Celebrate the return of spring with the harvest of pure Michigan maple syrup, that sticky sweet liquid of our breakfast dreams. Its production is the oldest agricultural enterprise in the U.S., going back to our Native American ancestors.
Growing Season
The maple syrup season is determined by alternating freezing and thawing temperatures that cause the sap of the sugar maple to tree to flow. In Michigan, it usually begins in February in the southern counties and runs into April in the Upper Peninsula, making it the first farm crop to be harvested in Michigan each year. Production ceases with the budding of the trees, which results in a bitter taste to the syrup. Heavy sap may only run ten to 20 days out of the six to ten weeks of the season.
Harvest
Maple sap, a sweet colorless liquid, does not exit the maple tree naturally, but will do so from wounds called taps. A spile is inserted into the tap with either a hanging bucket or plastic tubing for collection. A maple tree needs to be about 40 years old and have a diameter of ten inches before tapping is recommended. In an average year, each tap-hole will produce about ten gallons of maple sap, enough for about a quart of maple syrup.
Once collected, the sap is processed to a concentrated density of 66% sugar to become maple syrup. It takes approximately 40 gallons of maple sap to make one gallon of maple syrup.
Syrup Grades
The United States Department of Agriculture (USDA) assigns either a grade A or B to the maple syrup, with A being further broken down to three subcategories by color distinction. The grades typically correspond to what point in the season the syrup was made.
Storage
It is recommended that maple syrup be refrigerated to ensure freshness even if the bottle hasn't been opened. You can also freeze maple syrup to extend its life indefinitely. Glass containers are preferable since plastic bottles are more porous and decrease shelf life.
Nutrition
During the production process, nutrients remain in the syrup. Pure Michigan maple syrup has 50 calories per tablespoon and is fat-free. It has no additives, no added coloring and no preservatives. It also is the source of many minerals including calcium, potassium, manganese, magnesium, phosphorus, iron. Trace amounts B2, B5, B6, niacin, biotin and folic acid are also present.
There are quantitative differences in syrup's nutritive composition, due to metabolic and environmental differences among maple trees and differences in the methods of sap collecting and syrup processing. Pure maple syrup contains most of the substances useful in the human diet.
Did You Know?
Growing Season
The maple syrup season is determined by alternating freezing and thawing temperatures that cause the sap of the sugar maple to tree to flow. In Michigan, it usually begins in February in the southern counties and runs into April in the Upper Peninsula, making it the first farm crop to be harvested in Michigan each year. Production ceases with the budding of the trees, which results in a bitter taste to the syrup. Heavy sap may only run ten to 20 days out of the six to ten weeks of the season.
Harvest
Maple sap, a sweet colorless liquid, does not exit the maple tree naturally, but will do so from wounds called taps. A spile is inserted into the tap with either a hanging bucket or plastic tubing for collection. A maple tree needs to be about 40 years old and have a diameter of ten inches before tapping is recommended. In an average year, each tap-hole will produce about ten gallons of maple sap, enough for about a quart of maple syrup.
Once collected, the sap is processed to a concentrated density of 66% sugar to become maple syrup. It takes approximately 40 gallons of maple sap to make one gallon of maple syrup.
Syrup Grades
The United States Department of Agriculture (USDA) assigns either a grade A or B to the maple syrup, with A being further broken down to three subcategories by color distinction. The grades typically correspond to what point in the season the syrup was made.
- Grade A Light Amber, also known as Fancy (early season)
- Grade A Medium Amber
- Grade A Dark Amber
- Grade B is darker (late season)
Storage
It is recommended that maple syrup be refrigerated to ensure freshness even if the bottle hasn't been opened. You can also freeze maple syrup to extend its life indefinitely. Glass containers are preferable since plastic bottles are more porous and decrease shelf life.
Nutrition
During the production process, nutrients remain in the syrup. Pure Michigan maple syrup has 50 calories per tablespoon and is fat-free. It has no additives, no added coloring and no preservatives. It also is the source of many minerals including calcium, potassium, manganese, magnesium, phosphorus, iron. Trace amounts B2, B5, B6, niacin, biotin and folic acid are also present.
There are quantitative differences in syrup's nutritive composition, due to metabolic and environmental differences among maple trees and differences in the methods of sap collecting and syrup processing. Pure maple syrup contains most of the substances useful in the human diet.
Did You Know?
- Michigan ranks 5th in maple syrup production in the United States.
- Average maple syrup production in Michigan is about 90,000 gallons per year.
- Economic contributions of the pure maple syrup industry to Michigan are nearly $2.5 million annually.
- There are an estimated 500 commercial maple syrup producers in Michigan with some 2,000 additional hobby or home use producers.
- Only about 1 percent of Michigan’s maple forest resource is used in maple syrup production.
- Average sugar concentration of maple sap is about 2.5 percent.
- Michigan has a Maple Queen, who is selected each January, statewide.
- Michigan has a Maple Syrup Week held in March of each year.
- Michigan is noted for having two maple syrup festivals.
Recipes
Have you found a great recipe using maple syrup you think we should share? E-mail us today and let us know!