{"id":924,"date":"2017-04-04T17:24:00","date_gmt":"2017-04-04T21:24:00","guid":{"rendered":"http:\/\/www.theadkx.org\/?p=924"},"modified":"2021-04-09T01:01:34","modified_gmt":"2021-04-09T05:01:34","slug":"jarabe-de-arce-en-los-adirondacks","status":"publish","type":"post","link":"https:\/\/www.theadkx.org\/es\/maple-syrup-in-the-adirondacks\/","title":{"rendered":"Jarabe de arce en los Adirondacks"},"content":{"rendered":"

\u00bfSab\u00edas que el estado de Nueva York es el tercer productor mundial de sirope de arce y el segundo de Estados Unidos? Actualmente, Canad\u00e1 lidera la producci\u00f3n y Vermont ocupa el segundo lugar.<\/p>\n\n\n\n

Cuando el invierno da paso a la primavera, los productores de sirope de arce se ponen a trabajar. La savia empieza a fluir cuando las temperaturas superan los 40 Fahrenheit durante el d\u00eda y descienden por debajo de los 32 F por la noche. En el norte de Nueva York esto suele ocurrir entre finales de febrero y principios de abril.<\/p>\n\n\n\n

En esta \u00e9poca del a\u00f1o, no es raro aventurarse por una carretera secundaria de las Adirondacks y ver cubos met\u00e1licos colgados de los \u00e1rboles de arce. Estos \"cubos de savia\" pertenecen a personas que elaboran jarabe casero.<\/p>\n\n\n\n

La producci\u00f3n de jarabe de arce tiene una larga tradici\u00f3n en la regi\u00f3n. Los nativos americanos fabricaban sirope de arce antes de que los europeos llegaran a Norteam\u00e9rica. Una leyenda iroquesa atribuye el inicio de la producci\u00f3n de sirope de arce al jefe Woksis.<\/p>\n\n\n\n

Seg\u00fan cuenta la historia, un d\u00eda de marzo el jefe Woksis lanz\u00f3 su tomahawk contra un arce. Al d\u00eda siguiente, cuando lo recuper\u00f3, el tiempo se hab\u00eda vuelto c\u00e1lido y el tajo goteaba savia en un recipiente que estaba cerca del \u00e1rbol. Cuando la esposa del jefe fue a recoger agua del r\u00edo, encontr\u00f3 el recipiente con algo que parec\u00eda agua. Prob\u00f3 el l\u00edquido y lo encontr\u00f3 dulce, as\u00ed que lo utiliz\u00f3 para cocinar. El \"agua\" hirvi\u00f3 hasta convertirse en jarabe, comenzando la producci\u00f3n de jarabe de arce. (mapleweekend.com<\/a>)<\/p>\n\n\n\n

El m\u00e9todo tradicional de recogida de la savia consiste en \"golpear\" un \u00e1rbol, es decir, perforar un agujero donde va el grifo met\u00e1lico. La savia fluye desde el \u00e1rbol a trav\u00e9s del grifo hasta un cubo met\u00e1lico de recogida.<\/p>\n\n\n\n

Los grandes productores han abandonado este m\u00e9todo de recolecci\u00f3n. Para cosechar una mayor cantidad de savia de forma m\u00e1s eficiente, los arces del arbusto de az\u00facar, un bosquecillo de arces de az\u00facar utilizado para la fabricaci\u00f3n de jarabe, se golpean y se conectan a una red de tuber\u00edas de pl\u00e1stico que lleva la savia a las cubas de recogida. En lugar de tener cubos individuales en cada \u00e1rbol, la red de tuber\u00edas lleva la savia de cada \u00e1rbol a un solo lugar, la cuba de recogida. Desde all\u00ed, la savia viaja hasta la azucarera.<\/p>\n\n\n\n

En la azucarera, la savia se hierve para eliminar el agua y obtener el jarabe azucarado. En la mayor\u00eda de los casos, cuando la savia sale del \u00e1rbol, contiene entre 1 y 6% de az\u00facar. El producto final, el sirope de arce, tiene un contenido de az\u00facar de 66-67%.<\/p>\n\n\n\n

Hay muchos tipos de evaporadores utilizados para hacer jarabe de arce, el m\u00e1s tradicional es el evaporador de le\u00f1a. El m\u00e9todo b\u00e1sico recoge la savia en cacerolas, que se calientan con fuego de le\u00f1a, y el agua hierve dejando el dulce jarabe.<\/p>\n\n\n\n

En la producci\u00f3n moderna, existen m\u00e9todos de evaporaci\u00f3n mucho m\u00e1s eficientes en cuanto a combustible que el evaporador de le\u00f1a. Dado que el precio del combustible representa la mayor parte del coste de fabricaci\u00f3n, los productores de arce siempre buscan m\u00e9todos de evaporaci\u00f3n m\u00e1s eficientes. El sitio web del Programa de Investigaci\u00f3n y Extensi\u00f3n del Arce Azucarero de Cornell es un gran recurso para ver los distintos m\u00e9todos de evaporaci\u00f3n disponibles.<\/p>\n\n\n\n

Para obtener un gal\u00f3n de sirope, se necesitan 43 galones de savia con un contenido de az\u00facar de 2%. Esto significa que hay que hervir 42 galones de agua de la savia para conseguir jarabe de arce.<\/p>\n\n\n\n

Las condiciones meteorol\u00f3gicas, el tama\u00f1o del \u00e1rbol, la duraci\u00f3n de la temporada de savia y el m\u00e9todo de recolecci\u00f3n son factores que influyen en la cantidad de savia que producir\u00e1 un \u00e1rbol. Un solo \u00e1rbol puede tener de 1 a 3 grifos dependiendo de su tama\u00f1o y salud.<\/p>\n\n\n\n

El Museo Adirondack cuenta con cerca de doscientos objetos relacionados con la producci\u00f3n de sirope de arce en la zona. Entre la colecci\u00f3n se encuentran cubos de savia de madera y metal, yugos para transportar cubos de savia, cacerolas de savia, cinceles hechos a mano utilizados para golpear los \u00e1rboles, espirales o grifos de savia de madera y muchos otros objetos \u00fanicos que se utilizaban antiguamente en la elaboraci\u00f3n del sirope.<\/p>\n\n\n\n

Si los cambios clim\u00e1ticos globales contin\u00faan tal y como se prev\u00e9, se producir\u00e1 un grave impacto en los arces de az\u00facar de la regi\u00f3n. Los arces azucareros son extremadamente sensibles a su entorno, y un aumento de la temperatura anual podr\u00eda significar una disminuci\u00f3n gradual del n\u00famero de arces azucareros. La producci\u00f3n de savia depende en gran medida de la temperatura, m\u00e1s concretamente del n\u00famero de d\u00edas que superan los 40 F y de las noches que caen por debajo del punto de congelaci\u00f3n. El entorno determina no s\u00f3lo la producci\u00f3n de savia, sino tambi\u00e9n su dulzor y su contenido en agua.<\/p>\n\n\n\n

Hay una gran demanda de jarabe de arce en todo el mundo, lo que crea escasez y mantiene el precio del jarabe alto. Muchos creen que Nueva York deber\u00eda recuperar su papel de principal productor de sirope de arce. Esta larga tradici\u00f3n regional podr\u00eda ser una forma de mejorar la econom\u00eda mediante la producci\u00f3n y exportaci\u00f3n de un producto natural.<\/p>","protected":false},"excerpt":{"rendered":"

Did you know that New York State is the third-largest producer of maple syrup in the world and is the second largest in the United States? Currently, Canada leads production […]<\/p>\n","protected":false},"author":4,"featured_media":925,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"footnotes":""},"categories":[10],"tags":[],"class_list":["post-924","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-adirondack-journal"],"acf":[],"yoast_head":"\nMaple Syrup in the Adirondacks | Adirondack Experience<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.theadkx.org\/es\/jarabe-de-arce-en-los-adirondacks\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Maple Syrup in the Adirondacks\" \/>\n<meta property=\"og:description\" content=\"Did you know that New York State is the third-largest producer of maple syrup in the world and is the second largest in the United States? 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