While syrup producers in the east look forward to warmer temperatures to get their trees’ sap flowing, B.C. producers need the reverse. Optimal conditions are just below freezing at night and just above in the day.
The recent bout of frosty weather may have helped to extend the coast’s small maple syrup industry this year.
Grade 4 science teaches that water expands when it freezes. If organisms’ water-filled cells freeze, the cells burst and die. Back east, seesawing temperatures happen as winter turns to spring. On the West Coast, freezes and thaws are less predictable. Our maples, on the other hand, are tapped whenever the weather warms after a frosty patch, and that can occur at any time from late November to March.
Colonial settlers adopted that traditional ecological knowledge for their own purposes, boring holes in maple trees in the spring, collecting sap and boiling it down. Producing syrup from the bigleaf maple is not only possible, the resulting syrup has more of a butterscotch and intense flavour than the usual maple syrup.
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