Sugaring is a well know industry in Vermont. There is a certain time that a sugar farmer can start. Sugar farmers usually start in the spring time when the nights are below freezing and the days are mild. A sugaring season lasts for six to eight weeks a year. This is what makes the sap, the juice from the trees that make the syrup, flow.
To start sugaring, the farmer must drill a hole that is one half inch wide and is three inches deep. Then the farmer must put a metal spout or a "spile" in the hole. Then he or she puts a bucket under the spout to collect the sap. After you have
the farmer has collected all of the sap he or she goes back to the boiling room and boils it until he or she produces maple syrup. The farmers do this by boiling the water out of the sap so that it is concentrated. Next to filter the syrup they have to add sugar sand and mix it. Then the
farmers will take the thermomitor and check what the temperature is. They check to see if the temperature is more than 7.1*F above the original boiling point. If it is more than this add more sugar sand and start over.The final product goes into an air tight container/barrel they add more sugar and start over. The final products are sent to manafacturers and are packaged in the bottles that you find in grocery stores.
Maple syrup has many different grades which describe the type of syrup. The grades are known as Fancy Grade, Grade A
Medium amber, Grade A dark amber, Grade B, and commercial Grade. Fancy Grade is the most delicate flavor and the lightest
in color. Grade A Medium Amber is the most commonly used grade of syrup. Grade A Dark Amber has almost the strongest flavor
and has one of the darkest color. Grade B is mostly used for cooking and is the darkest in color and the strongest flavor.
The Commercial Grade is also known as grade C. It is used for commercials and has corn syrup added which makes it have a
bitter taste. This is illegel to sell.
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© Copyright 2001 WIT, Sugaring page created by WIT Campers Becky, Samantha, Annie
