Much of our class has focused on the ecological makeup for the Adirondacks and the role this plays in preventing settlers from finding viable ways to sustain themselves. Early settlers attempted agriculture, convinced that this region would be the next breadbasket of the United States. The soil was ultimately too poor in nutrients and the weather too harsh to grow large quantities of crops. However, it turns out that leaving trees as they are provides multiple services to both to the ecosystem and to humans. As outlined in the “First Annual Report” we read for class today, trees are crucial to the water cycle, wildfire prevention, erosion prevention and the pure enjoyment of nature. However, as I read through the Adirondack Almanack, I came across another “sweet” benefit we receive from trees; maple syrup production. I often take this classic breakfast condiment for granted, but after reading this article I realized this industry is sensitive one, subject to a variety of factors.
Maple syrup production is very different from other agricultural endeavors, where the length of the growing season is almost always exact and harvest time can be calculated to a T. Because maple syrup is a liquid, producers’ ability to extract this product depends entirely upon the weather. Maple syrup will run most smoothly when a region experiences sub-freezing conditions at night, followed by mild daytime temperatures. Until recently, the mechanisms that control this sap flow were not completely understood, but scientists now have better knowledge of this process.
Scientists have discovered that maple sap flow is unique from that of other trees due to the “way its wood interacts with freeze-thaw cycles” (Hetzler 7). A tree’s xylem is responsible for the upward transport of water, while a tree’s phloem is in change of moving sugars down through the pant. Maple tree xylem acts differently in the spring, moving sugars as opposed to water up the plant. The gasses in xylem fiber cells shrink during the nighttime, dissolving into sap contained in the vessels. The tree’s internal pressure drops as a result of this contraction of gasses, creating a suction that draws sap from its roots (Hetzler 10).
This complicated process makes the maple sugaring season volatile to factors such as barometric pressure change and wind. Adirondack maple sugar producers were prepared for the sugaring season to begin in early February this year, but frigid temperatures have not given them a good sap flow until this past week. Keeping in mind these constraints, I now have a much greater appreciation for the maple sugar industry, and understand why prices are higher than other syrup brands. I personally believe that maple syrup, especially locally made syrup, is always worth the extra cost.
Works Cited: Hetzler, Paul. "A Late Maple Sap Run for Syrup Makers." Adirondack Almanack.
N.p., n.d. Web. 8 Apr. 2015. <http://www.adirondackalmanack.com/2015/04/ a-late-maple-sap-run-for-syrup-makers.html>.
As you mentioned the climate plays a key role in allowing the trees to produce the optimal sap flow for sugaring. With one of the coldest winters on record I can certainly understand this will cause problems. I am wondering how climate change in general will effect the maple syrup industry. Earlier in the year we discussed how the Adirondacks tourist industry could change and adapt to warmer weathers. I fear that good maple syrup, fresh out of the trees, will not be a part of the warmer Adirondacks. A future without the possibility leaves a pit in the bottom of my stomach. A pit that can only be filled with maple syrup.
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