Surprisingly, 2013 at the Deakins sugar bush was a banner
year for maple syrup production. In one run 180 two gallon buckets produced 324
gallons of sap with sugar content measuring 3.3%. In another run sugar content
reached a hitherto unheard of 3.9% (2.4% being the average).
I say surprisingly
because, according to some, this was supposed to be the year that wasn’t.
Last fall, in response to the summer drought, the agro
forestry branch of Ontario Ministry of Agriculture, Food and Rural Affairs (OMAFRA)
collected province-wide bud and twig samples to determine levels of stored
starch in sugar maple trees. The amount of starch in maple trees in the fall is
considered a predictor of sap production for the following spring. The
shockingly low levels reported by OMAFRA to the locals of the Ontario Maple
Syrup Producers Association (OMSPA) consequently prompted the following
recommendations:
·
tapping only trees with a minimum diameter of 30
centimeters (as opposed to the customary 25 centimeters
·
limiting each tree to only one tap
·
considering suspending tapping for the 2013
season
Experts explained that customary tapping practices may put
Ontario’s maple trees at risk. Ordinarily, maple trees give up about 4% – 7% of
their sap during maple syrup time. While trees may produce the same amount of
sap as in years past, that amount, unlike in other years, may represent 25% of
trees’ (especially young trees) total reserve.
This fact along with the extensive winter damage of young trees by
feeding deer and the uncharacteristically early fall drop of maple leaves is
causing maple syrup farmers to hope and pray for good growing weather this
spring to ensure the recovery of sugar maple stocks.
Having done my part by limiting my tapping practices this
spring, I’m banking on nature’s resilience and praying that our banner year hasn’t come at a high cost.
In the short term at least, our guests will continue to enjoy high quality
syrup at breakfast and still be able to
take home souvenir packages.
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