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Tapping
sugar maple trees is a tradition in the Upper Hudson River Valley
since the 18th Century. The sugaring season lasts usually
from late February to early April. Tapping does no permanent damage
to the sugar maple tree.
It takes about 40 gallons of sap to make one gallon of syrup.
Warm, sunny days and frosty nights are ideal for sap flow.
The harvest season ends with the coming of spring's warm nights and the first stages of bud development on the trees.
New York is the third largest maple producing state in the nation, making more than 193,000 gallons in 2001.
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