The syrup industry is booming, thanks in part to technology that has turned maple syrup production into a science. But at its core, maple syrup is still the same as it was 100 years ago — simply boiled tree sap.
Miles of tubing brings the sap directly from the tree into the sugarhouse, where workers can receive push notifications on their phones about possible leaks. The machines in the sugarhouse utilize technology that reduces boiling time, increasing fuel efficiency. The final product ranges from ‘golden delicate’ to ‘very dark strong’ and sugarmakers never know exactly what they’re going to get until the syrup is finished.
“Part of the magic of maple is that we don’t know everything. I hope we never do,” said Vermont sugarmaker David Marvin, owner and founder of Butternut Mountain Farm.