Syrup Season Pours It On Early

Author: Andrea Gissing

Although this year's warmest recorded winter in the history of Vermont brought a relatively quick end to the winter sports season, it did allow maple sugar producers statewide to begin their harvests in mid-February. This early onset to the maple syrup season was two weeks ahead of schedule, and for some sugarers, the earliest start on record.

According to Larry Myott, University of Vermont (UVM) Extension Maple Specialist, a normal sugaring year statewide will yield about 450,000 gallons of maple syrup. Last year's crop produced only 275,000 gallons. This was due to the heavy snowfall and freezing temperatures that both inhibited sap flow and increased the difficulty of collecting the sap.

George Cook, a maple specialist at UVM, said that the water needed in the sap making process could not penetrate the frozen ground and reach the roots of the trees. The snow also kept the trees cold, preventing the sap from running.

Myott predicted that with the increasing number of people sugaring and the producers adding to their number of taps, Vermont should be able to make 500,000 gallons this year.

Sugarers statewide agree that the syrup produced this year has been of high quality. Lots of golden-colored fancy and medium amber syrups were made early in the season, and with rising temperatures, producers in the final part of the season are now making darker syrups.

The sugaring season for 2002 is drawing to a close as evening temperatures have been rising steadily. For the sap to run during the day, temperatures must drop below freezing and preferably be near 20 degrees Fahrenheit for several hours overnight.

Buds starting to appear on trees are the signs that the season is coming to an end. Sap from budding trees produces bitter tasting syrup. The sap from those trees is also very pungent, making it difficult for sugarers to handle.

The overall opinion about the season is a positive one. "We're just ecstatic about this year," said Steve Glabach, Dummerston maple producer. "I would say the southern end of the state has done very well ... just excellent, excellent syrup this year. We're tremendously happy."

Sugarer Peter Purinton of Huntington agreed. "I think generally speaking most people are generally happy. They're happy to get a decent crop of syrup," Purinton said.

The state of Vermont is the largest maple syrup producer in the United States. There are around 2,000 maple sugarers statewide. The syrup, which retails for $30 to $35 a gallon, represents $13 million of the state's revenue.

Dakin Farms, in Ferrisburgh, is one of the many producers of maple syrup in the state. Its owner, Sam Cutting III, was honored for maple industry service on Jan. 29. Governor Howard Dean presented him with the Summer Hill Williams Award at the Vermont Farm Show.

The leaders of the Vermont Maple Sugar Maker's Association and the Vermont Maple Industry Council gave him the award to recognize the achievements made in his lifetime and the contributions he has made to the maple syrup industry. Cutting has been working in the maple industry for more than 40 years.

To celebrate the completion of the first harvest of the season, the 36th annual Vermont Maple Festival will begin in St. Albans on April 26. The festival, which will run through April 28, is expected to attract more than 50,000 visitors.

The largest maple syrup contest in the world is held at the festival and it will decide who produced the best maple syrup in Vermont this season.