A red squirrel (Tamiasciurus hudsonicus) licks the underside of a sugar maple (Acer saccharum) branch on 4/7/24. This behavior has been previously reported in the literature for nearly 100 years (Klugh 1927). More recent observations (Heinrich 1992) documented the behavior and how squirrels allow for evaporation to concentrate the sugar disolved in the sap. On “a sunny day (March 22)…sap started to run at (9am) and glistening droplets containing 2-5% sugar…by 11am this sap run had stopped, and at 1pm the sugar streaks were all sticky (>55% sugar). The 2024 maple season has come to an end fo ..read more

To be considered Grade A Pure maple syrup any given batch must meet the minimum standards in four standards (Color, Clarity, Density and Flavor). USDA-AMS grant funded research is underway by the UVM Extension Maple Program and UVM Proctor Maple Research Center to improve maple producer knowledge about what attributes best describe Grade A flavor syrup compared to syrup that fails to me the standard. Reports from around Vermont suggest many producers have benefited from a prolonged period of ideal sugaring weather. The overall average production has reached 76% statewide as of 3/31. Many produ ..read more

The snow falling across Vermont in the last quarter of March adds to the feel that the weather during the 2024 maple season is flipflopped. Many producers enjoyed the relatively easy tapping conditions early on. Long stretches of warm weather without freezes had some producers with relatively warm locations concerned about an early end to sap flow. As the season progressed there has been a return to more seasonal temperatures and many producers have seen the largest runs of sap within the last week or two. Reports on sap sweetness appear that 1/3 of producers are seeing their sap “Below Avera ..read more

Annual tapping of maple trees is required in order to harvest sap. The trees response to this wound includes both “passive” and “active” measures to reduce the extent of the injury. The passive response relates mostly to how xylem (primarily vessels, fibers and ray cells) are arranged to limit systemic infection. The active measures relate to trees converting some of its stored nonstructural carbohydrates into compounds that create chemical barriers to infection. A Bennington County producer reported that sap had been running at “average” rates. The temperatures in their sugarbush have been si ..read more

Finding a suitable place to drill a top hole takes a bit of time. Research from University of Vermont suggests that hitting stained (nonconductive wood) while tapping can have a significant impact on season long sap yields and the area “below the lateral line” can provide additional locations without significant impacts on yield. Cultivating healthy crop trees that grow ample amounts of new wood each year also help with long term sustainability. A Bennington County producer reported that sap had been running at “average” rates. The temperatures in their sugarbush have been similar to those aro ..read more

Over the past ten days sugar makers across Vermont have seen some periods of sap flow but nothing that has been characterized as a significant run. Forecasted wide swings in temperature combined with a lack of snow cover has drawn producers attention. Over the past +10 days some colder locations saw little or no syrup being made. The coming week has the potential to get many sugarhouses busy. A producer in Bennington County reported that sap had been running at “average” rates. This producer shared the following to explain their reporting in 2024:        &nb ..read more

Jed Abair tapping trees at the University of Vermont Proctor Maple Research Center on February 5th 2024. The roughly 6,000 taps are part of new and ongoing research into all aspects of sustainable maple syrup production. Welcome to the 2024 edition of the Vermont Maple Bulletin.  In it’s ninth year, this project would not be possible without the contributions of information from maple producers around Vermont and beyond.  While the intent is not intended for rigorous analysis of how the sugaring season progresses it does give a snapshot into issues being felt around the state relate ..read more

A bright planet shines above this Essex County sugarhouse on April 13th, the last day of boiling in 2023. Even colder sugarbushes with snow still on the ground are seeing temperatures warm enough to impact sap flow and sap quality. End of season arrived for more and more producers over the past week while a few holdouts were still boiling over the last few days. 5 out of 18 producers reporting had not made at least 75% of their expected crop. Some of those planned to continue to boil. Several sugar makers have reported that temperatures were close but not close enough to get a decent run of sa ..read more

An Orange County maple producer gets ready to shut down for the day. As of 4/5, production in areas around Vermont range from 25-140% of an anticipated crop. Sugarbush location and weather have driven much of the differences and those producers still going are hoping to see at least a week of decent weather to continue the season. The 2023 Vermont maple season has ended for some producers while continue to make syrup and look to the coming week to tell if the season will be on below or above target.  As might be expected, producers in the warmer locations around the state have seen weaker ..read more

Picture from The Maple Sap Flow Bulletin #103 Vermont Agricultural Experiment Station, December 1903. Small white circle near the base of the tree and near end of ladder are analog pressure gauges used to measure tree stem pressure. More reports of maple operations around Vermont reaching or exceeding 50% of their anticipated crop have been received.  These reports include areas from south up to the northwest.  The colder woods within those areas as well as the generally colder areas in the northeast have not seen as much sugaring weather.  This is not necessarily out of the ord ..read more