• 214 farms produce maple syrup in nine counties across the Commonwealth.

• More than 182,000 trees on 1,800 acres are tapped by Massachusetts maple producers annually.

• Massachusetts produced 44,000 gallons of maple syrup in 1999 at a value of almost $1.6 million.

• Sixty percent of Massachusetts maple syrup is sold retail by farmers directly to consumers. Twenty percent is sold wholesale and 20 percent is sold in bulk.

• It takes 40 gallons of sap to produce one gallon of maple syrup.

• Maple trees can be tapped at 40 years of age and will yield sap for 100 years or more.

• Maple sugaring season generally runs from late February through early April, depending on the weather. Warm days and cold nights start the sap running.

• Pure Maple syrup is available in different grades in accordance to federal standards. All grades are the same density.

• USDA Grade A light, medium and dark amber are considered table grades. Lighter maple syrup has a more delicate flavor. Light amber, used for maple candy and maple cream, is made early in the season.

• USDA Grade B is a dark, strong flavored syrup, often used in cooking, though some prefer it for table use as well. Darker syrup is more "mapley." Medium and dark amber are most widely available. Grade B is made late.

For more information on maple sugaring in Massachusetts, visit the Massachusetts Maple Producers Association web site at www.massmaple.org.

Compiled by the Massachusetts Department of Food and Agriculture. Sources: New England Agricultural Statistics, 1999; U.S. Census of Agriculture, 1997; Massachusetts Maple Producers Association.