I thought that this article was interesting, discussing this recent paper in the Journal of Agricultural and Food chemistry. The analysis revealed that the relative amount of carbon-13 in maple syrup have gone down since the 1970s, which they attribute to changing isotopic signatures from fossil fuel burning in the atmosphere. Discussion and implications for the food industry in the article.
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The related article I found far more interesting was the recent study that found forests were growing faster to the tune of two tons per acre.
Do the environmentally conscious thing and buy a Hummer.
Click to access Maple_syrup.pdf
Although the above article is about 10 years old, the general conclusion is that the Maple Syrup business is shifting northward. This is mostly due to climate changes and how it affects both syrup production and tree health.
Conclusion from the article:
The maple syrup industry in the US has exhibited a dramatic
decline since early in the 20th century. This decline is due to
many factors, including climate. Over the past thirty years,
the Canadian Maple industry has shown a dramatic increase
also due to many factors, including climate. Most disturbing
are the results of ecological modeling efforts that show the
changes in climate could potentially extirpate the sugar
maple within New England. The maple syrup industry is an
important part of New England character, way-of-life, and
economy that, because it is highly dependent upon prevailing
climatic conditions, may be irreparably altered under a
changing climate.
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