Welcome
Welcome to the Maple Syrup Producers Association of Connecticut (MSPAC). The traditional season to make maple syrup in Connecticut extends from early February until late March. This is called “the sugaring season”. Freezing nights and warm, sunny days are necessary for the maple tree to yield sap, a colorless liquid with a light, sweet taste (2%-4% sugar). Maple syrup producers, also referred to as sugarmakers, 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!
Maple in the News - Click the links below Syrup Confusion: Grading Kit Gets It Wrong Attention: Connecticut Maple Syrup Producers. The UCONN Zwick Center for Food and Resource Policy is asking for your participation in an important survey of Northeast agricultural producers.The Center is interested in finding out your views on state and municipal regulations that affect farming activities and profitability. This survey should take approximately 15 minutes of your time, and your participation is very important. Your responses will be anonymous, and your name or contact information is not requested. The results of this survey will be developed into a report which will be shared with Northeast agricultural leaders, and policy makers at the state and local levels. Your participation in this important survey is appreciated. To participate, click the following link to be taken to the survey site administered by UCONN: http://www.zwickcenter.uconn.edu/survey.php Making Maple Syrup the UConn WayIn 2005, members of UConn's Forestry and Wildlife Club received a grant to purchase equipment and a sugarhouse to reinvigorate the production of maple syrup on campus. 9 years later, the spirit lives on in a new batch of students. Check out the video produced by the club.
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