Stockton University in southern New Jersey is leading efforts to establish a maple syrup industry utilizing red maples. The state has a historical background in maple syrup production, but a small market has only recently begun to grow. Backed by $1 million in grants from the U.S. Department of Agriculture, Stockton is in its fourth year of producing syrup from 300 acres of maples surrounding the university. The goal is to create a viable syrup industry in New Jersey, a state better known for casinos and pine trees than maple syrup.
Judith Vogel, a mathematics professor and director of the Stockton Maple Project, has emphasized the challenges that come with bringing maple syrup production to southern New Jersey. Utilizing underdog trees such as red maples, which have half as much sugar as Vermont’s sugar maples, has been key to the project’s success. Red maples are more common in southern New Jersey, making them the focus of Stockton’s efforts to produce syrup. Despite red maples having lower sugar content, Stockton has developed processes to efficiently produce syrup using this type of tree.
New Jersey has a long history of maple syrup production, dating back to the time when Native Americans shared their knowledge with settlers. However, no large-scale industry has ever taken hold in the state, particularly in the southern region. The state is starting to make a name for itself in the maple syrup market, with 2022 figures showing that New Jersey produced 1,817 gallons of syrup worth $88,000. While Vermont remains the maple syrup capital of the U.S., New Jersey’s growing demand for locally produced food has helped carve out a niche for maple syrup from the state.
One of the challenges facing the development of a maple syrup industry in New Jersey is the warmer climate of the southern region compared to New England, affecting when and how sap flows. The ideal conditions for sap flow require below-freezing nights followed by above-freezing daytime temperatures. Stockton University usually begins tapping trees around the second week of January, utilizing a vacuum-powered hose system to collect sap and carry it to collection buckets. Despite the climate challenges, Stockton has collected over 4,000 gallons of sap this year and expects to produce 55 gallons of syrup, which would be a significant accomplishment for southern New Jersey.
Stockton’s syrup is darker and richer than commercially sold syrup, with a slightly smoky taste from the wood-fired cooking process. The university is already using the syrup in its food service program to create new flavors of salad dressing and barbecue sauce, and sells it at farmers’ markets. In the next round of funding, Stockton plans to seek partnerships with the food industry and regional schools to introduce its syrup more widely. According to Charlize Katzenbach of Sweet Sourland Farms in New Jersey, the state’s maple syrup is as good as any in the world, emphasizing the quality, locality, and great taste of New Jersey’s syrup.
Overall, the establishment of a viable maple syrup industry in New Jersey, particularly in the southern region, represents a significant step forward in diversifying the state’s agricultural offerings. Through innovative approaches and a focus on utilizing underdog trees such as red maples, Stockton University has shown that New Jersey has the potential to become a player in the maple syrup market. Despite challenges related to climate and tree sugar content, the determination and creativity of those involved in the Stockton Maple Project are paving the way for a sweet future for New Jersey’s maple syrup industry.
