{"id":216,"date":"2025-03-17T15:18:28","date_gmt":"2025-03-17T22:18:28","guid":{"rendered":"https:\/\/extension.wsu.edu\/wrlp\/?page_id=216"},"modified":"2025-09-04T10:29:10","modified_gmt":"2025-09-04T17:29:10","slug":"maplesyrup","status":"publish","type":"page","link":"https:\/\/extension.wsu.edu\/wrlp\/forestfarming\/crops\/maplesyrup\/","title":{"rendered":"Bigleaf Maple Syrup"},"content":{"rendered":"
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Background<\/h2>\n\n\n\n

Maple sugaring is the most common forest farming practice in the U.S., but it occurs almost exclusively in the eastern part of the country within the native range of sugar maple (Acer saccharum<\/em>).  Washington\u2019s bigleaf maple (Acer macrophyllum<\/em>) also produces sap that can be converted into syrup and other products but has a lower relative sugar content (1-1.5% by volume), which means more sap is required to make the same amount of syrup.  However, advancements in sugaring technology, particularly using reverse osmosis to remove most of the water from sap prior to boiling, has made sugaring in the Northwest more efficient and commercially viable. <\/p>\n\n\n\n

Washington State University Extension, Oregon State University, and the University of Washington have developed a partnership to promote a commercial maple sugaring industry in Washington and Oregon through research, outreach, and resource development.  This includes developing region-specific best practices, conducting trainings, expanding markets, and improving access to locally produced equipment. <\/p>\n\n<\/div>\r\n\n\n

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\"Bigleaf<\/figure>\n\n<\/div>\r\n\n<\/div>\n\n\n

Overview and Inputs<\/h2>\n\n\n\n

In the Pacific Northwest, maples are tapped in the winter months (Dec-Feb) when freeze-thaw events cause sap flow in the tree.  Commercial operations will utilize plastic tubing to connect multiple taps and drain sap to a single location, while hobbyists may use food-safe containers to collect sap from each tree. After the sap is collected a combination of reverse osmosis and boiling is used to remove water and bring the sugar content up to approximately 67% by volume (also called \u201cbrix\u201d).  Commercial operations will require specialized boiling equipment called \u201cevaporators\u201d.  The syrup is then filtered and bottled for sale or personal use.  This process requires significant labor but is generally restricted to a 3-4 weeks when conditions are right during the winter months, with some maintenance and labor occurring in the off season (spring to fall). <\/p>\n\n\n\n

Maple sugaring requires specialized equipment for both tapping and processing, which requires a higher investment.  Much of this equipment is produced in the eastern U.S. and Canada and shipping will add to startup costs.  A small-scale commercial operation may cost $10-$20k in startup costs, depending on existing resources and site conditions.  One reason for this is the high initial cost is that a Food Processors License<\/a> is currently required to produce maple syrup in Washington State, which requires certain infrastructure to pass inspection.  However, bigleaf maple syrup has a high price point and a strong market due to its unique flavor and regional novelty, which can make it quite profitable.   <\/p>\n\n\n\n

For technical guidance on maple sugaring, see the Guides and Resources section below. <\/p>\n\n\n

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Examples of Maple Sugaring Equipment<\/h2>\n\n\n
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