The northeastern state of Vermont is the leading producer of maple syrup in the United States. This sweet, sticky liquid is a favorite on pancakes and other foods generally eaten in the morning.
Paul Limberty and Jennifer Esser call their operation Dragonfly Sugarworks. They produced one thousand seventy-nine liters of maple syrup this year. And the price per liter is about the same for all grades -- about fourteen dollars.
This is the VOA Special English Agriculture Report.
Paul Limberty has been producing maple syrup in Vermont for ten years. The process is called sugaring. Each February, Mister Limberty and his wife, Jennifer Esser, drill holes into their sugar maple trees. They have more than one thousand sugar maples on their property in Huntington.
Vermont Grade A Fancy has a light golden color and a light maple taste. It is often made at the beginning of the boiling season.
They collect the sap that flows from the holes, through pipelines and into tanks. Sap can flow in two directions -- up from the tree's roots or down from its branches.
The United States Department of Agriculture says Vermont produced more than one and one-half million liters of it this year. That was almost one-third of the nationwide amount and it was worth more than eleven million dollars. Other big producers include Maine and New York State.
And that's the VOA Special English Agriculture Report, written by Jill Moss. At WWW.51VOA.COM, you can see a picture of Paul Limberty selling his maple syrup. And to learn more about Vermont, listen next Monday at this time for THIS IS AMERICA. I'm Steve Ember.
The boiling season generally lasts from March through April. Boiling steams away water in the sap. All that is left is maple syrup. Paul Limberty and Jennifer Esser produce four grades of it.
Grade B is the darkest and strongest tasting of the four. It is often made during the last days of the boiling season. Grade B is considered best for use in cooking and baked goods.
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