by Sebago, Maine -W’s know that they are in Maine when the pancakes get hot from a 100 -year -old wood stove. But drills in Alan Greenes maple syrup operation of the eighth generation in the city of Sebago, and you will find it Doesn’t run that smoothly like in old times.
“In the past 10 years we will definitely be warmer,” said Greene, who heads Greene Maple Farms. “We don’t get the cold and the gradual warm -up. We will warm up, warm up, warm up, with deep freezing points in between.”
So far it has been a cold winter in Maine this year. In the course of the country, according to the non -profit climate Central, climate change has heated the winter by an average of 4 degrees Fahrenheit over time.
The coldest parts of the country heat the fastest. Portland, Maine, is now experiencing 22 other warm winter days – classified as temperatures above the normal value – the 1970 per climate.
This means that the juice flows much earlier and is cooked earlier than what Greene’s father recorded in his annual syrup protocol when he performed operations.
“So, in 1971, in which I was born, he was on March 21, when he was cooking for the first time,” said Green. “We finished our season on March 21 for a few years … He just started.”
Ahorn syrup is America’s original sweetener. European settlers learned to collect it from indigenous people. It is a practice that decreases for centuries. But now, within decades, everything changes for the 1.5 billion dollars.
Forecasts show that the main room of the habitat from Zucker Ahorn to the north changes where it is cooler. Jason Lilley, professor of sustainable agriculture at Maine University, says that the state’s maple trees are “absolutely” under stress From climate change.
“I just don’t want the producers to go out of business and to decrease this industry, that this industry is taking off,” said Lilley. “We can’t just sit around and see how this happens.”
Instead, according to Lilley, some producers explore different types of trees and actively dilute their forests, which gives trees more space for growth. They also use plastic tube and vacuum systems that are always on standby for early flowing juice.
Producers like Greene agree to adapt the technology to adapt to the ongoing changes in order to continue the production of Maples syrup in the state.
“The technology has arisen while climate change has pushed us and they are a good mix,” said Greene. “They work together. I think we have to pay attention to it and be prepared for it. For those who are not, I think it will cost them on the street.”
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