Maple and Honey

From the Tree to Your Table

Maple syrup starts to run when winter weather temperatures climbs to the 40's in the day and eases back to below freezing at night. Warm days and cool nights cause the sap to run through the trees. This is known as the "sugaring off" season.

A sugar maple tree is usually 30 years old or more and at least ten inches in diameter before it is tapped. Depending on the size of the tree, a tree can have up to four taps, each of which yields an average of ten gallons of sap per season (1 quart of syrup.)

The Cornell Sugar Maple Research and Extension Program

Maple syrup production information, for the producer, consumer and general public. This includes numerous maple syrup production fact sheets, publications and frequently asked questions; along with student/teacher activities, maple recipes, upcoming workshops and much more.

Last updated June 25, 2015