The U.S. Department of Agriculture report in June 2026 shows that Vermont's production of maple syrup for the current season increased by approximately 2.7% from 2025. This local industry, which involves harvesting sap from the forest, grading, and bottling, relies on both the season and equipment, expertise, and ongoing research.
The sap, after collection, concentration, and cooking, becomes the syrup on our tables. Modern equipment can remove some water through reverse osmosis before entering the evaporation process. Health of the forest, juicing arrangements, hygiene management, and grading of the finished product are daily tasks for producers.
USDA National Agricultural Statistics Service, Crop Production, June 11, 2026. Shares and growth rates are calculated from the report and rounded; production volume is not sales revenue.












