Maple Leaf Sugaring began as a small maple syrup operation in the early 1990s run by Ben Madey and his two best friends. The business went dormant in 1997 as the owners left the area to attend college. Over the summer of 2013 Ben and Veronica Madey restarted Maple Leaf Sugaring in Ghent, NY with the intention of beginning maple syrup production during the 2015 season.
In 2014 we began building our timber frame sugarhouse sourced from trees felled and milled on our own land. We had the frame in place and sugarhouse enclosed just in time for the 2015 maple sugaring season. We acquired a 2.5' x 10' high efficiency wood fired evaporator to process the syrup. The high efficiency wood fired evaporator allows us to produce high quality maple syrup while consuming 25% to 35% less wood.
During the 2015 season, we produced syrup from around 1,500 taps. We spent countless nights boiling until the middle of the night due to the volume of sap coming in! Following many 16-18 hour days of processing, we were compelled to invest in a reverse osmosis (RO) system for the 2016 season. The RO system removes the majority of the water from the sap before it is boiled on the evaporator. This also further increases our efficiency significantly and reduces our carbon footprint.
We have added a number of taps for 2016 resulting in over 2,400 taps for the season. With the RO in place, we are processing on fewer days and for far fewer hours. Also, for the 2016 season we completed our organic certification process through Baystate Organic Certifiers. We are excited to deliver high quality certified organic products to our customers! We are committed to delivering the best possible product to our customers and we believe our customers value our commitment.