Massachusetts Maple Syrup: Sweet, Safe and Sustainable
CQP-certified maple producers are carrying on a Massachusetts tradition that extends back more than two centuries. Each spring they tap maple trees, gather sap, and boil the sap down to concentrate the sugars that produce the distinctive taste of maple syrup. The process of heating and boiling sap couldn’t be simpler, and has changed little over the generations. But new technologies allow sugarmakers to produce syrup more efficiently and safely, using less energy during processing and prioritizing sustainable techniques in the forests where trees are tapped.