Project Proposal

This investigation will look at a sugaring operation in southern Vermont and the ecological and social factors influenced by the farm with an emphasis on hydrology. We chose Sidelands Sugarbush, a large-scale operation in Westminster, VT as the focus of this study. There are many operations available to study in Vermont, however, we chose Sidelands due to its size and its primary economic dependence on sugaring. Dan Crocker, the owner and operator, uses top of the line equipment and techniques to maximize his harvest so Sidelands will be a good example of major syrup producers.

We will examine what role the farm plays in the local community and how sap collection and management of the forest affects the ecosystem. We have come up with a few questions to help us explore this issue:

1) How does the monoculture of sugar maples affect the hydrology, ecosystem and water systems in the immediate and surrounding areas?

2) Are there immediate or long-term effects on the environment from the operations of a sugarbush?

3) Does the sugar production have any ecological effects?

4) Is there any clear-cutting of old growth forests involved?

5) How does the hydrology of a sugarbush affect the growth of trees and the production of sap?

6) What are the production costs of the equipment needed to perform sugaring?

7) How does the community benefit from the sugarbush?

Narrative of Project Findings

            The business of making maple syrup is highly dependent on the weather and climate of the area it is produced in. Sugar maples grow best in areas that have a cool, moist climate with deep moist, fertile, well-drained soils. Sugar maples are shade tolerant, and recent studies have shown that they are minimally impacted by ozone and acid deposition pollution. The soils with rich limestone deposits neutralize any acid in the environment. In these conditions Sugar maples will grow at their best. This was the case at Sidelands Sugarbush, which sits above a limestone base. In less optimal environments sugar maples will still grow and reproduce but because the trees are not as healthy, they are more susceptible to insect infestation and disease. In order to have maximum sap yields with high sugar content, below freezing temperatures are needed at night followed by days with slightly warmer temperatures. Variable weather, such as cold spells and precipitation, is also needed in order to keep sap flowing from taps.     

Sugar maples are the most abundant tree species in North America, with about 80% total coverage in Vermont alone. With the impending effects of global climate change, the species composition in the northern hardwood forests could drastically change. As a result the sugaring industry will need to quickly find solutions to the devastating impact global climate change could have on maple sugar production. In recent years, the sugaring season has been an average of 3 days shorter, starting a week earlier and ending 10 days sooner than previous years. The sugar content of the sap is decreasing which degrades the quality of syrup. Overall, climate change has already begun to impact the sugaring industry, and we can only expect it to get worse within the coming years.

Investigating the ecology of sugar maple production helped uncover many different aspects to sugarbushes and their impact on the environment, community and economy. Overall the presence of small-scale sugarbushes in forest dependent communities generally promotes economic, environmental and social benefits. By saving these unique forest ecosystems from development, biodiversity and wildlife habitat are persevered.  Maple sugar production is a great way to use the resources we are given to manufacture a valuable non-timber product. The sugarbushes provide jobs within the community and boost local economies.

Overall, there are tremendous benefits provided by sugarbushes, but there are some environmental impacts that tend to occur simultaneously. Though sugar maples tend to thrive in forest communities where they are the most abundant species, monoculture can quickly occur in managed sugar maple stands. Sugar maples have recently out competed their long time rival American beech, due to a devastating bark disease.  With the inevitable result of monoculture, from too much thinning of non-maple species to reduce competition, the forest ecosystem health can drastically change. Large monoculture stands are targets for insect and disease attacks. When these types of infestations occur, some sugarbush operators are left with no choice but to spray chemical pesticides on their land in order to protect their business. In the early 2000s the northeast faced a large infestation of forest tent caterpillar. Many sugar makers, including Dan Crocker, were forced to spray pesticides.

In addition to disease and insects, monoculture can negatively impact biodiversity. When non-maple species are thinned, the result is an eradication of vegetation in the understory. This eradication significantly decreases habitat and food resources for amphibians, birds, reptiles and mammals that are dependent on the forest ecosystem. Allowing for different non-sugar maple species to exist in the sugarbush without thinning can significantly reduce or even eliminate the impacts of monoculture. Currently, the Vermont Government has a 25% non-sugar maple species standard for all sugarbushes, which helps prevent the environmental impacts of monoculture. With biodiversity management practices and principles followed by sugarbush operators expanding each year, the impact of monocultures on wildlife and plant diversity is being kept at a minimal. 

In addition to the direct ecological effects of sugarbushes, producing, storing and transporting the maple syrup can have detrimental environmental impacts. In order to produce 20 gallons of syrup, 60 gallons of oil or cordwood is needed in order to keep the furnace burning to boil 800 gallons of sap. With an average annual production of a large scale sugarbush around 6000 gallons of syrup, a lot of natural resources are used in order to produce the final product, not including storage and transportation. Most maple syrup is made in the northeastern United States and Canada, but the syrup is distributed globally. In order to be preserved, syrup must have climate controlled storage and transport. The natural resources used and environmental impacts caused from just storage and transport is incredible. However, most of the syrup made in the Northeast is kept and sold locally. By purchasing locally made products, the economy and the environment are positively impacted.