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Michigan ranks 6th in
maple syrup production in the United States.
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Average maple syrup
production in Michigan is about 90,000 gallons
per year.
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Economic contributions of
the pure maple syrup industry to Michigan are
nearly $2.5 million annually.
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Maple syrup is a Michigan
tourist benefit. It is a "thing" to buy.
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Maple syrup, as an
agricultural commodity, benefits Michigan farm
markets.
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There are an estimated 500
commercial maple syrup producers in Michigan
with some 2,000 additional hobby or home use
producers.
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Michigan law requires that
processor of maple syrup must be licensed.
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The production of pure
maple syrup is the oldest agricultural
enterprise in the United States.
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Maple syrup is one of the
few agricultural crops in which demand exceeds
supply.
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Only about 1 percent of
Michigan’s maple forest resource is used in
maple syrup production.
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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.
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Maple sap is a slightly
sweet, colorless liquid.
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It takes approximately 40
gallons of maple sap to make 1 gallon of maple
syrup.
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A gallon of standard maple
syrup weighs 11 pounds and has a sugar content
of 66 percent.
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Maple syrup is the first
farm crop to be harvested in Michigan each year.
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Maple syrup is not the
recipient of any crop support or subsidy
programs.
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A maple tree needs to be
about 40 years old and have a diameter of 10
inches before tapping is recommended.
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The maple season in
Michigan starts in February in the southern
counties and runs well into April in the Upper
Peninsula.
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Warm sunny days and
freezing nights determine the length of the
maple season.
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The budding of maple trees
makes the maple syrup taste bitter. Thus,
production ceases.
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Freezing and thawing
temperatures create pressure and force the sap
out of the tree.
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A very rapid rise in
temperature (25 to 45 degrees) will enhance the
sap flow.
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While the sugaring season
may last 6 to 10 weeks, but during this period,
the heavy sap may run only 10-20 days.
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Average sugar
concentration of maple sap is about 2.5 percent.
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Maple sap is boiled to
remove the water and concentrate the sugars in a
process called evaporation.
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In a conventional
evaporator one cord of hard wood is required for
every 25 gallons of syrup produced.
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Tubing collection systems
with vacuum can increase average sap yields
approximately 50 percent.
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Maple sap becomes maple
syrup when boiled to 219 degrees Fahrenheit, or
7 degrees above the boiling point of water.
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Pure Michigan maple syrup
has 50 calories per tablespoon and is fat-free.
It has no additives, no added coloring and no
preservatives.
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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.
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Maple syrup is classified
as one of nature's most healthful foods.
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Michigan has a Maple
Queen, who is selected each January, statewide.
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Michigan has a Maple Syrup
Week held in March of each year.
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Michigan is noted for
having two maple syrup festivals.
