From Tree to Table: Maple Syrup Production

The second year of the maple syrup production at River Falls High School was a huge success. Students in Natural Resources, Exploring Agriculture and Independent Study were involved in all the phases of the operation, including taping the trees, collecting sap, recording sugar content, using the reverse osmosis system, boiling it down, skimming, filtering, grading the sap, bottling, marketing and selling the product. There were over 100 students involved in some capacity of this project. Without the Forward Foundation, none of this would have been possible. This year, we increased the amount of taps and our sap volume doubled from the previous year. We used part of the funds to purchase a reverse osmosis system that removes 60-65% of the water, making it more efficient and cost effective.

We also used the fund to purchase an evaporator and bottling machine. This project provides students with valuable opportunities to learn where their food comes from and how to effectively operate a business. Mastering the art of boiling down maple syrup requires patience and attention to detail, but the reward if enjoying your own homemade syrup is not only healthier but also well worth the effort. Later in May, River Falls High School and Meyer Middle School will get to enjoy our syrup that we processed at school for lunch.