Interesting Maple Facts

Many folks don't realize that maple trees only grow in the northeastern region of North America.  And, yet, maple syrup is enjoyed by folks around the world!

Canada accounts for nearly 80% of the world's maple syrup supply.

The top 3 maple syrup-producing states in the U.S. are:

Vermont

New York, and

Maine.

I was surprised to learn that there are 13 different species of maple trees that can be tapped for syrup-making!  The best ones, however, are sugar (hard), black, and red.  These have the highest sugar content in their sap at 3 to 5 percent.

Did you know that it takes, roughly, 40 gallons of sap to make just 1 gallon of syrup!  The amount of sap a tree will produce depends on so many factors from the age and health of the tree, to the outside temperature, hours of sunlight, barometric pressure, and so on.  But, generally speaking, each tap produces about 10 gallons of sap during a month-long sap run. 

Producers keep careful records of each sap run to manage their "sugarbush".  Will and Don plan to take classes in Woodlot Management over the next few years, so we can maximize the productivity of our own sugarbush.

Maple sap is clear when it flows from the tree.  Really, sap is just sugar water plus minerals like manganese, magnesium, iron, zinc, calcium and a few others.  When we heat it up to boiling (210.7 degrees Fahrenheit at our elevation on this farm), we cause the water to evaporate, and caramelize the sugars, giving the syrup its golden amber color.  Syrup made early in the season will be a lighter amber.  As the season progresses, it will get darker because the biochemistry of the tree changes as we head into spring. 

The grading system we use has little to do with the quality of the sap.  It has more to do with preference.  If you want that strong maple flavor on your waffles or in your baking, buy grade A dark amber or grade B. Most folks, however, prefer the grade A light or medium ambers.  My favorite:  grade A dark amber!

                                                                                                                                                                                                                   

Maple syrup is the most nutritious sweetener available to us due to its vitamin and mineral content.

I'm looking forward to learning how to cook and bake with it.  I've already found quite a few tasty recipes on-line and in books!


This little maple syrup tin is at least 50 years old, probably older!  My sons were doing some "clean up" work for a neighboring farmer, and found a box of these in a shed.  The farmer allowed them to bring a few home "for Mom".  Pretty cool- Thanks, Boys!



Keep following us to see how this year's sap run progresses!  I'll try to keep you all up-to-date with the "goings on" at Westbrook Farm...