Frequently Asked Questions

Here are some answers to frequently asked questions about Michigan Pure  Maple Syrup.

• Michigan ranks 6th 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.
• Maple syrup is a Michigan tourist  benefit. It is a "thing" to buy.
• Maple syrup, as an agricultural commodity, benefits Michigan farm markets.
• There are an estimated 500 commercial maple syrup producers in Michigan with some 2,000 additional hobby or home use producers.
• Michigan law requires that processor of maple syrup must be licensed.
• The production of pure maple syrup is the oldest agricultural enterprise in the United States.
• Maple syrup is one of the few agricultural crops in which demand exceeds supply.
• Only about 1 percent of Michigan’s maple forest resource is used in maple syrup production.
• In an average year, each tap-hole will produce about 10 gallons of maple sap, enough for about a quart of pure Michigan maple syrup.
• Maple sap is a slightly sweet, colorless liquid.
• It takes approximately 40 gallons of maple sap to make 1 gallon of maple syrup.
• A gallon of standard maple syrup weighs 11 pounds and has a sugar content of 66 percent.
• Maple syrup is the first farm crop to be harvested in Michigan each year.
• Maple syrup is not the recipient of any crop support or subsidy programs.
• A maple tree needs to be about 40 years old and have a diameter of 10 inches before tapping is recommended.
• The maple season in Michigan starts in February in the southern counties and runs well into April in the Upper Peninsula.
• Warm sunny days and freezing nights determine the length of the maple season.
• The budding of maple trees makes the maple syrup taste bitter. Thus, production ceases.
• Freezing and thawing temperatures create pressure and force the sap out of the tree.
• A very rapid rise in temperature (25 to 45 degrees) will enhance the sap flow.
• While the sugaring season may last 6 to 10 weeks, but during this period, the heavy sap may run only 10-20 days.
• Average sugar concentration of maple sap is about 2.5 percent.
• Maple sap is boiled to remove the water and concentrate the sugars in a process called evaporation.
• In a conventional evaporator one cord of hard wood is required for every 25 gallons of syrup produced.
• Tubing collection systems with vacuum can increase average sap yields approximately 50 percent.
• Maple sap becomes maple syrup when boiled to 219 degrees Fahrenheit, or 7 degrees above the boiling point of water.
• Pure Michigan maple syrup has 50 calories per tablespoon and is fat-free. It has no additives, no added coloring and no preservatives.
• Maple syrup has may minerals per tablespoon: 20 milligrams of calcium, 2 milligrams of phosphorus, 0.2 milligrams of iron, 2 milligrams of sodium, 35 milligrams of potassium.
• Maple syrup is classified as one of nature's most healthful foods. 
• 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.

Courtesy of the Michigan Maple Syrup Producers Association