A program of the National Center for Appropriate Technology • 1-800-346-9140 • www.attra.ncat.org Maple Sugaring: An Introduction to Small-Scale Commercial Production By Andy Pressman and Producing maple syrup and value-added maple products off ers an opportunity to diversify farm Sharon Burke, NCAT operations and income. This publication provides an overview of maple sugaring, including busi- Agriculture Specialists ness planning, fi nancial considerations, marketing, equipment and supplies, value-added products, Published August 2017 organic certifi cation, regulations, and quality control. It also includes resources for acquiring more ©NCAT knowledge on maple syrup production and determining if maple sugaring is a viable addition to a IP526 farming operation.
Contents Introduction ...... 1 Business Plan, Economics and Marketing ...... 2 Maple Syrup Production ...... 4 Value-Added Products ...... 11 Food Safety Regulations and Requirements ...... 12 Potential Impact of Climate Change ...... 12 Conclusion ...... 13 References ...... 14 Further Resources ...... 14 Ben's Sugar Shack, Temple, New Hampshire. Photo: Ben's Sugar Shack Introduction aple syrup is a forest food product that roots before the winter. As the temperature warms is distinct to the upper North Amer- in late winter and early spring, this starch is Mican woodlands, where maple trees converted to sugar that rises in the sap. grow naturally. It is made from the xylem sap Sugarmakers have been creating maple syrup of maple trees. Sap from the sugar maple (Acer and maple products for centuries. While the saccharum) is most commonly used for maple ATTRA (www.attra.ncat.org) history of maple syrup is rich in lore, it is most syrup production. Syrup can also be made from is a program of the National commonly believed that Native Americans were Center for Appropriate Technology sap from other native maple species, including (NCAT). The program is funded the fi rst to discover its value as both a food and red maple (A. rubrum), black maple (A. nigrum), through a cooperative agreement a medicine. Early American settlers used it as an with the United States Department and silver maple (A. saccharinum). Diversifi ca- alternative to cane sugar. Maple products were also of Agriculture’s Rural Business- tion into making syrup from other tree species, Cooperative Service. Visit the valuable commodities for trading in the 1800s, such as black walnuts, birch, and box elders, is NCAT website (www.ncat.org) making maple sugar one of the fi rst truly American for more information on also growing amongst producers. Sugarmakers are our other sustainable agricultural products. agriculture and fi nding a niche market for these unique syrups. energy projects. All of these trees store starch in their trunks and Th e increasing demand for maple products off ers www.attra.ncat.org Page 1 an important income opportunity for those with make a living on maple sugaring alone (2010). maple stands. According to USDA National Agri- As a general rule, smaller producers, defi ned as cultural Statistics Service, the United States pro- operations with fewer than 1,000 taps, have a duced more than 4.2 million gallons of maple diffi cult time being profi table if labor costs are syrup in 2016, valued at more than $147 million taken into account. In fact, a highly effi cient com- Related ATTRA (USDA, 2017). Th e majority of this is grown in mercial setup can gross three times more per tap Publications the Northeast, with Vermont consistently pro- than a hobby operation. www.attra.ncat.org ducing the most. Other states producing notable amounts of maple syrup include New York, Maine, While the potential for attractive profi t exists, Evaluating a Farming Pennsylvania, Wisconsin, Michigan, New Hamp- there are challenges inherent to maple sugaring. Enterprise shire, Massachusetts, Ohio, and Connecticut. Most notably, sap yield is largely predicated on weather, which fl uctuates year to year and makes Basic Accounting: Although technology has created signifi cant effi - profi ts unpredictable. An operation that yields Guidance for ciencies in maple sugaring, the basic production Beginning Farmers 500 gallons of Grade A syrup during a year with process has not changed signifi cantly. It remains a a long sap run may yield less than half of that Marketing Tip Sheets fairly labor-intensive operation, requiring invest- when the weather warms too quickly. A decline ment in equipment that increases as the scope of Agroforestry: in maple syrup yield has been associated with operation expands. Th is publication is designed An Overview warming spring temperatures during the critical to provide an introduction to maple syrup pro- sugaring period, as well as with increases in sum- Sorghum Syrup duction. It also includes resources that potential mer drought frequencies. Adding Value to producers can explore to acquire more knowledge Farm Products: and to determine if maple sugaring is a viable Alternative Saps An Overview option for diversifying their income streams. Alternative saps are becoming more popular for Sugaring Considerations making syrups and other value-added products. Collecting and boiling sap from trees such as Maple syrup is a late-winter and early-spring crop, black walnuts, birches, and box elders off ers a off ering an opportunity to bring in off -season niche product that can have a higher price point income at a time when most farms are idle and than maple syrup. In addition, these maple alter- farm labor is available. Even if maple syrup sales natives can extend the sugaring season, as the sap do not necessarily bring in high profi ts through run from these trees tends to occur later than direct sales alone, they can add overall value and maples, often hitting its peak when the volume visibility to farm operations by drawing new cus- and quality of maple sap starts to diminish. How- tomers who are attracted by health values or by ever, the sap yield and sugar content of these trees the traditional “old-fashioned” farm experience is typically lower than sugar maples, often mak- associated with maple syrup production. Andrew Fast and Steve Roberge, in an article entitled “To ing it challenging to have enough sap to support Tap or Not to Tap,” note that few people can the enterprise economically. For example, a 60:1 sap-to-syrup ratio would not be uncommon for trees like black walnuts and box elders, and a 100:1 ratio for birch trees. Th e following website contains a list of 22 species of trees that can be tapped for making syrup: https://wildfoodism. com/2014/02/04/22-trees-that-can-be-tapped- for-sap-and-syrup.
Business Plan, Economics and Marketing Developing a Business Plan As with any new business venture, the fi rst step in establishing a maple sugar operation is to develop a comprehensive business plan. Th is documents your vision and goals, specifi c production plans Sugar Maple Trees with fall foliage. Photo: USDA NRCS and timelines, descriptions of the products you
Page 2 Maple Sugaring: An Introduction to Small-Scale Commercial Production intend to sell, marketing plans, and a fi nan- Many worksheets that help determine full cial plan that includes all projected income and expenses can be found online. Penn State expenses and details how you intend to make Cooperative Extension off ers one such inter- money. Writing down your plan allows you to active worksheet that calculates maple syrup see how the addition of maple sugar production production costs. It can be accessed at http:// fi ts with other commitments and farm enterprises extension.psu.edu/business/ag-alternatives/fi les/ and alerts you to gaps and opportunities. It also budgets/maple-syrup/sample-maple-syrup-pro- allows you to see progress toward goals. For more duction-budget. Th e resource section of this information on developing a farm business plan, publication includes additional guides that can see ATTRA’s online tutorial Business Planning assist in developing business plans and deter- and Marketing, at www.attra.ncat.org/oasdfr. mining what it really costs to produce that gal- lon of maple syrup. ATTRA’s publication Basic Financial Considerations Accounting: Guidance for Beginning Farmers, which can be downloaded at www.attra.ncat.org, A fi nancial plan is an integral component of the provides helpful information on developing a business plan and should identify all expenses, basic accounting system. equipment and supply needs, capital investments, labor costs and availability, expected sap yields, and sales income and profi t projections by prod- Income n average uct. Some of the costs to consider include sugar Revenue projections should be based on a well- it takes bush purchase, lease, and/or maintenance, build- thought-out marketing plan that identifi es via- about 40 ing a sugar house, tapping and sap-collection ble markets and market prices before any syrup O equipment, gathering tanks, evaporation equip- is produced. Revenues will be dictated by price gallons of sap to ment, fi ltering systems, measuring instruments, points and sales. Once producing, it is essential to produce a gallon bottling, labels, sanitizers, marketing/advertising, use a good recordkeeping system to track expenses of syrup, and each bookkeeping, utilities, fuel, insurance, and labor. and revenue and to document sap and syrup yields taphole produces and each tree’s sugar content. How much and how effi ciently you can collect s just over a quart of ap and evaporate water to create syrup will signifi - Sap yield can vary greatly based on weather, col- syrup. cantly impact the overall cost of production. Larger lection methods, tree size, soil, genetics, and sea- operations can achieve economies of scale, investing sonal diff erences. Sap yield is usually expressed in effi cient technology such as reverse-osmosis in terms of the number of tapholes, rather than units, preheating systems, larger evaporators, the number of trees. Yield for a single tap can vacuum systems, and oil burners. Additionally, range widely. In favorable conditions, the average tubing collection systems with vacuum systems sap yield per taphole is around 10 to 12 gallons. allow sap to be collected much more quickly, Syrup yields, which also vary based on sap sugar with much less labor, than do traditional collection content, should also be recorded. On average it systems that use buckets or bags. takes about 40 gallons of sap to produce a gallon Th e choice of equipment comes down to where you of syrup, and each taphole produces just over a want to place your investment: labor (your own quart of syrup. Accurate recording of sap yield or others) or infrastructure. If you have more time and sugar content allows you to better manage than money, you can make your operation work your sugarbush, invest your time and eff orts in with less technology. You should project the costs tapping the trees that are most profi table, and for equipment several years into the future and make accurate projections and informed decisions make selections that support any planned growth. based on real-time and long-term data analysis. Maples are a valuable timber species, and you Market Options may also want to assess whether your stand is Maple sugar producers should identify markets more profi table for maple sugar production or for for their sap, syrup, and value-added products and timber. Th ere are some fi nancial implications to develop a cohesive marketing plan even before tapping trees that impact their value as a timber they tap their fi rst maple tree. product. Tapping leaves residual scars above and below the taphole that reduce the potential saw- Marketing options available to producers include timber value of the fi rst sawlog (fi rst 16 feet closest selling the raw sap to another producer, making to the ground) of trees (Fast and Roberge, 2010). the sap into syrup for wholesale or retail sales, www.attra.ncat.org Page 3 using the syrup to create value-added products cleanses the body, and it off ers another to sell, or bottling the raw sap to sell as a tonic. viable market option. Each option has specifi c considerations: Organic Certifi cation • Selling the sap raw to another sugarmaker reduces the initial investment of production USDA rules require that all producers and han- equipment, but will yield signifi cantly lower dlers who make a certifi ed organic claim for revenue, since most of the profi t is in the their product be certifi ed by a USDA-accredited fi nished syrup. It does provide a new pro- certifying agent. A list of these can be found at ducer with some revenue during the pro- www.ams.usda.gov/resources/organic-certify- cess of establishing a sugarbush, off ering ing-agents. Th ere are no Federal standards for the opportunity for learning proper tap- organic maple sugar production or organic sug- ping techniques, setting up collection lines arbush management; therefore producers must (which can be somewhat complex to design work with their certifying agent to develop an properly), and assessing yield potential so Organic System Plan that is tailored to the specifi c the producer can more accurately develop operation. Potential certifi er requirements might data-informed business and fi nancial plans. include use of organically approved de-foamers and equipment cleaners, water testing, and con- • Wholesale sales of syrup and value-added fi rming that the sugarbush is free of unapproved maple products often reduce risks associ- pesticides for three years prior to certifi cation. For ated with retail sales by off ering assured sales more information on organic certifi cation, con- through established customers. Wholesale sult the ATTRA publication Organic Certifi cation sales can help ensure that producers do not of Farms and Businesses Producing Agricultural carry excess inventory. However, wholesale Products, available at https://attra.ncat.org/attra- will yield lower revenues than retail sales, pub/summaries/summary.php?pub=152. which off er more favorable margins. • Retail markets that sell direct to consum- ers carry a higher return on investment Maple Syrup Production through higher per-unit revenues. Selling Although technological advances diff erentiate retail requires additional time, eff ort, and modern-day commercial operations from those added costs for items such of our ancestors, the basic elements of produc- as bottling equipment, bot- ing maple syrup and maple products have not tles, labels, advertising, and changed dramatically over time. Th ere are fi ve promotion. Retail channels main production steps: to explore include sugar- 1. Establishing a sugarbush, which is the indus- house storefronts, direct- try term for a stand of maple trees for tapping to-consumer Internet 2. Tapping maples trees and collecting the fl owing sales, farm stands, farmers sap in containers or through tubing markets, fairs, restaurants, 3. Evaporating the excess water to concentrate health food stores, and oth- the sap into syrup ers. Th ink outside the box to identify untapped mar- 4. Filtering the syrup to remove impurities kets, such as selling syrup 5. Bottling syrup and making value-added maple to a business that sells spe- products cialty gift baskets, or maple treats as wedding favors. Evaporating, bottling, and making value-added Open houses provide an products require working with sap at very high excellent opportunity to temperatures, which presents safety hazards. introduce new customers to Th ese hazards can, however, be mitigated through your maple sugar operation, proper safety precautions. entice people to try value- Maple sap does not store well and should be pro- added confections, and cessed within 48 hours of collection. Anything increase sales of both syrup that sap comes in contact with is concentrated and other maple products. during boiling and can cause syrup to be off -fl avor • Pure, unprocessed or off -color. Th is necessitates careful sanitation Maple weekend is a great way to bring folks to the maple sap is also gaining practices during collecting, production, packing, sugar house. Photo: Cedarvale Maple Syrup Co (NY) in popularity as a tonic that and storing.
Page 4 Maple Sugaring: An Introduction to Small-Scale Commercial Production Establishing the Sugar Bush Sugar Content and the Rule of 86 Maple-tree stands off er commercial opportunities Sugar content directly determines how much sap for both sugaring and timber. Sugarbush is the term will be needed to produce a gallon of syrup. Sugar used for a stand of sap trees. Unless you have sig- content varies based on a number of factors and nifi cant knowledge of forestry, it is highly recom- is determined using a refractometer. Th e higher mended that you contact your district or county the sugar content, the less time it takes to boil forester for assistance in assessing your trees for water from sap and turn it into syrup. An increase commercial maple-sugar production. Unlike man- of just 1% of sap sugar reduces processing costs aging a forest for timber, in which the tallest and signifi cantly. straightest trees are prized, the objective of sugar- bush management is to produce the highest pos- Th e Rule of 86 (also known as the Jones Rule) sible yield of sugar-rich sap per acre. Sugar maples, is a simple calculation in which 86 is divided by also referred to as rock or hard maples, have the the sugar content to determine how much sap is highest sugar content and longest sap runs. Black, needed to produce a gallon of syrup. For example, red, and silver maples are also suitable for tapping for sap with a sugar content of 2%, divide 86 by and should not be overlooked when establishing 2, which equals 43. In this case, 43 gallons of the sugarbush, nor should other alternative tree sap are needed to produce 1 gallon of syrup. By species that are in abundance. contrast, sap with a sugar content of 3% would require only 28.6 gallons of sap for one gallon of lso known Sugar maple sap has an average sugar content of syrup (86/3 = 28.6). as a sap 2 to 3%. Because other maple species are usually lower in sugar content, approximately twice as Th e Rule of 86, coupled with other information, house, can be used as basis for estimating how much A much sap is needed to yield the same amount of sugar shack, or syrup a sugarbush will produce, how many trees fi nished syrup. Ornamental maples, such as the sugar cabin, [the Norway and Schwedler maple, are typically not or taps are needed to produce a specifi c target, and used for commercial syrup production. other useful information. For example, to calcu- sugar house] is the late how many taps will be needed to produce 50 building in which Th ere has been much research indicating that gallons of syrup, based on a sugar content of 2% the sap is collected trees with large crowns, regardless of maple vari- and a per-tap sap production of 10 gallons, you ety, will generally produce the most and sweetest would divide 86 by 2, which equals 43 gallons of and boiled into sap. Sugar is produced in the leaves during photo- sap needed per gallon of syrup. Th en, you would maple syrup. synthesis, and heavy leaf cover is also thought to multiply 43 by number of target gallons of syrup be an important determinate of higher sap yields. you want to produce (50), which equals 2,150 gal- Th e general rule of thumb for the best spacing of lons of sap. You would then divide 2,150 by the trees for a commercial operation is about 50 to number of gallons of sap produced per tap, which 60 trees per acre, with each tree in an area about in this case is 10, to determined that you need 30 feet by 30 feet. Trees that are thinned can also an estimated 215 taps to produce 50 gallons of bring value to producers: they can be used as fuel syrup (86/2=43; 43 x 50 = 2,150; 2,150/10 = 215). in wood-fi red evaporators or sold as fi rewood for an added income source. Sugar House Th e amount of sap that can be collected and Th e sugarbush is the foundation of a maple enter- the sugar content of sap is of critical importance prise, but the sugar house is the heart and hub because this directly impacts profi t. Sugar content of operations. Also known as a sap house, sugar determines how long sap must be boiled to pro- shack, or sugar cabin, this is the building in which duce syrup. Saps with lower sugar content must the sap is collected and boiled into maple syrup. be boiled longer to concentrate to syrup, which Traditionally, these buildings were rudimentary increases labor, fuel costs, and time spent in the one-room, cabin-like structures. Today, many com- sugar house. Other considerations in siting the mercial sugar houses also off er storefronts and out- sugarbush include terrain and accessibility. Th ese door gathering spaces that are used for agritourism impact the amount of sap that fl ows and how it is events such as sleigh rides, educational activities, to be collected. Th e ideal location is a south-facing and maple festivities. Th e University of Vermont slope, which encourages longer, more productive Extension Service off ers an excellent guide on sap yields, and a site that is easily accessible by sugar house design, which can be accessed online foot, tractor, and vehicle, as this reduces labor in at www.uvm.edu/~uvmaple/sugarhousedesign.pdf. collecting and transporting sap and wood used Many good design plans can also be found through as fuel (Hansen et al., 2010). an Internet search. www.attra.ncat.org Page 5 Tapping Trees When to Tap Once trees have been identifi ed for tapping, based Trees should be tapped just before the sap on a careful analysis of the sugarbush, the next starts to fl ow, which occurs when daytime step is to determine what type of collection sys- temperatures go above freezing and nighttime tems and taps you wish to use. A tap, also referred temperatures fall below freezing. Th is period to as spile or spout, is a metal or plastic tip that fl uctuates from year to year and with location. is inserted into the hole drilled into a maple tree In the northeastern United States, this gener- in order to collect the sap. Taps vary in size and ally occurs early February to early March. Th e shape, depending on whether a traditional or tub- rising temperature creates pressure in the tree, ing collection system is used. generating the sap fl ow. Starch that was stored in the trunks and roots before the winter is con- Determining Number of Taps verted to sugar that rises in the sap. Th e sap stops per Tree fl owing when nighttime temperatures go above freezing and starts again when temperatures fall Trees may be tapped when they reach 10 to 12 below freezing. Sap generally fl ows more quickly inches in diameter, as measured four and a half in the morning. feet from the ground, also known as breast- height diameter or DBH. To measure this diam- Useable sap generally fl ows for four to six weeks, eter, measure circumference by wrapping a mea- with the best, lightest-colored sap produced early suring tape around the tree four and a half feet on. Light-colored sap generally is most valuable, from the ground, and then divide this number as it produces the sweetest maple syrup and is by pi, which can be rounded to approximately highly sought for value-added products such as 3.14 (diameter = circumference/3.14). Trees maple cream. Th e syrup becomes darker as the with a DBH of 18 to 20 inches can have two days warm and the season progresses. Darker taps. Although more than two taps per tree is syrup is fl avorful but draws a lower price. Once discouraged, very healthy trees with DBH of a tree breaks bud, the sap becomes off -fl avored greater than 25 inches can sustain three taps. and should no longer be collected. Unhealthy trees should not be tapped, as they will not produce suffi cient or quality sap. Trees with suffi cient space to develop large crowns typ- Location of Taps ically are the best sap producers, although some Trees are generally tapped on the south side to research indicates that this is less important than take advantage of the warming sun. Taps can be had historically been thought (Blumenstok and placed at a convenient height between two and Hopkins, no date). four feet from the ground. Choose a tap site where wood is free of scars, wounds, or old tap holes. If the tree has been tapped in previous years, place the new taphole at least 12 inches above or below and two inches to the right or left of the old tap hole. In trees with more than one tap, taps should be spaced evenly around the circumfer- ence of the tree.
Installing the Taps Tapping requires only a few tools: • Drill • Drill bit based on tap size: 7/16-inch drill bits are used most commonly for traditional taps and 5/16-inch drill bits are used most commonly for taps that are to be connected to tubing systems • Hammer Tapped maple trees using plastic buckets. Photo: Andy Pressman, NCAT • Taps
Page 6 Maple Sugaring: An Introduction to Small-Scale Commercial Production Th ere are three main steps to installing a tap: can produce sap for many decades, as long as 1. Prior to tapping, sanitize the taps by dipping they stay healthy. Note: It is no longer recom- them in a solution of one part household mended to use paraformaldehyde pellets in tap chlorine bleach to 20 parts water. Remove holes: these pellets can damage trees and are now from solution and rinse thoroughly with illegal. Do not use denatured alcohol; this, too, clean water. Do not let the taps sit in the is illegal in some states, including Maine. solution for longer periods of time or use a stronger solution because this may cause off Collection Systems fl avors in the sap that will make the syrup Th e two types of collection systems used by maple unsaleable. producers are traditional and tubing. In tradi- 2. Drill a hole into healthy wood using a drill- tional systems, a tap is inserted into a tree, and bit size that corresponds with tap size. Th e sap is collected in a bucket or a bag. Th ese vessels hole should not be deeper than two inches must be collected daily and emptied individually for larger taps and one and a half inches into a storage tank or facility, making this a time- for smaller taps. Drill at a slightly upward intensive method suitable only for small-scale pro- angle to help sap fl ow from the tree. Use a ducers or hobbyists. Traditional collection sys- sharp drill bit and slow drill speed to assure tems may also be the preferred method when the you do not cauterize the hole, which will site does not have ample slope to support a tubing reduce tap fl ow. Examine the color of the collection system, or when the trees are widely shavings from the drill. Light-colored shav- dispersed, making a tubing system impractical. ings indicate healthy sapwood. Dark-col- Larger producers most often use a tubing system ored shavings indicate rotting or unhealthy in which taps are attached to plastic tubes that wood. If you hit bad wood, move the tap are connected to a main line running through hole to a diff erent location. Do not attempt the sugarbush. Tubing systems can be vented or to fi ll in the abandoned hole or treat with closed, and run in the air or along the ground. any disinfectant or other substance. It will Th ey can operate through gravity on a sloped close naturally on its own over time. Gently site, through mechanical means using a vacuum clean shavings from the hole (Blumenstok system, or a combination of both. and Hopkins, no date). Note: Do not blow into the hole to remove shavings because Vacuum systems require a larger initial investment this contaminates the hole. but can signifi cantly increase sap yield per taphole. A mechanical vacuum pump literally pulls more 3. Insert the spile into the hole. Use a ham- sap from the tree than gravity alone would, and mer to tap it lightly until it fi ts snugly faster, which helps keep the sap from becoming and cannot be pulled out by hand; this only takes a few gentle taps. Be careful not to hammer so hard that it causes the bark around the tap to split. Th is can lead to vacuum leaks, lost sap, and increased wounding at the taphole. Tapping on warm days minimizes risk of wood splits (Hansen et al., 2010). Th e tap is then ready for use, either by hanging a bucket for traditional collecting or connecting to rubber tubing. A special tubing tool can be used to attach tubing to a tap.
Tap Removal All spiles should be removed at the end of the season, and the holes should be left unplugged and untreated. Tapholes will close and heal nat- urally within a couple years, and the tree will remain productive for the rest of its life. Trees Tapped maple trees with a tube collection system. Photo: Cedarvale Maple (NY) www.attra.ncat.org Page 7 contaminated. Th ese systems also allow for a much Sap does not store well and should be used smaller tap to be inserted into the trees. within two days to avoid bacterial growth. Bac- terial growth begins when sap is above freezing. Tubing systems take a bit of upfront design time Th e warmer the air temperature is, the faster sap to assure the greatest functionality and cost-eff ec- will spoil. When this occurs, the sap is no longer tiveness. Th ey can, however, save signifi cant time useful and should be discarded. Th e longer sap and labor over the long run and are frequently sits, the darker it becomes. Th is impacts grad- less expensive to install than traditional systems ing, which impacts pricing. It is critical to your that require multiple buckets or collection vessels. bottom-line profi t that sap is boiled as soon as Tubing layout will need to take many factors into possible to maintain quality. consideration, including density of maple trees, slope, terrain, obstacles, and collection points. Unless all trees are brought online at once, tub- Evaporation and Boiling ing systems should be laid out to allow future Once sap is collected and transported to a storage modifi cation. tank at the sugar house, the process of evaporation can begin. Th e sap should be fi ltered to remove Tubing may also include the use of vertical drop debris prior to evaporating. In its natural state, sap lines that allow the spiles to be moved to new contains about 98% water and 2% sugar. Con- holes each spring without re-plumbing the line verting maple sap into syrup requires removing and allow separation of carbon dioxide that can water from the sap, which concentrates the sugar contribute to vapor locks that inhibit sap fl ow. into a syrup. In hobby operations, the sap is boiled All tubing should be straight and tight to prevent over fl ames or on stoves. Commercial operations, sap from pooling in dropping lines because this even those on a modest scale, use some type of can cause bacteria to grow in the sap. Th e larg- continuous-feed evaporator to reduce the sap to est problems with maintaining tubing systems a fi nished syrup of 66 to 67% sugar. Some states come from animals chewing holes in the tubing dictate the exact minimum sugar content. For in search of food, and from the need to sanitize example, in Vermont and New Hampshire, the the lines after the season is over. minimum sugar content is 66.9%.
Sap Storage Sizing the Evaporator Sap is emptied, collected, or pumped into a stor- Th e size of the evaporator correlates to its capac- age tank before the evaporation process begins. ity: the amount of sap it can process in an hour. Larger evaporators take less time to boil off the water; this impacts labor and fuel costs. Faster boiling may also yield higher-quality syrup. Th e longer it takes to process sap, the darker the syrup becomes. Lighter sap is considered by most to be of the higher-quality, and therefore people are willing to pay a higher price for it. Sizing an evaporator can be guided in part by the number of taps and the amount of time available in a day for boiling. Th is is based on the idea that one tap will produce an average of one gallon of sap a day when it is running. To determine the evaporating capacity, divide the number of taps you have by the number of hours available for processing. Th is determines the capacity of evapo- rator needed. For example, if you have 100 taps and want to limit processing time to eight hours per day, you divide 100 by eight to determine that your evaporator can process 12.5 gallons of sap in an hour (100 gallons/8 hours = 12.5 gallons/ Boiling sap in an evaporator. Photo: Josh Penick, Hijinks Farm (NH) hour). Remember, though, that when the sap is
Page 8 Maple Sugaring: An Introduction to Small-Scale Commercial Production Table 1: Estimated Sizing of Evaporator.
Evaporator Size 2'x 4' 2' x 6' 2' x 8' 2' x 10' 2.5' x 10' 2.5' x 12' 3' x 8' 3' x 12' Capacity 15-20 25-30 35-40 45-50 55-60 70-75 70-75 90-95 (Gall ons per hour) Source: Based on a compilation of average-capacity data from several manufacturers, 2016 really running fast, you may get runs of up to investment, but can quickly pay off for commer- four or fi ve gallons per tap. While this may only cial producers by reducing evaporator fuel costs occur a few days each season, a plan should be in and boiling time. Th e USDA often off ers agri- place to manage this so the sap does not spoil. An cultural producers grants and loans for energy evaporator is a long-term investment and should improvements, including installation of reverse- last for decades if properly maintained. osmosis equipment. One such opportunity is the Environmental Quality Incentives Pro- Table 1 off ers a rough guide of evaporator capac- gram (EQIP) off ered through USDA’s Natural ity range. It is important to check specifi cations Resources Conservation Service. Information can carefully before purchasing an evaporator because be found at www.nrcs.usda.gov/wps/portal/nrcs/ the capacity varies by model and add-on features. main/national/programs/fi nancial/eqip. Sunrise Metal off ers an easy-to-use online calcu- lator for evaporator size that can be accessed at http://sunriseevaporator.com/calc. Finishing By U.S. Federal statute, syrup must test at min- Increasing Energy Effi ciency imum 66% sugar or 11 pounds to the gallon. Some states require slightly higher sugar content. Beyond the size of the evaporator, there are other Finishing sap at the proper con- factors that can infl uence the amount of time it centration or density is critical: takes to reduce the sap to syrup: types of pans, the syrup will crystallize when types of fl ues, fuel source, and the intensity/qual- fi nished at too high a density ity of fi re if using wood. Additionally, maple pro- and will spoil when fi nished at ducers have access to a variety of pre-process- a density that is too low. ing technologies that can increase effi ciency of processing. For example, a sap preheater recy- Syrup is denser than water and cles steam from the evaporator to pre-heat sap, boils at 7.5˚F above the boiling thereby reducing cook time. A steam-enhanced point of water. Density is mea- “piggyback” unit uses both recycled steam and sured with a syrup hydrometer, forced hot air to concentrate sugar content. A which fl oats at diff erent heights in freeze-concentration unit, still somewhat experi- a sample of syrup depending on mental, uses refrigerated pipes to crystalize and the liquid’s density. Th e boiling remove water and increase sugar content prior to point of water changes with baro- processing. Vapor compression removes captured metric pressure, so adjustments steam and compresses it to raise the temperature may need to be made through- of incoming sap. out the day to assure the sugar- to-water density. In the absence Although all of these technologies reduce the of a hydrometer (the recom- water-to-sugar content incrementally, a reverse- mended method), density can be osmosis system is the pre-processing method that measured using a quality candy most dramatically increases sugar content. In this thermometer to measure boiling system, the feeder tank is connected to a reverse- temperature, which is a function osmosis unit. Th e sap is forced under very high Syrup Hydrometer: Syrup hydrometers, like of density. Th e more dense the pressure through a semi-permeable membrane the one shown here, are what is required for liquid, the higher the boiling tem- measuring the higher percentage of sugar through which water can pass, but sap cannot. perature. When fi nishing syrup, found in maple syrup. Sap hydrometers: Sap Th is results in removing as much as half the water check the boiling point of water hydrometers are useful in determining which before the sap enters the evaporator, and raising trees have sweeter sap and for calculating and add 7.5˚F to arrive at the sugar content from 1 to 3% to as high as 10%. how many gallons of sap it will take to make correct temperature to produce one gallon of syrup according to Jones Rule of Reverse osmosis requires a fairly substantial syrup of the proper density. 86. Photo: Josh Penick, Hijinks Farm (NH) www.attra.ncat.org Page 9 Table 2: Syrup Hydrometer Correction Chart. Filtering, Bottling, Grading, Syrup Temperature Baume Reading Brix Reading and Labeling 209 32.0 59.0 Once the sap has turned to syrup, it is drawn off the evaporator into a holding tank, where it is 202 32.25 59.6 stored until it is ready to be bottled. When the 193 32.5 60.0 syrup is removed from the evaporator, it contains 185 32.75 60.4 niter, which are solidifi ed minerals found natu- 176 33.0 60.9 rally in maple syrup, known as sugar sand. Th ese 167 33.25 61.4 are removed by fi ltering the syrup through a series of fi lters made of various materials or through a 158 33.5 61.8 fi lter press. Th is removes impurities and will leave Source: USDA United States Standards for Grades of Maple Syrup, 3/2/2015. the syrup clearer. www.ams.usda.gov/sites/default/fi les/media/MapleSyrupStandards.pdf Th e type of fi ltering system and the materials Maple syrup hydrometers are generally calibrated from which it is made are based on size of opera- for 211°F. If you are testing maple syrup that is tion and personal preference. Some of the many colder than 211°F, a temperature-correction chart should be used to determine if the syrup is fi lter options are paper, cheesecloth, Orlon, and “light” or “heavy.” Heavy syrup is represented by wool. Diatomaceous earth, sometimes referred a reading on the hydrometer that is higher than to by its brand name Celite, can be used as a fi l- the number on the chart, and it will need to be tration aid to fi lter very fi ne particles that would diluted. A light syrup refers to a hydrometer read- otherwise pass through or clog fi lter paper. Using ing that is lower than the number in the chart, a paper-type pre-fi lter inside an Orlon or wool and requires that the syrup be boiled more. For fi lter will increase the capacity of the main fi lter. example, if the syrup being tested is at 202°F and Sediment will clog fi lters, so they must be thor- the hydrometer fl oats at 32.25 Baume or 59.6 oughly cleaned and rinsed to prevent any off - Brix, the syrup is fi nished. fl avoring caused by the use of cleaning agents and then dried to avoid being contaminated with Defoaming mildew or bacteria. While sap is boiling, a foam may develop. Left unchecked, this could potentially cause the evap- orator to overfl ow. A couple drops of a commer- cial defoaming agent or vegetable/canola oil can be used to reduce the foam. Organic producers should take care that their defoaming agent meets organic standards.
Finished syrup being warmed and ready for bottling. Filter Press and Bottling System. Photo: Josh Penick, Hijinks Farm (NH) Photo: Josh Penick, Hijinks Farm (NH)
Page 10 Maple Sugaring: An Introduction to Small-Scale Commercial Production After fi ltering, the syrup is stored or prepared Table 3: United States Standards for Grades of Maple Syrup, eff ective 3/2/2015 for bottling. Syrup must be packed hot. Prior to Light Transmittance bottling, it is heated to 190°F or higher to kill Grade A Color Classes Taste any bacteria, and packed hot into sterile, airtight (% Tc) Greater than or containers for sale. Containers should be at room U.S. Grade A Golden Delicate temperature prior to fi lling, to avoid breakage equal to 77.5 when the hot syrup hits the container. Contain- U.S. Grade A Amber Rich 50.0 - 74.9 ers should be capped immediately, placed upside U.S. Grade A Dark Robust 25.0 - 49.9 down to seal them, and then placed on their sides U.S. Grade A Very Dark Strong Less than 25 to cool. Th is assures a long shelf life when left unopened. Processing Grade is syrup that does not meet Grade A requirements, but meets requirements for use in the manufacturing of other products. Maple Maple syrup containers are made of tin, plastic, syrup for processing must be packed in containers of fi ve gallons or 20 liters or glass and come in many sizes and decorative or larger and cannot be packaged in consumer-size containers for retail sales. shapes. Producers have a large selection of maple Substandard is the quality of maple syrup that fails to meet the require- containers to choose from and should select these ments for U.S. Grade B for Reprocessing. It is not intended to be sold in retail based on budget, brand, and marketing plan. markets and may be used to make other products. Maple syrup is graded based on its translucency and fl avor. Some states maintain their own stan- dards. States without regulations use the U.S. Value-Added Products Department of Agriculture (USDA) voluntary Off ering value-added maple products provides standards, which were revised in February 2015 an additional opportunity to generate revenues. to match international standards. Th e USDA Some widely marketed examples of value-added standards are indicated in Table 3. products are maple cream, maple candy, and maple sugar. All are made by reheating and cool- In addition to distinctive containers, labeling ing the syrup, using various methods to create the off ers another opportunity to further customize desired confectionary. and market your product. Many maple suppli- ers off er private labeling and/or custom packag- Maple cream is created by boiling maple syrup to ing. An eye-catching label can help your product 234˚F and then rapidly cooling and continuously stand out and can reinforce your brand. Th e U.S. stirring until it reaches a consistency like peanut Food and Drug Administration (FDA) requires butter. It is often used as a spread for breads and all maple sugar labels to contain grading, ingre- crackers, or a dip for fruits and pretzels. One gal- dients, name and address of farm, and net con- lon of maple syrup will produce around eight tents volume. Many of the commercially available pounds of maple cream, which illustrates the containers feature grade, ingredients, and volume potential for profi tability of value-added maple preprinted on the container. products.
Photo: Josh Penick, Hijinks Farm (NH) A digital grader for maple syrup. Photo: Cedarvale Maple Syrup Co (NY) www.attra.ncat.org Page 11 and location, such as maple syrup processing licenses, a mobile food vendor license, a home processor license, or commercial processor license. Producers may also be held to safety standards relative to physical structure and facility, equip- ment and utensils, sanitation, water supply, rodent control, hygiene practices, ventilation, lighting, additives, byproducts, retail containers, storage facilities, and labeling. With regard to the Federal regulations, all sugarmakers must register with the FDA and follow the standards spelled out in the federal Good Food Manufacturing Practices (GMPs). Quality Control Food safety and elimination of contamination are paramount in all phases of maple production. lenty of Th e Maple Syrup Quality Control Manual notes “elbow that the most important contributor to maple grease” syrup quality is cleanliness (Hopkins, 2016). Th e P guide off ers valuable information on quality con- and lots of clean Pure maple syrup and maple products. Photo: Loch’s Maple (PA) trol during all phases of maple syrup production, hot water are including three key points: the best cleaning Maple candy is made by boiling syrup until it • Microorganisms, bacteria, and yeast aff ect agents for maple reaches 235˚F, then removing it from the heat both color and fl avor. Since these are often syrup production until it cools to about 175˚F. At this point, it found on unclean equipment and may grow equipment. can be poured directly in a mold to make a clear rapidly in sap and syrup, careful sanitary hard candy or stirred until it becomes thick and practices are critical during collection, pro- creamy to make soft candy. cessing, bottling, and storing syrup and value-added products. Maple sugar is produced by heating maple syrup until the temperature is 258˚F to 262˚F. It is then • Anything added to sap, even in minute quan- allowed to cool to about 200˚F and stirred by tities, will become concentrated as the sap hand and mechanical means until granulation is boiled to syrup, causing off -fl avor. Most has occurred. cleaning compounds cannot be used in maple production. Household detergents, soaps that Other value-added products include maple jelly, have any fragrance, and iodine-based dairy maple candy-coated nuts, maple cotton candy, sanitizers cannot be used to sanitize syrup- maple nut popcorn, maple rock candy, maple tof- production equipment because they can ruin fee, and maple taff y. Additional product ideas syrup fl avor, making the syrup unsaleable. and recipes can be found in the North Ameri- One part unscented chlorine bleach to 20 can Maple Producers Guide listed in the Further parts clean water (1:20) may be used for rins- Resource section. ing, but equipment will need to be fl ushed afterwards with plenty of clean water. Food Safety Regulations • Plenty of “elbow grease” and lots of clean hot water are the best cleaning agents for and Requirements maple syrup production equipment. Maple sugar producers should check with their state departments of agriculture to assure they Potential Impact of are following all applicable licensing, registration, and food-safety regulations, as these vary from Climate Change state to state. Maple producers may require mul- Like many agriculture operations, the maple sug- tiple licenses depending on their specifi c operation aring industry is directly linked to the weather.
Page 12 Maple Sugaring: An Introduction to Small-Scale Commercial Production Th e warming and fl uctuating temperatures asso- ciated with climate change have the potential to Appropriate Technology Considerations impact the industry over time. When the tem- for Maple Syrup Production perature warms too soon, it shortens the sap run • Vaccum Pressure Tubing Systems suck and reduces the capacity for production of maple sap out of trees, which can increase syrup and value-added maple products. According sap yields. to climate models studied at the Proctor Maple • Reverse Osmosis Machines separate Research Center in Vermont, warming climate water from sugar and minerals, thus temperatures indicate a decrease in sap runs by increasing the sugar content of the sap. three days, amounting to a 10% overall decrease Reverse osmosis machines often require in the average maple season (Jaidka, 2015). an expensive initial investment, but they off er signifi cant energy-cost reductions. Warming temperatures are also of concern along the southern fringes of the industry, such as Vir- • Sanitation Improvements, such as reduc- ing microbial contamination at the tap ginia. Future warming could potentially restrict sap hole through spout and tube replace- fl ow to a degree that makes these regions unsuit- ments, can increase yields (Jaidka, 2015). able for maple syrup production (Kahn, 2016). Th e eff ect of a poor season is amplifi ed because overall production costs do not decrease proportionately: it takes about the same amount of labor and equip- Conclusion ment to maintain the trees and complete the pro- Maple syrup production and sale of value-added cessing during a fragmented sugaring season as it maple products off er a viable income opportu- does through a highly productive season. nity to producers, particularly those interested Th ere is also some concern that warming spring in diversifying farm operations. Investment temperatures during the critical sugaring period in infrastructure can be substantial, and tap- and increase in summer drought frequencies are ping, collecting, and boiling sap can be very both aff ecting sugar content and fl avor of maple labor intensive, although technology can lessen products. Other threats could potentially interact labor demands. Success with a maple enterprise with climate changes to create more widespread depends upon having good sap runs, as well as challenges to the maple industry, including the having a strong business and marketing plan arrival of invasive pest species, such as the Asian supported by a good record-keeping system. Longhorn Beetle, and risk of drought and forest Adherence to food-safety regulations and maple fi res that are infl uenced by warming temperatures. syrup standards is required by law.
An Inside Look at a Commercial Sugar Shack Cedarvale Maple Syrup Company, Syracuse, New York The Cedarvale Maple Syrup Company is a certifi ed organic maple operation located in Syracuse, New York. It is owned and has been operated by Karl and Mary Wiles since 1977. The company uses a traditional 5-foot by 12-foot wood-fi red evapo- rator. The evaporator boils off about 250 gallons of water per hour. It takes one full cord of fully dried hardwoods to fuel the evaporator for eight hours. If the evaporator were oil fi red, it would need 75 gallons of fuel oil to replace that full cord of wood. The evaporator produces approximately six to seven gallons of syrup per hour of operation. To save wood and be more energy-effi cient, they also use a reverse-osmosis fi ltering unit that concentrates the sap before it goes to the wood- fi red evaporator. When they do this, their syrup production from the wood-fi red evaporator jumps as high as 25 gallons per hour of operation. The process is continual, with sap always coming in and fully cooked syrup being “drawn off ” every 15 minutes or so. Although the pans usually have only about 1½ inches of liquid in them, the thickened sap tends to foam wildly as it approaches the syrup state and uses the full 10-inch height of the uncovered front pan. The covered portion of the larger, rear pan (the fl ue pan) is a third pan (called a “piggy back” pan) where the sap enters fi rst. The steam from the bottom-fl ue pan, combined with air forced into the sap by a large fan, produces the preliminary evaporation at a temperature below the boiling point of water. The sap next enters the fl ue pan, which has long, narrow chambers extending below the pan into the fi rebox to greatly increase the surface area of the pan for greater heat exchange. The fi re rushes between these long, narrow fl ues allowing this pan to do the majority of the evaporation.
www.attra.ncat.org Page 13 sustainableunh.unh.edu/fi les/media/morse_farm_sugar_ Growing Through the Years maple_works.pdf. The Story of Loch’s Maple and Fiber, Kahn, B. 2016. Climate Change Is Coming For Your Maple Springville, Pennsylvania Syrup. Climate Central. www.climatecentral.org/news/ Like many other sugarmakers, Randy Loch was attracted climate-change-maple-syrup-20178 to the maple industry due to a love of the outdoors and an enjoyment of the natural fl avor of maple syrup. He Pitcoff , W. 2015. Maple syrup and the new U.S. food began Loch’s Maple in 1981, with just 50 taps that col- safety rules. Maple Syrup Digest. December. lected sap with traditional metal buckets. He and his www.maplesyrupdigest.org/?m=201512 father boiled the sap over an open fi re in a sap house made from construction scaff olding covered with a tarp. Randall, J. 2010. Maple Syrup Production. Univer- In the next few years an old grain building was skidded from 1/4 mile away and placed on the site now occu- sity of Iowa Forestry Extension. www.extension.iastate. pied by today’s sap house. A 3-foot by 10-foot evapo- edu/|forestry/forest_products/syrup.html rator was purchased and installed, and plastic tubing replaced the buckets. Rogers, G. 2007. What Does it Really Cost to Produce |Th at Gallon of Maple Syrup? University of Vermont In 1993, Randy married Jamie, and the business contin- Extension. www.uvm.edu/~uvmaple/maplesyrup ued to expand. They decided it was time to put an addi- productioncosts23feb07.pdf tion on the sap house and give it a facelift. Along with the building improvements, more taps were added, leading Vogt, C. No date. Minnesota Maple Series: Identifying to the need for a bigger evaporator. In 1994, a 4-foot × 12-foot evaporator was added to the sap house. In 1998, Maple Trees for Syrup Production. University of Minnesota, they expanded tapping and added a “piggy back” pan, Department of Forest Resources. www.extension.umn.edu/ which increased the evaporating capabilities to more garden/yard-garden/trees-shrubs/identifying-maple-trees- than 300 gallons of water per hour. In 2001, they added for-syrup-production-minnesota-maple-series a reverse-osmosis machine to the operation, which by now had expanded to 4,000 taps connected by some 30 Wells, G. 1982, Sugar House Design. University of miles of tubing. Through all these changes, the original Vermont Extension. www.uvm.edu/~uvmaple/ structure of the 100-year-old grain building still stands, sugarhousedesign.pdf symbolizing Randy and Jamie’s love of preserving the old traditions of Pennsylvania life. USDA National Agricultural Statistics Service. 2017. Crop Production. June 9. p. 9. http://usda.mannlib. cornell.edu/usda/nass/CropProd//2010s/2017/Crop Prod-06-09-2017.pdf References Further Resources Blumensok, B., and K. Hopkins. No date. How to Tap Maple Trees and Make Maple Syrup. University of Maine. Online Course https://extension.umaine.edu/publications/7036e Introduction to Maple Syrup Production. BF 152. Northeast Beginning Farmers Project. www.nebeginning Fast, A., and G. Roberge. 2010. To tap or not to tap. farmers.org/online-courses/all-courses/maplebf152 Northern Woodlands. Spring. http://northernwoodlands. org/articles/article/to-tap-or-not-to-tap Publications Hansen, R., S. Childs, L. Kime, and J. Harper. 2010. Ag Alternatives: Maple Syrup Production, Pennsylvania State Crop Production. 2017. By USDA National University Extension. http://extension.psu.edu/business/ Agriculture Statistics Service. June 9. p. 9. http://usda. ag-alternatives/forestry/maple-syrup-production mannlib.cornell.edu/usda/nass/CropProd//2010s/2017/ CropProd-06-09-2017.pdf Hopkins, K. 2016. Maple Sugar Quality Control Manual. Th is annual report provides statistics by state on maple syrup University of Maine Cooperative Extension. production indicators including sap and syrup yields, number https://extension.umaine.edu/publications/7038e of taps, price and value, season open and close dates, and sales by type. Jaidka, R. 2015. Morse Farm Maple Sugarworks: Resilience through Technology. Sustainability Briefi ng, University Maine Maple Syrup Production Costs. 2009. By of New Hampshire. http://sustainableunh.unh.edu/sites/ Aaron Hoshine. University of Maine. https://umaine.
Page 14 Maple Sugaring: An Introduction to Small-Scale Commercial Production edu/mainefoodandagcenter/wp-content/uploads/ Books sites/168/2011/02/maple-syrup-production-costs.pdf Th e Maple Sugar Book, Anniversary Edition. 2000. Th is one-page information sheet contains numerous graphics By Helen and Scott Nearing. Chelsea Green Publishing that provide insight into production costs. Company, White River Junction, VT. Maple Syrup Quality Control Manual. 2016. By Th is timeless book off ers an account of the art and history Kathy Hopkins. University of Maine. https://extension. of sugaring. umaine.edu/publications/7038e Maple Sugaring: Keeping It Real in New England. 2015. Th is manual provides information on maintaining quality By David K. Leff . Garnett Books, South St, Reading RG1 in all phases of production. 4QS, United Kingdom. Available online. Maple Sugaring gives readers an intimate look at the art Maple Sugaring. 2013. By Stephen Roberge. University of and science of America’s favorite sweet. Th ese stories, told by New Hampshire. http://extension.unh.edu/resources/fi les/ real-life sugarmakers, reveal how this ancient industry has Resource002012_Rep2976.pdf continued into the twenty-fi rst century. Th is four-page guide provides tips for beginning maple sugar producers. North American Maple Syrup Producers Manual, Second Edition. 2006. Ohio State University. Available through Maple Syrup Business Planning Guide. 2012. By Les Ober. Ohio State University Communications and Technology, Ohio State University. http://aede.osu.edu/sites/aede/fi les/ Media Distribution publication_fi les/Maple%20Syrup%20Business%20Plan- 216 Kottman Hall ning%20Guide%20-%202012.pdf 2021 Coff ey Road Th is nine-page publication provides cost estimates and Columbus, OH 43210-1044 comparisons for various collection systems. 614-292-1607 Th is comprehensive manual on maple sugar production Maple Syrup Production for the Beginner. No date. contains contributions from twenty educators, researchers, By Annie L. Davenport, Pennsylvania State University, and maple producers from across the maple region. and Lewis J. Staats, Department of Natural Resources, Cornell University Cooperative Extension. http://extension. psu.edu/natural-resources/forests/maple-syrup/resources/ Maple Sugaring Equipment and Material maple-syrup-production Suppliers Th is beginner guide provides an introduction to maple Th ere are hundreds of maple equipment suppliers in the syrup production. United States and Canada. Following are just a few: Maple Syrup Production. 2010. By Jesse A. Randall. Iowa • Andersons Pure Maple Syrup – State University Forestry Extension. www.extension.iastate. www.andersonsmaplesyrup.com edu/forestry/publications/PDF_fi les/F-337.pdf • Bascom Maple Supplies, Inc. – Th is four-page article provides an educational overview www.bascommaple.com/ of maple syrup. • Leader Evaporator – www.leaderevaporator.com Sugar House Design. 1982. By Grant D. Wells. University of Vermont Extension Services. www.uvm.edu/~uvmaple/ • Lochs Maple and Fiber – www.lochsmaple.com sugarhousedesign.pdf • Maple Source – www.maplesource.com Th is 27-page publication provides extensive information on designing sugar houses. • Smoky Lake Maple Products – www.smokylakemaple.com Sugarbush Lease Agreement. 2003. By Larry Myott and Gregory Rainville. University of Vermont. • Sugar Bush Supply Company – www.uvm.edu/~uvmaple/sugarbushlease.pdf http://sugarbushsupplies.com Th is is a sample of a sugarbush lease agreement. • Tap My Trees, LLC – www.tapmytrees.com Sugarbush Management: A Guide to Maintaining Tree • Th e Maple Guys, LLC – www.mapleguys.com Health. 1990. By David Houston, Douglas Allen, and Denis Lachance. USDA Forest Service. www.nrs.fs.fed. us/pubs/gtr/gtr_ne129.pdf Associations for U.S. Maple Producers Th is 56-page guide provides comprehensive information • Indiana Maple Syrup Association – on maintaining a sugarbush. www.indianamaplesyrup.org www.attra.ncat.org Page 15 • Maine Maple Producers Association – Cooperative Extension Websites www.mainemapleproducers.com Cooperative Extension offi ces provide a wealth of • Massachusetts Maple Producers Association – educational resources related to maple syrup production www.massmaple.org and sugarbush management, which can provide valuable assistance to both the hobbyist and commercial producer. • Michigan Maple Syrup Association – Th is publication was developed, in part, through information www.mi-maplesyrup.com provided by the following websites: • New Hampshire Maple Producers Association – • Cornell Maple Program – www.nhmapleproducers.com https://blogs.cornell.edu/cornellmaple/ • Maple Syrup Producers Association of Connecticut – • Iowa State University, Forestry Extension, Maple Sugar www.ctmaple.org Production – www.extension.iastate.edu/forestry/ forest_products/syrup.html • North American Maple Syrup Council – www.northamericanmaple.org • Pennsylvania State University Forest Resources, Maple Syrup Production – http://extension.psu.edu/ • New York State Maple Producers Association – natural-resources/forests/maple-syrup/resources/ www.nysmaple.com maple-syrup-production • Ohio Maple Producers Association – • University of Maine Cooperative Extension, Natural www.ohiomaple.org Resources, Maple Syrup Production – http://extension.umaine.edu/programs/natural- • Pennsylvania Maple Syrup Producers Council – resources/maple-syrup-production/ http://pamapleassociation.org • University of New Hampshire Cooperative Extension, • Vermont Maple Sugar Makers Association – Maple Syrup – http://extension.unh.edu/Maple-Syrup http://vermontmaple.org • University of Vermont Extension Maple (includes • Wisconsin Maple Syrup Producers Association – maple sugar operation projected income worksheets) – www.wismaple.org www.uvm.edu/extension/maple
Maple Sugaring: An Introduction to Small-Scale Commercial Production By Andy Pressman and Sharon J. Burke NCAT Agriculture Specialists Published August 2017 © NCAT Tracy Mumma, Editor • Amy Smith, Production This publication is available on the Web at: www.attra.ncat.org IP526 Slot 552 Version 081717
Page 16 Maple Sugaring: An Introduction to Small-Scale Commercial Production