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Maple Syrup Production

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Presentation on theme: "Maple Syrup Production"— Presentation transcript:

1 Maple Syrup Production

2 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

3 History Maple syrup was first discovered by Native Americans

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

5 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

6 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%

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

8 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)


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