FREQUENTLY ASKED QUESTONS

REGARDING THE PRODUCTION OF MAPLE SYRUP

1. How many years does it take to grow a maple tree large enough to tap?

Forty years is the approximate time needed to grow a maple tree large enough to tap. A tree ten inches in diameter is considered minimum size for tapping.

2. How much sap does it take to produce one gallon of syrup?

It takes about 40-50 gallons of sap to produce one gallon of syrup. Each tap yields an average of 10-20 gallons of sap per season: that yields one quart to 1/2 gallon of syrup per single tap tree. One gallon of pure maple syrup weighs 11 pounds.

3. How long does the sugaring season last?

The normal maple season lasts 4 to 6 weeks, but sap flow is heaviest for 10 to 20 days, sometimes starting as early as February in southern Vermont and lasting into late April in northern Vermont. Sap flowing in high volumes is called a "run." Warm sunny days (above 40 degrees F) and frosty nights (below freezing) are ideal for sap flow. The harvest season ends with the arrival of warm spring nights and early bud development in the trees.

4. What state is the largest producer of maple syrup?

Vermont is the largest producer of maple syrup in the United States.

5. Does tapping the tree do any permanent damage to the tree?

No. Tapping does no permanent damage to the tree. If spouts are pulled promptly after the season ends, the trees begin to heal, having the entire growing season to do so. Good tapping practices include avoiding a previous years healing tap hole and tapping farthest from the old hole as possible. A tree with one tap is considered average and generally a larger, healthy tree can support two taps. Many of the trees in our woods have been tapped for over 100 years.

6. What is 'certified organic'?

Northeast Organic Farming Association Guidelines for Maple Syrup

Organic maple syrup production is distinguished from conventional maple syrup production:
1. By cultural practices designed to maintain tree health and ensure long-term preservation of the sugarbush as an ecosystem.
2. By the prohibition of conventional products and methods, including: synthetic chemicals added at various stages of management, production and methods that alter the nutritive value of the processed product.

A. Cultural practices that sustain trees and their ecosystems:
1. Maintenance geared to the long-term preservation of the sugarbush ecosystem.
2. Tapping management using preventative methods to keep trees healthy.
3. Production methods and equipment are designed to ensure that the product suffers no loss of nutritive value of the end product.

B. The following products and methods are prohibited in the production of pure organic maple syrup:
1. Synthetic fertilizers and pesticides shall not be used in the sugarbush or the premise where the processed product is produced.
2. Germicides shall not be used in tapping.
3. Tubing systems shall not be sanitized during the season of sap flow.
4. Synthetic chemicals shall not be used to control foaming during the boiling process.
5. No product shall be added to the sap to reduce the microbial population.
6. No products shall be added to the syrup or processed product during production to improve taste, texture, or appearance.

7. Can you use maple syrup as a sugar subsitute in recipes?

Yes, maple syrup can be substituted for white sugar in cooking. Use ¾ cup maple syrup for 1 cup of white sugar. Reduce liquid in recipe by 3 Tablespoons for each cup of syrup used. Please see some of our great recipes using maple syrup. If you have a favorite maple recipe you would like to share, send it to: maple recipe

8. What is the difference between pure maple syrup from Vermont and maple syrup from other states?

All pure Vermont maple syrup must meet exacting standards for color, density and flavor. It can be pulled off the shelf and tested at any time by a Vermont state inspector. No other state enforces and protects maple quality like Vermont. To remain competitive, Vermont producers need to produce consistently high quality, properly graded syrup. Vermont sugarmakers are also very aware that they are carrying on a long, proud tradition of excellence.

9. Does syrup quality vary from one region or state to another?