maple syrup

Dave Kemp, director for the New Hampshire Maple Producers Association and owner of D & D Maple Supplies in Jaffrey, New Hampshire, expects his annual “working vacation” to be consumed with questions over the impact of the Trump administration’s imposition of 25% tariffs on Canada will have on northern New England’s maple syrup industry.

The soil in which maple trees grow makes a difference in how much maple syrup can be produced and even how it tastes.

We go to Peterborough to get tips from one maple syrup expert.

With consistently less snow and higher temperatures, sugarmaking season is coming earlier and lasting shorter.

“We’re a small producer, so any help we can get certainly helps," one local sugar house operator said. "We’ve never operated in the green, we’re always in the red."

For some, maple sugaring is a perennial ritual, painstakingly completed as we usher out the bitter wisps of winter, and embrace balmier, brighter days of early spring.

A mild winter season has kickstarted syrup production weeks ahead of schedule.

The problem for southern Maine and New England producers is erratic winter weather and shortening sap season.

Researchers at the University of New Hampshire are studying new ways to make syrup out of the northern forest -- not from maple trees, but from beeches,…

Scientists at the University of New Hampshire are studying ways to tap trees and make syrup with species other than maples, in hopes of developing new…