Spring Means Sugarin' Season!


Maple syrup has been a farm product from the beginning. Historically, most Vermont farms had land, densely populated with maple trees, which presented the sweet opportunity to produce maple syrup and provide some supplemental income.

The sugaring process has come a long way with the introduction of vacuum-fed pipeline and the reverse osmosis system. Vacuum-fed pipeline uses a network of tubes, while applying a gentle suction, to help pull the sap out of the tree. This helps a consistent sap flow during days with high winds which would otherwise slow or stop the sap flow. Reverse Osmosis is used to extract the water from the sap, giving the sap a higher sugar content. This helps decrease the amount of energy used to boil the sap into maple syrup.

Even with the available technology, some farmers still choose to sugar like they did “back in the day.” Some still use horse-drawn sleighs to gather sap on their land. The reliability of the original “horse-power” has proven itself generation after generation, and some will use it over any gas-powered machine put in front of them. No matter how the syrup is made, all sugarmakers are following a tradition that has made Vermont the leading maple syrup producer in the nation.