Maples

In the early springtime, when there is still snow on the ground, various species of temperate angiosperm trees transport large quantities of sap from their roots to their branches, where energy is needed to develop the new season's crop of twigs, flowers, and leaves. The sapflow of sugar and black maples is especially voluminous, and these species are widely tapped for their sweet sap, which typically contains about 6% sucrose. The sap of maples is commonly collected by drilling holes into the base of the tree, inserting a tap into each, and collecting the drippings in small pails. More recently, low-head suction systems have been developed, in which sap is collected from large numbers of tapped trees, using a system of inter-connected hoses that drain to a central location. After the sap is collected, it is condensed by evaporation, often using wood-stoked fires and large, flat boiling pans. Alternatively, it may be condensed using machines that work by reverse osmosis.

The final product is usually maple syrup—about 10.5 gal (40 L) of raw sap is required to make 1 qt (1 L) of maple syrup. Sometimes, the syrup is further evaporated to crystallize a maple sugar. The grade of the maple syrup, and its value in the marketplace, is determined by its color. A light, amber syrup is more desirable than one that has been rendered a darker brown by high-temperature caramelization of the maple sugar. Syrups with a delicate flavor are also considered to be better quality than those with a more pronounced flavor.

Maple sugaring is especially common in rural areas of southeastern Canada and New England. Many urban people in those regions love to go out into the country to participate in sugar-maple festivals, considered to be an indispensable rite of spring.