Farmers in the U.S and Canada have noticed a change in the quantity and quality of their maple syrup and they believe this is a factor of climate change. Selena Ahmed head of the health and human development at Montana State University and her team have been researching this observation. Ahmed is saying that manufactures are seeing less of the light colored syrups ("fancy grade") and more of the dark amber colored syrups during warmer years. This could be due to the fact that producers are taping their maple trees a lot earlier in attempt to beat the winter thaw that slows the flow of sap. some producers fear that they will ultimately lose money because lighter syrups that were once considered the highest grades used to be in the most demand with the best prices.
I found this article to be important and interesting because i really like maple syrup and i do not want to give up the quality of my maple syrup because of global warming. https://www.sciencedaily.com/releases/2017/03/170310183337.htm
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