Maple Information

Long before America's colonists arrived, the flavor of maple graced the woods of Northern New England. Credit for developing the art of making maple syrup from the sap of the sugar maple tree is given to the Native Americans of the Northeast.  Here, maple syrups were used for nourishment,  to flavor foods and as a trading item. Colonial settlers in Maine used sugar making to provide themselves with an ample supply of home grown sweetness.  Maple sugar was much cheaper to obtain than cane sugar and due to the fact that cane sugar was part of the slavery chain maple sugars were better suited to the values shared by many Yankees.

The usefulness and popularity of maple syrup motivated colonists in other American regions to try and  produce their own supplies, but most attempts failed as the sap from their maples yielded little sweetness. Since the sweetness in maple sap only appears when warm sunny days and below freezing nights follow each other for days in a row, Maine's springtime climate provides perfect conditions for producing fine maple syrups.

Back to About Maine Maple Syrup

As a sweetener pure Maine maple syrup provides three times the sweetening power of cane sugar, but with it only 40 calories per tablespoon! Pure Maine maple syrup may be substituted for part or all of the granulated sugar called for in most recipes. The rule for using maple syrup is:

3/4 cup pure maple syrup = 1 cup of granulated sugar--and Reduce liquids in the recipe by 3 tablespoons for each cup of Maple Syrup used.

The Trees:

Sugar maples in Maine often grow in association with other hardwoods, mostly beech and oaks. The monoculture of maples is common in other syrup producing areas but  is rare in Maine. This distribution,  in some cases, increases syrup production costs since the maples are randomly located and spaced further apart, but, it also makes Maine's sugar maples less susceptible to disease, insect infestation and certain types of dieback.

The Sugarhouses:

Maine is also unique in its distribution of sugarhouses. Most of our northern sugarhouses are large "sugarcamps" with tens of thousands of taps and miles of tubing with Maple syrup production often the only means of income for these operations. The southern part of Maine has a large concentration of smaller family farm sugarhouses many of which also grow or raise other products such as Christmas trees,   vegetables, beef or dairy cattle.

Production:

Pure Maine maple syrup is made by boiling the sap of Acer saccaharum, commonly known as the hard rock or sugar maple. Other maples, such as white, red, and silver maple also produce a sweet sap, but the sugar content of the sugar maple is usually considerably higher than the other maple species.  From late February to mid April at Maine's larger maple syrup producers the clear "sweetwater" flows to sugarhouses through miles of tubing.  Much of the sap in Maine produced by smaller sugaring operations is still gathered the old fashioned way with buckets hung from trees.

In a favorable year, one large tree may give as many as 60 gallons of sap without suffering any effects. That 60 gallons of sap will boil away to about one and a half gallons of syrup! Once sap flows from the tree it must be quickly processed into syrup so syrup makers in Maine work around the clock once the spring run has started.   Whether gathered by buckets or tubing, the sap is filtered and stored in large holding tanks, which may hold up to a thousand gallons. From here, the freshly collected sap is fed continuously into the boiling evaporator where the sap is transformed into syrup. When the syrup reaches a temperature of 219 degrees the sugarmaker knows the sugar density of the sap is correct. Immediately, the finished syrup is filtered,  sealed in sterilized containers, and ready for distribution and enjoyment around the world.

Back to About Maine Maple Syrup

Pure Maine maple syrup contains no preservatives and should be kept in a cool dry place. After the seal is broken, it is best if the syrup is refrigerated. Properly prepared maple syrup will not freeze and the freezer makes an ideal storage place. Pure maple syrup may also be heated to 180 degrees and canned in sterilized jars. Process any newly canned syrup in boiling water for 10 minutes.

You may or may not know that pure maple syrups are like fine wines and cheeses: quality is always high even when colors and flavor may differ. All pure Maine maple syrup sold commercially is US Grade A quality as defined by Maine Law. Maine syrup is further classified by legally defined flavor and color characteristics of light, medium, dark or extra dark amber. The words "Maine Maple Syrup" may only be used for pure maple syrup that is tapped and processed within the State of Maine.

The ambers of pure Maine maple syrup vary from light and delicate to dark and rich flavors. It all depends on the soils and terrain and the wind and the weather.

Light Amber colored syrup is most often made from the first, brief flows of the season. It has pronounced sweetness with a very delicate maple flavor.

Medium Amber has a slightly darker amber color with a gentle but more pronounced maple flavor. This syrup is most desirable for pancakes, waffles, French toast or cereal and is a great all-purpose syrup.

Dark Amber syrup has a uniquely balanced maple sweetness that makes it a most pleasing syrup for many consumers. Its characteristic maple flavor is a favorite for cooking as well as an enjoyed table syrup.

Extra Dark Amber is quickly becoming the most requested of Maine's pure maple syrup grades. It's hearty maple flavor and less pronounced sweetness and popular with even the fussiest of maple connoisseurs.

Back to About Maine Maple Syrup

Maine has a mandatory maple syrup grading law with inspectors that assist maple producers in maintaining high standards and superior quality in their maple products. Pure Maine maple syrup must adhere to some of the strictest standards for density, clarity, color, and flavor. All producers in the State of Maine selling syrup in retail containers must be licensed by the Maine Department Of Agriculture. Sugarhouses are inspected on a regular basis to ensure only the finest products reach our consumers. For more information on Maine maple grading and labeling laws, please contact the:

Department of Agriculture, Food and Rural Resources
Division of Quality Assurance and Regulations
28 State House Station Augusta ME 04333-0028
(207) 287-2161

The Maine Maple Producers Association (MMPA) is a non-profit organization which represents the interests of maple producers in Maine. For more information about the association, visit www.mainemapleproducers.com.