copyrigh the Chronicle April 6, 2016
by Elizabeth Trail
Sugarmaking has turned into big business in Vermont.
According to the U.S. Department of Agriculture, Vermont sugarmakers made 1.3 million gallons of syrup in 2015, more than double the 500,000 gallons produced in 2008.
A lot of the growth is from new technology – vacuum pumps that keep the sap flowing at continuous levels instead of starting and stopping with the weather, and reverse osmosis, a process that removes up to 75 percent of the water in the sap before boiling even begins, said Mark Isselhardt, a maple specialist at the University of Vermont’s Proctor Maple Research Center.
All of that efficiency means that sugarmakers can tap more trees.
But progress can come at a price.…To read the rest of this article, and all the Chronicle‘s stories, subscribe:
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