Maple Syrup ProductionMaple Syrup Production

Trees UsedTrees Used

Sugar Maple – because leaf area is larger so Sugar Maple – because leaf area is larger so more sugar is produced in photosynthesismore sugar is produced in photosynthesis

Trees should be 10 inches in diameter before Trees should be 10 inches in diameter before they are tappedthey are tapped

HistoryHistory

Maple syrup was first discovered by Native Maple syrup was first discovered by Native Americans Americans

TerminologyTerminology

sugar bush – maple syrup production farmsugar bush – maple syrup production farm sugar house – building where the sap is boiledsugar house – building where the sap is boiled

The ProcedureThe Procedure1. Trees are tapped with buckets or tubing – Feb, 1. Trees are tapped with buckets or tubing – Feb,

March, & April is when the sap is collected – March, & April is when the sap is collected – freezing nights and warm days are needed for freezing nights and warm days are needed for sap to flowsap to flow

2. Buckets are collected individually, tubes 2. Buckets are collected individually, tubes empty into one storage tank. Tanks and empty into one storage tank. Tanks and buckets are emptied or pumped into a mobile buckets are emptied or pumped into a mobile tank and brought to an evaporator.tank and brought to an evaporator. 1 tap will yield 9 gallons of sap, making 1 quart of 1 tap will yield 9 gallons of sap, making 1 quart of

syrup syrup Average sugar of sap is 2.5%Average sugar of sap is 2.5%

3. Sap is put through the evaporator to remove 3. Sap is put through the evaporator to remove water – must watch closely so it doesn’t burnwater – must watch closely so it doesn’t burn

4. The sap is graded and bottled.4. The sap is graded and bottled. Grading:Grading:

Grade A Light Amber - Grade A Light Amber - very light, made earlier in the season, best very light, made earlier in the season, best grade for making maple candy and maple cream.grade for making maple candy and maple cream.

Grade A Medium Amber -Grade A Medium Amber -darker, most popular grade of syrupdarker, most popular grade of syrup Grade A Dark Amber - Grade A Dark Amber - darker yet, with a stronger maple flavor.darker yet, with a stronger maple flavor. Grade B - Grade B - made late in the season, very dark, with a very strong made late in the season, very dark, with a very strong

maple flavor, as well as some caramel flavor. Although many maple flavor, as well as some caramel flavor. Although many people use this for table syrup; because of its strong flavor, it's people use this for table syrup; because of its strong flavor, it's often used for cooking, baking, and flavoring in special foodsoften used for cooking, baking, and flavoring in special foods

Shelf life for freshness of maple syrup is 6-8 months – this can be Shelf life for freshness of maple syrup is 6-8 months – this can be extended by freezing it (it doesn’t really freeze – it just gets very extended by freezing it (it doesn’t really freeze – it just gets very thick)thick)