Top Regions Producers of Maple Syrup | MapleSyrupWorld Top Regions Producers of Maple Syrup Top Regions Producers of Maple Syrup Which region is the golden paradise of maple syrup ? Did you know that maple syrup is an entirely North America product? Maple syrup is made from sap collected from maple trees during the early spring. Not all kind of maple trees can be harvested and the climate needs to be specific. The sugar maple is the preferred kind of maple tree. Its sap has a high sugar content of approximately 2%. The black maple, red maple, silver maple and the ash leafed maple trees can also be tapped but their sugar content is about 1% sugar. Cold freezing night and warm days are required for the sap to flow properly from the trees. This peculiar climate is only found in the northern states and provinces of North America on the East coast. You gotta love your maple syrup! Top States/Provinces Producer of Maple Syrup Province of Quebec, Canada: 7, 989,000 gallons harvested. State of Vermont, USA: 890,000 gallons harvested. Province of Ontario, Canada: 400,000 gallons harvested.

* State of New York, USA: 312,000 gallons harvested. State of Maine, USA: 310,000 gallons harvested. Province of New Brunswick, Canada: 300,000 gallons harvested.* State of Wisconsin, USA: 117,000 gallons harvested. State of New Hampshire, USA: 87,000 gallons harvested. State of Michigan, USA: 82, 000 gallons harvested. State of Ohio, USA: 65,000 gallons harvested. State of Pennsylvania, USA: 54,000 gallons harvested. State of Massachusetts, USA: 29,000 gallons harvested. Province of Nova Scotia, Canada: 22, 000 gallons harvested. * State of Connecticut, USA: 9,000 gallons harvested. *The data for Ontario, New Brunswick and Nova Scotia were not out for 2010 when we published this article and were extrapolated from previous year. They are an approximation for 2010.

Your First Name: Maple Syrup Production — Ag Alternatives — Penn State Extension Order Publication Maple Syrup Production Making maple syrup is one of the oldest food-processing traditions in upper North America. Native Americans began boiling maple sap into sugar long before European habitation of the continent. The production of maple syrup requires access to suitable woodland and many hours of labor within a short season. Contents Maple syrup production in the United States is mainly in the Northeast and the northern Midwest. According to the National Agricultural Statistics Service (NASS), national production averages more than 1.3 million gallons a year with an average income of slightly over $37.5 million. Pennsylvania ranks from fifth to seventh in production with around 60,000 gallons per year and an average crop value of over $1.9 million. Vermont consistently produces the most maple syrup in the United States, producing more than half a million gallons each year. Quebec is by far the largest producer of syrup in North America with production exceeding 6.5 million gallons. The distance of the maple trees (or "sugar bush") from the storage and production facilities and the collection method you use will determine the time required for you to collect sap.

Then, depending on the size of your evaporator, it will take many hours to boil the sap down to syrup. The sugar maple has the highest sugar content of all the maple species and it still takes approximately 43 gallons of sap to make 1 gallon of syrup. It is recommended that you begin production by tapping a few trees and making a small amount of syrup to see if the enterprise is suited for you. Beginning this enterprise requires extensive planning and may include a considerable capital investment depending on the size of the operation. Marketing There are two options for marketing. The first option is to sell the raw sap to a neighboring producer who will produce the syrup. This will reduce your initial investment and give you the opportunity to learn proper tapping techniques without the pressure of syrup production. Marketing sap will yield lower returns because syrup production is where most of the value is generated. The selling price of sap is determined by sugar content, cleanliness, and freshness with prices ranging from $0.10 to $0.70 per gallon. The second option is to tap trees and make the syrup yourself. The first time you make syrup, you may not have a marketable product. With patience and practice, producing maple syrup can be very rewarding and provide additional income.

The syrup you produce must conform to United States Department of Agriculture (USDA) grade and classification standards. U.S. Grade A has three classifications: U.S. Grade A light amber U.S. Grade A medium amber U.S. Grade A dark amber U.S. Grade B is used for processing and is often used in cooking and baking because of its stronger maple flavor. The third grade is labeled as Substandard and fails to meet the requirements of U.S. Grade B. There are many different tools available to determine grade. Some are somewhat expensive, while others are less expensive but may only be accurate for a short time period. Check with a maple syrup equipment dealer, cooperative extension, or a local producer to see which tools are used locally. Syrup taste is generally reflective of the color. Light amber syrup has a more delicate maple flavor, while medium amber has a slightly stronger maple flavor and is most often used as table-grade syrup. Dark amber has a stronger maple flavor and is also used as table syrup, depending on individual preferences. In order to meet the legal definition, maple syrup must have a sugar content of at least 66 brix (this equates to 66 percent sugar content) at 60°F.

Many producers also further process the syrup into value-added products. These products include (but are not limited to) hard sugar (candy), maple cream, and crumb (appears similar to brown sugar). Making candy or other confections requires you to reheat and then cool the syrup. Temperature, cooling time, and stirring will determine the resulting confection. Value-added products will increase profits, but they do require more time, effort, and equipment than just making syrup. If you decide to make and sell maple products, your operation and facility will need to meet standards set by the Pennsylvania Department of Agriculture and your facility will likely be examined by a department inspector. You may obtain a copy of these standards from your local Department of Agriculture office. When selling syrup, a grade label must be visible on the bottle, can, or jug. High-quality containers can be purchased from equipment dealers, distributors, or other producers. You also need to have your farm or business name and contact information visible on the container. Nutritional information should also be included; most commercially available containers already have this information listed. Production Site and Tree Selection The best species of maple for syrup production in Pennsylvania is sugar (often called hard or rock) maple (Acer saccharum).

However, red, silver, and Norway maples may be used. Generally, the sugar content of the sap of these species is not as high, requiring more sap to produce syrup. Also, red and silver maple will break bud (swelling of the buds) sooner than will sugar maple, which shortens the sap-collection season. The best trees to tap have large crowns with no defects. Check with your local extension office or forester if you have questions about the maple species you have. One of the most important and most often overlooked factors in maple syrup production is maintaining the sugar maple tree in a healthy and productive condition. To maximize tree health and vigor, the soil should be moist but well drained. Sugar maple is a somewhat demanding species as far as soil fertility is concerned. Thinning your sugar bush is likely going to be needed to improve the spacing among your trees. Adequately spaced trees will be healthier and produce larger crowns, which will eventually lead to higher sap production. By working with a professional forester who is familiar with maple sap and syrup production, you can develop a management plan to maximize production while protecting the sugar bush. When selecting the site of the sugar bush you plan to use, several factors should be considered.

The topography of the land is of particular concern. If you plan to use tubing to collect the sap, the ideal site for the sugar bush will be at a higher elevation than the sugar house. This will allow you to move the sap by gravity and eliminate the need to haul the sap from the trees to the sugar house. If this type of site is not available to you, then ease of moving the sap should be considered. Your annual sap crop will depend to some extent on environmental factors from the previous growing season. Two other factors play major roles in sap production and the amount of sugar found in the sap. Healthy trees with large crowns will normally produce more sap during a season and the sap will have a higher sugar percentage. As you gain experience with making maple syrup, you will likely discover trees that consistently produce more sap and are sweeter. Much of this is genetically determined. The other major factor is the weather conditions at the time the season begins. Tapping Trees In the Northeast, sap begins to flow in late January or early February. However, the most productive runs (times when sap flows) will be from mid-February through March (and occasionally into early April).

Warm days (temperatures above 40°F) and cold nights (temperatures below 32°F) will normally start the flow of sap. The sap will often quit flowing if night temperatures exceed 32°F and will begin again when nights drop below freezing. Generally, early runs produce lighter syrups. The further you go into the season, the darker the syrup becomes. Light syrups are preferred for value-added products such as maple sugar and maple cream. You should stop collecting sap before the buds begin to swell because such sap produces off-flavored (called "buddy") and less valuable syrup. Useable sap may flow for four to six weeks depending on weather conditions. Trees may be tapped when they are between 10 to 12 inches in diameter (measured 4.5 feet diameter breast height [DBH] above the ground). Trees up to 18 inches in diameter should have no more than one tap. Trees greater than 18 inches in diameter may receive two taps. Using more than two taps per tree is discouraged. Unhealthy trees or trees of low vigor should not be tapped.

You should move the tap hole at least two inches to the side and twelve inches above or below the hole from previous years. Taps placed close to previous holes are likely not to produce sap. Tap holes will usually close within three years. Careful tapping will not damage trees as there are reports of trees being tapped for 100 years. You will need a rechargeable drill or brace to begin the tapping process. Use a 5/16 inch bit to drill a hole 1 ½ to 2 inch deep into the white wood at a slightly upward angle. The upward angle will help facilitate sap flow. Take care not to oval the tap hole so the tap (spile) will fit snugly and close quickly. Tap holes should not be drilled into frozen wood. While drilling the tap hole, check the color of the wood being removed. Cream, as opposed to brown, is the desired wood color. Brown-colored wood shavings indicate rotten or unhealthy wood, and you should move the hole to another location. Clean all shavings from the hole (do not blow, place any sort of sanitizing pellet, or spray into the hole) and insert the spile into the hole and tap it gently to secure it snugly in the hole.

Keep in mind that the spile will hold the weight of the bucket and sap during collection. Your spiles should be sanitized before using with a 20:1 unscented household chlorine bleach solution. Make sure they are thoroughly rinsed with hot water after sanitizing. If using plastic tubing, any remaining chlorine bleach solution on the spile is likely to attract squirrels. They will damage the spile and make it unusable. Drilling the tree in preparation for tap insertion Commercial spiles are available from suppliers in many styles. The style you choose will depend on your collection method. If you use buckets for collection, you will require a different spile than if you plan to use plastic tubing. Spiles should be carefully removed at the end of the syrup season. Do not leave the spile in the tree. Tap holes do not need to be plugged; this can interfere with hole closure. Collection and Storage If you choose to use buckets for sap collection, purchase new or undamaged, clean, used buckets. Make sure that the buckets you purchased are made of a lead-free material. You will need a lid or covering to prevent dirt, rain, snow, twigs, and other debris from getting into the sap.

Before collection begins, you should clean all buckets with a 20:1 chlorine bleach solution and rinse the buckets thoroughly several times with hot water. Capped gallon jugs may also be used. Whatever you use, make sure it is of food-grade material and has not previously contained any hazardous or toxic materials. Sap should not be left in the collection container for more than two days. After two days microbial action will result in a lower grade of syrup. If the days are warm the sap may spoil. This sap is no longer useful and must be discarded. You will need to plan accordingly to transport, store, and boil the sap as quickly as your evaporation system will allow. Maple sap collection using the bucket method. If your site and conditions allow, plastic tubing may be used to collect and transport the sap to the storage facility. Steep slopes are not required as tubing may be used on slopes as low as 2 to 5 percent. It should be noted that wildlife can affect the use of tubing. Squirrels often chew the tubing and deer occasionally knock the tubing from the spile. Because of these possibilities, you need to check tubing regularly during sap flow.

Using hot water for several rinses instead of chlorine bleach to clean the tubing at the end of the season will reduce the amount of squirrel damage. If you wish to expand your operation, consider investing in a vacuum system. Vacuum systems increase sap production over gravity systems. Maple sap collection using the tubing method. If not using tubing, you will need to consider transportation to your storage tank. Roads or paths will need to be constructed and maintained to transport the sap in all types of weather. Depending on the quality of the road or path, you may use a truck, ATV, or horses and a sled or wagon fitted with a collection tank to haul sap. The size of the storage tank will be dictated by the size of the operation. You will need to have enough storage capacity to accommodate two days of sap collection for your operation. Allowing for two gallons of sap storage per tap is a good standard to follow. Storage tanks must be of a food grade material and nonporous. Tanks with lead solder are not acceptable. The tanks should be cleaned regularly during the evaporation season using a 20:1 chlorine bleach solution and then triple-rinsed with hot potable water.

It is recommended that you have two tanks so sap can still be stored while the other tank is being cleaned. Evaporation and Boiling Once you have collected and transported the sap to a central location, you can begin the process of evaporating and producing syrup. Sap should be filtered to remove debris and other foreign material before boiling. Sap is best boiled in a well-ventilated building to allow steam to escape. You will need several pieces of equipment: a heating source, evaporating pans or continuous-flow evaporator, thermometer, filtering material, and bottles or barrels for storing the syrup. You may be able to make the evaporator yourself, or you may choose to purchase an evaporator from an equipment dealer. You may be able to find good-quality used equipment from a producer who is expanding his or her operation. You should make sure that any used evaporator was constructed of lead-free materials. A hydrometer and hydrometer cup or refractometer is a must. This will help you determine the sugar content of your syrup. Syrup must have a minimum of 66 brix (this equates to 66 percent sugar content) to be considered syrup.

Syrup at a lower concentration is more likely to mold or go sour. There is legally no upper limit for syrup, but syrup with sugar content greater than 68 percent is more likely to form sugar crystals in the container. The heating source is called an "arch" in maple syrup production. For very small producers, this may be an old stove or constructed from concrete blocks and a smoke stack. If you plan to construct your arch from concrete blocks, it should match the size of your evaporating pans. It should be at least two blocks high and be fitted with a smoke stack to remove the smoke and increase heat efficiency. Wood is the most widely used fuel source, so a smokestack will help move the smoke above head level. The evaporation process may be completed by either a batch process or continuous-flow system. The batch process uses flat pans at least 2 inches deep because the sap should be at least 1.5 inches deep in the pan to prevent scorching and at least 12 inches square. The larger the pans you use, the quicker the entire process. Whatever you use as an evaporator, it must be lead free.

If you have more than 50 taps, small continuous-flow systems may be purchased from a supplier. Sap will boil at the same temperature as water and depends on elevation and barometric pressure. On any operating day, determine the boiling point of water and add about 7.5°F for the finishing temperature of syrup. Barometric pressure varies daily and affects the boiling point by a few degrees. A candy thermometer calibrated to the nearest degree should be used to determine the boiling point. While boiling, the sap will roll and foam. A defoaming agent may be purchased from a supplier to decrease the amount of foam. One to two drops per batch should be sufficient. You should take care during the evaporation process so that your syrup is as close to 66 percent sugar content as possible. Overboiling will cause the syrup to be darker than desired and may cause the syrup to taste scorched or burned. This will greatly reduce the value of the finished syrup. Faster boiling will yield higher quality syrup, so controlling the heat during the finishing process is critical. Many producers do not finish the syrup in the large evaporator. They will draw it off at a lower concentration and then finish the syrup in a smaller pan where the temperature can be better controlled.

When you have finished syrup, you will need to filter it before filling your containers. Commercially available clean wool or orlon is commonly used to filter hot syrup. Paper filters should be used ahead of the wool or orlon filter to extend their useful life. Filtering the syrup is required to remove any "sugar sand," small mineral particles that have precipitated out during the evaporation process. Removing the gritty sugar sand will make your syrup clearer and results in a finished product that looks and tastes good. If you increase in size, you may consider purchasing a filter press designed for filtering syrup. This will make the filtration process much easier and quicker. Bottling After filtering the syrup, you are now ready to begin the bottling process. Syrup should be bottled at a temperature between 180 and 190°F. You may use bottles, canning jars, or commercially available containers to store and sell the syrup. An attractive container will do a lot to help you successfully market your product. To prevent breakage, containers receiving hot syrup should be at room temperature. Separate the filled containers slightly while the syrup is cooling.

As mentioned earlier, when selling syrup the containers must be labeled as to grade, net contents by volume, and have your farm or business name and address on the container. You can also store syrup in food-grade drums for future bottling. Safety Safety should be of utmost concern throughout the entire maple-syrup-making process. You begin the season in the woods with sharp drills and tools and end by filling bottles with very hot syrup. Care should be used during transportation of the sap, especially if the ground is soft or uneven. You will be using an open flame to boil the sap into syrup and be working with boiling sap. During all phases of the maple syrup production, worker safety should be a primary concern. Sample Budget Included in this publication is a template highlighting many costs associated with maple syrup production. The template summarizes these costs but does not provide net returns of a maple syrup enterprise. This template should help ensure that all costs are included in your calculations. Labor and fuel costs vary considerably depending on the size of the enterprise and the fuel source used. The cost of other syrup-making equipment can also change rapidly; check with an equipment dealer for the most current prices of equipment.

If possible, discuss your potential operation with an existing producer; their input will be extremely helpful to you. Costs and returns are often difficult to estimate in budget preparation because they are numerous, variable, and greatly depend on the volume and quality of the sap and syrup produced. Therefore, you should think of this template as an approximation and make appropriate adjustments in the "Your Estimate" column to reflect your specific production and resource situation. More information on the use of crop budgets can be found in Agricultural Alternatives: Enterprise Budget Analysis. You can make changes to the interactive PDF budget files for this publication by inputting your own prices and quantities in the green outlined cells for any item. The cells outlined in red automatically calculate your revised totals based on the changes you made to the cells outlined in green. You will need to click on and add your own estimated price and quantity information to all of the green outlined cells to complete your customized budget. When you are done, you can print the budget using the green Print Form button at the bottom of the form. You can use the red Clear Form button to clear all the information from your budget when you are finished. You will need Adobe Acrobat Reader to use these forms.

If you do not have this program installed on your computer, you can download a free version . Sample Budget Worksheets Massachusetts Maple Producers Association - Press Press Press Background for Press Inquiries The Massachusetts Maple Producers Association is a non-profit organization representing maple sugar producers in our state. We have approximately 200 members, including most of the Commonwealth's commercial sugarhouses. Maple syrup is not a major volume crop in Massachusetts due to the relative scarcity of sugarbushes (a stand of sugar maple trees) and the limited duration of necessary weather conditions. Our producers vary in size from those making less than 100 gallons of syrup, to those making 2000 gaIlons or more. Many are in the 100 to 500 gallon production range, and the state's annual production averages about 50,000 gallons, worth about three million dollars. Most of the operating sugarhouses are in the western counties, where maple syrup is often a significant part of overall farm income. Most Massachusetts sugarmakers retail their maple products through on-farm sales (specially during sugaring season), mail order (especially around Christmas time), and at small stores and roadside stands.

We have worked closely with the state department of Agriculture's "Massachusetts Grown and Fresher" program to reduce the need to wholesale bulk syrup out of state to big syrup packers in Vermont and New York. More maple syrup is consumed within the state than our sugarmakers can produce, so it serves everyone's best interest to market our product within the state. Our members now enjoy an increased retail market for their products, largely due to public demand for locally produced agricultural commodities. The Association prints brochures, distributes standardized containers, and represents our sugarmakers at numerous public events - the most notable being our booth in the Massachusetts building at the Eastern States Exposition (The Big-E) in September. Massachusetts ranks 8th out of the 11 major maple producing states. Canada Produces more of the world's maple syrup than all of the United States combined, most of it being made in Quebec. Maple states listed in the normal-year order of production are: Vermont, New York, Wisconsin, New Hampshire, Michigan, Ohio, Pennsylvania, Massachusetts, Minnesota, Maine, and Connecticut. Small amounts of maple syrup are made in the higher elevations of other mid-Atlantic states like Virginia and West Virginia.

World production totals about 4 million gallons annually, primarily all made during the months of March and April. Making maple syrup requires freezing nights and warm (but preferably not over 50 degree) days. These must alternate, and be in a long enough series to allow sap to move in the trees. Prolonged periods of either below freezing temperatures or days without freezing nights will stop the sap flow. As a result, sugarhouses often start and stop boiling at different times due to local climatological factors, with the general geographic progression being a reverse of the foliage season. That is, the lower elevations and more southern regions usually start their maple seasons before the higher elevations and more northerly areas. Prolonged warm spells or cold snaps during the season may halt sap flow for several days, and it may start again when conditions are favorable, As a result, 24 hour work days are often interspersed with two three or even more days of relative inactivity (while we try to recover lost sleep, make repairs, clean equipment, and get ready for the next sap "run"). It takes about 40 gallons of maple sap, gathered and boiled down, to make one gallon of pure maple syrup.

This is done in a device called an evaporator - a large furnace covered with huge flat pans, burning either oil or wood for fuel. It commonly takes about one cord of wood or 60 gallons of oil to boil down 800 gallons of maple sap to make 20 gallons of syrup. Depending on the size of the evaporator and the number of trees from which sap is gathered, this may represent anywhere from two hours to two whole days of boiling. Some sugarhouses are beginning to use "reverse osmosis" machines (a kind of high pressure reverse filter) to remove some of the water from the sap before boiling. These machines greatly reduce time and fuel needed for boiling but they cost $5000 or more and often require major modifications to the sugarhouse (better electrical service, different sap storage setups and sometimes smaller evaporators due to the sweeter sap). As a result, cost and maintenance factors dictate who uses the most modern "improvements." Basically, making maple syrup is still a very labor and fuel intensive business. Quality control and standardized grading have improved greatly over the years, but the gathering, boiling, cleaning up, and marketing process continues in time-honored fashion.

There is no real competition for pure maple products in the marketplace. Corn sweeteners, many of them marketed using the "maple" image, contain either less than 5% or absolutely no real maple syrup. People who know the taste of pure maple syrup rarely are satisfied with a substitute, even when it is both cheaper and easier to find. An increasing number of customers now ask the sugarmakers for the darker grades of syrup as opposed to the lightest grade. Maple syrup is graded by color according to USDA standards. Intensity of flavor (some say less "delicate" flavor) increases as the grade darkens. The density (percent sugar) of all grades is the same. Table syrup is graded as Light Amber, Medium Amber, and Dark Amber; with the lighter syrup having a more delicate flavor and the darker syrup having a stronger or more "mapley" flavor. Grade B syrup is a heavy flavored syrup excellent for baking or for barbecuing. It can have a caramel flavor which some people prefer, even for table use. As of 2014, a new grading system is being phased in: details are available here . The Massachusetts Maple Producers Association will provide you or the general public with more information if needed.

We have a directory of sugarhouses open to the public, a desert recipe publication, and a couple of pamphlets describing Massachusetts sugaring. We can be reached by telephone, mail or email. During the season a call to the Massachusetts Maple Phone at (413) 628-3912, will provide you with updated information about the sugaring season and any special events. You may also call at any time and leave your name and address and we will send you our free sugarhouse directory. Public awareness of Massachusetts agriculture is growing. As our members strive to develop local markets, the public is looking for fresh produce from their neighbors. We hope that you can help to link these sources for their mutual benefit, Please call or write for information, seasonal timing, and interviews if you wish. We thank you for your support.

Massachusetts Maple Producers Association PO Box 6, Plainfield, MA 01070 413-628-3912 United States Maple Syrup Production Report 2010 | MapleSyrupWorld United States USDA Maple Syrup Production Report 2010 United States USDA Maple Syrup Production Report 2010 United States maple syrup production in 2010 totaled 1.96 million gallons, down 19 percent from the revised 2009 total. The number of taps is estimated at 9.27 million, 3 percent above the 2009 revised total of 8.98 million. Yield per tap is estimated to be 0.211 gallons, down 21 percent from the previous season’s revised yield. Vermont led all States in production with 890,000 gallons, a decrease of 3 percent from 2009. Production in New York, at 312,000 gallons, decreased 29 percent from 2009.

Production in Maine decreased 22 percent from 2009 to 310,000 gallons. Production in Wisconsin, at 117,000 gallons, decreased 42 percent from 2009. In New Hampshire, production is estimated to be 87,000 gallons, down 7 percent from last season. In Michigan, production is estimated to be 82,000 gallons, a 29 percent drop from 2009. Production in Ohio is estimated to be 65,000 gallons, down 28 percent from 2009. In Pennsylvania, production is estimated to be 54,000 gallons, 41 percent below 2009. Production in Massachusetts, at 29,000 gallons, decreased 37 percent from last season and the lowest production in the State since 1995. In Connecticut, production is estimated to be 9,000 gallons, down 31 percent from 2009 and 53 percent from 2008. Temperatures were reported to be too warm for optimal sap flow in all States.

On average, the season lasted 23 days compared with 28 days last year. In most States, the season started sooner than last year. The earliest sap flow reported was January 14 in Vermont. The latest sap flow reported was May 1 in Maine. Sugar content of the sap for 2010 was down from the previous year. On average, approximately 46 gallons of sap were required to produce one gallon of syrup. This compares with 43 gallons in 2009 and 39 gallons in 2008. The majority of the syrup produced in each State this year was medium to dark in color with the exception of Maine. The 2009 United States price per gallon was $37.80, down $2.90 from the revised 2008 price of $40.70. The United States value of production, at $90.8 million for 2009, was up 17 percent from the revised previous season.

Value of production increased in Maine, Michigan, New York, Vermont, and Wisconsin New England (excluding Rhode Island): New England’s maple syrup production in 2010 totaled 1.33 million gallons, down 10 percent from the previous year. Vermont remained the top maple State in New England and the Nation, producing 46 percent of the Nation’s maple syrup . Taps in New England totaled 5.38 million, up 4 percent from last year and accounted for 58 percent of the Nation’s maple taps. The 2010 maple season was rated mostly too warm in temperature, causing production to decline in all five New England States. Temperatures were reported as 81 percent too warm, 16 percent favorable and 3 percent too cool. The 2010 maple season began unusually early, catching many producers off guard as they were not ready for the first run. Conditions were mostly favorable at the beginning of the season; however temperatures warmed up too quickly and by mid- to late March, sap flow had begun to slow down and halt altogether in some parts of New England. This translated to a very short season for all States.

Conditions in March were not favorable for those using buckets or gravity to collect sap. Vacuum systems helped salvage the season for some producers. The 2010 season was one of the worst on record, more so in the southern States versus the northern States. Earliest dates for sap collection for each State were as follows: Vermont - January 14, New Hampshire - January 17, Connecticut - January 22, Massachusetts - January 29, and Maine - February 7. Average start dates ranged from February 21 to March 1. Latest closing dates for sap collection for each State were as follows: New Hampshire – April 10, Connecticut – April 13, Massachusetts – April 21, Vermont – April 30, and Maine – May 1. Average finish dates ranged from March 16 to March 31. The sugar content of the sap was below average in New England, requiring approximately 47 gallons of sap to produce 1 gallon of syrup. The majority of syrup produced was medium amber followed by light amber and then dark amber; however northern States produced more light amber than they have in recent years.

2009 PRICES AND SALES Across New England, the average equivalent price per gallon for 2009 maple syrup ; varied widely depending on the percentage sold retail, wholesale, or bulk. The 2009 all sales equivalent price per gallon: Connecticut averaged $61.50, down $0.80; Maine averaged $32.90, down $3.90; Massachusetts averaged $53.60, up $7.10; New Hampshire averaged $50.60, down $3.20; and Vermont averaged $35.10, down $4.40. Vermont and Maine’s prices continue to be lower than the other States because of the high percentage of bulk sales. 2009 bulk prices for all grades averaged below the previous year in all States except Pennsylvania. New England’s 2009 gallon equivalent price across all types of sales averaged $36.31, a decrease of $4.61 from the 2008 price of $40.92. CONNECTICUT Fairfield: The season was strange and disappointing.

There was a great run in early March, but temperatures did not get cold enough at night after that. There was another run at the end of the season, when nighttime temperatures got down to 19 degrees. Hartford: Most of February was too cold and 90% of March was too warm. There was a 40 day stretch without a solid freeze until the end of March when it was too late to make good syrup. The season was short and one of worst seen in years. Litchfield: The season was one of the worst in the past 30 years. Temperatures were too cold in February and too warm in March. The warm weather came earlier than normal this year resulting in only a few good sap runs and a very short season. Vacuum was needed this year to reach previous year’s production levels. Middlesex: 2010 was the worst year ever. The first run was February 1 – 7, but was missed. New Haven: The season was very short and one of the worst years on record. There were only a few days of sap flow due above average nighttime lows in March. New London: March was too warm.

There was only one good run which itself was only fair in volume. 2010 was one of the worst years in 46 years. Production was half of normal. Tolland: The 2010 season was the worst season in 20 to 30 years. The weather went from very cold to warm quickly resulting in poor runs, a very short season, and low sugar content. Windham: The end of January was the best run of the season, but many taps weren’t out yet. The first 2 weeks of February were too cold. March was too warm. Even when the weather seemed right, the runs were poor. 2010 was the worst year in 40 years. MAINE Androscoggin: Temperatures warmed up too much at the beginning of March. Aroostook: Sap flow began early and ran steadily for the first 2 weeks of the season. Conditions were excellent and 2010 was a great season. Syrup was much lighter than last year. Cumberland: The 2010 season started approximately one week early and ended 3 weeks early. Much of the early runs were missed.

There was no contrast between day and night temperatures resulting in poor sap flow. Taps on vacuum had much higher yield than those on buckets and gravity. Sugar content was low this year. Franklin: The season began 3 to 4 weeks early. A few got taps in early enough to catch those runs due to the lack of snow cover and mild temperatures in January. Overall, the season was short and too warm. Some did not boil into April, which is unusual. Hancock: The season began 2 weeks early. Temperatures warmed up quick and stayed warm resulting in only few good sap runs. Kennebec: Sap flow began early, but many weren’t ready and missed it. Temperatures got too warm too quick in March for any decent runs. Syrup grade was mostly dark and some producers made the best flavored syrup ever. The season ended a month early. Knox: 2010 was an odd year. Temperatures were too warm too soon. Syrup was extra dark to medium in grade. Lincoln: Sap began to run in February (around the 15th), but taps weren’t out to catch the flow. The later runs were not too sweet.

Oxford: Sap began to run before taps were out for the season. Sap was only collected during 2 weeks in early March. Temperatures warmed up too quick and stayed warm. Lack of well below freezing nights and exceptionally warm days were definitely a problem. The season ended earlier than expected resulting in a very short season. Penobscot: The season began very early, at least 2 to 3 weeks ahead of an average year. Temperatures were too warm during much of the season, keeping the sugar concentration low. At one point, it took 75 gallons to make a gallon of syrup. When the sap ran, however, it ran hard. The season ended earlier than normal resulting in a very short season and one of the worst in 35 years. Piscataquis: The season started too early. Temperatures were not favorable for sap flow. There was really only one very good week. Sagadahoc: The season started early. Some good runs were missed. Sap volume continues to decrease. Somerset: The 2010 season started and ended early. Sap ran February 19 –21, and then stopped for 10 days.

It ran again for another 7 days in early March. There was a 2 day rain storm mid-March. It never cooled off enough after that for sap to run. Temperatures were too warm for buckets and gravity. Overall, it was a very short season. Waldo: 2010 was the earliest and shortest season ever seen. There were more deer ticks than good sap runs. Early runs were missed. Syrup quality was very good and mostly medium in grade. Washington: The 2010 season began after March 1. Sap flowed every day for the first 2 weeks of March, and then abruptly stopped. Color of syrup was light to medium. Very little snow cover to start in combination with warmer weather earlier seemed to move the season ahead and shorten it. York: The season began early and approximately 2 weeks of production were lost because taps weren’t out. Syrup quality and clarity was good and sap flows were strong, but a low sugar content, and short duration cut down on production greatly. Syrup grade began at light, but then seemed to go right to dark for the best part of the season. The season ended earlier than average.

MASSACHUSETTS Berkshire: 2010 was one of the worst years ever. The season started well, and then just stopped. Franklin: 2010 was one of the poorest years on record. Daytime temperatures were average to above average and nighttime lows did not get down into the 20s. There was an abundance of rain in March which hindered sap flow and gathering. High vacuum system yielded decent production, however buckets and gravity would not run. Sap only ran well for about a week. The season was over by the end of March. Syrup has excellent flavor and was mostly light in grade. Hampden: This year was one of the worst years ever. Temperatures warmed up too quick and stayed warm. It never froze at night. There were only a few good runs. Hampshire: 2010 was one of the worst seasons in history. Temperatures were too warm at night and too hot during the day. There was never a good run, just a very slow drip. Sugar content was low. Vacuum helped to increase production, however if buckets or gravity were used, yields were very low. Middlesex: Temperatures were too warm for sap flow.

The season ended a month early. Worcester: The 2010 season was one of the worst ever. Sap flow started early, but many taps weren’t out. Sap ran the first 2 weeks in March, then very little after March 10 as temperatures got too warm too soon. There were very few days of cold nights and warm days. It was a very short season. NEW HAMPSHIRE Belknap: Sap ran the last 2 weeks of February, but many did not have their taps out. Temperatures were too warm in March. There weren’t many very good runs. The season was short and one of the poorest in years. Carroll: Great start to the season in late February, followed by so-so sap flows for the rest of the rather short season. Flows ended by the third week of March. There was a cold. snap late March resulting in a late run, extending the season slightly. Syrup was mostly light and medium grades. Cheshire: Season started in late February with strong flows. Temperatures warmed up during March. There were not enough freezing nights for optimal sap flow. Sugar content was low and the season was short.

Vacuum systems made it possible to salvage the season. Coos: Early start with an early end. A late snow storm knocked down some lines. Syrup was fancy at the start of the season, but the warm weather and lack of rain quickly decreased sap output and syrup went to dark very quickly. Vacuum made the difference this year. Grafton: Sap ran very early this year. Heavy snow in late February into early March knocked down some lines. Conditions were favorable in early March. Mid-March was too warm causing syrup to be dark and B. Temperatures cooled down toward the end of March, but by then it was too late to do any good. This was one of the worst years for maple syrup , however vacuum systems helped bring production up. Hillsborough: Very nice syrup was made in February and early March. Sap flow slowed down to a trickle and syrup quality suffered with the arrival of rain and warm temperatures mid-March. This was one of the worst years on record. Merrimack: The season started early. There was a great first run and a good last run with very little in between. Temperatures mid-season were extremely warm. Nighttime lows did not drop below freezing until midnight or later.

Poor conditions slowed the flow, destroyed syrup flavor, and reduce sugar content. High vacuum helped. It was one of the worst seasons in years. Rockingham: This was the worst years in history. Sap flow started late and ended very early, several weeks sooner than normal. Nighttime temperatures were favorable only for a couple of nights. Poor, dribbling flows almost every day caused sap quality to deteriorate by the time there was enough to bother collecting and boiling. Strafford: The year of only half a season. Sap began to flow a week earlier than ever before. Flows were decent in late February. Warm temperatures and very few nighttime freezes hindered sap flow. The season was over mid- to late March. Sullivan: Conditions were favorable during the last week of February and into the first week of March. Temperatures warmed up quickly mid-March and remained warm even at night, not freezing hard enough to promote decent quality syrup or sap flows. It was a very brief and variable season. VERMONT Addison: The season began and ended 2 weeks early. Temperatures were too warm in March and didn’t freeze at night for optimal sap flow. Syrup grade began light then turned dark quickly.

Color and flavor were better than last year. Vacuum made the difference. Bennington: The season started off good, but warmed up and stayed warm. Light fancy syrup was made early on, but color went straight to dark. This was the worst year ever for quantity and quality. Those with vacuum fared better. Caledonia: Sap started flowing earlier than normal this year and most weren’t ready for it. Temperatures warmed up too quick in March causing the flow to shut down 3 weeks earlier than normal. Syrup grade was light and quality was excellent at the start of the season. Syrup turned dark late in the season. Chittenden: The season began late February and ended approximately 2 weeks early. Sap ran great for the first 2 weeks. Temperatures then warmed up too fast and stayed warm, slowing down sap flow. Sugar content was low this year. Buckets were hurt by the long spells without a good freeze. Essex: The season started and ended abnormally early. Taps weren’t out until March 6 and a week of good sap weather was missed. Most of the season was very warm with a lack of cold nights.

Color was unusually light, and never dropped below dark amber even at the very end. Franklin: Season started early and the good first runs were missed. Conditions were favorable early, but a mid-season warm up with no cold nights slowed down sap flow. Sap flowed steadily nearly every day on vacuum, while buckets only ran for about 2 weeks. The season ended 1 to 2 weeks early. Sugar content was low, but color was great with a lot of extra light syrup produced. Lamoille: Missed the better part of the season as it came early. Once it started in late February, there was never a day of rest. Much of the crop was made by mid-March before the weather warmed up too quick. Syrup had good flavor and was very light early in the season with darker than normal later on. Vacuum helped to continue sap flow despite the poor conditions. Orange: Season started out early and with favorable conditions sap flow was steady for 10 days. Then it got too warm resulting in a shorter season. A lot of light syrup was made at the beginning, with a lot a dark made towards the end. Without a vacuum system, production would have been drastically lower.

Orleans: Season started early with a bang, then towards the end, it just flushed out resulting in a very short season. A lot of light fancy was made, with very little dark. High vacuum saved the season for some. Rutland: Season was short and too warm too early. The weather was favorable in early March, with a good amount of fancy made early, but grade turned to dark later due to warm temperatures and lack of freezes at night. Those using vacuum systems had a better season than those using buckets. Washington: The season was early and short. Sap ran well the first 2 weeks in March, and then was sporadic. Sugar content was low, leading to lower than normal production but a lot of fancy syrup was made early on. Vacuum systems overcame the poor weather conditions. Windham: Heavy snow late February delayed the start of the season for some. The weather was unpredictable causing variable sap flow. Windsor: Vacuum systems were essential for production this year. Taps not on vacuum did very poorly. The season started out strong, but a warm spell with a lack of freezing nighttime temperatures hindered sap flow mid-March. The season was very short.

Syrup quality was excellent with very light made in the beginning and very dark towards the end. Source: USDA Vermont Maple Info : Vermont Maple Sugar Makers Association Vermont Maple Sugar Makers Association Join VMSMA Vermont Maple Info This website is the result of tax-supported funding from USDA Rural Development and as such is not copyrightable. It may be shared with the customary crediting of the source. Funding for this project was made possible in part with a Rural Business Enterprise Grant from USDA Rural Development and a grant awarded by the Wood Education and Resource Center, Northeastern Area State and Private Forestry, USDA Forest Service. Copyright © 2017 · All Rights Reserved · Vermont Maple Sugar Makers Association A Guide To Maple Syrup Grades | The Huffington Post A Guide To Maple Syrup Grades 12/23/2011 01:06 pm ET | Updated Aug 31, 2012 230 Kitchen Daily Maple syrup can be pretty pricey, so you'd better be sure you know what you're in for when you splurge on a bottle. Between all the grades and shades of maple syrup out on the market (not to mention the imposters!), it can all get a little confusing.

But we're here to guide you to the best bottle for your taste. First things first: Always make sure your maple syrup is "maple" syrup. The good, pure stuff comes from maple trees, whose starch is converted to sugar between winter and spring, resulting in sweet, runny sap. That sap is boiled down to make syrup -- and it's boiled down far more than you may imagine. For example: At Baker's Maple in Bainbridge, NY, every 39 gallons of sap make just 1 gallon of maple syrup. Now do you understand why a jug of syrup is so expensive? Pure maple syrup is not to be confused with "breakfast syrups" or "pancake syrups" like Aunt Jemima, or basically anything you get at diners and fast food restaurants. Those aren't made from maple sap at all, but from high fructose corn syrup flavored with an aromatic compound called sotolon, which contains the scent of fenugreek, curry and burnt, caramelized sugar. American labeling laws prevent these imitations from carrying the word "maple" on their labels, but people are still fooled nonetheless.

Canada, which produces more than 80 percent of the world's maple syrup, uses its own classification system. There are three grades: Canada #1, including Extra Light (sometimes known as AA), Light (A), and Medium (B); #2 Amber (C); and #3 Dark (D). The United States has a different system, divided into two major grades: Grade A and Grade B. Grade A is considered the premiere type that's meant for eating, while Grade B is so dark that it's generally only used for cooking or baking. Grade A is broken into three subgrades, which are measured by their translucence: Light Amber, Medium Amber and Dark Amber. The state of Vermont, which produces 5 percent of the world's maple syrup, actually has its own separate grading system that utilizes slightly higher standards of product density. Vermont inspectors enforce strict syrup grading regulations , and can fine producers for falsely advertising their product as maple syrup. So ... depending on your taste and what you plan to use your maple syrup for (drizzling it over pancakes vs. baking it in a cake batter), we've devised a guide to help you find the best grade for you.

Check out our tasters' comments and our recommendations in the slideshow below. What's your favorite kind of maple syrup? Leave us a comment and check out or other tasting guides below! Maple Syrup Tasting Guide It was a sweet year for maple syrup production in US, Canada It was a sweet year for maple syrup production in US, Canada Maple syrup retails for an average of about $48 to $52 per gallon Share this: Submit to Stumbleupon (Opens in new window) Pat Wellenbach, Associated Press In this photo taken on Wednesday, March 24, 2010, buckets filled with sap are emptied by 4th generation maple syrup farmer, Ed Jillson in Sabbatus, Maine, at his maple syrup farm. Editorial: We stand with the Women’s March call for reproductive rights MONTPELIER, Vt. — The United States and Canada produced record amounts of maple syrup this year, thanks to the weather and more people getting into the business or expanding their operations. U.S. Department of Agriculture statistics released this month show the U.S. produced 4.2 million gallons, the greatest amount since record-keeping began in 1916.

Vermont is by far the country’s largest producer of maple syrup. The state yielded 1.9 million gallons this year, beating the previous record of 1.48 million gallons set in 2013, according to Henry Marckres, the maple specialist at the Vermont agency of agriculture. Bruce Burnor said his family’s maple operation in Eden, Vermont, had its best year ever — producing 800 gallons, up from the previous record of 550 gallons. “The weather was perfect. We had cold nights, warm days — that’s what you need,” he said. Vermont also had a tremendous increase in the number of taps in trees, which has jumped from around a million about 15 years ago to nearly 5 million now, Marckres said. “Because the price has been good and stable, we’ve had many more people get into the business. Others expand,” Marckres said.

“The price, while it went down a little bit this year for bulk syrup, it didn’t go down a lot, and the markets seem really strong so I’m in hopes that there will be a home for everything that’s produced.” Maple syrup retails for an average of about $48 to $52 per gallon, and Marckres doesn’t expect the quantity of syrup produced to affect prices for consumers. In terms of syrup produced, New York was second with 707,000 gallons, followed by Maine, Wisconsin and New Hampshire. Canada, which supplies about 70 percent of the world’s maple syrup, also had a banner year with about 13.5 million gallons — a 23 percent increase from the previous record set in 2013. Quebec produces about 90 percent of Canada’s syrup. “We’ve never seen a harvest of this magnitude,” said Serge Beaulieu, president of the Federation of Quebec Maple Syrup Producers. Quebec produces about 90 percent of Canada’s syrup.

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Question: Which US state produces the most maple syrup?
Answer: Vermont