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MAPLE

Spring Means Sugarin' Season!

IT'S IN OUR ROOTS

Maple syrup has been a farm product from the beginning. Historically, most Vermont farms had land, densely populated with maple trees, which presented the sweet opportunity to produce maple syrup and provide some supplemental income.

The sugaring process has come a long way with the introduction of vacuum-fed pipeline and the reverse osmosis system. Vacuum-fed pipeline uses a network of tubes, while applying a gentle suction, to help pull the sap out of the tree. This helps create a consistent sap flow during days with high winds, which would otherwise slow or stop the sap flow. Reverse osmosis is used to extract the water from the sap, giving the sap a higher sugar content. This helps decrease the amount of energy used to boil the sap into maple syrup.


Even with the available technology, some farmers still choose to sugar like they did “back in the day.” Some still use horse-drawn sleighs to gather sap on their land. The reliability of the original “horse-power” has proven itself generation after generation, and some will use it over any gas-powered machine. No matter how the syrup is made, all sugarmakers are following a tradition that has made Vermont the leading maple syrup producer in the nation.


Vermont Maple Festival
Each year, maple lovers travel to St. Albans to celebrate everything maple! The celebration includes contests, cooking demonstrations, face painting stations, concerts, comedy shows and more!

Vermont Maple Sugar Makers Association

Learn how maple syrup is made, how you can use it in everyday recipes, the new grading system, and find locations that sell Vermont maple products.


Looking For A Different Kind of Trail?
A fun way to enjoy a different kind of trail, during your next visit, is to take the Vermont Brewery Challenge! Pick up a passport and send it in after you get it stamped by all the association members, and receive a free t-shirt!

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