Improved technology saves maple syrup producers time, energy
UNDERHILL, Vt. — Maple syrup doesn’t get that rich flavour and colour in an instant. It’s a long process from tree to bottle.
But an improved technology could keep maple sugarers from working late into the night boiling sap into syrup.
The new machine removes more water from sap, leaving it with higher sugar content. The concentrated sap takes half the time to boil into syrup.
“For commercial maple producers, time is money and energy is money. It all comes down to how efficient you can be to make syrup, and this is just the next big step to save time,” said Timothy Perkins, director of the University of Vermont’s Proctor Maple Research Center.