New York is not particularly well known for producing maple syrup. Vermont and other New England states like Maine and New Hampshire are more renowned for maple syrup production in the United States. However, New York does have a modest maple syrup industry, mostly located in the upstate and northern areas of the state.
Brief History of Maple Syrup Production in New York
Maple syrup production has a long history in New York. Native American tribes like the Onondaga, Oneida and Mohawk learned how to make maple syrup hundreds of years ago. Early European settlers adopted these maple sugaring techniques in the 1700s and 1800s.
New York was the top producer of maple syrup in the United States in the mid-1800s. But by the late 1800s, production declined due to deforestation and the growth of dairy farms. Vermont and other New England states surpassed New York in maple production by the early 1900s.
There has been a small revival of the maple industry in New York in recent decades. Modern tubing systems and reverse-osmosis machines have made maple sugaring more efficient. Still, New York lags far behind Vermont, which now produces over 40% of U.S. maple syrup.
Maple Syrup Production in New York Today
Currently, New York ranks 5th among U.S. states in maple syrup production, behind Vermont, Maine, New Hampshire and Wisconsin.
In 2021, New York produced 215,000 gallons of maple syrup. This was just 5% of the total U.S. production of 4.32 million gallons. Vermont produced 1.87 million gallons, over 8 times more than New York.
The top maple producing counties in New York are Lewis, Jefferson, Warren and Herkimer. There are around 300 maple farms in New York, mostly in the Adirondack and Catskill regions.
Some of the larger maple operations in New York include Sugar Hill Maple Farm, Wonderland Tree Care & Maple Syrup, Mexico Maple and Fabulous Furnace Brook Farm. Smaller producers sell at local farmers markets and stores.
Reasons Why Vermont Dominates U.S. Maple Production
There are several natural factors that give Vermont a huge advantage in maple production over New York:
– Ideal climate and soil conditions. Vermont has cooler night temperatures in early spring and more freeze/thaw cycles. This enables sap to flow better in maple trees. The soil also tends to be rockier, which sugar maples thrive in.
– More abundant sugar maples. Nearly 20% of Vermont’s forests are covered in sugar maples, compared to only 5% in New York. Vermont’s forests have 81 million maple trees, dwarfing New York’s total.
– Steeper terrain. Vermont’s hilly landscape allows maple sap to flow downwards naturally. Tubing systems in flatter areas like New York require more pumping.
– Longer history and culture. Maple sugaring has deeper roots in Vermont going back centuries. It’s instilled as part of the state’s identity. New York’s maple traditions faded earlier when dairy took over.
Besides the natural factors, Vermont has more producers tapping trees and is more aggressive in marketing its maple products and maintaining quality standards.
Notable Maple Producers in New York
Sugar Hill Maple Farm
Located in Cassville, NY, Sugar Hill Maple Farm produces around 800 gallons of maple syrup each year. They tap over 2,000 trees and use a modern tubing system to collect sap. Their maple syrup is available online and at farmer’s markets in New York.
Wonderland Tree Care & Maple Syrup
This family-owned company in Potsdam, NY has been making maple syrup for over 40 years. They operate over 15,000 taps and produce around 1,500 gallons annually. Their product is graded as New York Select Dark Color, Robust Taste.
Mexico Maple
With a history dating back to the 1800s, Mexico Maple is among the oldest and largest producers in New York. They have over 20,000 taps and upgraded to a tubing system in 2010. Their products are sold in stores across New York.
Fabulous Furnace Brook Farm
Located in Livingston Manor, NY, Fabulous Furnace Brook Farm is dedicated to sustainable organic agriculture. Their maple syrup is certified organic and sold locally in the Catskills region.
Grades and Flavors of New York Maple Syrup
New York uses the official U.S. maple syrup grading standards based on color and flavor:
Grade A Golden Color, Delicate Taste
The lightest maple syrup, made early in the sugaring season. Subtle maple flavor.
Grade A Amber Color, Rich Taste
Medium amber color and maple flavor. The most common grade seen in stores.
Grade A Dark Color, Robust Taste
Darker color and stronger maple taste. Produced later in the season. Popular for baking and cooking.
Grade A Very Dark Color, Strong Taste
The darkest syrup with a more pronounced maple flavor. Made at the end of the sugaring season.
Processing Grade
Used for baking or food processing. May have strong flavors or be filtered. Not sold directly to consumers.
The flavor and color can vary based on when during the maple season the sap is harvested and how it’s processed. Early season syrup tends to be lighter and milder.
Maple Syrup Production Process
1. Tapping the Trees
Maple sugaring season runs from late February to early April when conditions are right. Holes are drilled into maple trees and plastic taps and buckets or tubing systems installed to collect the sap.
2. Collecting the Sap
Sap flows out of taps into buckets or through tubing by gravity or pumping into storage tanks. An average maple will produce 10-20 gallons of sap per season.
3. Boiling the Sap
Sap is boiled to evaporate water. It takes 40-50 gallons of sap to make 1 gallon of syrup. Often done by evaporator pans heated by wood fire.
4. Filtering and Grading
Syrup is filtered to remove impurities. Color and flavor graded based on standards: Golden, Amber, Dark, etc.
5. Bottling and Enjoying
Finished syrup poured hot into containers to bottle and sell. Enjoyed as a pancake topper, sugar substitute, glaze, etc.
Maple Syrup Production Challenges in New York
Climate change poses challenges to New York maple producers:
– Warmer winters mean a shorter sugaring season with less sap flow.
– More freeze/thaw unpredictability makes timing taps difficult.
– Invasive pests like the Asian longhorned beetle damage maple trees.
– More maple syrup competition from northern neighbors like Vermont and Canada.
– Need for expanding tubing networks and new technology investments to increase efficiency.
– Rising land development pressures in sugar bushes from urbanization.
– Maintaining profitability for small family-scale operations.
Future Outlook
Maple syrup production in New York likely faces slow steady growth rather than a huge expansion. The state doesn’t seem poised to rival Vermont or Canada in the maple industry anytime soon. But there are some positive signs:
– Consumer demand and prices for maple syrup are rising.
– Maple production is suitable for the hilly terrain and small farms in New York’s northern regions.
– New tap-to-bottle maple operations popping up, like Crown Maple in Dutchess County.
– Marketing efforts like Maple Weekend draw more interest.
– Organic and sustainably sourced maple is a growing niche.
– Potential to expand exports to Europe and Asia.
New York maple has a long history and could see a welcomed resurgence, even if it remains a more modest scale sideline to dairy and other agriculture. Smart producers who innovate with new methods and strong branding have opportunities in this traditional sweet industry.
Conclusion
While Vermont rightfully retains the crown for maple syrup production in the United States, New York has a legacy of making this iconic product too. The Empire State contributes a small but meaningful share of the nation’s maple syrup output each year. Small family maple farms carry on traditions passed down for generations by tapping sugar maples, boiling sap and creating sweet amber nectar. Though New York’s hilly northern region can’t quite match Vermont’s expansive maple forests, there’s ample room for the maple industry to grow and make its mark. When shopping for a syrup to pour on pancakes or waffles, don’t count out New York’s high quality maple offerings alongside the Green Mountain State’s more abundant supplies.
