Maple Facts

Vermont has an ideal climate for growing sugar maple trees; an ideal climate for good sap flow; and a syrup making know-how which has been handed down from generation to generation. An air of romance associated with this long established industry calls back many people each year to hear the roar of the raging fire, to inhale the sweet aroma of the boiling syrup, and to partake of the unmatched flavor of Vermont maple syrup.

Approximately forty years are required to grow a maple tree large enough to tap. A tree ten inches in diameter is considered minimum tappable size for one tap. Some trees are large enough for more than one tap. It takes approximately 40 gallons to produce one gallon of syrup. The normal maple season lasts 4 to 6 weeks, sometimes starting as early as February in southern Vermont and lasting into late April in northern Vermont.

Vermont has a strictly enforced maple grading law controlling standards of density, flavor and color. The grade of maple syrup must be plainly and correctly marked on each container, along with the name and address of the producer.

Vermont's law requires syrup to be free from any preservatives or other additives. Pure Vermont maple syrup is an excellent source of organic sugar.

Vermont maple syrup is made into pure maple sugar, maple cream and maple candies. These pure maple products are made by evaporating more water from pure maple syrup and controlling the crystallization process during cooling.

The tourist industry has had a very positive impact on maple marketing, and maple products are presently being shipped to countries all over the world.

Vermont is the largest producer of maple syrup in the United States, producing about 37 percent of the total U.S. crop in 2000. Every county in Vermont produces some maple syrup. It is estimated that we have around 2,000 maple producers in the state. In 2000, those producers made an estimated 460,000 gallons of maple syrup, with a value of approximately $13,340,000.

Production varies from year to year, with the weather playing an important role.

The following maple production figures for major maple producing states in New England and New York for the past few years show how Vermont's production compares to other states in the region.

MAPLE SYRUP: Taps, Yield, and Production, 2006 – 2008 (New England Agricultural Statistics, USDA)
State	Taps			Yield per Tap			Production
	2006	2007	2008	2006	2007	2008	2006	2007	2008
	1,000 Taps			Gallons			1,000 Gallons
Connecticut	61	59	62	0.164	0.136	0.242	10	8	15
Maine	1,315	1,310	1,270	0.228	0.172	0.169	300	225	215
Massachusetts	245	230	220	0.163	0.130	0.250	40	30	55
New Hampshire	355	365	360	0.180	0.164	0.236	64	60	85
Vermont	2,170	2,170	2,250	0.212	0.207	0.222	460	450	500
NEW ENGLAND	4,146	4,134	4,162	0.211	0.187	0.209	874	773	870
Michigan	375	400	405	0.208	0.150	0.247	78	60	100
New York	1,530	1,470	1,480	0.165	0.152	0.218	253	224	322
Ohio	360	370	395	0.217	0.203	0.299	78	75	118
Pennsylvania	449	445	475	0.147	0.115	0.200	66	51	95
Wisconsin	400	470	540	0.250	0.160	0.241	100	75	130
UNITED STATES	7,260	7,289	7,457	0.200	0.173	0.219	1,449	1,258	1,635