Few things are as imbedded in North American history as maple production. Native Americans were harvesting maple sap and converting it to sugar long before Europeans arrived on the continent. Unique to the northeastern United States and part of Canada, Maple trees are the world’s only self-sustaining crop. They do not deplete the soil; they do not require chemicals, pesticides, cutting, or harvesting. As a result, maple production is environmentally-friendly, organic, and sustainable.
Maple syrup’s benefits extend beyond its great taste. Maple products contain 20 unique health promoting compounds including disease fighting anti-oxidants, minerals, and phenolic compounds. Loaded with nutrients, including manganese, iron, calcium, zinc, and potassium, maple is being hailed as a superfood, capable of preventing and fighting diabetes, cancer, osteoporosis, and Alzheimer’s disease.
Maple products are also fat free and contain fewer calories than other sweetening alternatives, including honey, corn syrup, and refined sugars. Since maple syrup and maple sugar can be used as direct substitutes for these other sweetening methods, a simple adjustment can turn your most decadent recipe into a guiltless indulgence.
Recent studies acknowledge the terroir, or “taste of place,” of maple syrup. Simply, just as wine varies in taste depending on where the grapes were grown, maple products vary in taste depending on where the maple trees are rooted. To produce superior maple syrup requires the ideal climate, growing conditions, topography, and geography.
Our location in Mad River Valley, VT combines rich soil, southern facing slopes, and high elevation with ideal maple climate, allowing us to produce sap of unparalleled quality.