**Galloway Township, New Jersey: A Surprising New Contender in Maple Syrup Production**
In the heart of New Jersey, a state celebrated for its iconic figures like Tony Soprano, the relentless Turnpike tolls, and its industrial landscapes, a sweet revolution is brewing. This revolution is all about maple syrup, a product traditionally associated with the lush forests of Vermont. However, if Stockton University has its way, the next bottle of maple syrup in your pantry might just boast a “Made in New Jersey” label.
Stockton University, nestled in the southern reaches of New Jersey, is spearheading an ambitious project to tap into the potential of local maple trees. These trees, while abundant, contain only half the sugar content of their Vermont cousins. Despite this, the university is determined to explore whether a viable syrup industry can thrive amidst the casinos and pine forests that the area is known for.
With a generous $1 million grant from the U.S. Department of Agriculture, the university is now in its fourth year of syrup production. Spanning 300 acres of maple-rich land, the project is a testament to New Jersey’s spirit of perseverance. “Telling a New Jerseyan ‘It can’t be done’ is a surefire way to see it get done,” says Judith Vogel, a mathematics professor and the project’s director. “Despite the hurdles, the journey has been rewarding, and the outcomes, incredibly sweet.”
The project’s success hinges on leveraging the underdog of the maple world: the red maple. While southern New Jersey lacks the sugar maples that Vermont is famous for, it is home to a significant population of red maples. These trees, though lower in sugar content, are proving to be a valuable resource for the budding industry.
Maple syrup production in New Jersey is not a new concept. The state’s indigenous populations were the first to tap into this natural resource, sharing their knowledge with early settlers. However, a large-scale industry never took root, especially in the southern part of the state. The red maples at Stockton, with their lower sugar content, present a unique challenge, requiring about 60 gallons of sap to produce a single gallon of syrup, compared to the 40 gallons needed from sugar maples.
Innovation is key to overcoming these challenges. The project employs a high-pressure membrane technology to efficiently separate sugar and water molecules, boosting the sugar concentration of the sap before it undergoes the cooking process. This technological edge is crucial for establishing a new industry with less-than-ideal raw materials.
The journey of New Jersey maple syrup from a hard sell to a sought-after local delicacy is a story of resilience and innovation. Charlize Katzenbach, a veteran syrup producer, recalls a time when her New Jersey syrup was met with skepticism. Today, thanks to a growing appreciation for locally sourced foods, New Jersey maple syrup has carved out its niche.
In 2022, New Jersey produced 1,817 gallons of maple syrup, a modest figure compared to Vermont’s dominance in the industry. Yet, the state’s syrup producers, like those at Stockton University, are undeterred. They face additional challenges, such as the region’s warmer climate, which affects sap flow. However, with adaptive techniques and a bit of ingenuity, they are making strides.
Stockton’s syrup, known for its rich, slightly smoky flavor, is already making waves. The university incorporates it into its food service program, creating unique salad dressings and barbecue sauces, and sells it at local farmers’ markets. Looking ahead, Stockton aims to forge partnerships with the food industry and regional schools to broaden its syrup’s reach.
“Our syrup in New Jersey is as good as any in the world,” asserts Katzenbach. “It’s delicious, local, and a testament to what we can achieve here.”
As New Jersey continues to surprise and delight with its maple syrup venture, it serves as a reminder of the state’s relentless spirit and the sweet rewards of innovation.