At MacNeil Orchards in Rebersburg, Pennsylvania, the production of maple syrup stays traditional: Collect, cook and reduce, filter and bottle. From the sugar bush (the stand of maples) to the Sugar House, where processing is done, the basic manufacture of syrup — sugaring — remains the same as it has for centuries. (The Iraquois collected sap, the largest source of sweetener in their diets.)
Thanks to MacNeal Bros. for the tour of the collection and processing, which results in 150 to 200 gallons a year. Thanks, as well, to the Pennsylvania Cable Network, which produced the documentary from which this Cool Stuff video is made.
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