Maple Facts

Vermont has an ideal climate for growing sugar maple trees; an ideal climate for good sap flow; and a syrup making know-how which has been handed down from generation to generation. An air of romance associated with this long established industry calls back many people each year to hear the roar of the raging fire, to inhale the sweet aroma of the boiling syrup, and to partake of the unmatched flavor of Vermont maple syrup.

Approximately forty years are required to grow a maple tree large enough to tap. A tree ten inches in diameter is considered minimum tappable size for one tap. Some trees are large enough for more than one tap. It takes approximately 40 gallons to produce one gallon of syrup. The normal maple season lasts 4 to 6 weeks, sometimes starting as early as February in southern Vermont and lasting into late April in northern Vermont.

Vermont has a strictly enforced maple grading law controlling standards of density, flavor and color. The grade of maple syrup must be plainly and correctly marked on each container, along with the name and address of the producer.

Vermont's law requires syrup to be free from any preservatives or other additives. Pure Vermont maple syrup is an excellent source of organic sugar.

Vermont maple syrup is made into pure maple sugar, maple cream and maple candies. These pure maple products are made by evaporating more water from pure maple syrup and controlling the crystallization process during cooling.

The tourist industry has had a very positive impact on maple marketing, and maple products are presently being shipped to countries all over the world.

Vermont is the largest producer of maple syrup in the United States, producing about 37 percent of the total U.S. crop in 2000. Every county in Vermont produces some maple syrup. It is estimated that we have around 2,000 maple producers in the state. In 2000, those producers made an estimated 460,000 gallons of maple syrup, with a value of approximately $13,340,000.

2009 Maple Syrup Production

Vermont led the U.S. production of maple syrup in 2009 with 920,000 gallons produced, the most since 1947. For a full report go to www.nass.usda.gov/nh or download the report (PDF file, 145KB)

The above file is available as PDF (Portable Document Format) files. If you need to download Acrobat Reader, please click on the link below.

Production varies from year to year, with the weather playing an important role.

The following maple production figures for major maple producing states for the past few years show how Vermont's production compares to other states in the region.

Maple Syrup: Taps, Yield, and Production by State and United States, 2002-2007
State	Number of Taps			Yield per Tap			Production
	2002	2003	2004	2002	2003	2004	2002	2003	2004
	1,000 Taps			Gallons			1,000 Gallons
CT	62	62	65	0.161	0.161	0.169	10	10	11
ME	1,280	1,295	1,290	0.215	0.220	0.225	275	285	290
MA	230	220	235	0.209	0.168	0.213	48	37	50
MI	365	360	370	0.205	0.164	0.216	75	59	80
NH	380	350	360	0.218	0.171	0.231	83	60	83
NY	1,414	1,340	1,345	0.184	0.157	0.190	260	210	255
OH	376	387	405	0.199	0.132	0.193	75	51	78
PA	355	383	404	0.169	0.136	0.149	60	52	60
VT	2,180	2,120	2,300	0.234	0.217	0.239	510	460	550
WI	440	420	420	0.180	0.181	0.238	79	76	100
US	7,082	6,937	7,194	0.208	0.187	0.216	1,475	1,300	1,557

State	Number of Taps			Yield per Tap			Production
	2005	2006	2007	2005	2006	2007	2005	2006	2007
	1,000 Taps			Gallons			1,000 Gallons
CT	68	72	73	0.162	0.153	0.151	11	11	11
ME	1,390	1,490	1,485	0.191	0.232	0.168	265	345	250
MA	240	255	250	0.167	0.157	0.160	40	40	40
MI	390	375	390	0.149	0.208	0.167	58	78	65
NH	365	375	400	0.156	0.171	0.175	57	64	70
NY	1,420	1,460	1,440	0.156	0.173	0.158	222	253	228
OH	325	325	325	0.194	0.218	0.194	63	71	63
PA	428	449	445	0.143	0.147	0.124	61	66	55
VT	2,540	2,770	2,770	0.201	0.235	0.231	510	650	640
WI	450	500	600	0.111	0.200	0.158	50	100	95
US	7,616	8,071	8,178	0.176	0.208	0.185	1,337	1,678	1,517