“We planted our first maple saplings near Hanmer Springs last autumn and will coppice prune them to keep them small,” says Professor Watson, who is also the Director of ҕl’s Biomolecular Interaction Centre (BIC). “We’re now working with other landowners to establish additional small-scale plantations, each with around 100 trees.”
Instruments will monitor factors such as sap flow and local weather conditions. “We hope to extract a small quantity of sap this winter that will give us a measure of sugar concentration.”
While commercial production is a long way off, it is projected that 2000 hectares of maple trees could generate $60 million a year in maple syrup revenue. By absorbing carbon dioxide, maples would also benefit the environment and could be planted beside waterways as a riparian buffer.
3D imaging will be carried out at the Australian Synchrotron in Melbourne on live sugar maples to help the researchers better understand sap production mechanisms through freeze-thaw cycles.
A trial plantation of birch trees is also planned. Birch syrup is produced in a similar way to maple syrup but has a more savoury taste.
“In conjunction with iwi, our research team is also hoping to identify native tree extracts that may be useful as components in food or rongoā.”
