Maple syrup production expected to be higher this spring

Given weather conditions for the last nine months and forecasted temperatures for western New York, agricultural specialist Dr. Bob King says he expects the tapping of maple trees (sugar, black and some red) for maple syrup production to begin during the last week of February. The majority of maple trees in western New York are expected to be tapped by March 1. The wet summer of 2003 has promoted good growth on maple trees and this, along with heavy snows and frigid temperatures should help to encourage a more normal window, which usually runs from the end of February to the end of March. As compared to last year's season, we expect this to be a rebound year for most local producers in terms of both quantity and quality of maple syrup, King stated in a press release.

Combined with this past summer's wet conditions, recent frigid temperatures and above average snowfall will contribute significantly to the saturation of most soils. Consequently, experts expect an average to above-average year for syrup production. However, heavy snows may also provide for logistical problems for many sugar bush operations. The snow pack, in some areas as much as three feet, may provide for difficult conditions for many producers so that they can get at their trees to tap as well as move sap to their sugarhouse to make syrup.

Last year, heavy snow and freezing weather conditions delayed what was expected to be an above average syrup season for most of western New York. The prolonged freezing temperatures delayed the window for tapping trees by as much as 15 days in some areas and in some cases producers were unable to tap at all.

Consequently, last year proved to be one of the shortest tapping seasons on record which was responsible for a significant decline in maple sap for syrup production and a later tapping date also was primarily responsible for a significant shortage of high quality maple syrup.

It is the first run of sap that usually produces a very high desirable light and delicate flavored syrup. Sap at the beginning of the season is water white, clear and transparent. It has a sweet taste and practically no odor. Maple syrup grades are light, medium, dark amber, grade B, and extra dark for cooking and commercial.

Ideal conditions for tapping are freezing temperatures at night and just above freezing temperatures during the day (32-45°). This creates a differential in the pressure of the tree to encourage sap flow.

Prices paid by consumers are expected to range from $30 to $45 per gallon depending on the grade of syrup.