 am:
Do you want to see how your syrup measures up against other producers? Check out the rules below and bring some syrup to be judged. Winners will be announced at the end.
• All entries must be produced in the past year by the person entering the contest and become the property of the Maple Syrup Producers Association of Connecticut.
• Maple Syrup entries must be submitted in a pint or 500 ml sealed plastic or glass syrup container and will be placed by staff in coded glass containers without names for judging and displayed during the meeting.
• All Entries must be identified appropriately with sugarbush name, producer name, address and syrup grade, by means of a sticker, tag or printing direct on the container.
• Only one entry per person per category will be accepted. Grade A categories are: Golden w/ Delicate Taste, Amber w/ Rich Taste, and Dark w/ Robust Taste.
• No points given for decorative containers, ribbons, etc.
• Syrup & Entry/Judging Form (available at the registration table) must be entered by 9:15 am at the Annual Meeting
