'We Call Ourselves Sugar Makers'
When maple sap emerges from a tree, it’s a long way from its prized place at the breakfast table. Sap has a disappointing sugar content, just 1 or 2 percent, and doesn’t taste sweet. Syrup-making hinges on removing most of the water in the sap, traditionally by boiling.
But “in the last 20 years … the industry just went through enormous changes with technology,” says Matthew Emerick, a self-described “sugar maker” in southeastern Somerset County. Emerick now uses a vacuum system to coax sap from trees and through plastic tubing to a central collection point. Reverse osmosis removes some water from the sap before he begins boiling, which saves on energy costs.
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