{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-c03aa079.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-517835be.css\" media=\"all\" /\u003e\n\u003cdiv data-title='Technology brings maple syrup industry back to the family' data-url='/boclips/videos/5c54bf3ad8eafeecae14188a' data-video-url='/boclips/videos/5c54bf3ad8eafeecae14188a' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nTechnology brings maple syrup industry back to the family\n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30356011\" href=\"/search?publisher_ids%5B%5D=30356011\"\u003eCurated Video\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003eCentral New York State - April 1, 2013 1.  Mid of young boy putting maple syrup onto his plate of pancakes2.  Close of bottle of maple syrup3.  Close of forks stabbing syrup drenched pieces of pancake on child's plate4.  Close of boy...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eCentral New York State - April 1, 2013 \u003cbr/\u003e1.  Mid of young boy putting maple syrup onto his plate of pancakes\u003cbr/\u003e2.  Close of bottle of maple syrup\u003cbr/\u003e3.  Close of forks stabbing syrup drenched pieces of pancake on child's plate\u003cbr/\u003e4.  Close of boy eating pancake with syrup while looking at the camera - then ignoring camera to eat more\u003cbr/\u003e5.  Wide of boy and his mother and little brother eating pancakes\u003cbr/\u003e6. Mid of boy wiping syrup from mouth onto shirt-sleeve\u003cbr/\u003e7.  Exterior of three people walking uphill in snowy forest to maple area, pan to forest with network of tubes connecting may of the trees\u003cbr/\u003e8. Tilt up of blue plastic tubes connected to maple trees\u003cbr/\u003e9. Mid of old man explaining the tapping process to young girl\u003cbr/\u003eUPSOUND (English): Dan Beasley, Maple Farmer\u003cbr/\u003e\"The tree should have grown enough in diameter that we are drilling into brand new sap-wood.\"\u003cbr/\u003e10. Close of Beasley's hands pulling tube out of maple tree to demonstrate the fact that the tubes maintain a vacuum - which is audible.\u003cbr/\u003e11. Mid of network of tubes in forest\u003cbr/\u003e12. Wide of Beasley showing that the tube network can be adjusted\u003cbr/\u003e13. Wide of tubes coming down through forest\u003cbr/\u003e14. Wide of Stephen Childs walking in forest to check maple tubing network in experimental forest research area\u003cbr/\u003e15. Close of Childs adjusting tubes attached to large tank\u003cbr/\u003e16. SOUNDBITE (English): Stephen Childs, New York State Maple Specialist\u003cbr/\u003e\"If you were to go back and look at what happens in the woods when we are out there running around with a tractor and trailer gathering heavy loads of sap and then trucking it back - you notice here we don't have those road gullies or big muddy places.  The tubing solves all of that for you.  In addition to putting the sap all in one place where you can quickly gather it.\"\u003cbr/\u003e17. Close of sap moving through clear tube\u003cbr/\u003e18. Wide of plastic tubes leading downhill \u003cbr/\u003e19. Close of tubes attached to tree\u003cbr/\u003e20. Wide of tubes leading to sugar-house downhill\u003cbr/\u003e21. Interior of lady and child at side of large stainless steel tank fill of sap from sugar maple trees - with pump emptying sap into tank\u003cbr/\u003e22. Close of sap pouring into tank\u003cbr/\u003e23. Mid of young man operating Reverse Osmosis (RO) machine \u003cbr/\u003e24. Close of fingers pressing buttons on RO machine with man reflected\u003cbr/\u003e25. Mid detail of machine with sap pumping through hose \u003cbr/\u003e26. Mid of crystal clear pure water pouring into stainless steel tank\u003cbr/\u003e27. Wide of visiting farmers looking at water that had been removed from sap\u003cbr/\u003e28. SOUNDBITE (English): Stephen Childs, New York State Maple Specialist\u003cbr/\u003e\"So they  save a lot of money.  They are capital  - they take some money to buy them, and maintain them - but there are several things they do.  One is: they save a lot of energy.  And the second is: they save a lot of labour .  The labour of boiling can be reduced by three quarters or even a little more than that.  So instead of boiling for ten hours I only have to boil for two, or an hour and a half to get the same product delivered.\"\u003cbr/\u003e29. Mid of steam and smoke coming out of chimneys of sugarhouse.\u003cbr/\u003e30. Close interior of wood being put into large oven.  Tilt up to show steam from boiling sap on oven\u003cbr/\u003e31. Close of boiling syrup and steam\u003cbr/\u003e32. Close of hot syrup pouring into testing cup\u003cbr/\u003e33. Mid of man testing syrup\u003cbr/\u003e34. Close of man pouring syrup back in to pail\u003cbr/\u003e35. Close of clear tube with syrup in it and steam in background\u003cbr/\u003e36. Mid of more wood going into oven\u003cbr/\u003e37. Close of man, tilt down as he says \"Perfect\" of the sample\u003cbr/\u003e38. Mid of tube with darker syrup in it\u003cbr/\u003e39. Mid of boiling syrup pouring into stainless steel tank\u003cbr/\u003e40. Shot following Beasley as he holds up sample from current batch to sunlight to compare colour with representative samples\u003cbr/\u003e41. Close of Beasley pointing to the variations of color in the samples\u003cbr/\u003e42. Extreme close of syrup\u003cbr/\u003e43. Wide of Beasley examining syrup in front of sugarhouse\u003cbr/\u003e44. Mid of chimneys on top with steam and smoke coming out\u003cbr/\u003e45. SOUNDBITE (English): Dan Beasley, Maple Syrup Producer\u003cbr/\u003e\" We do more markets and everywhere we go we can't make as much as we can sell.  It just keeps growing and growing.\"\u003cbr/\u003e46. Mid of couple looking at maple products in gift shop\u003cbr/\u003e47. Close of man putting syrup jar on shelf with others\u003cbr/\u003e48. Close of syrup bottles that read: \"Cornell Pure Maple Syrup\"\u003cbr/\u003e49. Close of cash register as woman rings up sale of maple products\u003cbr/\u003e50. Wide of couple taking purchased maple products to go\u003cbr/\u003e41. SOUNDBITE (English): Dan Beasley, Maple Syrup Producer\u003cbr/\u003e\"Asia is just growing leaps and bounds up- their demand for maple syrup. I believe the Middle East is too.  So of it has to do with their economic status there: more and more of them have access to more money and the internet, and they realise there are other things that are available out thereďż˝ and once they try it they love it.\"\u003cbr/\u003e42. Mid of traditional pail attached to tree with sap dripping out of tree from tap\u003cbr/\u003e43. Extreme close of sap dripping from tap\u003cbr/\u003e44. Mid of older man and child pouring sap from pail into bucket the old-fashioned way \u003cbr/\u003e45. Mid of man and child closing up pail and taking sap away\u003cbr/\u003e46. Close of sap dripping into now empty pail with sound of dripping sap\u003cbr/\u003ePancakes with maple syrup is one a America's favourite dishes. \u003cbr/\u003eNow technology is delivering major improvements to the maple syrup industry in the US , which is driving sales in Asia and the Middle East.\u003cbr/\u003eThe distinctively mild and sweet taste of maple syrup is popular on pancakes and meats (and also as candies, and sweet spreadable creams).  \u003cbr/\u003eThe maple trees from which authentic maple syrup is derived are native to temperate forested areas of the US and Canada.  \u003cbr/\u003eTapping sugar maple trees for their sweet sap has been a traditional craft for hundreds of years in North America, but the cold wet labour intensive work was becoming too demanding and uncomfortable to sustain for small family operations.  \u003cbr/\u003eMany leading brands of commercial syrup contain no maple based ingredients at all - using high fructose corn syrup or other sweeteners as a replacement.\u003cbr/\u003eBut here at the Arnot Teaching and Research Forest and at family ventures around the region, real maple syrup is flowing liberally again.  \u003cbr/\u003eThe syrup is made by collecting huge amounts of watery sap from sugar maple trees - but only at the right time of late winter/early spring when temperatures are above freezing during the day and below freezing at night.\u003cbr/\u003eThe days of hanging traditional metal buckets on the sides of the trees and walking around to collect them before they overflow are largely gone.  \u003cbr/\u003eAlthough the final product is unchanged, the forests and the production process might not be recognizable to a maple sugar farmer from 20 years ago.\u003cbr/\u003eNetworks of plastic tubing run through the maple stands like massive spider-webs.  Each mature sugar maple is connected to the network and all of the sap runs directly down to the sugarhouse.\u003cbr/\u003eProducers have begun benefiting from innovation and technology that makes the production easier to manage with a smaller number of people, less physical labour, and lower energy costs and pollution levels. Business is sweet for those willing to put in the work.\u003cbr/\u003eThe system still has to be inspected regularly - to make sure there are no leaks or that falling trees have not damages the tubes.\u003cbr/\u003eThe same tree can be tapped each year - they just rotate around the tree.\u003cbr/\u003eDan Beasley shows the taps and tubes to an interested child:\u003cbr/\u003e\"The tree should have grown enough in diameter that we are drilling into brand new sap-wood.\"\u003cbr/\u003eAfterwards he demonstrates the fact that the entire system is kept in a vacuum to encourage the sap to fall in the right directions.  The vacuums do not suck the sap out of the tree, but they do help guide it once it is out - and keep it from going back into the tree when the temperature cools again.\u003cbr/\u003eAn operation with over 1,000 trees tapped might have called for a team of 15 people in the old days to move through the snow with a pail to manually collect sap and pour it into a wagon - then transport the sap to a sugarhouse to be boiled for hours - using wood they also had to cut and haul back.\u003cbr/\u003eThese days an operation that size can be run by four people - making a family business feasible for many families again.  The impact is lower on the people and the forest.\u003cbr/\u003eStephen Childs, a maple expert, explains. \"If you were to go back and look at what happens in the woods when we are out there running around with a tractor and trailer gathering heavy loads of sap and then trucking it back - you notice here we don't have those road gullies or big muddy places.  The tubing solves all of that for you.  In addition to putting the sap all in one place where you can quickly gather it.\"\u003cbr/\u003eThe sap, which is only about 1.8 percent sugar content from the Beasley's trees looks and tastes pretty much like water at this point.   It is fed down to large holding tanks in the sugarhouse.\u003cbr/\u003eHi-tech machines normally used to purify seawater on large ships are being put to use withdrawing significant amounts of water from the sap before it is heated so that it no longer has to be boiled off.\u003cbr/\u003eThe machine, called a \"Reverse Osmosis\" machine or an \"R.O.\" uses some electricity, but on the whole saves wood and labour.  The absolutely pure water the machine was designed to produce that comes out into a huge steel tank is actually their waste product.  They run it back through the machine to clean the filters afterwards.\u003cbr/\u003eStephen Childs, New York State Maple Specialist, says it makes economic sense.\u003cbr/\u003e\"So they  (reverse osmosis machines) save a lot of money.  They are capital (intensive)  - they take some money to buy them, and maintain them - but there are several things they do.  One is: they save a lot of energy.  And the second is: they save a lot of labour .  The labour  of boiling can be reduced by three quarters or even a little more than that.  So instead of boiling for ten hours I only have to boil for two, or an hour and a half to get the same product delivered.\"\u003cbr/\u003eBut maple syrup would not be the sweet product it is without boiling.  Dan Beasley's son works the pipes and pumps to move the liquid \"tree juice\" into the hot evaporators above the wood fired oven.  The hot syrup needs to be checked constantly to gauge exactly what sugar content it is at.  As the water burns off the colour gets closer to the rich brown caramel of syrup.\u003cbr/\u003eOnce the sap has reached 219 degrees Fahrenheit (104 degrees Celsius) and is 66 - 67 percent sugar it can legally be called maple syrup.\u003cbr/\u003eDepending on the colour it is graded as light medium or dark.\u003cbr/\u003eDan Beasley's grandfather had a small sugaring operation, and as Dan approached retirement he decided to get into it as a hobby on some forested land they originally bought for hunting.  It takes up all of his free time now, and that of his wife and two sons, during the sugaring season.  He has well over a thousand trees tapped this year and expects more next year.\u003cbr/\u003e\" We do more markets and everywhere we go we can't make as much as we can sell.  It just keeps growing and growing\" he says.\u003cbr/\u003eThe Beasley's operation is fairly typical of sugarbushes in New York State - which average  1,000 - 4,000 \"taps\".  The largest farms are up to 40,000 taps.  Beasley sells nearly all of his syrup and other products locally, but the market for maple products is expanding as global interdependency expands.\u003cbr/\u003e\" Asia is just growing leaps and bounds p- their demand for maple syrup. I believe the Middle East is too.  So of it has to do with their economic status there: more and more of them have access to more money and the internet, and they realize there are other things that are available out thereďż˝ and once they try it they love it.\" Beasley adds.\u003cbr/\u003eMost of the farms do keep some of the old taps and pails around in a nod to tradition and to educate young people about the process but pretty soon the portion of the harvest that is actually produced in them will be only a drop in the bucket.\u003cbr/\u003e\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='action-container flex justify-between'\u003e\n\u003cbutton aria-expanded='false' aria-label='Read more description' class='rp-full-description' type='button'\u003e\n\u003ci class='fai fa-solid fa-align-left'\u003e\u003c/i\u003e\n\u003cspan id='read_more'\u003eRead More\u003c/span\u003e\n\u003c/button\u003e\n\u003cdiv class='rp-report'\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv aria-labelledby='resource-details-heading' 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