ELMWOOD — Wood’s Maple Orchard is operated by a multi-generation syrup family, and they have worked hard to become an award-winning producer when it comes to both maple syrup and maple sugar.

The family moved back to the area in 1979 and operated with three evaporators burning wood. In 1993, the family purchased their first reverse osmosis machine to help with the process, taking the need for three evaporators down to just one.

“Since then we’ve grown a lot,” Jason Wood, a fourth generation representative, said. “Back then we tapped about 4,000 trees. Now I really don’t know how many we’re tapping, somewhere north of 20,000. We’ve grown a lot and technology has helped us a lot.”

Next year the family plans to make the transition from a pair of conventional evaporators to a steam evaporator. Using steam prevents pans from burning and is a positive improvement technology has brought.

There have also been challenges that have come with the changes in the times.
“It’s made it harder but more frustrating sometimes,” Wood said. “We’re realizing how many imperfections we have.”

Getting to work with an older generation above him and the next generation below, Wood has soaked up every moment he has with the family.

“I can’t really explain it,” Wood said. “We’re very proud. It’s cool to have three generations literally working together.

“It’s in your blood. It’s like farming.” Wood said. “Farming gets in your blood, it just doesn’t leave. This is the same thing.”

Wood’s Maple Orchard has a focus on the production of maple sugar, a product that has rapidly increased in popularity of late.

“I would say now 95 to maybe even 99% of our product gets made into maple sugar,” Wood said. “That market is substantially growing.

“Maple sugar is kind of a new thing,” Wood said. “It’s healthy compared to regular sugar.”

They produce maple sugar in high quantities, with production during some months sitting around 10,000 pounds. They make both granular and powdered maple sugar.

“I could safely say from Illinois to California, any place you stop and see maple sugar, there’s a 75% chance it’s come out of this building,” Wood said.

They host their family, people who have helped out and business partners once a year to show their appreciation and make them a pancake breakfast.

“We kind of need all these people,” Wood said.

The maple sugar goes into many products, with Wood citing A Butchery Shoppe’s maple sausage in Spring Valley and Kripple Kreek pancake mix.

Wood showed the many awards the family has won over the years. They have won best in show for maple syrup against international competition multiple times with multiple grades of syrup winning best in class. He cherishes most winning awards in places like Quebec and Vermont that are known for their syrup. The most recent competition they entered was the International Maple Conference of 2022 in La Crosse, winning the stirred sugar first place award.