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!
Attention: Connecticut Maple Syrup Producers.
The USDA has approved a new grading system. This is to notify you that the final notice for the revision of the United States Standards for Grades of Maple Syrup will be published in the Federal Register on January 29, 2015. This revision will become effective 30 days after publication on March 2, 2015 AMS has revised grade standards for maple sirup (syrup) based on a petition from the maple syrup industry. The proposed revision defines quality factors and establishes new color determinations for Grade A, and established a new classification for Processing Grade. The grade of a sample unit of maple syrup would be ascertained considering the factors of color, flavor, odor, damage, and turbidity or cloudiness. Copies of the notice, and revised grade standards are attached, and are also availableon the Internet at http://www.regulations.gov.
Making Maple Syrup the UConn Way
In 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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