Come walk with us through the history and life of Michigan Maple Syrup.

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.


Click here to visit the Michigan Maple Weekend website for complete details on locations, dates and times.


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?

Horses Maple FactsDid you know that Michigan ranks 5th in Maple Syrup Production in the U.S.? Or that it takes approximately 40 gallons of maple sap to make 1 gallon of syrup? Click here to learn more interesting facts about Michigan Maple Syrup!
  Sap Bucket

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.


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