DOAG: Maple Sugar Houses

{Tap into the sweetness}

To receive a paper copy of the brochure, please send a self-addressed stamped envelope to: Connecticut Department of Agriculture - Marketing Division, 165 Capitol Avenue, Hartford, CT 06106 Tel. (860) 713-2503.



 During the second weekend in March tour the following Hebron Sugarhouses:  Hope Valley, Wenzel, Woody Acres Sugarhouses and Winding Brook Sugarhouses. See Connecticut Maple Syrup being made. Enjoy sugar-on-snow, maple baked goods, a pancake breakfast, plus much more. It is a weekend for family enjoyment! For information call 860-649-0841 or

(860) 228-0246. E-mail: or visit


Visit the Maple Syrup Producers Association of Connecticut website!


Maple Grades

{maple syrup grades}  


Maple Facts

  • Connecticut is 10th in maple syrup production in the United States.
  • Sap is drawn from trees in early spring when the night temperatures are freezing and the days are warm and sunny.
  • As a maple tree increases in diameter, a maximum of four taps can be put into the tree.
  • Farmers stop drawing sap from a tree when it begins to bud.
  • When leaves appear on a tree, the tree’s sap becomes bitter.
  • The production of maple syrup is the oldest agricultural enterprise in the United States.
  • Maple syrup is rich in calcium, which helps build strong bones and teeth.
  • Maple syrup contains approximately 1/3 less carbohydrates than granulated sugar.
  • Maple syrup is 100% fat free.
  • Maple syrup was the standard household sweetener in the United States until around 1875.
  • Once opened, maple syrup containers should be refrigerated.
{pancakes and syrup}