Maple Syrup Production

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Presentation transcript:

Maple Syrup Production

Trees Used Sugar Maple – because leaf area is larger so more sugar is produced in photosynthesis Trees should be 10 inches in diameter before they are tapped

History Maple syrup was first discovered by Native Americans

Terminology sugar bush – maple syrup production farm sugar house – building where the sap is boiled

The Procedure 1. Trees are tapped with buckets or tubing – Feb, March, & April is when the sap is collected – freezing nights and warm days are needed for sap to flow

2. Buckets are collected individually, tubes empty into one storage tank. Tanks and buckets are emptied or pumped into a mobile tank and brought to an evaporator. 1 tap will yield 9 gallons of sap, making 1 quart of syrup Average sugar of sap is 2.5%

3. Sap is put through the evaporator to remove water – must watch closely so it doesn’t burn

4. The sap is graded and bottled. Grading: Grade A Light Amber - very light, made earlier in the season, best grade for making maple candy and maple cream. Grade A Medium Amber -darker, most popular grade of syrup Grade A Dark Amber - darker yet, with a stronger maple flavor. Grade B - made late in the season, very dark, with a very strong maple flavor, as well as some caramel flavor. Although many people use this for table syrup; because of its strong flavor, it's often used for cooking, baking, and flavoring in special foods Shelf life for freshness of maple syrup is 6-8 months – this can be extended by freezing it (it doesn’t really freeze – it just gets very thick)