Maple Syrup and Vermont go hand in hand. Every now and then, people may give Canada more credit for maple syrup production than they do Vermonters, but we know that our blood runs just as sweet as theirs. It’s no wonder New England is often referred to as South Canada, we’ve got quite a lot in common. Here is some fun trivia about Vermont syrup production and some insight on why we take it so seriously.
Vermont Maple Syrup Production
Vermont is a tiny place. With only 600,000 residents, it’s a wonder we top every other state for most syrup produced. Not only are we shipping out the largest quantities of Syrup, but quality is also the best. In 2019, Vermont produced over 2 million gallons syrup, a 7% increase from 2018. Vermont also charges less than our competitors with the average price per gallon in Connecticut coming in at $76, more than double the average price in Vermont.
Before It Becomes Syrup
Now, syrup doesn’t just flow out of the trees like you might think. The sugaring process starts by tapping maples to collect sap, a completely clear liquid as thin as water. You can taste a bit of sweetness to sap, but it certainly doesn’t have the iconic maple flavor. We’ve written all about the process from start to finish, so be sure to learn more about sugaring here if you’re curious.
More Than Just Pancakes
One thing sugar makers are always trying to remind people is that maple can be used for far more than just your morning pancakes. We make cream, sugar, vinegar, and other products to make sure your recipes are unique every time. Maple is also a phenomenal substitute for sugar and other sweeteners in just about anything you enjoy. Let’s hear it for natural sweeteners!
A Way of Life
Maple syrup is a way of life in Vermont. For sugar makers or civilians, maple is nearly synonymous with Vermont. It’s something special that makes us proud of our home, our small population, our silly customs, and our local farmers. Vermont loves to be local, and maple syrup is about as local as it gets.