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Wayne Independent - Honesdale, PA
  • NY maple tour a success

  • New York State is becoming one of the fastest growing maple syrup producing states in the country, behind Maine and Vermont. With the maple syrup industry booming, The New York State Maple Producers Association brought together a group of local farmers to kick off their annual Maple Tour.
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  • — New York State is becoming one of the fastest growing maple syrup producing states in the country, behind Maine and Vermont. With the maple syrup industry booming, The New York State Maple Producers Association brought together a group of local farmers to kick off their annual Maple Tour.
    The 2013 New York State Maple Tour was scheduled for July 14 through16. It was hosted by the Catskill Area Maple Producers Association and centered at the Hudson Valley Resort & Spa in Kerhonkson. The tour featured visits to a variety of maple operations, both large and small, highlighting the scenic Hudson Valley and Catskill Mountain region of southeastern NY State. The New York State Maple Tour has never toured maple operations in this area before. Sites included niche marketing, energy-saving technologies, and organic production, as well as sugar bush sites.
    Each farm included in the tour was unique with operations ranging from 300 to 36,000 taps producing many different grades of maple syrup. From large industrial vats to boilers handed down for generations, each farm had something special to offer.
    Farm tours included: Thunder Hill Sugar Shack, Muthig Farm of Neversink, Giuliano’s Fine + Dandy Maple of West Shokan, Frost Valley Sugar House of Claryville, Catskill Mountain Sugar House of Grahamsville, Sugar Brook Maple Farm of Kerhonkson, and Justus Asthalter of Parksville.
    Maple Syrup is classified according to its color. The darker the syrup, the more enhanced the maple flavor. High quality, “Grade A” syrup can only be made by the evaporation of pure maple sap and, in New York State, it must contain no less than 66 percent sugar content.

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