It takes about 50 gallons of maple sap to produce one gallon of maple syrup.
Vermont’s sugaring season runs mid-February to mid-April on most years.
Maple syrup is one of the lowest calorie natural sweeteners at 54 caleries per tablespoon.
Sap becomes maple syrup when it reaches 7-1/2 degrees above boiling water.
Vermont is the largest producer of maple syrup in the United States.
Usually a maple tree is 30 years old before it is tapped for maple sap.
Maple sap flowes best with chilly below freezing nights and sunny warmer days above 32 degrees.
A gallon of maple syrup weighs 11 pounds.
Each tap will yeild an average of 10 gallons of sap per season to produce one quart of syrup.
Tapping does no permanent damage to trees and only 10 percent of sap collected each year.