Anni L. Davenport
School of Forest Resources – The Pennsylvania State University
Lewis J. Staats
Department of Natural Resources – Cornell University
Cornell Cooperative Extension
Background
Maple syrup is among the oldest natural food products produced in North America. Folklore credits the Native Americans with the discovery of this flavorful natural sweetener. Although modern day commercial operations differ greatly from those of our ancestors, the basic process of converting maple sap to syrup still requires the removal of water from the raw sap to form the finished product. Most novice producers find the experience of producing maple syrup rewarding far beyond the sweet product of their labor. After a few years of experience, many beginners develop a level of enthusiasm that advances them to commercial-size maple production. This leaflet provides instruction for those producing maple syrup for the first time, primarily for home or family use. Remember, although you may want to innovate to minimize production costs, maple syrup is a food product and should be produced only with equipment and materials that are approved for food application.