Maple Syrup Producers Association
of Connecticut

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CT to host 2012 International Meeting Click photo for details.

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The traditional maple sugaring season in Connecticut extends from early February until late March, depending greatly on the weather.  Freezing nights and warm, sunny days are necessary for the maple tree to yield sap, a colorless liquid with a light, sweet taste.  Maple syrup producers in Connecticut collect this maple sap, and through boiling, the maple taste and amber color are formed.  We hope you enjoy reading more about "MSPAC", syrup making and all things maple on our web!