200,000 Gallons of Michigan Maple Syrup Are Produced Annually

Most folks probably associate maple syrup to Canada or Vermont. But as winter fades and the first hints of spring emerge, Michigan enters one of its most cherished traditions -  its very own maple syrup season. It’s certainly something that our team at Nino Salvaggio International Marketplace look forward to, as it’s a sure sign of another great batch of tasty syrup soon coming from Michigan farmers and makers.

For farmers and syrup producers across the state, this marks the start of a time-honored tradition—one that brings families, communities, and visitors together to celebrate one of Michigan’s sweetest agricultural treasures. So, we figured we'd take a closer look at Michigan's syrup tradition and also point our some of the Made In Michigan products that we carry at our stores.

A Rich History Rooted in Tradition

Long before European settlers arrived, Michigan’s indigenous tribes were already tapping maple trees and boiling sap into syrup and sugar, a practice carefully passed down through generations as part of their cultural heritage. Using wooden taps and birch bark containers, they carefully collected the sap, then heated it in clay pots or over open fires to produce a thick, sweet syrup. This practice was an essential part of their diet and a valuable trade commodity.

A Native American maple syrup camp near Frederic, Michigan. Circa 1888. Photo: International Maple Museum Centre

When European settlers arrived in the 17th and 18th centuries, they adopted and refined the process, introducing metal buckets and large iron kettles for boiling sap. As the industry grew, Michigan farmers and small-scale producers began to develop more efficient methods, such as sugar shacks and evaporators, which allowed for larger-scale syrup production.

Today, Michigan remains a major player in the U.S. maple syrup industry, ranking fifth in the nation for production, having produced about  200,000 gallons of syrup in 2023 and 2024. 

The Maple Syrup Process: From Tree to Table

The process of making maple syrup has remained largely unchanged for centuries. It begins with tapping maple trees by drilling small holes and inserting spouts that allow sap to drip into collection buckets or tubing systems. Once gathered, the sap is boiled down in an evaporator, where the water content is reduced, leaving behind the rich, golden syrup we all love.

On average, it takes about 40 gallons of sap to produce just one gallon of pure maple syrup. The longer the syrup is boiled, the darker and more robust its flavor becomes. Michigan syrup producers offer a range of syrup grades, from light and delicate to dark and bold, each with its own distinct taste profile.

The 2025 Maple Syrup Season: What to Expect

Maple syrup season in Michigan typically begins in late February and runs through early April, depending on weather conditions. Sap flows best when daytime temperatures rise above freezing while nighttime temperatures remain below freezing. This fluctuation creates pressure inside the tree, allowing the sap to flow naturally when tapped.

This year, maple syrup producers are expecting a strong season thanks to ideal weather conditions. A combination of consistent freezing nights and warm daytime temperatures has created optimal sap flow, while adequate snowfall earlier in the season helped insulate tree roots, preventing premature thawing and ensuring a steady supply of sap. The freeze-thaw cycle has been consistent, ensuring a steady flow of sap. Many sugarhouses across the state are opening their doors to visitors, offering tours, tastings, and demonstrations of the syrup-making process.

Pancakes, French toast and waffles are of course the all-time classic dishes for maple syrup, but it goes great on nuts, fruits, yogurt and more! Keep reading for a quick and easy way to make maple glazed roasted nuts.

Experience Michigan’s Maple Syrup Right Here at Nino's

While there are a variety of festivals and events offered throughout the state, you need to look no further than our shelves here at Nino Salvaggio’s, where we proudly carry the following Michigan-made maple syrups:

• Harwood Gold - The sap from the maple trees surrounding Charlevoix, Michigan's Harwood Lake, has been made into pure maple syrup by the Parsons family since the late 1800's. Current owners are the fifth generation, excited and honored to carry on the family tradition of making high-quality, pure maple syrup on our beautiful farm. WEBSITE
• Doodles Sugarbush - Established in 1998, Doodle’s Sugarbush, LLC produces award-winning maple syrup by using modern technology and tradition. Headquartered in Blanchard, Michigan, their family has taken a different approach than most maple producers in that maple syrup production is all that we do. They live, eat and breathe maple 365 days a year! WEBSITE
• BLiS - B.L.i.S” is an acronym for “Because Life is Short.” As a pioneer in bourbon-barrel-aged maple syrup, you could say they know a thing or two when it comes to developing complex, pallet-pleasing flavors in every bottle. They are located in Grand Rapids.  WEBSITE

A Taste of Tradition

Whether drizzled over pancakes, stirred into coffee, or used as a natural sweetener in recipes, Michigan’s syrup is a true taste of tradition. One classic recipe that showcases its rich flavor is maple-glazed roasted nuts—a simple yet delicious treat made by tossing almonds, pecans, or walnuts in warm maple syrup with a dash of cinnamon before roasting to perfection. This season, take the time to visit a sugarbush, support local syrup producers, and savor the sweet rewards of one of Michigan’s most beloved agricultural industries.

With the 2025 season in full swing, now is the perfect time to enjoy Michigan’s liquid gold and celebrate the history and craftsmanship behind every bottle of pure maple syrup. We certainly look forward to it at Nino Salvaggio International Marketplace!

Curious about nutritional value of maple syrup? Check out this chart from Harwood Gold HERE.

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