As winter begins to fade and daytime temperatures stay above freezing, sap will begin to flow from Wisconsin’s state tree, the sugar maple.
Across the state, Wisconsin maple syrup producers will begin tapping trees, collecting sap and pouring syrup. This annual tradition highlights Wisconsin’s diversity of agricultural commodities and the industries connected to communities across the state.
I will be heading to America soon to join Wisconsin Maple Syrup Producers Association annual first touch celebration! This event celebrates the start of syrup season in Wisconsin and the families who nurture and nurture our state’s sugar maples. I’ve never seen this process in person before, so I’m excited to get my first look at such a long-standing tradition.
Wisconsin sugar producers, as they are called, are patient; most trees are at least 40 years aged before they become hackneyed! Syrup season lasts on average four to six weeks, although this depends entirely on temperature.
The process of making syrup
Temperatures reaching 40 degrees during the day and below zero at night are optimal conditions for sap flow. These higher temperatures prompt sugar maples to convert stored starch back into sugar. The sap is created when the tree mixes groundwater with sugar and will be at its heaviest for 10 to 20 days before the buds begin to open. Ideally, each tree will produce up to 10 gallons of sap per season.
Once the sap is collected, it is often run through a reverse osmosis machine to remove a percentage of the water from the sap before cooking. Then the juice is boiled. This step is necessary to turn the juice into syrup. As more of the water in the juice evaporates, the juice thickens and the sugar caramelizes.
The confectioner will then check the progress of the syrup by checking whether the syrup is coming away from the edge of the metal measuring cup. When this happens, the syrup will be almost ready. The final stages are filtering the syrup, adjusting the product in terms of density and assessing taste and color. On average, ten gallons of sap yield one-fourth of the finished syrup.
Pure maple syrup is a natural, nutritious and delicious sweetener. According to the Wisconsin Maple Syrup Producers Association, abscisic acid (ABA), a compound that is thought to stimulate the release of insulin by the pancreas, occurs naturally in pure maple syrup.
Choosing pure maple syrup as an alternative to refined sugar can also escalate the antioxidant content of your diet.
Although natural variations occur, an average of four tablespoons of maple syrup provides the following daily requirements: 100% manganese, 37% riboflavin, and 18% zinc.
When it comes to using a natural sweetener, think beyond just pancakes and waffles. This sweet Wisconsin delicacy isn’t just for breakfast anymore! Add natural sweetness to your next baking recipe, cup of coffee, marinade, salad dressing or stir fry by adding pure maple syrup. My favorite? Anything that combines pure Wisconsin maple syrup with real Wisconsin bacon.
To learn more about this sweet Wisconsin delicacy, visit wismaple.org.
