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Sugar makers rely on healthy, abundant maple trees to provide sap each spring. Taken together a group of maple trees managed for sap collection is called a sugarbush. Developing a healthy, productive sugarbush takes time and effort. Forests are hi...
Some producers use membrane separation (called "reverse osmosis" or simply "RO" within the maple industry) in addition to evaporation with heat. In this process, sap is forced through membranes that have pores which are large enough for water to p...
Vermont laws governing the production and sale of pure maple syrup grant the authority to regulate to the Vermont Agency of Agriculture Food and Markets. The regulations that have been developed as a result of those laws cover everything from the ...
Certified organic maple syrup is produced by many Vermont maple producers and generally commands a higher price in the marketplace. In order to legally market your syrup as "organic" an approved third-party certifier such as Vermont Organic Farmer...
North American Maple Syrup Council
The North American Maple Syrup Council is an international organization, founded in 1961. The purposes of the Council are to promote research in the chemistry and technology of maple sap and the products derived from it; in sugarbush management an...
Most people know that to make maple syrup you have to do a lot of boiling. You collect the sap from the trees and you evaporator the water while concentrating the sugars. You might not know that to determine if you actually have correct density sy...
Sugar maple flowers that are fertilized in spring, will develop into mature seeds in late summer. The seeds come in the form of winged samaras (sometimes referred to as helicopters or whirligigs). Sugar maple samaras develop in pairs but generally...
The law is very clear on what can be sold as pure maple syrup; only "the liquid derived by concentration and heat treatment of the sap of the maple tree". No processing that "adds or removes naturally occurring soluble materials" is allowed. This ...
There are four grades of pure maple syrup; Golden Color/Delicate Taste, Amber Color/Rich Taste, Dark Color/Robust Taste and Very Dark Color/Strong Taste. Each grade has a range in color as defined by its light transmittance. Knowing the color of p...