When you think of maple syrup, Vermont and New England might come to mind. But thanks to innovative research and community efforts, Utah is carving out its own sweet spot in the maple syrup world.

Sap has 2% sugar, concentrate has 20% sugar, so what we're doing in the reverse-osmosis process is we're pulling water out of the sap and concentrating the maple syrup into another solution.

RODNEY — Participants braved the bitter cold temperatures Feb. 8 to learn more about backyard syrup making at the Mecosta ...

Sen. Susan Collins, R-Maine, has introduced two pieces of bipartisan federal legislation promoting new markets and research priorities to further support Maine’s maple syrup industry.