MMMmmmm Syrup, (insert drool)

Brian Shactman discusses the maple syrup industry with Rob Lamothe from Lamothe Sugar House in Burlington, highlighting the misconception that maple syrup is only produced in Vermont. Rob explains the optimal conditions for sap flow and the process of making syrup, noting a 43:1 sap-to-syrup ratio and the use of reverse osmosis to reduce water content. He details advancements in technology, such as plastic tubing and vacuum systems, which have improved efficiency. Demand for pure maple syrup has risen by 8-10% annually, driven by health-conscious consumers. Rob's syrup is available at various retailers and his sugar house, with a showroom open six days a week.