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Pat Shingleton: "What A Sap!"

3 years 1 month 3 days ago November 05, 2013 Nov 5, 2013 Tuesday, November 05 2013 November 05, 2013 3:00 AM in Pat Shingleton Column
By: Pat Shingleton

Sugar cane growers are pleased with this year's crop with some buyers advancing the production of molasses. The Adams Farm in Wilmington, Vermont includes a dairy, timber production and the manufacture of sap tanks. In addition to consumers collecting farm-fresh eggs and goat milk, maple syrup is also produced. Ideal tree tapping includes cold nights and 50-degree days the activate the sap run. Freezing nights, followed by warming days, will cause a tree scab that prevents the sap from running. Tapping season runs from mid-march through mid-April and 3,500 taps are plugged into 2,000 trees where five percent of the sap is harvested. Just one quart of sap from each tree tap translates into 800 gallons of maple syrup.

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