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�պ�����'s Proctor Maple Research Center (PMRC) today marked the start of its 75th sugaring season by hosting Vermont Governor Phil Scott to tap the unofficial "first" maple tree at its facility along the western slope of Mt. Mansfield. As the sap flows around the state, the event signaled the start of the 2022 maple season in Vermont and recognized PMRC for its decades of important contributions to the industry.

For three quarters of a century, the center has been at the cutting-edge of maple research and served as a model facility for maple producers. From growing the ability to tap trees and boil maple sap utilizing leading-edge technology to studying the potential impacts of climate change on the state’s maple trees, PMRC is widely recognized in the industry as playing an important role in the cultural growth and economic importance of the traditional agricultural crop.

“Our maple industry leads the nation, supports our economy and strengthens the Vermont brand, while the Proctor Maple Research Center at �պ����� reinforces that,” said Governor Scott. “With the strong brand recognition of Vermont Maple comes a responsibility to keep our standards at the highest level, and our maple producers have been doing that for decades with the help of the Proctor Maple Research Center.”

Established in 1947 as the first permanent maple research facility in the country, PMRC is renowned as an international leader in basic and applied research on maple trees and maple production. Throughout its history, �պ����� maple scientists have worked in the lab, the sugarhouse and around the state to understand the issues facing maple producers and help advance the science to solve them. Their contributions - from understanding the physiology of maple trees to assessing the impact of modern processing technologies - have been invaluable to the industry and helped Vermont become the top producing maple state in the country.

"We are proud of our long history in maple research, demonstration and outreach at �պ����� and pioneering contributions of �պ����� maple scientists," said Leslie Parise, dean of the �պ����� College of Agriculture and Life Sciences, home to PMRC. "We look forward to continuing to better understand the most pressing issues facing Vermont maple producers and advancing the science to address them."

“Vermont continues to lead the nation in maple syrup production, with nearly half of the country’s maple syrup coming from our state’s family farms,” Vermont Agency of Agriculture, Food and Markets Secretary Anson Tebbetts said. 

Walking the Walk

One of PMRC’s defining features is that its researchers are sugarmakers themselves. In a typical year, PMRC produces about 3,000 gallons of syrup which is served in �պ����� campus dining halls and sold through a packer around the state. The center’s three-pronged approach – research, demonstration and outreach – enables PMRC scientists to understand first-hand the key questions that matter most to producers and work with them to improve their practices and product.

“We know that the work we do changes practice and increases economic viability. By reaching out and teaching producers about what we’re learning, we can help them make a better life for themselves and a better maple product,” said Perkins.

In more recent years, PMRC’s research focus has shifted toward high-yield maple production made possible through modern processing technologies and understanding how to mitigate impacts of climate change on yields. Historical records show that already, Vermont’s sugaring season has shifted about a week or more since the 1970s, but many questions remain around how production will be impacted in the longer-term.

“Our work today builds on decades of research of those who’ve come before us,” said Perkins. “We look forward to building on this legacy and helping to advance Vermont’s maple industry for decades more to come.”