Maple syrup is produced from the sap of sugar maple trees collected in the late winter and early spring. Native American tribes have collected and boiled down sap for centuries, and the tapping of maple trees is a cultural touchstone for many people in the northeast and Midwest. Because the tapping season is dependent on weather conditions, there is concern about the sustainability of maple sugaring as climate changes throughout the region. In spite of this, maple syrup production is increasing rapidly, with demand rising as more people appreciate this natural sweetener.    This project addressed the impact of climate on the production of maple syrup. Informed by the needs of state and federal resource managers, tribal groups, and other maple syrup producers, the research team examined sugar maple’s sap yields coupled with the sugar and biochemical composition of sap throughout the geographic range of sugar maple