|The internal pressure of a sugar maple may be as much as 20 pounds per square inch on a warm day after a freezing night – the pressure is triggered by the thermal shock. It is the extent to which this pressure exists that determines how well sap will run.|
There might be a few things about maple production that you don't know...
Of the 148 species of Maple (Acer) globally only four species produce enough sweet sap to be harvested and typically sap is only harvested from two – the sugar maple (Acer saccharum) and red maple (Acer rubrum).
Sugar maple (Acer saccharum) and red maple (Acer rubrum) are native only to Northeastern North America.
The entire world’s production of maple syrup is made in only 17 states and provinces in Northeastern North America.
In Vermont, about 1 out of every 4 trees is a maple tree.
Maple syrup production occurs in the spring – generally lasting from mid-February thru mid April (although there is currently research being conducted on fall sap harvest and syrup production).
The internal pressure of a sugar maple may be as much as 20 pounds per square inch on a warm day after a freezing night – the pressure is triggered by the thermal shock. It is the extent to which this pressure exists that determines how well sap will run.
A single maple tree of tapable size can produce enough sap to make from 1 quart to ½ gallon of maple syrup a season.
100 million lbs of maple syrup are produced each year. That’s just a little less than two 2 fl. oz. servings per year for each of the approximately 330 million people in the U.S. and Canada.
While Quebec produces a greater volume of maple syrup than any other State or Province, Vermont produces more maple syrup per square mile – 52 gallons.
The sugar content of the sap harvested determines how long and how much sap must be boiled to make a gallon of syrup.
The sugar content of sap is typically between 2 and 2.75% meaning that it usually takes 40 gallons of sap to make 1 gallon of syrup.