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New ! NEW YORK MAPLE SYRUP PRODUCTION UP 10 PERCENT
USDA NASS Report
New York maple syrup 2009 production increased 10 percent from last year’s production. Syrup production is estimated at 362,000 gallons, up from the 328,000 gallons produced in 2008 according to Stephen Ropel, Director of USDA’s National Agricultural Statistics Service, New York Field Office. Vermont and Maine produced more syrup than New York. The number of taps, 1.51 million, increased 4 percent from last year. Syrup produced per tap averaged 0.240 gallons, up from 0.227 gallons in 2008. The final value of the 2008 crop is $13.9 million, 82 percent above the previous year’s value of production. The average price was $42.40 per gallon equivalent for all sales. Read more>>>
Download the June 2009 Maple Report
2009-10 New York State Maple Royalty Crowned
The New York State Maple Producers Association crowned their new 2009-10 New York State Maple Royalty on Saturday, May 16 at the seasonal opening of the American Maple Museum in Croghan. Brittany Hoppel of Castorland was selected as the New York State Maple Princess from a group of five finalists. The twelve year old princess is the daughter of John and Gina Hoppel. Brittany said, “ever since I was a little girl, I have loved working in my family’s sugarbush”.
Dana Lyndaker of Croghan was crowned the New York State Maple Queen. She is the daughter of Glenn and Nadeen Lyndaker. The seventeen year old queen is a fourth generation sugarmaker. Her family owns and operates Lyndaker's Maple Orchard.
(left to right above) 2008-09 New York State Maple Queen Katie Peck with 2009-10 Queen Dana Lyndaker and First Alternate Onalie Beckstead.
(left to right) 2009-10 New York State Maple Princess Brittany Hoppel with 2008-09 Princess Chelsea Green and 2009-10 First Alternate Princess Caitlyn Pilc.
New! Maple Leaf Cookies highlighted in Martha Stewart Living
Visit Martha's recipe page for Maple Leaf Cookies
Martha's helpful hint: "Be sure to use pure maple syrup, not a lesser imitation".
Buy NYS Maple Syrup
POSTERS 
& EXHIBITS
View posters and interpretative exhibits introduced
at the new Maple Center grand opening in August 2008; and more >>>
Hubbell Award and Young Sugarmaker of the Year Award Announced. Read the Hubbell Award announcement
Commissioner Patrick Hooker, left,
and Steve Childs, recipient of Hubbell award
& Cornell University Maple Specialist, on right.
Oliver Oswald, recipient of the
Young Sugarmaker of the Year award.
Read the June 10, 2008 story "NY Maple Syrup Production Up 44%" (14KB PDF) from the USDA NASS NY Field Office. See statistics details here.
View the progress on the new Maple Center at the Fairgrounds!
From the Tree to Your Table
As winter grudgingly
gives way to spring, New York State maple syrup producers begin the work
of making maple syrup. The temperature climbs
to the 40’s
in the day and eases back below freezing at night. Warm days and cool nights
cause the sap to run through the trees. This is known as the “sugaring
off” season.
A sugar maple tree is usually 30 years old or more and at least ten inches in diameter before it is tapped. Depending on its size, a tree can have up to four taps, each of which yields an average of ten gallons of sap per season.
A large number of New York’s maple producers have put
away their metal spiles and buckets. They save time and collect more
sap by connecting
their maple trees, collectively known as a sugarbush, with a network
of plastic tubing. The sap flows to collecting vats or, in some larger
operations,
is pumped directly to the sugar house. This is where the sap is transformed
into syrup.
When the sap first arrives in the sugarhouse it is mostly
water and bears little resemblance to the beautiful amber liquid we eventually
use on
our pancakes. The sap to syrup conversion happens when most of the water
s
boiled away. During “sugaring off” season, sap is evaporated
continuously until the supply of sap is converted to pure maple syrup.
It takes about 40 gallons of sap to make one gallon syrup.
This evaporation process, like the collection of sap from the trees, has been completely modernized. New York State maple producers use sophisticated equipment to control the evaporation process and make the most efficient use of the fuel used for this process.
Open Sugar Houses Many sugar houses are open to the public during maple season and at other times of the year. Look for these signs like these along highways or on sugar houses. New York’s maple producers are very proud of what they do and are always willing to share their interest and knowledge. |
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Visit the American Maple Museum in Croghan, New York. Exhibits depict the history of maple syrup and sugar making techniques ranging from those used by the Native Americans to plastic tubing and stainless steel evaporators in use today. Audio tapes explain many of the exhibits. The Museum was founded in 1977 to preserve the history and evolution of the North American maple syrup industry. Admission charged. Call ahead for Museum hours (315) 346-1107. More >>> |
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New York State Maple Producers Association
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Last updated June 11, 2009