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- [Mark] This is Mark
Isselhardt, Maple Specialist

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with University of Vermont Extension.

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This is a Vermont Maple Minute.

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Processing sap with heat in
the evaporator is essential.

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The reactions responsible
for the development

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of maple syrup's
characteristic, color and flavor

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require heat to proceed.

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Syrup produced by methods
with little or no heating,

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such as freeze drying
or vacuum distillation,

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result in nearly colorless
and flavorless syrup.

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The starting sap has
the biggest role to play

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in what type of syrup is
gonna be produced on that day.

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Producer's equipment
can have an influence,

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but by and large, it's the
sap that you have on that day

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which will determine the
grade of syrup you produce.

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This has been a Vermont Maple Minute.

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I am Mark Isselhardt, Maple Specialist

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with the University of Vermont Extension.