By Crystal Siemers-Peterman

One of the promising signs of spring occurs when the sap of Wisconsin’s state tree, the sugar maple, begins to run. The sap run signifies the crossroads of winter moving out, and longer and warmer days ahead. Wisconsin’s first crop of the new season is being harvested. With this annual spring tradition, it is the perfect time for all of us to indulge in pure maple syrup and savor the many benefits that this liquid gold brings to Wisconsin.

Rich history
Maple syrup season has a rich history in Wisconsin. Our state ranks fourth in the nation for maple syrup production, and this upcoming season is sure to see high yields of sap after the extended periods of cold we had this winter. Usually, the higher the sap yield and the sweeter the sap, the more maple syrup is produced. Sugar-makers follow the “Jones’ Rule of 86,” devised in 1946 by C.H. Jones, a scientist and educator at the University of Vermont. This rule estimates the volume of sap needed to make 1 gallon of syrup. If the sap concentration of sugar is at 1%, then 86 gallons of sap are needed to make 1 gallon of syrup. As maple sap concentrations are typically at 2%, about 40 gallons of sap are needed to produce 1 gallon of syrup.

To make pure maple syrup, farmers tap maple trees to harvest the sap found within. Interestingly, this practice is only done on a commercial scale in North America. Sap best flows out of maple trees when the nighttime temperature drops below freezing and the day is warmer than 32 degrees F. This means trees are typically tapped during the early spring —February and March. Sap will then flow from the tapped trees for anywhere from 20 to 30 days, depending on the weather. 

Once a tree is tapped, two different types of systems can be used to collect the sap. The first is a gravity system. As its name implies, it uses gravity to drip the sap from the tree into a pail. Alternatively, farmers can use a vacuum collection system, which pulls the sap from the tree into a bucket. The amount of sap collected increases when a vacuum system is used compared to a gravity drip. In a single tapping season, one tree can yield more than 10 gallons of sap.

Explaining grades
When this syrup hits local store shelves, you’ll notice the variety of grades available. This grade doesn’t necessarily indicate quality, but instead indicates coloring and flavor. The grading scale is largely based on translucence, which measures how much light passes through the syrup. As a rule of thumb, lighter syrups are produced early in the season during the coldest temperatures and darker syrups are produced late in the season when temperatures raise.

The darker the syrup, the more intense the maple flavor will be. Grade A syrup is comprised of three sub-categories: light amber, medium amber and dark amber. Light amber is known for its smooth, delicate flavor and is primarily used in maple candies and creams. Medium amber has a subtle maple flavor and is most often used for table syrup, as is dark amber, which can also be used for sweetening purposes in recipes, glazes and atop pancakes or oatmeal.

Grade B syrup is produced late in the season and is characterized by a dark color and strong flavor, as the sugar content of the sap has dropped and more sap is required to produce a gallon of syrup.

Commercial-grade syrup rounds out the grading scale as the darkest and strongest flavored. This type of syrup is popular among food manufacturers for its intense flavor for use in maple-flavored foods.

Maple syrup is nature’s truest sweetener. It is perhaps the most natural sweetener available, containing no preservatives, colorings or additives; it also has one of the lowest calorie levels. Absolutely nothing is added to real maple syrup, as water is simply evaporated from the sap to yield pure syrup.

Think beyond just pancakes and waffles when it comes to this sweet treat. To add natural sweetness to your next baking recipe, salad or even meat roast, try incorporating Wisconsin maple syrup.

Siemers-Peterman is the 70th Alice in Dairyland.