Vermont is the largest producer of pure maple syrup in the U.S. and Vermont syrup meets or exceeds the standards of quality, purity and density of all maple producing states and provinces. Vermont's maple syrup is 100% natural with nothing added and our climate and soil conditions are perfect for producing the best maple syrup.------------------------------------------------------
------------Maple syrup making, known as “sugaring“ takes place all over the Northeastern U.S. and Canada just as winter is losing its grip. The maple producers, or “sugarmakers“ look for weather that alternates between freezing and thawing; this is what makes the sap flow. In Vermont, sugaring weather usually starts around the beginning of March, and normally lasts for about six weeks. Snow may lay deep in the woods at the start of sugaring, but the warm sun on the branches of the maple trees causes the long dormancy of winter to give way and the sugaring season to begin. Visit a sugaring operation in the spring and you might see traditional, or modern methods of syrup making, or a combination of the two. Regardless of the methods used, the basic principles are the same for all sugarmakers: sap is collected from trees, and then water is removed, mostly by boiling, to concentrate it into syrup. Nothing is added, and nothing is removed except pure water. -------------------------------------------------------It takes about 40 gallons of sap to make one gallon of Maple Syrup!{}
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