Bad Weather for Maple Syrup

Sunday’s Post-Standard had this article on lagging production Maple Syrup locally.

The temperature must be in the low 20s at night and the low 40s during the day for the sap to flow. Warm weather in early winter caused the season to start late, in mid-March instead of mid-February. The fluctuations of very cold and very warm weather have meant that there hasn’t been the cold-warm cycle necessary for the sap to flow.

Reuters, a day earlier, had a similar article with a slightly different perspective on lagging Maple syrup production, Warmer world puts squeeze on U.S. maple syrup. (Maybe the wise men at the Post Standard are concerned about public fatigue over Global Warming?):
In the seasonal rhythm of New England, March marks the start of sugar season, when farmers tap thawing maple trees for their sap. But some worry that a warming climate is endangering their future….

concerns, shared by several syrup-makers around the state, were piqued by a study by the Proctor Maple Research Center at the University of Vermont, which showed that the month-long season has gotten about three days shorter over the past four decades.

“What we’re seeing is about a 10 percent reduction in the season,” said Timothy Perkins, the center’s director.

If that trend continues, it could mean that one day sugaring—the process of boiling the sap down to sweet, aromatic, amber maple syrup—would no longer be economically feasible in the region.

But who reads Reuters anyway?

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