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All Things Considered
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Maple Syrup: Before The Sap Comes Out, New Labels And New Questions

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<a href="http://www.flickr.com/photos/dougtone/5569497682/in/photostream/" target="blank">dougtone</a> via Flickr/Creative Commons
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Syrupmaking at Middle Branch Farm in New Boston. Sugarhouses across the state are holding open house events during Maple Weekend - no matter the weather.

It’ll likely be several more weeks before most of New Hampshire's syrup producers boiling their sap into maple goodness, but there are big ideas and changes in the air these days around syrup production, from new grading standards for syrup-producing states and Canadian provinces, to research on sap that suggests syrup could be produced in a way that's something akin to a row crop. 

Eric Johnson owns Tucker Mountain Maple in Andover. He talks with All Things Considered host Brady Carlson about the latest syrup news.

Related Content
  • For centuries, people thought sap had to flow down a tree's body through a spigot at the bottom. But researchers have discovered that sap can flow upward, too, which allows syrup production from much younger trees, and could even turn maple syrup into a row crop.