
Xylem tissue from sugar maple (Acer saccharum) shows the relatively large vessels (appears as white circles) for conducting water during the growing season and sucrose enriched sap during the sugaring season. These vessels are small (30 to 40 μm in diameter; for reference the human eye can start to detect objects at around 40 μm in size) provide a conduit for liquid (water or sap). As average temperatures rise towards the end of the sugaring season, these vessels become plugged with gummy substances associated with microbial contamination.
Frogs are calling, flowers are blooming and the 2022 Vermont maple season has come to an end for the vast majority of producers. Reports from across Vermont indicate that producers had an excellent year in terms of total production and syrup quality. While some operations missed their anticipated total due to equipment issues or other factors making maintaining good vacuum a challenge, the vast majority met or exceeded their anticipated crop. The warm weather in mid-March that had many sugar makers concerned about premature end to the season was replaced by a long stretch of cool weather that continued on for several weeks. Most producers reported that sap sweetness had returned to more typical levels compared to 2021. Syrup quality was reported to be very good with only a small percentage of the total crop graded as Processing. Earlier in the season there were reports of sap being hard to process through the RO with high mineral concentration being the common explanation. This appeared to ease for most as the season progressed. Strong demand for pure maple syrup will likely absorb any of the “extra” syrup Vermont sugar makers produced.
A Windham County sugar maker reported sap not running at all over the past week. Sap sweetness was at 1.25% or less which is considered “Below average”. Syrup produced when sap was collected was Dark/Robust with no off-flavors detected. Total production reached 66% of the anticipated total as of 4/15. All syrup produced was Grade A this season. This sugar maker added:
“I stopped boiling when it went to commercial grade . About two thirds of a crop for me sap started late this year and the sap wasn’t very sweet highest was 1.7% and dropped to 1.2% at the end of the season.”
In Sullivan County, NH a sugar maker reported that sap was not running at all over the past week. The sap sweetness had fallen to 1.25% or less which is considered “Average” at this location. Syrup produced was Dark/Robust with an unidentified off-flavor detected. Total production has reached 105% of the anticipated total for this operation. 98% of the crop was Grade A and 2% Processing Grade. This producer added:
“Finished with 2nd best crop we have ever had.”
In Rutland County a sugar maker reported that sap was not running at all over the past week. Compared to long term average, sap sweetness was “Average” at this location. Total production reached 100% of anticipated total when the season came to an end. All syrup produced was Grade A. This producer added:
“We have just about finished pulling taps. Have several cleaning chores left in the sugarhouse but need to finish quickly as tours continue. About 200 gals short of the low end of a full crop. Better than last year. All classifications made and all good flavor. Sales are strong.”
A Windsor County producer reported that sap was not running at all over the past week. Sap sweetness had dropped to 1.25% or less which is considered “Average” compared to long term averages. Syrup produced was Dark/Robust with no off-flavors detected. Total production reached 120% of the anticipated total. All syrup produced was Grade A. This sugar maker added:
“A great season! Boiled 28 times starting in the end of February. Vacuum was excellent despite all the wind storms. I would say that 85% of the crop was amber rich. Only a few drums of golden ( better than last year when we made only one) and just enough dark robust to meet our needs. AND for the first time in ages several drums of truly good tasting Very Dark/Strong. Mother nature was kind with cool days even though we didn’t get that many freezing nights. One for the records!!”
An Orange County sugar maker reports that sap was still running “Very well” over the past week. Sap sweetness was 1.5% which is considered “Average” compared to the long term average at that location at this stage of the season. Amber/Rich syrup was produced with that sap with no off-flavors detected. This producer reports making 148% of their anticipated crop as of 4/14. All syrup produced this season was Grade A. This producer added:
“Still going, likely to end tomorrow (4/15).”
A different Orange County sugar maker reported that sap wasn’t running at all over the past week. Sap sweetness had dropped to 1.25% or less which is considered “Below average”. Syrup produced was Very Dark/Strong with Buddy off-flavor. Total production reached 121% of the anticipated total when the season ended. 95% of the crop was Grade A and 5% Processing Grade. This sugar maker added:
“Well above average gallons of sap per tap with below average sugar content.”

In Addison County a sugar maker reported sap running at “Average” rates over the past week. Sap sweetness was 1.5% which is considered “Average” for this location. Syrup produced was Dark/Robust with no off-flavors detected. Total production had reached 125% of the anticipated total when the season ended. All syrup produced this season was Grade A. This producer added:
“Strong contrast with last year—in every way.”
A second Addison County sugar maker reported that sap was running “Not at all” over the past week. Sap sweetness was 1.25% or less which is considered “Average” for this location. Syrup produced was Very Dark/Strong with no off-flavors detected. Total production has reached 100% of the anticipated total as of 4/15 and all syrup produced this season was Grade A.
In Chittenden County, a sugar maker reported sap not running at all at their location. The sap that was collected recently was 1.5% which is considered “Average”. Syrup produced was Amber/Rich with no off-flavors detected. Total production had reached 98% when the season ended at this location. All syrup produced was Grade A. This sugar maker added:
“Finished on Wednesday (4/13).”
A second Chittenden County sugar maker reports sap not running at all over the past week. Sap that was collected was 1.25% or less which is considered “Average” at this location for this stage of the season. Syrup produced was Amber/Rich with “Buddy” off-flavor detected. Total production reached 99% of the anticipated total this season. Of that total, only 1% was Processing Grade while the rest was Grade A.
In Lamoille County a sugar maker reported that sap was not running at all over the past week. Sap sweetness had dropped to 1.5% which is considered “Average” compared to long term averages at this location and for this stage of the season. Syrup produced was Dark/Robust with no off-flavors detected. Total production reached 116% when the season ended on 4/12. All syrup was Grade A. This sugar maker added:
“Finished boiling on Tuesday (4/12). Sap had stopped running but had a great last day. Some folks in our area are still boiling (as of 4/15).”
A Caledonia County sugar maker reported that sap was running at “Average” rates over the past week. Sap sweetness was 2% which is considered “Average” for this location. Syrup produced was Dark/Robust with no off-flavors detected. Total production had reached 110% of the anticipated total as of 4/15. All syrup produced to date at this location has been Grade A.
In Essex County a sugar maker reports sap not running at all over the past week. Sap that was collected was 2% which was considered “Average”. Syrup produced was Dark/Robust with “Slight, Buddy off-flavor.” Which signaled the end of the season. All syrup produced prior to that was Grade A. Total production had reached 70% of the anticipated total. This producer added:
“Season was slightly off for production due to the sugarbush being idle for three years and hundreds of bear chews. Never was able to establish high vacuum pressure in the bush.
In Quebec (south of Montréal), a sugar maker reports sap running at “Average” rates and sap sweetness was 1.5% which is considered “Average” compared to the long term average at this location for this stage of the season. Syrup produced was Amber/Rich with Metabolism off-flavor detected. Total production has reached 115% of the anticipated total. Of that total, 98% of the syrup was graded as Grade A and 2% Processing Grade. This sugar maker added:
“Glad it’s over.”