The maple sugaring season is off to an unusual start in western New York due to above average night time temperatures. However, ideal temperatures (above freezing during the day and below freezing at night) are expected to arrive during the week of March 22 which will boost maple sap flow for the rest of the season. The syrup season in western New York typically runs from late-February until mid-April. Although currently below average in terms of syrup production and grades, a return to seasonal temperatures is expected to enable maple sugar operations to rebound in both quantity and quality.
Many local maple sugar producers are experiencing a later than normal season and reporting below average amounts for this time of the year as compared to production over the past 10 years. Once a tree is tapped, it normally will run sap from four to six weeks. It takes 10 to 12 gallons of sap to make one quart of syrup.
According to Bob King, Ph.D. of Monroe Community College’s Agriculture and Life Sciences Institute, demand for locally produced syrup has risen significantly over the past several years. “Consumers are becoming more aware of the dietary benefits of maple syrup. There is also an increasing trend to buy syrup that is locally produced,” King said.
Maple syrup is low in fat and an excellent source of manganese and zinc – minerals that are beneficial to the immune system. Retail maple products contain mostly sugar and range from 66-67% sugar content for syrup to nearly 100% sugar content for candy. The sugar in maple syrup is sucrose and invert sugar, a mixture of glucose and fructose that is produced by splitting sucrose. A serving size of maple syrup (one tablespoon) contains 50 calories and 13.4 grams of carbohydrates.
Did you know…?
* In 2009, 2.33 million gallons of maple syrup were produced in the United States.
* New York ranks third in maple syrup production: 362,000 gallons are produced annually, generating $13.9 million in sales.
* There are 1,500 maple syrup producers in New York state; 60 producers are located in Monroe, Genesee, Orleans, Wayne, Ontario, and Livingston counties.
*Maple syrup grades are light, medium, dark amber, grade B, and extra dark for cooking and commercial uses.
The New York State Maple Producers Association will host Maple Weekend on March 20-21 and March 27-28, 2010. Tours of sugar houses, maple product demonstrations, and tastings will be offered from 10:00 a.m. to 4:00 p.m. each day. For more information and a list of participating sugar houses, visit: <"https://www.mapleweekend.com">.
Bob King, Ph.D.
Agriculture and Life Sciences Institute
03/19/2010 |