Les Ober OSU Extension
There have multiple posts on the Ohio Maple Blog Facebook page concerning the weather and how it will affect the maple syrup season in Ohio. Let me say this at the onset, no one is able to predict the weather long range with a great degree of accuracy more than a few days out and this year has proven that. What I do know is that we are faced with up to 6 days of temperatures above 50 degrees. If that does happen it will be the first time in 80 years for the last week in February. It will also push our trees closer to bud break. Right now we have accumulated 20 growing degree days. A Red Maple could experience bud break at 44 growing degree days (Gdd). That means we have to accumulate 24 more days in Burton Ohio to break the buds on a Red Maple. It is possible that we will accumulate almost one third of those this upcoming week. That being said this will change as we move further south in the state. There are areas right now in the southern part of the state that may very well see first bud break on Red Maples and Silver Maples by the end of next week.
Buds coming out this time of year is very early even for southern Ohio. There are many factors that lead to what I will call premature budding of maple trees. Day time temperatures have the biggest influence on budding. Anything above 50 degrees is counted as a Gdd. However, the temperatures in a woodlot tend to be lower than at the street level. The trees on the street will bud faster than those in the woods. How much snow do you have? Right now we have 4 to 5 inches on the ground and that will keep the woods colder during the first part of the upcoming weekend due to convective cooling, especially at night. The bigger question is how much snow will show up in March? Snow is good not only to cool the trees but slow release moisture for sap flow. How much cloud cover do you have? Cloud cover keeps the warming sun rays away from the tree branches. It is those bright sunny days that move a tree closer to bud break. Northern Ohio has more cloud cover than southern Ohio especially close to Lake Erie.
What will tell the story is the forecast going into the first week of March? Right now it is calling for cold weather. I think the weather pattern that sets up after March first will determine the length of our season this year just as it did last year. Area north of Columbus will survive this warm spell but south of Columbus is questionable. The long range NOAA Weather forecast for Columbus north shows that we will trend below normal up until St. Patrick’s Day after that it will trend slightly above normal. In the Cincinnati area the trend will be to go above normal and will osculate close to the freezing during the night. Northeast Ohio once again appears to have the best chance of making syrup through the end of March due to fact that our average daily lows are in the high twenties throughout the month. If it freezes at night we will be ok.
The good news is that the early tappers have reached the halfway mark of a normal season. The run this weekend will be big one. If you have not tapped you had better get in the woods and get the job done and catch this run. Take what is given to you in the days ahead and be thankful for what you have produced so far. We are definitely in era of change in how and when we produce maple syrup. If this trend continues for one will plan on having everything ready to tap on New Years Days. If it sits for a month so be it but if the weather patterns are right the trees will get tapped. “Fool me once shame on you fool me twice shame on me”.
The 2017 maple season is underway. Follow the progress of the maple season on the Ohio Maple Blog http://www.ohiomaple.wordpress.com. 2017 Maple Season Progress Page Updated today!
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The Steam has finally cleared! What a January it has been, when it comes to making maple syrup. There had to be some kind of record set in Ohio for the amount of syrup produced in the first month of the year. Locally most of the bigger producers tapped and produced between 200 and 400 gallon of syrup. This was a personal best for most of them in the month of January. For many who tapped around the 12th of January it was the earliest they had ever tapped. Geauga Maple Company and Grossmans Sugarbush in Claridon Twp. Geauga County were both going early. Talking to Jason Grossman at the Ohio Maple Days he indicated that they had boiled 5 times prior to the winter meetings. Sugar Valley Farms in Middlefield, made right at 400 gallon as did the Gingerich Family Sugarbush in Burton Township. The Howel’s Family in Northwest Pa. also had a good early run and made a considerable amount of syrup. Reports were coming in all over New England on Facebook from early tappers with the same results. The easiest way to keep up on the season’s progress in Ohio and elsewhere is to go on the Ohio Maple Blog Facebook page. I will also keep a running summary of events on the 2017 Maple Progress Report.
On the 30th of January old man winter returned with an outbreak of winter weather in NE Ohio. Overnight we received 12 inches of Lake Effect. This will make tapping and working lines harder in this part of Ohio. It looks like a two week lockdown of cold weather with very little time above freezing. Looking at several weather sites, I do not see anything much above 32 or 34 degrees before February 15th. That forecast would parallel what NOAA Weather had predicted for the first half of February. Long Range forecasts predict this trend of below normal temps will continue on into March. This means cold weather up front but cooler weather as we move toward April. This is a good thing if the normal air temp is 45 to 50 degrees in Mid-March it means we will maintain conditions conducive to sap flow. Another good thing is that no day time/night time lows are predicted to be below zero. Tell you how this all works out when we get to the middle of March.
The other thing to consider for the early tappers is will your taps hold up over almost 3 months of exposure to the elements. Again this comes down to what kind of plan you had prior to early tapping. Did you use new taps, did you change out drops and taps or did you install check valves? Is your plan to keep the vacuum pumps running whenever the air temperature is above freezing. For many this is uncharted territory. Last year was similar with cold stretching almost into March and then the season abruptly ended on the 10t of March. Early tappers were really only in for a little over 6 weeks at the most. That would be the length of a normal season. In the east the season started a little later and ran well into April. For those that did tap early the reward was a near normal season in Ohio and a spectacular season in the East. Only time will tell the outcome. I think we stand to learn a lot about the new technology we are using.
Les Ober OSU Extension
I got up this morning and it was 60 degrees. All I could think of was that a lot of my friends who make maple syrup got up, saw the same thing I did and headed straight to the sugarhouse to find their drills. To say the least this is unusually warm for this time of year and it has everyone scratching their head. I also looked at the internet and questions were coming into the OMB about whether it is time to tap. This is topic that will be address in depth at the Ohio Maple Days but due to the early warmup I will give you my take on the subject.
First a little science! To quote New York Maple Specialist Steve Childs we need to know “How Does Sap Happen”. Sap flow is the result of sap rising and falling in the tree through the vascular system of a maple tree known as sapwood. The sap flows to provide nutrients to all of the vegetative growth above ground. Sap flow from the roots to very tips of the branches nourishing the buds that will develop into leaves. This process is on a phonological clock that limits the amount of time that we have to intercept a very small portion of that sap and make it into maple syrup. Once the buds emerge the sap is no longer useable for syrup production. Sap rises because of a variation in spring temperatures that we call the freeze thaw cycle. The tree freezes, this creates a suction that draws nutrients from the roots along with ground water. Once the temperature rises above 32 degrees F, gases begin to form inside the tree. This pushes the sap up the sapwood the tree up into the very tops of the branches. Considerable pressure is produced in the process. In fact that pressure can reach 40 psi. When you drill a hole in the tree sap leaks out into a bucket and continues until the tree quits pushing sap or it freezes again. We can increase that flow by applying vacuum to the tap with a vacuum pump and tubing. If the temperatures stay warm sap flow will gradually decline. Sap can flow up to 72 hours without the repeat of the freeze thaw cycle. Without freezing the sap level in the tree drop below the taphole and the flow will stop. Once the temperatures drop below freezing the whole cycle starts again. This is a very simple explanation of a very complex process.
What else can cause sap to stop flowing from a taphole? Once a taphole is drilled into a tree the maple season clock starts to run. With buckets and open tap holes that window of opportunity is around 4 weeks before the taphole starts to heal up and the sap flow stops. This healing is the result of the taphole being exposed to air and from the growth of bacteria in and around the hole. Air dries out he taphole and supplies oxygen to bacteria that coat the hole with slime that eventually seals off the exposed sap wood. Similar to what happens when you get a cut. Blood flows for a while but eventually it coagulates and the bleeding stops. A vacuum tubing system is different in that the taphole is not exposed directly to the outside air and sap is kept flowing under vacuum for a longer period of time. If operated correctly the hole will be kept free of bacteria for most of the season. This can be accomplished two ways. First you can keep the vacuum running continuously whenever the air temperature is above freezing. This will keep the sap moving keeping the lines clear and the taphole cool. Producers have found that they will gather enough sap during extended warm periods and make enough syrup to pay for the cost of running the pumps during that period of time. The other method is to us a vacuum system with check valves to prevent bacteria laden sap from the lines being pulled back in the tree. A tree will draw sap from the lines just like a hose will siphon water from a tank when you turn the tap off. This bacteria laden sap will aid in healing and shutting down the taphole for the season. The check valve will close when the vacuum is released and it will seal off the tap. I discussed many of these taphole sanitation techniques along with the use of check valves in an earlier post on this blog. A side note; for those of you using a 3/16 gravity system, research at the Cornell Maple Program, shows that because you are generating a higher level of vacuum a pull back into the tree occurs. Preliminary research shows that using a check valve will increase the yield in a 3/16 tubing gravity system. I intend to discuss 3/16 tubing in an article to be published on the OMB at a later date.
Now to answer the question should I tap or not tap during and early warms spell. My suggestion is to obtain all the information you can about upcoming weather patterns. Then look at your system. If you are a small producer or a backyard producer looking for the ideal 30 day window, January is most likely too early to tap. Your taps may dry out and you may miss some of the really good runs in late February or March. You could re-tap but that is hard on the tree and is never recommended. The best approach is to watch the weather and be ready to get those good runs in February and March. For those of us who have vacuum tubing. We can stretch the season with taphole sanitation techniques. Watch the weather and tap when to opportunity arises. You may get some very good early runs. If you are going to tap now make sure you change out your spouts or use check valves. You have to create a closed system at the tree to prevent taphole healing. If you have enough taps consider tapping the side of the woods that runs early now and the late running sections later on, spread the season. The best you can hope for is two months before your taps start to shut down. I have personally kept my taphole open from the 10th of February to the 10th of April with the use of check valves and continuous vacuum operation. No matter what you decide to do it is a gamble, here’s hoping your decisions pays off. Here is a little additional information that may help to make you decide. NOAA Weather has now released their 3 month forecast for January, February and March. It is now calling for above normal temperatures during the period for Ohio into New England. I will hedge a little but my taps will be in by February 1st.
It’s a brand new year and a new maple season is just around the corner. It is time to fire up the Ohio Maple Blog and get out some information to our producers. Exciting things are happening in the month of January. This upcoming weekend will be the New York State maple Conference in Verona NY. If you want more information go on line to the Cornell Maple Program. On the 13 and 14th Of January from 9am to 5pm Al Baxter announced Stumpwater Farm will be holding and open house. The Baxter Family are Dominion and Grimm, Smokey Lake and Memprotec Dealers located on 29499 Clark Rd. in Sullivan, Ohio. SW of Cleveland. On January 19 to the 21st will be Ohio Maple Days. You can read all about he agenda and how to register in the previous post. Reminder you have until the 12th of January to pre-register without an increase in registration fees.
On Saturday January 28 The Geauga County OSU Extension is inviting local maple producers to attend a three hour workshop entitled:
Using the New IMSI Grading System to improve Maple Syrup Quality
The new IMSI International Grading System is not only a marketing tool it is a guide to producing a better product. On January 28th you will have an opportunity to attend a program on using the new Grading system to improve the quality of the maple syrup you produce.
Les Ober OSU Maple Syrup Program Coordinator for NE Ohio and James Miller Local producer and maple products contest judge will show you how to improve the way you test for density, color, clarity and flavor. You will learn how to recognize the signature flavor that defines each grade and how off flavors can have a negative effect on your syrup quality. You will also learn about processing and sanitation errors that can also impact the quality of the syrup you produce.
The program will be held at the Patterson Center in Burton Ohio from at 9:00 to 12:00 Am on January 28th 2017. The program is free but we are asking that you preregister by January 25th.
Very Soon you will have an opportunity to meet the Maple Producers of Northeast Ohio, a new producer organization that will be helping to promote maple syrup production and marketing in the NE corner of the state. Their goal is to work with the Ohio Maple Producers Association to promote activities like the Maple Madness Tour in NE Ohio. Look for one of their representatives at the local winter meetings and ask them about this exciting new organization.
Backyard producers I am looking for pictures and ideas that we can post on the Ohio Maple Blog Backyard Mapler. We need your ideas on collection, storage, boiling and canning to share in the blog. Hobby maple producers are some of the most resourceful and inventive producers in the industry and we want to hear how you make maple syrup. Send your ideas and pictures to Les Ober at firstname.lastname@example.org.
Finally I can say now you can say follow us on Facebook. The Ohio Maple Blog now has a Facebook Page which will complement and enhance our Blog. Right now we are promoting all of the maple activities that taking place around the state. This is a great way to find out what we are highlighting and then go to the Ohio Maple Blog for more information.
On December 7th we launched a new addition to the Ohio Maple Blog. It is called “Its Not Just for Pancakes Anymore.” One of the main reasons for the new addition is to reach out to maple syrup consumers and give them an educational resource dedicated to the use of Maple syrup and maple products. In the first addition we are talking about the new international grading system for maple syrup. Many consumers are use to the old USDA Standard System but what they may not realize is that this system has been replaced. The new system not only grades syrup by color but also by flavor. This takes maple grading to a new level utilizing multiple senses. I also brings it to a level that consumers understand. May of the food product industries employ the sense of sight, taste to define the quality of their products. The maple industry has now reached that level.
In the months ahead we will be exploring the topic of grading and quality assurance on this blog. An understanding of how the process of making maple syrup will affect not only the density, color and flavor will improve the quality of your product.
Geauga County OSU Extension
Two years ago this Fall the maple syrup industry completed the adoption of a new system for grading syrup. It took a long time to get everyone on the same page to complete the process that was officially started in 2011. The International Maple Syrup Institute took the old USDA Standard grades that included USDA Grade A Light, Medium and Dark and Grade B and transformed them into four Grade A categories that would include all saleable syrup. Two important additions were the flavor descriptors and the Tc (light transparency) range. This allows consumers to compare grades on flavor and it also opened the door for the use of instruments in the grading process for color determination.
The four Grade A categories are Golden Delicate, Amber Rich, Dark Robust and Very Dark Strong. You will find that Golden Delicate parallels the old Light Amber Category. Amber Rich includes all of the old medium and the very top of the Grade A Dark Category. Dark Robust includes the rest of the of the Grade A Dark category and the very Top of the old Grade B Category. The Very Dark Strong Category includes the rest of the syrup that was formally classified as cooking syrup. Most very dark syrup that is produced and does not have an off flavor or a density problem will fall in this category. If syrup has an off flavor or does not meet the above minimum of 66 brix, or the below maximum 68.9 brix density standard it will be sold as commercial syrup and priced accordingly. It should be pointed out that the retail price in most markets does not change for any of the top 3 grades and many producers sell their very dark syrup for the same price.
The new grading system allows us to not only sell syrup on color but also on flavor and after all, flavor is what sells maple syrup. Flavor is a component of maple syrup judging that is very subjective. Everyone has their own idea of what maple syrup should taste like. It is almost unfair to put maple syrup in a jug that has not been graded. It would be like labeling a cut of meat as beef. You as a consumer would be buying the package of meat and not know if it was a Porterhouse Steak or Stew Meat. That type of marketing went out the window with the anticipation of finding out what the prize was in a box of Cracker Jacks. Today’s consumers are getting smarter about what they buy. Why would you try to sell them syrup that could be Very Dark Strong, Golden Delicate or something in-between? If you are just putting syrup in a jug you are missing out on an important part of marketing, interrupting and understanding what the consumer truly wants. You maybe marketing high grade of Golden Delicate syrup when the consumers is looking for a darker more robust flavor. The comment you often hear about Golden Delicate is that it is very sweet with little or no maple flavor. If this were case, do you think you will have a return customer; even though you put what you believe is your best product in the container?
There is however, one caution about selling graded maple syrup; it had better be graded right. That is where spectrophotometry comes in. Today for 60 to 80 dollars you can buy a Hanna Checker. There is also a more accurate and expensive model available for commercial packers, contest and grading fanatics. It is all based on the transmission of a beam of light through the sample. As the product darkens the percent light transmission drops. Once you have a reading you match the %Tc light transmission reading on the device to the %Tc range of one of the new grades. Each grade has a % Tc range. The end results are similar but a lot more reliable than a temporary grading kit. Over the last two months putting, together my maple syrup evaluation programs, I have had a chance to look at dozens of samples of maple syrup, some graded and some not. Many times these samples were so close it would be impossible to grade accurately on a hand held temporary grading kit. This new instrumentation makes it easy to grade syrup. This proves once again that maple syrup production is pure science from start to finish.
Generally overall the new grading system has been well received at various locations where we introduced it to the public. At many fairs and shows we have been able to stimulate conversation about the characteristics of each individual grade. Using sample tasting is a great way to interact with your customers. Generally overall potential consumers liked Amber Rich but more and more are trying and enjoying Dark Robust. This has been a learning experience for both the producer and the consumers alike. Ultimately I think many of the producers end up learning a little more about consumer preferences and the product they are selling. Grading in many states is not mandatory and Ohio is one of them. The other factor here is that consumers are really not familiar with how maple syrup is graded. The only thing they can compare it to is your average table syrup which has no identity. This is where maple producers can take a lesson from the wine and craft beer industry. They have built a whole marketing program around identifying the various characteristics of their product. Is it out of the realm of reality that we might someday include a tasting room in our sugarhouses where potential customers could sample the various grades of syrup and other value added products? Think about it, this could add a whole new dimension to the way we market maple syrup.
If you want to learn more about how you can use the new grading system to improve your marketing and your production practices I will be teaching a 4 hour workshop at the Lake Erie Maple Expo on Friday November 11th in Albion Pa. For more information on the workshop contact www.pamaple.org
The word came back to Ohio; from producers attending the annual maple manufactures open houses that it was going to be a big year in New England for maple syrup production. Many of the big northern Vermont and New Hampshire producers were not present, they were boiling syrup. When the steam cleared and the last syrup was drawn off, Vermont produced a record 1.9 million gallons of syrup in one season. Let that sink in, it was only 10 years ago that we struggled to produce 2 million gallons in all of the United States and in 2016 the State of Vermont alone produced almost 2 million gallons beating their 2013 record crop of 1.48 million gallons. The United States produced 4.2 million gallons the amount of maple syrup recorded since the early 1900’s. The top 5 producing states included New York with 707,000 gallons, Maine 675,000 gallons, Wisconsin 235,000 gallons and New Hampshire with 169,000 gallons of pure maple syrup.
With all of that syrup produced in the United States you can only imagine what they did north of the boarder. Yes it was big, it was really big. The Canadian crop is projected at 13.5 million gallons. This would set a new record for Canadian maple syrup produced and because most of that syrup is produced in the Province of Quebec; they set a record as well. This is a monster crop and no one knows what affect it will have on the price of maple syrup especially the bulk price. You can rest assured that there will not be any shortage of pure maple syrup in the world for some time. What about Ohio, unfortunately we are not sharing in the record crop celebration.
Ohio Maple Producers knew it was going to be a disappointing year for maple syrup production and the USDA NASS report verified their worst fears. 2016 was a real bummer across the entire state. The total production for the state dropped from 115,000 gallons in 2015 to 70,000 gallons in 2016. The Yield per tap is general ly a good production indicator. Over the previous two seasons (2014 & 2015) the average amount of syrup produced per tap was 0.275 of a gallon of syrup produced per tap. In 2016 the production dropped to 0.189 of a gallon per tap. Normally Ohio will exceed most states in production per tap but this year’s production was on the verge of disaster. The sugar content of the sap (often near or below 1%) certainly did not help the overall per tap production of syrup.
Another statistic that was very puzzling was the total number of taps recorded for 2016. This year the number of taps put out in Ohio dropped from 450,000 to 370,000 taps. In the last 10 years the number of taps in Vermont and New York almost doubled Vermont is just shy of 5 million taps and NY is right at 2.5 million. What is going on in Ohio? Why are we in a statistical state of decline? A better question would be is there really a decline? Working with extension and the Ohio maple industry for the last 18 years I have witnessed an overall expansion of the industry. It has not been unusual to see the number of operations with over 3000 taps increasing every year. I know of several that are over 10,000 taps. We will never be in the same category as New York or Vermont but our maple industry is growing. However, when you look at the statistics we are not a growth industry we are an agricultural industry in decline.
The reality is that a large portion of the actual production of maple syrup in Ohio is not getting reported. There is an old saying that “if it is worth doing, it is worth doing well”. I believe that Ohio maple producers are doing a good job of producing syrup but for some reason they are reluctant to let the world know how good a job they are doing. Why is it important to report your crop? The world rewards those that achieve excellence. In the case of maple syrup production that reward comes in the form of consumer demand for your product and increased retail sales.
Les Ober Geauga Co. OSU Extension
Les Ober Geauga Co. OSU Extension
Every once and awhile it is good to go back and visit and old post with a good message here is one from 2013 with a few additions.
Maple syrup is often referred to as “liquid gold”. The increased demand for maple syrup and the escalating value of this year’s crop, has added new meaning to this old adage. Once the season is over you need to use a little TLC when it comes to storing maple syrup so it will maintain its quality and value. If you have not sold all of this year’s maple syrup and have some left in the sugarhouse or in a tool shed you need to watch the inside temperatures of those buildings. With all of the recent hot weather syrup stored in outside non- insulated structures can elevate in temperatures quickly and spoilage can occur. You may have thought that you covered the entire basis by packing the syrup hot in a sealed container. Maybe not!
Let’s look at how syrup is packed and stored. Most syrup is stored in stainless steel barrels that were packed in February and March. The syrup went in to barrels hot and was sealed. A thirty gallon drum is a hard vessel to pack there is always room for air. They very seldom are packed without a small amount of air space. The drums then cool to the temperature of the time of the year. Eventually over time the syrup inside the drums takes on the same temperature as the outside temperature. Steel transfers heat and cold well. The syrup on the inside of the barrel will remain cold for a long period of time due to its viscosity and mass. The steel in the outside drum will heat up quickly when outside ambient temperature gets above 80 and stays warm. The result is the buildup of condensation between the warm steel and the cool syrup on the inside. When this moisture gets into the air space molds can form. This is the same thing that happens to jugs when they are not heated to 185 degrees F. If the product is not above 66 brix the syrup can even ferment. The same is true for drums they should be packed hot and the seal should not be broken until you can the product. The worst culprit when it comes to spoiled syrup is a drum that was partially filled and then topped off with some hot syrup. This scenario and the spoilage that often comes with it can be avoided by repacking that drum at between 150 and 180 degrees Fahrenheit. It is always best to completely fill a drum with hot syrup right off the filter press, seal it and store it.
The best solution for long term storage is to build a cool room. You notice I did said cool, not cold. A walk in cooler would be the best case scenario but most producers cannot afford such a luxury. Take a small space big enough to hold several drums of syrup. This could be a closet or small room in a building. Insulate the room and stick a window air conditioning unit through the wall. When temperature gets above 80 deg. F for any length of time, fire up the air conditioner and brings the room to just below 70 deg. F. At that temperature the syrup will stays relatively cool in the barrels. It always seems to be colder than the outside temperature. You only have to get the syrup through the hot months, once the daytime temperatures cool off you are out of the woods. Another trick is to rotate the drum occasionally this moves the syrup around inside the drum. This should dissipate any moisture that forms on the metal wall of the drum thus reducing the chance of spoilage if the drum was packed correctly to begin with.
Saturday April 16,2016
It is not very often that a sample of syrup entered in to a maple syrup contest scores 100%. The syrup enter by Curtis Cook of Bainbridge, Ohio did just that. His sample had perfect scores across the all of the scoring criteria. What makes this even more remarkable it came in a year when many producers struggled to make any syrup at all. Congratulations to Curtis and his family for a job well done.
This years contest used a new format for judging the in County entries. For the first time awards were given for 3 grades of maple syrup. In the Golden grade Curtis Cook was the winner. In the Amber grade Charlie Soltis took home the honors and in the Dark Grade Robert Freeman was the first place winner.
Awards are also given in two other categories for best out of county entry and best Hobby producer entry. The Goodell Family Farm of Mantua Township in Portage County won the to[p honors in the Out of County Division. In the Hobby Division Skip Lazancich won the top honors.
The Maple Candy Contest has always been a favorite at the festival. For many of the producers this has become a culinary art that is pasted down through the generations. Because of this transition the festival gives award in three categories in a junior division. Out of these winners they come up with a Grand Champion Junior Candy Maker Award. This year champion junior candy maker was Ethan Bartlett from New bury Township. In the Adult Candy Contest 6 categories are judged. Points from each category are totaled and an overall winner is awarded.This year the Grand Champion Adult Candy Maker went to Ellen Gingerich of Middlefield Township.
Jim Patterson presents the Hall of Fame award to Tinner John H Millers Son John Miller
The highlight of the Award ceremony is the annual induction into the Geauga County Maple Syrup Hall of Fame of a producer a person who has supported the Geauga County maple industry over the year. The 2016 award goes to the late, “Tinner” John H. Miller of Middlefield, Ohio. The award was accepted by his family at this years Hall of Fame Brunch. Tinner John as was best known as the one person maple producers could not live without. You see John was tin smith and he repaired the majority of the evaporator pans that without notice suddenly developed a leak. As all maple producer know you cannot operate an evaporator with a leaking pan for very long. Because of this invaluable service and his support of the local maple syrup industry John was inducted into the hall of fame. Normally a portrait of the honoree is placed in the hall of fame but in the case of Amish inductees a wood carving of his tin shop will be placed in his honor.
While you are at the 2016 Maple Festival enjoying your maple stir take the time to visit the producers display where all of this years entries will be displayed. More results are posted on the Maple Festival Page in this blog.
Photos courtesy of the Karlovec Media Group and Geauga County Maple Festival