Foodstuffs
6:08 pm
Thu February 6, 2014

Maple Syrup: Before The Sap Comes Out, New Labels And New Questions

New Hampshire sugar houses will soon be busy boiling down sap into mapley goodness.
New Hampshire sugar houses will soon be busy boiling down sap into mapley goodness.
Credit <a href="http://www.flickr.com/photos/dougtone/5569497682/in/photostream/" target="blank">dougtone</a> via Flickr/Creative Commons

It’ll likely be several more weeks before most of New Hampshire's syrup producers boiling their sap into maple goodness, but there are big ideas and changes in the air these days around syrup production, from new grading standards for syrup-producing states and Canadian provinces, to research on sap that suggests syrup could be produced in a way that's something akin to a row crop. 

Eric Johnson owns Tucker Mountain Maple in Andover. He talks with All Things Considered host Brady Carlson about the latest syrup news.

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