Maple Sugaring FAQ

The Massachusetts maple production season usually starts in mid/late February in the eastern part of the state and at the lower elevations in the western parts of the state. At higher elevations in western Massachusetts boiling may not start until the first week in March, or later in cold years. The season lasts 4-6 weeks, all depending on the weather. Most all producers are done boiling by mid-April, when the night time temperatures remain above freezing and the tree buds begin to swell.

For more information link to the Massachusetts Maple Producers Association (MMPA) web site at https://www.massmaple.org/

The Association web site also contains a sugarhouse directory gives you some information about each one.

MMPA is a non-profit organization dedicated to the preservation and promotion of maple sugaring in Massachusetts.

Contact Information:

PO Box 6, Plainfield, MA 01070 T: 413-628-3912 E: info@massmaple.org

Cornell University maintains a web site for maple syrup producers, forest managers and consumers on the subject.

Topics include: Tapping trees, collecting sap, tree health, getting started, costs, equipment, and other information about maple syrup.

You can link to this site at: https://blogs.cornell.edu/cornellmaple/

Vermont and Canadian syrups already can be found on supermarket shelves in the state.

If you are marketing at a farmer's market, then check with the specific market manager to see what their policy is.

Vermont and Canadian syrups already can be found on supermarket shelves in the state.

If you are marketing at a farmer's market, then check with the specific market manager to see what their policy is.