Maple Land Farms

Maple Syrup is one of the truest expressions of our region's terroir; it's as close as you can get to tasting the land. It is a reflection of our climate, soil, and forest. At Mapleland Farm, Dave, Terry, and Sue Campbell, fifth-generation farmers, work with nature to produce their award-winning maple syrup, cream, sugar and other quality maple products.

The Campbells take us through a year in the life of a maple producer. Some of the facts may surprise you. Did you know it takes 30-50 gallons of sap to produce one gallon of syrup? Maple syrup is only produced in the northeastern United States and Eastern Canada. Only 1% of the maple trees are in New York State are currently being tapped.

Why is New York State importing syrup from Canada when we have barely scratched the surface of our own supply? What are the barriers to increased production? As we move away from artificial sweeteners and high fructose corn syrup, how can we make the most of this natural and abundant sweetener? David Campbell, president of the New York State Maple Producers Association is ready to answer those questions.