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.

MMSA Annual Winter Meeting

Doherty Hotel, Clare, January 18, 2014

The 2014 Annual Meeting of MMSA will be on Saturday January 18 at the Doherty Hotel in Clare. 
Featured speaker is Mike Farrell of Cornell University with other speakers doing several break-out
sessions throughout the day.  Lunch is provided as a part of the registration fee and a variety of
vendors will also be exhibiting their products.For more information on the program click here. 
Registration for the meeting begins at 8:30 and to see the rest of the Agenda, click here

A Registration Form and Membership Application Form will appear in the upcoming
December Newsletter but is also available here.

Request from Grand Traverse Land Conservancy

Did you miss fall clean-up time at your sugar house? Have some old equipment you would like to get rid of?
The Grand Traverse Regional Land Conservancy,a member of the MMSA, is interested. Click here to read more about their project.

Michigan Maple Weekend ( NEWSFLASH: RETURN DATE IS NOW DECEMBER 21)

Would you like to participate in the 2nd Annual Michigan Maple Weekend in March 2014 sponsored by MMSA?

Click here for an explanation of the event and click here for the Registration Form.

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.