In New Jersey, a new project led by Stockton University aims to establish a viable maple syrup industry using red maples, which are prevalent in the region. Although the state has a historical background in maple syrup production, the market has been small and growing over the years. With $1 million in grants from the U.S. Department of Agriculture, Stockton University is in its fourth year of producing syrup from the 300 acres of maples surrounding it. The goal of the project is to see if a viable syrup industry can be created in a part of the state that is better known for other industries, such as casinos and pine trees.
Utilizing red maples, which have half as much sugar as the maples of Vermont, presents a challenge that Stockton is eager to tackle. With the help of modern technology like a high-pressure membrane to separate sugar and water molecules, the project aims to make syrup production efficient even with sub-optimal trees. The general rule of thumb is that it takes about 60 gallons of sap from red maples to produce one gallon of syrup, compared to 40 gallons from sugar maples. This process of removing excess water during cooking is crucial for establishing a successful industry using red maples in southern New Jersey.
Having been making maple syrup for 35 years in New Jersey, Charlize Katzenbach provided guidance to Stockton in setting up its program. She recalls the challenge of selling New Jersey maple syrup initially, as consumers were accustomed to buying from Vermont. However, years of perseverance and a growing desire for locally produced food have helped establish a small niche for New Jersey maple syrup. In 2022, New Jersey produced 1,817 gallons of syrup worth $88,000, a significant increase from previous years. In comparison, Vermont produces nearly 6 million gallons of maple syrup worth about $105 million annually.
One challenge faced by the project is the climate in southern New Jersey, which tends to be warmer than that of New England. Adequate fluctuations between below-freezing nights and above-freezing daytime temperatures are necessary for a good flow of sap. The tapping process starts around the second week of January at Stockton, employing a vacuum-powered hose system to aid sap collection from the trees. The collected sap is then cooked in a wood-fired evaporator, which increases the sugar content and imparts a slightly smoky taste to the syrup. Stockton expects to produce 55 gallons of syrup from over 4,000 gallons of sap collected this year.
Through partnerships with the food industry and regional schools in the next round of funding, Stockton plans to introduce its syrup more widely. The university is already using the syrup in its food service program to create new flavors of salad dressing and barbecue sauce, and also sells it at farmers’ markets. According to Katzenbach, New Jersey’s syrup is as good as any other in the world, thanks to the dedication and effort put into establishing a successful maple syrup industry in the region. Overall, the project is aiming to carve out a niche for New Jersey maple syrup and establish the state as a significant player in the industry.
