Grades Of Maple Syrup

Maple Syrup is sold by grades established by the U.S. Department of Agriculture.  Grades distinguish the color and flavor of the syrup.  Grade A Syrup can be made only by the evaporation of pure maple sap, and by weight, containing no less than 66% sugar.  It takes about 40 gallons of sap to make one gallon of syrup.  Please remember the difference between grades is a matter of taste preference - not quality.

Maple Syrup Production

The long tradition of maple syrup production has been traced back to Native Americans.  Maple Syrup is made from the sap of the Sugar Maple.  Production starts in late February with the tapping of the trees.  The sap collected only contains about 3% sugar and is clear and watery.  A hole is drilled into the tree and a tap inserted to divert the sap into a bucket, or more common today, plastic tubing which runs to a larger collection container.  Sap begins to flow when temperatures begin to rise above freezing during the day, and fall below freezing at night. Collection will continue for approximately 5 to 6 weeks.  Upon collection the sap is boiled down to produce the Maple Syrup you enjoy at your table.  As we stated above it takes 40 gallons of sap to produce one gallon of syrup.  According to New York State Agriculture Statistics, New York is the forth largest maple syrup producer in the world behind Canada, Vermont and Maine.  New York production in 2004 topped 255,000 gallons of maple syrup.

Storage Of Your Maple Syrup

With proper storage your maple syrup will remain fresh.  Unopened containers of syrup should be stored in a cool dry place. Upon opening, your maple syrup should be refrigerated.  You can also freeze your maple syrup to maintain freshness and quality.