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Physical Science,

Maple Syrup Magic

How one Vermont maple farm produces gallons of sticky-sweet syrup

By Jackie Appel
From the March/April 2022 Issue
Lexile: 970L; 610L
Key Focus Area: Matter, Weather and Climate,
Standards
  • NGSS
    Core Idea: PS1.A, ESS3.A
  • CCSS
    Reading Informational Text: 3.
  • TEKS
    Science: 3.5C, 4.5A, 5.5C, 6.2E; ELA: 3.7G, 4.7G, 5.7G, 6.6G

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Lexile® measure

  • 970L
  • 610L
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610L
solid

a substance that has a fixed volume and its own shape 
liquid

a substance that has a fixed volume and flows freely
evaporate

to turn from liquid into gas
gas

an air-like substance that has no fixed shape

As you read, think about how temperature changes can affect different substances. 

Does a warm pancake drenched in syrup make your stomach rumble? Much of the syrup in stores is made from corn syrup and other ingredients. But real maple syrup comes from maple trees!

These trees grow on farms in the Northeastern U.S. and Southeastern Canada. One of those farms is Bourdon Maple Farm in Woodstock, Vermont. This 85-acre farm produces about 4,000 gallons of syrup each year. Owner Don Bourdon has been making syrup since he was a kid. “My father set us up with a little sugaring operation out in back of the house,” says Bourdon.

Does a pancake covered in syrup make you hungry? Most syrup in stores is corn syrup and flavoring. But real maple syrup comes from maple trees!

These trees grow on farms. They’re found in the Northeastern U.S. and Southeastern Canada. One of those farms is Bourdon Maple Farm. It’s in Woodstock, Vermont. The farm covers 85 acres. It makes about 4,000 gallons of syrup each year. Don Bourdon is the owner. He’s been making syrup since he was a kid. “My father set us up with a little sugaring operation out in back of the house,” says Bourdon.

MEG EMMONS/BOURDON MAPLE FARM

Don Bourdon

The process of syrup making—or sugaring, as experts like Bourdon call it—runs between February and April. That’s when temperatures are below freezing at night and warmer in the day. These varying temperatures cause pressure changes inside the trees. The pressure changes allow sap, a liquid that carries nutrients through the trees, to flow more easily.

Workers tap the maple trees by inserting small plastic spouts into their trunks. Only a fraction of the tree’s sap is taken, and the tree isn’t harmed. The spouts connect to long plastic tubes that carry the sap to a building called the sugar house. At this point, the sap is clear and thinner than finished syrup. Machines heat the sap, causing some of the water to evaporate, or turn from a liquid into a gas. Left behind is a thick liquid and some solid minerals. Finally, Bourdon’s team filters out the solids from the amber syrup.

This process takes patience, so Bourdon says syrup makers need to love their jobs. “As a youngster, I was bitten by the maple sugaring bug, and I’m still enjoying it now in my early 70s!”

Making maple syrup is called sugaring. This process runs from February to April. That’s when temperatures drop below freezing at night and get warmer during the day. This temperature change is important. It causes pressure to build up inside the trees. That allows sap to flow more easily. Sap is a liquid that carries nutrients through trees.

Workers tap the maple trees. They place small plastic spouts into their trunks. Just a little sap is taken. It doesn’t harm the tree. The spouts connect to long plastic tubes. They carry the sap to a building. It’s called the sugar house.

The sap starts out clear and runny. Machines heat the sap. Some of the water in the sap evaporates. It turns from a liquid into a gas. A thick liquid and some minerals are left behind. Finally, Bourdon’s team filters out the solids. What remains is an amber syrup.

This process takes patience, so Bourdon says syrup makers need to love their jobs. “As a youngster, I was bitten by the maple sugaring bug, and I’m still enjoying it now in my early 70s!”

From Sap to Syrup

It takes a lot of work and equipment for Bourdon Maple Farm to make maple syrup. Here’s the process.


CAITLIN CASTELLINI PHOTOGRAPHY

TAP: When the nights are cold and the days are warmer, workers go to the maple grove to tap the trees. 

TAP: When the nights are cold and the days are warmer, workers go to the maple grove to tap the trees. 

BOURDON MAPLE FARM

TRANSPORT: Long tubes carry sap to the sugar house. Workers monitor the system on computers.

TRANSPORT: Long tubes carry sap to the sugar house. Workers monitor the system on computers.

CAITLIN CASTELLINI PHOTOGRAPHY

COLLECT: Sap collects in a large tank. Bourdon’s farm turns 160,000 gallons of sap into syrup each year.

COLLECT: Sap collects in a large tank. Bourdon’s farm turns 160,000 gallons of sap into syrup each year.

MEG EMMONS/BOURDON MAPLE FARM

BOIL: Evaporators heat the sap to 104°C (219°F) to remove water and turn it into thick, brown syrup. 

BOIL: Evaporators heat the sap to 104°C (219°F) to remove water and turn it into thick, brown syrup. 

CAITLIN CASTELLINI PHOTOGRAPHY

FILTER: The syrup passes through a system of fine paper filters to remove any solids.  

FILTER: The syrup passes through a system of fine paper filters to remove any solids.  

CAITLIN CASTELLINI PHOTOGRAPHY

PACKAGE: Machines pour the finished syrup into jugs and bottles to be sold to customers. 

PACKAGE: Machines pour the finished syrup into jugs and bottles to be sold to customers. 

Think: Why is it necessary to heat the sap to such a high temperature in order to produce syrup?

Think: Why is it necessary to heat the sap to such a high temperature in order to produce syrup?

From Sap to Syrup

It takes a lot of work and equipment for Bourdon Maple Farm to make maple syrup. Here’s the process.


CAITLIN CASTELLINI PHOTOGRAPHY

TAP: When the nights are cold and the days are warmer, workers go to the maple grove to tap the trees. 

TAP: When the nights are cold and the days are warmer, workers go to the maple grove to tap the trees. 

BOURDON MAPLE FARM

TRANSPORT: Long tubes carry sap to the sugar house. Workers monitor the system on computers.

TRANSPORT: Long tubes carry sap to the sugar house. Workers monitor the system on computers.

CAITLIN CASTELLINI PHOTOGRAPHY

COLLECT: Sap collects in a large tank. Bourdon’s farm turns 160,000 gallons of sap into syrup each year.

COLLECT: Sap collects in a large tank. Bourdon’s farm turns 160,000 gallons of sap into syrup each year.

MEG EMMONS/BOURDON MAPLE FARM

BOIL: Evaporators heat the sap to 104°C (219°F) to remove water and turn it into thick, brown syrup. 

BOIL: Evaporators heat the sap to 104°C (219°F) to remove water and turn it into thick, brown syrup. 

CAITLIN CASTELLINI PHOTOGRAPHY

FILTER: The syrup passes through a system of fine paper filters to remove any solids.  

FILTER: The syrup passes through a system of fine paper filters to remove any solids.  

CAITLIN CASTELLINI PHOTOGRAPHY

PACKAGE: Machines pour the finished syrup into jugs and bottles to be sold to customers. 

PACKAGE: Machines pour the finished syrup into jugs and bottles to be sold to customers. 

Think: Why is it necessary to heat the sap to such a high temperature in order to produce syrup?

Think: Why is it necessary to heat the sap to such a high temperature in order to produce syrup?

Continue Your Learning

  • Next time you’re at a store that sells maple syrup, take a close look! Are there different kinds? Where did they come from?

Continue Your Learning

  • Next time you’re at a store that sells maple syrup, take a close look! Are there different kinds? Where did they come from?
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