Maple Sugaring By Jared Klinger.

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Presentation transcript:

Maple Sugaring By Jared Klinger

History of Maple Sugaring The production of maple syrup first began with Native Americans over 400 years ago. The process was used to produce sugar and was done by heating carved out logs over fire. When the sap was warm, hot rocks were thrown into the liquid to concentrate the sugar content.

Conditions for production of Syrup The process requires temperatures below freezing at night and above freezing in the daytime. A tree is taped in either early spring or fall when sap is moving.

Maple Ecology Sap is released due to pressure from cold and warm temperatures. Useable tree’s in the maple family include: Sugar, Red, Silver, Black, and Norway maple.

Terminology Spout- metal or plastic tube that is put into a drilled tap for the sap to flow out of a tree into a bucket or tubing Run- sap that is flowing out of a tree(s) Sugar Bush- A stand of Sugar maples capable of being taped Hydrometer- tool used to measure sugar content Evaporator- set of large shallow metal pans used to boil sap into syrup Sugar house- building that houses the equipment to turn sap into syrup.

Sugar house and tap

Maple Syrup Facts 40-60 gallons of sap make 1 gallon of syrup Sap is 98%water and 2% sugar A tree must be 10-12 inches in diameter before it can be taped(this takes about 30 years of growth)

Maple Syrup Facts Continued Maple syrup is 33% water and 67% sugar PA is the fifth producer in the Nation, with mush of our production underdeveloped One tap produces about one quart of syrup a year

Conclusion