||Late August, 2015 Update
We are starting to see an occasional brightly colored leaf on the
Some of this is normal but early leaf drop is often due to tree stress.
been an unusually dry summer, tough on our maple trees. At this time of
year we monitor tree health closely by watching the changing colors and
timing of the leaf drop. Trees showing stress are noted and will not be
tapped next season.
Last August we noted in this section that New
Hampshire was moving
forward to adopt the new maple syrup grading standards set by the
International Maple Syrup Institute (IMSI). This is the year of
when maple syrup producers are allowed to use either the old USDA grade
system or the new International system. We switched to the
system with this season’s production. There has been some confusion
regarding the replacement for the stronger flavored syrup formerly
Grade B. We have been recommending what is now called Dark Robust to
those connoisseurs of maple syrup wanting a strong, robust maple
Additional information on the grades is located on this Web site and in
brochure. We will gladly provide a copy of our brochure upon request.
Summer is often a time when we have out-of-state and international
visitors. We enjoy the challenge of answering questions posed by our
visitors who have no previous knowledge about how maple syrup is made.
Of course the evaporator is not operating and sap is not flowing from
trees, but we sometimes package syrup that has been stored in our
stainless steel drums since the production season. Visitors are
frequently surprised at this process and had no previous idea of what went into packaging a
sparkling clear maple syrup. We always explain the evaporation and
filtration process in addition to a short walk to the maple tree
the sugarhouse. No sugarhouse visit would be complete without a taste
our maple syrup. We are often asked why our syrup tastes so much better
than the syrup from the supermarket. There are many factors that affect
the taste of maple syrup.
Sap from maple trees varies in taste slightly from location to location
based on soil conditions and climate factors. Factors affecting the
flavor of the finished maple syrup are more definitive. Is the gathering and
equipment clean? Are chemicals used for cleaning and/or preserving? Is
the sap processed quickly? Has the sap been processed to a high
concentration by reverse osmosis? What packaging and storage methods
are used? Has the syrup been blended with other batches?
Typically syrup purchased at large chain stores, catalog houses, and
retail outlets is blended syrup that will not have the unique and
distinct delicate maple flavor found in maple syrup made by an
maple producer. Blended syrup is syrup from a number of producers or
batches that is mixed or blended in a large tank, often to disguise
off-flavor, and then packaged for sale. There are a number of large
maple packers both in the United States and Canada. When we hear someone say that
they prefer artificial maple syrup instead of real maple syrup, we ask
to sample ours. In many cases the only real maple syrup they have
experienced has been blended syrup. It is fun to see their delighted
expressions when they taste our fine quality maple syrup.
Fall is a wonderful time of year in New Hampshire. The weather is
delightful, those pesky black flies and mosquitoes are gone, and the
are spectacular. So what happens when leaves change color? During the
summer, the leaves are the food production source for the tree.
Chlorophyll gives leaves their basic color. Carotenoids produce the
yellow, orange, and brown colors. Anthocyanins give us those brilliant
red colors. As days grow shorter and nights grow longer and cooler,
biochemical processes in the leaf begins the color change. It will vary from tree
species to species, and from season to season. The amount of moisture
the soil will affect fall colors. A late spring or a severe summer
may delay the onset of fall colors. The single most predictable factor
in leaf color change is daylight. The shortening of daylight hours and
of night signals the tree to prepare for dormancy. Chlorophyll
slows and the tree’s leaves turn color. Heavy frost or early snow will
the leaves and bring a halt to the fall foliage season. Sugar maples
have red to orange foliage while red maples typically produce yellowish
and sometimes scarlet red colors. We always look forward to enjoying
variety of colors in our maple orchards. Please visit us and see for
yourself. A foliage trip in New Hampshire is one to remember.
We always appreciate your interest in Mapletree Farm. Thank You
to Mapletree Farm. In 2015 we will be celebrating our 40th year of
producing quality NH-made maple from our sugarhouse in East Concord,
New Hampshire. Making maple syrup is a craft requiring skill, knowledge
and an eye for perfection. Combining practices passed down through the
generations with the latest technology available allows us to make
exceptional maple products, with a difference that you can taste. Maple
makes a great gift. We ship our products all over the world, and
will be happy to work with you on your order whether you are interested
in a gift for yourself, a loved one, or for unique corporate
promotions. We hope you come by and visit us during sugaring season to
operation and our maple products. You can also check out our products
page to see the variety of authentic maple products available.
Sincerely, Meg and Dean Wilber
celebrating our 40th season!
Visit Concord's best-kept
maple secret! You'll be able to:
- Try samples
of syrup, coated nuts, sugar on snow and maple cream
the sugar house in operation
- Learn how syrup
- Watch the sap
flow through hundreds of feet of tubing
a self-guided walking tour of the orchard and woodland
up on maple products
for the whole family!
Purchase one of our limited edition 40th Anniversary jugs, filled with
a liter of Mapletree Farm maple syrup!