Maple Syrup History

Maple sugaring has always been an important tradition in Vermont. Sugar producers continue to use the age old process of tree tapping to collect the sap. The familiar and picturesque method of a wooden or metal spout or tap and a hanging bucket has been replaced in many cases by systems of plastic taps and tubing which carry the sap from many trees at one time to a central holding tank.
The flow of sap is triggered by a thaw following a hard frost in the sunny days of late winter. Over about a 6 week period the taps remove about 10 % of the tree’s sugar stores, in an average of 5 to 15 gallons per tree. It takes 50 gallons of sap to make 1 gallon of syrup.
Maple syrup has been called the perfect sweetener and has a higher nutritional value than all other sweeteners. Vermont continues to be the leading producer of maple syrup in the United States with an annual yield of half a million gallons.
Click here to go to the history of Maple Syrup slide show