{"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='Climate change threatens sugar maple trees' data-url='/boclips/videos/5c54c4bed8eafeecae16aeea' data-video-url='/boclips/videos/5c54c4bed8eafeecae16aeea' 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\nClimate change threatens sugar maple trees\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'\u003eAP TelevisionMountsberg Conservation Area, Campbellville, Canada - March 12, 20111.Tilt down female conservation employee arranging logs on open fire for demonstration on how to make maple syrup 2. Close of rock, flames and ashes3. Mid...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eAP Television\u003cbr/\u003eMountsberg Conservation Area, Campbellville, Canada - March 12, 2011\u003cbr/\u003e1.Tilt down female conservation employee arranging logs on open fire for demonstration on how to make maple syrup \u003cbr/\u003e2. Close of rock, flames and ashes\u003cbr/\u003e3. Mid of hollowed out log, pot and fire\u003cbr/\u003e4. Close of pot and hollowed out log filled with ice and snow\u003cbr/\u003e5. SOUNDBITE: (English) Sasha Benevides, Interpreter, Mountsberg Conservation Area: \u003cbr/\u003e\"They would take the hot burning coals from the fire, put it on this log as if it hadn't been cut out. So they'd put it on this log and they'd scrape it away with sometimes bone tools or rock. And then they would scrape it until it almost made a bowl, but out of wood.\"\u003cbr/\u003e6. Pan from visitors to fire with steaming pot of boiling maple syrup\u003cbr/\u003e7. Wide of two steaming pots of maple syrup with visitors in background\u003cbr/\u003e8. Mid of two children watching \u003cbr/\u003e9. Tilt up from flames to boiling pot of maple syrup\u003cbr/\u003e10. Pan left from conservation area employee to another staff member putting logs inside maple syrup evaporator\u003cbr/\u003e11. Mid of metallic evaporator\u003cbr/\u003e12. Pan right across tops of evaporators\u003cbr/\u003e13. Pan right across people listening to conservation area employee Jim Aikenhead speaking\u003cbr/\u003e14. Mid of children watching\u003cbr/\u003e15. SOUNDBITE: (English) Jim Aikenhead, Programme Instructor, Mountsberg Conservation Area: \u003cbr/\u003e\"There's thoughts that by the turn of the next century, there probably won't be any syrup production in places like Pennsylvania. It's kind of marginal now as it is because maple trees, that's kind of the southern edge of their range. But probably what will happen is the season will get earlier. Some people even predict that we'll be collecting sap at Christmas time, ultimately. What we'll probably see it that the seasons may change in length and there will be an earlier start.\"\u003cbr/\u003e16. Tilt up from snowy ground to tree truck with maple syrup bucket \u003cbr/\u003e17. Tilt down  female employee making maple syrup sweets\u003cbr/\u003e18. Close of pot of maple syrup\u003cbr/\u003e19. Mid of baking sheet with maple syrup sweets\u003cbr/\u003e20. Close of maple syrup sweets\u003cbr/\u003e21. Pan of cooks making pancakes on grill\u003cbr/\u003e22. Mid of cook pouring pancake batter onto grill\u003cbr/\u003e23. Close of pancake batter pouring onto grill\u003cbr/\u003e24. Close of pancakes being lifted on to serving tray\u003cbr/\u003e25. Close of pancakes in serving tray\u003cbr/\u003e26. SOUNDBITE: (English) Emily Dolihan, Pancake Chef, Mountsberg Conservation Area: \u003cbr/\u003e\"I think they love them so much because first of all, everything takes better in the great outdoors. You're hungry, you're getting all the fresh air. And then they go through the process of going to the evaporator room and seeing how the syrup is made and know that they can come here and get fresh pancakes, nice and hot, with the fresh syrup that's made right on site.\"\u003cbr/\u003e27. Mid of women eating pancakes\u003cbr/\u003e28. Close of pancake on plate\u003cbr/\u003e29. SOUNDBITE: (French) Monique Lalancette, visitor :\u003cbr/\u003e\"Well, it can, because it's as though sometimes it tastes more syrupy, and other times it taste lighter, so it depends. I find this one is all right. It's a bit light, it's not like very rich maple syrup. I'm not sure if that comes later, I'm not sure.\"\u003cbr/\u003eAP Television\u003cbr/\u003eCrawford Lake, Campbellville, Canada - March 19, 2011\u003cbr/\u003e30. Wide of researchers walking on forest trail\u003cbr/\u003e31. Mid of researchers inspecting maple tree\u003cbr/\u003e32. Mid of cuts in tree to tap maple syrup\u003cbr/\u003e33. Close of V-shaped cuts in tree\u003cbr/\u003e34. SOUNDBITE: (English) Dr. Laura Brown, Physical Geographer, University of Guelph, Ontario: \u003cbr/\u003e\"It's not going to be with the temperature data that's collected and things like that. It's going to be in the stories of people that have run it with their families for a long period of time, and tell the stories of 'we used to go out in February or March every year and tap at that time.'\"\u003cbr/\u003eAP Television\u003cbr/\u003eMounstberg Conservation Area, Campbellville, Canada - March 12, 2011\u003cbr/\u003e35. Tilt down on two black pots boiling over fire to prepare maple syrup\u003cbr/\u003e36. Pan across maple syrup bottles\u003cbr/\u003e37. Close of maple syrup bottles\u003cbr/\u003eAP Television\u003cbr/\u003eCrawford Lake, Campbellville, Canada - 19 March 2011\u003cbr/\u003e38. SOUNDBITE (English) Daniel Lamhonwah, Physical Geographer, Wilfrid Laurier University: \u003cbr/\u003e\"We're looking at a migration of between 200 to 300 kilometres (124 - 186 miles), so a huge shift in where the species will be, and that is what is concerning us so much. Coupled with this is decline of the species in southern Ontario. So where trees are presently, that might not be the case in a few decades. They might not respond well to these changing temperatures, to these changing moisture levels.\"\u003cbr/\u003eAP Television\u003cbr/\u003eMounstberg Conservation Area, Campbellville, Canada - 12 March 2011\u003cbr/\u003e39. Tilt down maple tree with two buckets attached to collect maple syrup\u003cbr/\u003e40. Close of tap in tree dripping sap into bucket\u003cbr/\u003eAP Television\u003cbr/\u003eCrawford Lake, Campbellville, Canada - 19 March 2011\u003cbr/\u003e41. SOUNDBITE: (English) Dr. Brenda Murphy, Physical Geographer, Wilfrid Laurier University, Brantford Ontario Campus:\u003cbr/\u003e\"There's a possibility that there's an eco type of a tree that's a sugar maple down in the more southern part of the range that perhaps could be cross-bred with the trees up here that maybe could produce a tree that would be better able to handle the new temperature regime. We don't know if it will produce syrup though.\"\u003cbr/\u003eAP Television\u003cbr/\u003eMounstberg Conservation Area, Campbellville, Canada - 12 March 2011\u003cbr/\u003e42. Tilt down maple tree with bucket attached to collect sap \u003cbr/\u003e43. Pan right to wooden barrel on sled\u003cbr/\u003eCanadians have been producing maple syrup, one of the most delectable sweet products in the world, for hundreds of years.\u003cbr/\u003eBut researchers say climate change is affecting sugar maple trees and the future of the industry is in jeopardy. \u003cbr/\u003eFirst Nations people (indigenous Canadian people) along with a research team and local maple syrup producers are working together to find ways of keeping the traditions of maple syrup production, and the delicious syrup itself, from disappearing.  \u003cbr/\u003eAfter a long, cold winter Canadians in southern Ontario look forward to start of the maple syrup season.\u003cbr/\u003eMaking maple syrup is a great Canadian tradition that dates back hundreds of years to the indigenous peoples who lived here long before Europeans settled the country.\u003cbr/\u003eAn interpreter at the Mountsberg Conservation Area in Campbellville, Ontario, an hour's drive from the city of Toronto, demonstrates how indigenous, or First Nations, people used to gather the delicious syrup. \u003cbr/\u003eAfter collecting sap from maple trees the frozen sap is kept in hollowed-out logs.  Rocks heated on the fire are used to thaw the sap. The heating process burns off excess water and produces a concentrated, sweet syrup. \u003cbr/\u003e\"They would take the hot burning coals from the fire, put it on this log as if it hadn't been cut out,\" says Sasha Benevides, an interpreter at Mountsberg Conservation Area. \u003cbr/\u003e\"So they'd put it on this log and they'd scrape it away with sometimes bone, tools or rock. And then they would scrape it until it almost made a bowl, but out of wood.\"\u003cbr/\u003eCanadian Maple syrup is produced during a six to eight week period beginning in March when the weather starts to warm, the trees start to bud and the sap begins to flow. \u003cbr/\u003eCanadians used to prepare maple syrup in large pots over open fires. With modern production the sap is boiled for hours in massive evaporators heated by wood and natural gas.\u003cbr/\u003eAt the start of the cooking process, the sap contains just three or four percent sugar. When the syrup if finally cooked the sugar content is as much as 67 percent. Before it can be eaten the syrup needs to be filtered.\u003cbr/\u003eThe technology used to make maple syrup has advanced enormously since the First Nations people and later Canadians of European descent started making it. \u003cbr/\u003eMost maple syrup is produced in Quebec, Ontario, and Canada's Maritime provinces, as well as in the eastern seaboard of the United States in Vermont, Maine and New York. \u003cbr/\u003eCanada's maple syrup industry is worth 15.7 (m) million Canadian dollars (16.5 million US dollars), according to Statistics Canada.  \u003cbr/\u003eMany Canadian maple syrup farmers are noticing significant abnormal weather patterns, such as flash floods and earlier springs, which means the sap often flows much sooner than it used to. \u003cbr/\u003eIf climate change becomes more extreme, it's unclear how maple syrup producers will adapt. \u003cbr/\u003e\"There's thoughts that by the turn of the next century, there probably won't be any syrup production in places like Pennsylvania,\" says Jim Aikenhead, programme instructor at Mountsberg Conservation Area. \"It's kind of marginal now as it is, because maple trees, that's kind of the southern edge of their range. But probably what will happen is the season will get earlier. Some people even predict that we'll be collecting sap at Christmas time, ultimately. What we'll probably see it that the seasons may change in length and there will be an earlier start.\"\u003cbr/\u003eNearly all maple syrup farmers used to hang buckets on trees to collect sap. But  milder winters and less snowpack covering the maple trees' roots means the sap can flow much earlier than it used to and buckets can easily overflow.  \u003cbr/\u003eAs a result, farmers are starting to tap trees with hoses in order to collect sap all year round.\u003cbr/\u003eStaff at Mountsberg Conservation Area make maple syrup sweets in the shape of maple leafs. They're made with thick maple syrup poured into a cooking sheet. \u003cbr/\u003eVisitors don't come just to see how syrup is made but also to taste homemade pancakes topped with the liquid gold. \u003cbr/\u003eAs the maple syrup season gets under way this team of chefs makes thousands of pancakes every day. \u003cbr/\u003e\"I think they love them so much because first of all, everything takes better in the great outdoors,\" says Emily Dolihan, pancake chef at Mountsberg Conservation Area. \u003cbr/\u003eThere hasn't been any significant research about how changing weather is affecting the taste of maple syrup, although some syrup fans say they're able to notice a difference. \u003cbr/\u003e\"Well, it can, because it's as though sometimes it tastes more syrupy, and other times it taste lighter, so it depends,\" says Monique Lalancette, a maple syrup aficionado from Montreal. \u003cbr/\u003e\"I find this one is all right. It's a bit light, it's not like very rich maple syrup. I'm not sure if that comes later, I'm not sure.\"\u003cbr/\u003eWith the prospect of climate change affecting the long-term viability of Canada's maple syrup industry, a team of researchers in Ontario are trying to find ways of protecting it. \u003cbr/\u003eThey've come to Crawford Lake, Ontario, near Mountsberg Conservation Area, to see if the sugar maple trees are being affected by changing weather patterns. \u003cbr/\u003eSix hundred years ago the Wendat and Neutral First Nations people lived in this area. They tapped maple trees for sap to make maple syrup by carving into the trees with tools, rocks or bones.\u003cbr/\u003eDetailed information about changing weather outside of Canada's cities is scarce, so the researchers are working closely with aboriginal people to learn how climate change has affected syrup production in their families over time. \u003cbr/\u003e\"It's not going to be with the temperature data that's collected and things like that,\" says Dr. Laura Brown, a physical geographer at the University of Guelph in Ontario.\u003cbr/\u003e\"It's going to be in the stories of people who have done it with their families for a long period of time, and tell the stories of, 'We used to go out in February or March every year and tap at that time.\"\u003cbr/\u003eUsing climate projections from the Canadian Centre for Climate Modelling and Analysis at Environmental Canada, the researchers claim there could be a lot less sugar maples in Ontario in just 50 years. The tree line will actually migrate north, closer to the Canadian Shield. \u003cbr/\u003e\"We're looking at a migration of between 200 to 300 kilometres (124 - 186 miles), so a huge shift in where the species will be, and that is what is concerning us so much,\" says Daniel Lamhonwah, a physical geographer at Wilfrid Laurier University in Brantford, Ontario. \"Coupled with this is decline of the species in southern Ontario. So where trees are presently, that might not be the case in a few decades. They might not respond well to these changing temperatures, to these changing moisture levels.\"\u003cbr/\u003eMaple syrup producers are trying to cope with warmer weather by being more selective about where they plant trees, choosing areas with the best soil conditions and access to water. \u003cbr/\u003eSome are collecting sap earlier in the season with hoses instead of buckets. But if the weather changes even more drastically, the researchers say there may be a need to create a new kind of sugar maple tree. \u003cbr/\u003e\"There's a possibility that there's an eco type of a tree that's a sugar maple in the more southern part of the range that perhaps could be cross-bred with the trees us here that maybe could produce a tree that would be better able to handle the new temperature regime,\" says Dr. Brenda Murphy, a physical geographer at Wilfrid Laurier University. \u003cbr/\u003eThese scientists believe climate change is making an impact and maple syrup producers are going to have to make changes if the industry is going to survive.\u003cbr/\u003eCountless Canadians and maple syrup fans around the world hope they can come up with ways to keep this much-loved tradition alive.\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' 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