THE SUGARING PROCESS: HOW MAPLE SYRUP IS MADE

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      The process of making maple syrup, known as sugaring, takes place during the spring months in the Northeastern United States (primarily Vermont) and in Canada. It is necessary to have colder climates when you are producing maple syrup, because the sap flow occurs as a result of the weather frequently alternating between freezing and thawing. Vermont, which is the largest producer of maple syrup and organic maple syrup in the country, begins its sugaring season in early March, and it typically lasts for six weeks.


The process of sugaring begins with drilling one or more tap holes directly into the trunk of the tree. It is necessary for sugarmakers to take extra precaution to make the tap holes small enough to ensure that the tree is not damaged during the process. The sap that is used to make maple syrup comes solely from the Sugar Maple tree, which requires a time period of about 40 years in order to grow to the necessary size for tapping. Once the tap holes are drilled, a spout is placed into each opening, and this is what allows the sap to drip into either a bucket or tubing system, depending on the size of the operation and the sugarmaker’s personal preference. Once all of the sap is collected, it is then brought to the sugarhouse, where it undergoes a process of boiling until it thickens into maple syrup. The final step is filtering the maple syrup, and it is then taste-tested and graded based on its color before being sold to the public.


Maple syrup grades are based on both color and flavor, and the darker the color, the more intense the maple flavor. Lighter syrups are those that are produced earlier on in the sugaring season, whereas darker syrups are produced later. The lightest variety (for the new grading system) is Grade A Light Golden syrup (also called Grade A Golden Delicate maple syrup), and the darkest is Grade A Very Dark. The type of maple syrup that sugarhouses produce each year is entirely dependent on the weather of sugaring season. Some years yield mostly Grade A Golden maple syrup, while others produce mostly darker syrups.

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