There are a variety of places that a person can visit to see maple sap collected, especially this weekend as maple producers join together for the first of two New York State Maple Producers Association Maple Weekends, March 20-21 and 27-28.
My husband and I have had our experiences (and disagreements) with attempting to make maple syrup. All in all and only with the ability to look back do we both see it as something that was fun. It was hard work but we can say we did it. And have, ad nauseum, to anyone within hearing, to the point where our friends that actually produce syrup roll their eyes and remind us we made one gallon. Yes, but one gallon of pure liquid gold. Either way for now we are leaving it to the experts.
At Cornell University-Uihlein scientists and maple producers, on their 200+ acre forest research station, are perfecting ways to increase production rates so that the sap is collected and boiled at the same rate. In the Sixties scientists worked to improve sap collection by applying suction to existing networks of tubes that rendered the bucket collection technique inefficient. Now sap buckets are only used for demonstration purposes, school trips or home sugaring operations.
Another way the maple industry continues to evolve is through the New York State Maple Producers Association with its 502 members and 150 associate members. According to Helen Thomas, Executive Director of the New York State Maple Producers Association, the organization has many goals such as keeping its membership informed with legislature in New York and Washington. Members receive the publication Maple Digest and the NYS Association newsletter. Incorporated in 1954, NY Maple Producers Association provides educational training, energy grants, networking opportunities and maple promotion opportunities.
“It is an interesting sugaring season,” says Thomas. “We have two climates in New York, the Adirondacks and downstate. The north didn’t get the heavy snowfall and seems to be having a good year. It is a concern for downstate as well as Ohio and Michigan. That heavy snowfall they received didn’t allow producers to get started until the middle of March, which cuts into the average season. It is also warming up fast.”
“We think it will be a short season for sugaring but there will be plenty of syrup for everyone in the New York State,” she laughs. “So not to worry.”
In order for the sap to flow temperatures must rise above freezing during the day and drop below freezing at night. The recent melts may be bad for the ski industry but it’s good for maple producers.
Last year the snow level was so high that the tubing remained under the snow. In some locations maple production was low because the sap remained frozen in the line. This weekend should not be a problem. It is supposed to be high 40s, low 50s allowing the sap to thaw and flow throughout the day.
“This is a great weekend activity for families. There is a producer in just about every county in upstate New York. There is someone within an hour drive,” assures Thomas.
Each producer may have different activities planned such as samplings, face painting, petting zoos and horse-drawn wagon rides. It is best to check with each location.
An all time favorite for this family is the pancake breakfast. It is a perfect avenue for my ten-year-old to attempt to fill his bottomless pit while I stock up on the maple cream. I am not a maple connoisseur and have no interest in being able to distinguish the various grades of syrup available, but with each pancake I eat, I do appreciate the amount of work each drop took to bring it to my table.