|
MAPLE FACTS
Ohio, Maple Facts,
From Sap to Syrup,
Latest Technology,
Ohio Department of
Agriculture Regulations
Ohio Maple Facts
 PRODUCTION
INFORMATION
35-45 gallons of sap = 1 gallon of syrup
Sugar content of sap = 2%-3%
Sugar content of syrup = 66.5%
Number of taps per tree = 1-3
Number of taps per gallon of syrup = 3-4
20 gallons of syrup = 1 cord wood burned
1 gallon of syrup = 11 pounds
1 gallon of syrup yields = 7-8 lbs of maple
sugar
CARBOHYDRATE COMPARISON
Cane Sugar 12 gm/Tbsp.
Brown Sugar 12 gm/Tbsp.
Maple Syrup 13 gm/Tbsp.
Molasses 16 gm/Tbsp.
Honey 17 gm/Tbsp.
Karo Corn Syrup 17 gm/Tbsp.
Maple syrup
contains as much calcium as does milk. Is an excellent source of potassium,
yet is low in sodium. Contains trace amounts of vitamins and minerals.
Contains no fat, no cholesterol, and is the lowest in calories of all the
natural sweeteners.
Ohio ranks 4th-5th each year
among the 12 maple product producing states in the U.S.
Ohio's maple syrup producers
are men and women of every walk of life. Some are farmers, while others
have a totally different occupation than one might expect. But, they
all share one thing in common, they love the out of doors and a fondness for
maple syrup making each spring. Some of these producers process just a
few gallons each year for their own families, while other producers tackle it
on a commercial level to supplement their household annual income.
There are currently
approximately 900 families that produce nearly 100,000 gallons of maple syrup
each year. This is approximately a boost of $5-$6 million boost to
these Ohio family's income.
In Ohio, a 500 tap or larger
operation usually is necessary to generate significant supplemental income
for that household. At least 70% of Ohio's annual production is sold
"farm-gate." The remainder is either packed in small containers and sold at
craft shows, gift shops, local farmers markets, or sold wholesale to retail
packers. Small specialty container packaging plus conversion to maple
spread or sugar adds significantly to profits.
First time buyers usually
prefer small containers of syrup, while repeat customers prefer the economy
of the larger containers. Maple spread, maple sugar candy, granulated
maple sugar, and small containers of syrup are a welcome specialty gift and
greatly appreciated addition to any holiday basket. With only a
slight adjustment in ingredients, pure maple syrup or maple sugar can be
substituted for cane sugar in many recipes.
Current Ohio demand for
maple products exceeds our annual production. Purchase for repacking
purposes from other states and Canada fills Ohio's extra need. This
fact clearly signals the available market open to yet more Ohio woodland
owners who might choose to diversify in the direction of maple products.
While start up costs may seem significant, rapid recovery of these
expenditures is possible due to the expanding local, interstate, and world
wide desire for maple products.
From Sap to
Syrup
  
About
six weeks after the Winter Equinox, an invisible change occurs in Ohio
woodlands. Triggered by temperatures above freezing in the daytime and below
freezing again at night, Ohio maple trees; first in Southern Ohio counties
and later mid-state and northward; begin to circulate a natural-sucrose-laden
sap throughout the trees’ sapwood. This sap, or sugars were synthesized by
leaves from the previous summer. 0ur season is short: three to five weeks
later, it has ended for the year.
When
temperatures tell us, hundreds of Ohioans enter their woods and “tap” their
maple trees, gather the sap, and boil it to maple syrup. A good friend of
mine says, “If you gather maple sap, and you have a fire, you can make maple
syrup.” It is not quite that simple.
Hobby
and smaller producers carry buckets of sap to their boiling unit.
Medium sized operators gather their sap and haul it to their evaporator; and
large and commercial producers utilize plastic tubing systems to collect sap
and conduct it to their boiling location – in the industry referred to as a
“sugar-house.” (In honor of those Native Americans who taught settlers the
process, we refer to our springtime activity as “sugaring.”)
In a
rectangular food-grade stainless steel evaporating pan heated by wood or by
fuel oil, the time-consuming boiling process removes excess water and
condenses the remainder. Syrup consistency has been reached when the boiling
solution is 7.1 degrees above the boiling point of water at that time.
(Water’s Boiling point varies with the barometric pressure.) Most of the
time that density is confirmed by use of a hygrometer.
Next
the finished syrup is cooled slightly to about 185 degrees and is then
“canned” into retail syrup containers or is transferred to stainless steel
barrels for subsequent sale in the wholesale market. Approximately 75% or
more of Ohio’s annual production is sold each year by the “farm-gate” method
(on the property where it was produced.) This website will
introduce you to
Ohioans from whom you can purchase pure Ohio maple syrup.
Our
maple syrup does much more than sweeten hot breakfast delicacies. It tops
vanilla ice cream, is utilized in cooking and baking, enhances barbecue
sauce, and flavors dozens of commercial food products. After using pure Ohio
maple syrup, you will accept no substitute. Get some for yourself soon –
either ‘farm-gate’ or at your local farmers’ market. When you do, you will
be supporting Ohio agriculture at the township or county level; at the same
time, you’ll encourage that producer to continue producing maple syrup.
Latest Technology - coming soon!
Ohio Department of
Agriculture Regulations - coming soon!
This site is designed by:
 ®
Screen Display copyright 2008 © Countrylovin, Ltd.
Issues concerning website email
web@ohiomapleproducers.com
Text Content Copyright 2008 ©
Ohio Maple Producers Association
Date last updated
12/14/2007
|
