Maple Sugar


Tapped Maple Tree

The U.S. production of maple syrup in 2013 totaled nearly 3.25 million gallons, up 70 percent from 2012. The production of maple syrup in 2012 was adversely affected by mild winter temperatures and a short tapping season. (ERS 2013). The cool temperatures in early spring delayed budding of maple trees, which led to a longer tap season in 2013 than in 2012. (NASS 2013)

Vermont led the nation again and processed 40 percent of U.S. production in 2013, New York and Maine followed Vermont with and additional 18 and 14 percent of the U.S. maple syrup production. Ohio, Pennsylvania, New Hampshire, Michigan, Wisconsin, Massachusetts and Connecticut also produced maple syrup. (NASS 2013)  March 2014 ...  Maple Sugar 


  • Vermont lawmakers struggle over sap, Boston Globe, 2013 - Vermont's unique labeling standards put it at odds with other big producers, including Canada. The proposed labeling would expand the types of grade A syrup with phrases describing the color and taste: golden color and delicate taste; amber color and rich taste; dark color and robust taste; very dark color and strong taste.
  • Vermont Maple Foundation – This nonprofit entity promotes and protects the Vermont maple syrup brand and works on its behalf with the State of Vermont and other appropriate organizations, educating the public and the media about the production of maple syrup and its importance to Vermont's economy.


State Associations for U.S. Maple Producers

Businesses/Case Studies

  • Blue Ribbon Vermont Maple from Williams Farms, Middlebury, Vermont – Family-owned business in operation for 30 years.
  • Mohawk Valley Trading Company, Utica, NY – Maple syrup and sugar made primarily from sugar maple sap, which is preferred for maple syrup production because it has an average sugar content of two percent. Sap from other maple species is usually lower in sugar content, and about twice as much is needed to produce the same amount of finished syrup.
  • Moosewood Hollow, Vermont  – Business owner Claudia Clarks pioneered the development of infused maple syrups. Infused syrups are used as a gourmet cooking ingredient, not just on breakfast foods.
  • Morse Farm Maple Sugarworks, Montpelier, Vermont – A family-owned maple sugar, agritourism and cross-country skiing recreational facility located several miles from Montpelier. The business was started by Burr Morse's father.
  • Thiel Maple Syrup, James and Alice Thiel, Wisconsin, 2004 – Maple syrup business succeeding as a portion of the entire operation. The owners produce 250 gallons to 300 gallons of syrup per season.