The WMSPA will be hosting the 2026 Winter Institute and Maple Vendor Trade Show: Tapping the Future with Maple and Beyond on Jan 23-24, 2026 at Hotel Marshfield in Marshfield, WI. The two day event is open to all maple producers and maple enthusiasts. Friday January 23, 2026 will start with a Student Day at the Winter Institute from 10:00 – 2:00 p.m. WMSPA will have educational presentations on Beginner Maple 101, Lunch and Maple 102 Quality and Tasting. The Beginner Maple 101 presentation will be presented by Jim Adamski, CDL/Roth Sugar Bush. Maple 102 presentation will include tasting and grading of maple syrup. Students are encouraged to bring in sample from their sugarbush. There is no cost to attend the event on Friday. A pizza lunch will also be included for students. Pre-registration is required. Please contact Theresa Baroun at director@wismaple.org or (920)680-9320 to register.
WMSPA will be also offering a Maple Syrup Quality Control Training on Friday, January 23 from 7:30 a.m.-3:30 p.m. The Training is open to all maple producers. The cost is $100 there are a few spots open yet. RSVP today. The Cost is $100 and includes lunch, morning donuts and refreshments.
Maple Syrup Quality Control Training
The University of Vermont Extension in partnership with the University of Maine Cooperative Extension have developed a 1-day, hybrid model maple quality control training program. The aim of the program is to educate maple producers from throughout the maple producing region on maple quality control topics.
Specific learning objectives include;
- Participants will understand the parameters of the 4 aspects of maple grading (color, clarity, density and flavor).
- Participants will gain hands-on experience with a variety of maple grading tools and will better understand the use of these tools and the effects of improper use.
- Participants will experience guided tasting of high-quality syrup samples that are representative of the 4 Grade A syrup grades.
- Participants will taste and discuss curated off-flavored syrups and will learn the causes of those off-flavors.
This program is offered using a hybrid format. Maple quality educational specialists will lead the educational lectures and discussions over Zoom.
The WMSPA Winter Institute main presenter is Adam Wild. Adam is Director of Cornell University’s Uihlein Maple Research Forest in Lake Placid, NY and co-director of the Cornell Maple Program. As director, Adam oversees operation of the 7,000 commercial tap operation along with leading the applied research and education aspects of the forest and producing other tree syrups.
In addition to his work within the research forest, Adam provides educational workshops and training for maple producers to increase productivity and sustainability of their maple operations. Previously Adam was an Assistant Professor of Plant Sciences at SUNY Cobleskill where he developed and taught a course in maple syrup production. Outside of his work with Cornell, he and his wife run a small vegetable and cut flower farm. Adam has a M.S in Forest Ecology from the SUNY College of Environmental Science and Forestry where he researched factors impacting maple sap sweetness.
Tipsy House Wife, April Wienek will be presenting two cooking seminars. One on Friday evening at 5:30-6:45 p.m. then another on Saturday at 10:00 a.m.
The two day event will include many maple vendors along with educational seminars to include: NASS Stats – Gregg Bussler, Chilling Maple Sap- Adam Wild, Cornell University, Sanitation and Safety in the Sugar House, Stefan Boerboom, WDATCP, Getting Density Right, Adam Wild, Cornell University, Healthy Forest from the Ground up, Adam Wild, Cornell University, Labeling of Maple Syrup and Maple Syrup Products, Stefan Boerboom, WDATCP, Reverse Osmosis Operation and Maintenance, Jim Adamski, CDL/Roth Sugar Bush, Engaging your maple business through social media, April Wiencek, Overview of the Bird Friendly Maple Program, Timing, Spout Size, & Sanitation, Adam Wild, Cornell University Grand Ball Room I and II, How do develop a Webpage, Justin Baroun, Bird Friendly Listening Session, Virginia Tech, Proper Bottling Techniques, Jim Adamski, CDL/Roth Sugar Bush, Engaging your maple business through social media, April Wiencek, and Bird Friendly Listening Session.
A person can register at www.wismaple.org. The cost this year is the same as last year: Friday no cost. $50 for WMSPA members, $75 for non-members and $25 for students for Saturday. The cost for the One Day Quality Control Program is $100. If you would like to make a donation for the silent auction or would like to sponsor a break, please contact Theresa at director@wismaple.org or (920)680-9320 by January 9, 2026. The proceeds from the auction will again this year benefit maple research and the WMSPA. The auction will only be in person. There will be copies of the WI Comprehensive Handbook and North American Maple Manual available for purchasing at the Winter Institute. Below is a list of the schedule.
2026 Winter Institute and Maple Vendor Trade Show Schedule Tapping the Future with Maple and Beyond
Friday, January 23, 2026
8:00 a.m. – 4:00 p.m. 1-day Maple Quality Control Program, Center Ballroom I 10:00 a.m. – 2:00 p.m. Student-day at the Winter Institute: Grand Ballroom I & II • 10:00 – 11:15 Maple 101 Jim Adamski, CDL/Roth Sugar Bush
- 11:15 – 12:00 Lunch
- 12:00 – 2:00 Maple 102 “Quality and Tasting” Jim Adamski, CDL/Roth Sugar Bush 2:00 p.m. – 8:00 p.m. Vendor Trade Show
4:00 p.m. – 6:00 p.m. Hydrometer Testing: Grand Ball Room III
5:30 p.m. – 6:45 p.m. Sweeting your cocktail and cooking with Maple Syrup, April Wiencek, Tipsy House wife Grand Ball Room I and II
4:00 p.m. Silent Auction Begins (Proceeds benefiting Maple Research and WMSPA)
5:30 p.m. – 8:00 p.m. Social Hours – Finger Food and Cash Bar, Sponsored by Nasonville Dairy, Hewitt Meats and Hansen’s Sugar Shack
Saturday, January 24, 2026
7 a.m. – 9:00 a.m. Registration Sponsored by Roth’s Sugar Bush/CDL
7:00 a.m. – 12:00 p.m. Hydrometer Testing: Grand Ball Room III
8:00 a.m. – 9:30 a.m. Crafting with Cricut’s: Central Ball Room III
10:00 a.m. – 11:30 “Cooking with Maple” Central Ball Room II
8:00 a.m. – 12:00 p.m. Morning Program: Grand Ball Room I & II
- Welcome – Brenda Hansen, WMSPA President
- NASS Stats – Gregg Bussler
- Chilling Maple Sap- Adam Wild, Cornell University
- Sanitation and Safety in the Sugar House, Stefan Boerboom, WDATCP
- Getting Density Right, Adam Wild, Cornell University
9:30 a.m. – 10:00 a.m. Break with Snacks Sponsored by Sippls Sugar Bush and H2O/Leader 12:00 p.m. – 1:00 p.m. Lunch (Producer of the Year and Lifetime Member Award Presentation) Dessert: Belmark and Maple Hollow
1:00 p.m. – 2:15 p.m. Breakout Session 1
- Healthy Forest from the Ground up, Adam Wild, Cornell University, Grand Ball Room I and II
- Labeling of Maple Syrup and Maple Syrup Products, Stefan Boerboom, WDATCP Grand Ballroom III
- Reverse Osmosis Operation and Maintenance, Jim Adamski, CDL/Roth Sugar Bush: Central Ballroom I
- Engaging your maple business through social media, April Wiencek, Central Ball Room II • Overview of the Bird Friendly Maple Program, Central Ball Room III
2:15 p.m. – 2:45 p.m. Break – Snacks: Anderson Maple Syrup
2:45 Silent Auction Ends
2:45 p.m. – 4:00 p.m. Breakout Session 2
- Timing, Spout Size, & Sanitation, Adam Wild, Cornell University Grand Ball Room I and II • How do develop a Webpage, Justin Baroun, Bird Friendly Listening Session, Virginia Tech • Proper Bottling Techniques, Jim Adamski, CDL/Roth Sugar Bush, Central Ballroom I • Engaging your maple business through social media, April Wiencek, Central Ballroom II • Bird Friendly Listening Session, Central Ballroom III
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