Wisconsin’s maple syrup industry has quietly become one of the state’s sweet success stories.
Now ranked in the nation’s top-five for maple syrup production, industry leaders say continued growth depends on something surprisingly simple. How a producer’s survey shapes the future.
The Wisconsin Maple Syrup Producers Association is encouraging maple producers across the state, ranging from families tapping a handful of backyard trees to large commercial operations, to complete its Building Tomorrow’s Funding Today survey.
The anonymous questionnaire asks only a few basic things, including how many trees were tapped and how much syrup was produced during the season. But those answers play a much larger role than many producers realize.
The information helps industry leaders better understand the size and scope of Wisconsin’s maple industry while providing valuable data for lawmakers, agricultural agencies and organizations considering future investments in maple production.
“The more people who report, the better picture we have of our industry,” Theresa Baroun, executive director of the Wisconsin Maple Syrup Producers Association said.
Stronger participation makes a difference. Wisconsin climbed to third in the nation for maple syrup production as more producers reported their numbers last year. This milestone that helped shine a national spotlight on the state’s growing industry.
“It’s just a great thing to showcase our industry,” Baroun explained. “We’re hoping it helps continue to build the maple industry in Wisconsin.”
Every producer counts
One of the biggest challenges for the maple industry is that many producers never report what they make. And unlike some agricultural commodities, maple syrup production ranges from hobbyists with just a few backyard trees to family operations with hundreds, or even thousands, of taps.
Baroun estimates there could be between 6,000 and 7,000 maple producers. Those numbers are far more than official production reports suggest.
Interest in maple syrup production also grew significantly during and since the COVID-19 pandemic. More people are interested in learning more about their food by producing it at home.
“When COVID hit, more people really wanted to know where their food comes from,” Baroun said. “Families started making maple syrup as their own tradition.”
And she’s finding many of those hobby producers aren’t reporting their numbers, Baroun believes Wisconsin’s maple industry is likely even larger than the numbers currently show. It’s why she encourages producers of every size to participate in the annual survey. Every response helps create a clearer picture of the industry’s economic impact and provides stronger data when seeking research, education and promotional funding.
Find the survey here. The deadline is September 1, 2026.
Mother Nature calls the shots
Maple syrup production ultimately depends on the weather. It requires a narrow window of ideal temperatures, unlike many other crops. Sap flows best when nights fall below freezing and daytime temperatures climb into the 40s.
A warm winter or an early spring can shorten the season. But ideal weather can extend sap flow and increase production.
“It’s one of those crops where Mother Nature really is in charge,” Baroun said.
That’s one reason annual production numbers can vary dramatically from year to year. Those shifts make producer surveys even more valuable for tracking long-term trends.
Plenty of trees, plenty of opportunity
Wisconsin’s forests provide tremendous potential for continued growth. There are millions of maple trees spread across the state. Baroun says there’s still plenty of opportunity for new producers to get involved, whether they’re interested in making syrup for family and friends or building a commercial business.
She also hopes consumers discover that maple syrup belongs on more than pancakes. Baroun suggests stirring it into oatmeal or yogurt, using it in salad dressings, glazing vegetables before roasting or brushing it onto salmon for a touch of natural sweetness.
Her personal favorite?
Fresh maple syrup poured over vanilla ice cream.
“There’s nothing better than warm maple syrup right off the evaporator on ice cream,” she said.
And as Wisconsin’s maple industry continues to grow, Baroun hopes producers and consumers will help keep the tradition alive—one tap, one bottle, and one survey response at a time.
