Maple Syrup Industry Taps into Kentucky Forests

By Blake Jackson

A new study by the University of Kentucky’s College of Agriculture, Food and Environment reveals a promising future for maple syrup production in Kentucky.

The research shows the potential for a $25 million industry that could create over 1,300 jobs and generate $1.6 million in taxes annually at peak production.

The study highlights how Kentucky’s forests—traditionally valued for timber and recreation—could also become a source of sweet economic growth.

Supported by the USDA Natural Resources Conservation Service, the research evaluated tree density, sap yield, market prices, and more.

“Kentucky sits at the southern edge of traditional maple syrup regions, yet our state has millions of acres of suitable maples that are largely untapped,” said Thomas Ochuodho, study co-author and forest economics expert.

The study considered three production levels and used an input-output model to calculate economic impact. Even the smallest model, based on tapping only 25% of suitable trees, would generate $6.2 million and support 300 jobs.

Maple syrup is made by tapping sugar and red maple trees, collecting sap in winter, and boiling it into syrup. This method provides renewable income without cutting down trees, making it an environmentally friendly alternative to traditional logging.

With over 12.5 million acres of forest, Kentucky already has the natural resources for syrup production. A small investment in evaporators and sap lines can turn underused forests into working woodlands.

“The beauty of maple syrup production is its sustainability,” Ochuodho noted. “Unlike traditional timber harvesting, maple syrup production doesn't require trees to be harvested, allowing forest owners to sustainably manage their land while still earning income.”

The study also shows high demand for pure, locally produced maple syrup in regional and farm-to-table markets, which regularly sell out before spring.

Next steps include extension workshops, business planning, and support from the Kentucky Maple Syrup Association and the U.S. Forest Service.

Photo Credit: university-of-kentucky