The history of Michigan Maple Syrup is nearly as old as the land itself! Native Americans were making maple syrup here centuries ago. Today, Michigan maple syrup is made both traditionally and in modern facilities using the latest refinement technologies. But the taste of pure maple syrup is as irresistibly delicious today as it was for our ancestors.

We invite you to explore our Web site to discover how Michigan's early inhabitants made maple syrup. Learn about the science of maple syrup production and our most recent technological innovations. Find out where you can see maple syrup being made and even how you can make it yourself. Then, try out some of our recipes and cooking suggestions, and treat yourself to the sweetness of Michigan.

2015 MMSA Annual Winter Meeting

Saturday January 17, 2015

Comfort Inn and Suites, Mt. Pleasant

The 2015 Annual Meeting of MMSA will be held on Saturday, January 17, 2015 at the Comfort Inn in Mt. Pleasant. 
Featured speaker will be Dr. Tim Perkins, Director of the Proctor Maple Research Center at University of Vermont.  
Dr. Perkins and several MMSA members will also be holding break-out sessions throughout the day.
Syrup makers in attendance will enjoy a buffet dinner and have an opportunity to visit with other maple producers and syrup vendors.

The Preregistration Form, details about the meeting, and the 2015 Membership Form will appear in the December Winter MMSA Newsletter.

You can also read and print the forms here.

Agenda for the January 17 MMSA Meeting

Click Here to read the Agenda

Preregistration Form

Click Here to find the Preregistration Form.

Membership Form
Membership in the Michigan Maple Syrup Association is open to any individuals interested in the maple syrup process.
Click here to find a Membership Form.

Sales Items Form
MMSA members may purchase a variety of items from the MMSA (License Plates, Stickers, Member of MMSA Signs,

Nutrition Cards, Maple Fact Cards, Maple DVDs, etc). Click here to find the Sales Items Form.

Form to have name and information listed in Directory on MMSA Web page

For information click here.
To see the form click here.

Tech Tip

Have you refreshed this page lately to make sure that the most updated copy is being viewed?

Maple sap will generally flow during any rise in temperature above freezing. However, a very rapid rise in temperature (from 25°F to 45°F) will enhance the sap flow considerably. To learn more about the production of maple syrup, click here.