D.P. T-Shot Reference Blog

syrup

Young minds are ripe for planting information, so it is a good time to sow a few seeds of knowledge about how to tap a Maple tree. Once they know the details they can use it at school for Show-N-Tell. Here are some tidbits of information about the industry and how this delicious natural sweetener is harvested and graded.

Imagine that Vermont only produced about 920,000 US gallons of this healthy natural goodness in 2009. Now, consider that most of the far northeast in the US and southeastern region of Canada also produces this syrup. That is how popular this dark condiment is throughout the world.

This amber goodness is one of only a few products grown, harvested, and produced entirely by small family farmers. There are no huge companies destroying the forest or contaminating the land. These harvesters belong to the Small Farmers Advocacy whose primary goal is to ensure a 100% pure maple syrup, while maintaining forestry management of the trees and using no harmful chemicals or pesticides.

To gather the sap, a drill about the size of your thumb, a common household hammer, a clean metal spigot and a bucket are all that is needed for the average person to collect enough sap to make a year’s worth of syrup for their own use. About waist high above the largest root of the tree is a good spot to drill the hole, and tap the spigot to securely hold the bucket on its hook, and immediately it begins filling the bucket with Nature’s sweetness.

That is how to tap a Maple tree. The cooking process determines the color, sweetness, and grading process of the finished product. Grade A Dark Amber is used at the breakfast table over waffles and pancakes, while other grades are used for seasoning and curing meats. You can enjoy the product directly or in cooking.