Taste tests showed strong interest in maple water. Participants described it as crisp, refreshing and easy to drink. Researchers are now using treadmill walking studies to understand how well maple water supports hydration.
Microbiologists from Montana State University are also involved. Their work focuses on making maple water safer by studying how long it can be stored and how microbes grow inside maple sap tubing systems. This research also helps improve syrup quality and reduce unwanted flavors.
Another project explores how low-quality sap, often thrown away at the end of the season, can be used to produce new products such as distilled beverages. This creates new income opportunities for maple producers.
“I was talking with Dr. Randall and he said, ‘You know there are these grants from the U.S. Department of Agriculture that focus on promoting education and research about maple products. I was wondering if you’d be interested in thinking about how we might connect some of our work around this," said David Victorson, a professor of medical social sciences and director of research at the Osher Center for Integrative Health at Northwestern University’s Feinberg School of Medicine.
Michigan has one of the largest maple tree resources in North America. Researchers believe the state could become a major maple production leader in the future. Their work helps producers improve quality, increase value and protect forest health.
Through science and cooperation, this project shows how natural resources can support both people and the environment.
Photo Credit: istock-jeff-baumgart