Maple syrup threatened by global warming

[bananas]

http://wwwp.dailyclimate.org/tdc-newsroom/maples/All-tapped-out

All tapped out.
Northeast's sugar country confronts a bitter future as the climate warms.

6 April 2009

By David Biello
for the Daily Climate

SABBATH DAY POINT, N.Y. – All farming depends on the weather, but few foods are more dependent on a specific climate than maple syrup. After all, for the sugar maple's sap to run at all requires cooperative weather — freezing nights followed by warmer days.

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Maple syrup’s increasing popularity—an all natural "organic" sweetener—combined with back-to-back poor seasons in Quebec has driven the price up in recent years. Last year, the Quebec season lasted just under a week due to a quick transition from a cold March to a very warm April. And while Vermont and New York farmers had a relatively good year—combining to make 800,000 gallons or so—that's not even 10 percent of the amount Quebeckers make even in a bad year.

<snip>

Even the U.S. Environmental Protection Agency concedes that the sugar maple will not survive the century in New England. Its Climate Action Report from 2002 notes "climate change is likely to cause long-term shifts in forest species, such as sugar maples moving north out of the country."

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[madokie]

1. So my chances of ever making any more maple syrup

here from our trees is pretty much history now. I know Oklahoma is not a maple syrup producing state but I've tapped our trees and made my own syrup a couple of years past. Upon my first try I was surprised at how much the sap was just water, not much if any smell of maple at all until I had it boiled down about a quarter or half of the way or so. Oh well it was fun while it lasted. The surprised look on friends faces when I would tell them that this syrup came from our own trees was priceless.

[bananas]

2. Hmm, you may have some special trees

get the seeds patented!