{"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":"sirop-derable-dans-les-adirondacks","status":"publish","type":"post","link":"https:\/\/www.theadkx.org\/fr\/maple-syrup-in-the-adirondacks\/","title":{"rendered":"Le sirop d'\u00e9rable dans les Adirondacks"},"content":{"rendered":"

Saviez-vous que l'\u00c9tat de New York est le troisi\u00e8me plus grand producteur de sirop d'\u00e9rable au monde et le deuxi\u00e8me aux \u00c9tats-Unis ? Actuellement, le Canada est en t\u00eate de la production, le Vermont \u00e9tant en deuxi\u00e8me position.<\/p>\n\n\n\n

Lorsque l'hiver fait place au printemps, les producteurs de sirop d'\u00e9rable se mettent au travail. La s\u00e8ve commence \u00e0 couler lorsque les temp\u00e9ratures d\u00e9passent 40 Fahrenheit pendant la journ\u00e9e et tombent en dessous de z\u00e9ro (32 F) la nuit. Dans le nord de l'\u00c9tat de New York, cela se produit g\u00e9n\u00e9ralement entre fin f\u00e9vrier et d\u00e9but avril.<\/p>\n\n\n\n

\u00c0 cette \u00e9poque de l'ann\u00e9e, il n'est pas rare de s'aventurer sur une route secondaire dans les Adirondacks et de voir des seaux m\u00e9talliques suspendus aux \u00e9rables \u00e0 sucre. Ces \"seaux \u00e0 s\u00e8ve\" appartiennent \u00e0 des personnes qui font du sirop maison.<\/p>\n\n\n\n

La production de sirop d'\u00e9rable a une longue tradition dans la r\u00e9gion. Les Am\u00e9rindiens fabriquaient du sirop d'\u00e9rable avant l'arriv\u00e9e des Europ\u00e9ens en Am\u00e9rique du Nord. Une l\u00e9gende iroquoise attribue le d\u00e9but de la production de sirop d'\u00e9rable au chef Woksis.<\/p>\n\n\n\n

L'histoire raconte qu'un jour de mars, le chef Woksis a jet\u00e9 son tomahawk dans un \u00e9rable. Le lendemain, lorsqu'il le r\u00e9cup\u00e9ra, le temps \u00e9tait devenu chaud et l'entaille avait fait couler de la s\u00e8ve dans un r\u00e9cipient qui se trouvait pr\u00e8s de l'arbre. Lorsque la femme du chef est all\u00e9e chercher de l'eau \u00e0 la rivi\u00e8re, elle a trouv\u00e9 le r\u00e9cipient avec quelque chose qui ressemblait \u00e0 de l'eau dedans. Elle a go\u00fbt\u00e9 le liquide et l'a trouv\u00e9 sucr\u00e9, alors elle l'a utilis\u00e9 pour cuisiner. L'\"eau\" a bouilli jusqu'\u00e0 devenir du sirop, ce qui a donn\u00e9 naissance \u00e0 la production de sirop d'\u00e9rable. (mapleweekend.com<\/a>)<\/p>\n\n\n\n

La m\u00e9thode traditionnelle de collecte de la s\u00e8ve consiste \u00e0 \"tarauder\" un arbre, c'est-\u00e0-dire \u00e0 percer un trou o\u00f9 passe le robinet m\u00e9tallique. La s\u00e8ve s'\u00e9coule de l'arbre par le robinet dans un seau de collecte en m\u00e9tal.<\/p>\n\n\n\n

Les plus gros producteurs ont abandonn\u00e9 cette m\u00e9thode de collecte. Afin de r\u00e9colter une plus grande quantit\u00e9 de s\u00e8ve de mani\u00e8re plus efficace, les \u00e9rables de l'\u00e9rabli\u00e8re, un bosquet d'\u00e9rables \u00e0 sucre utilis\u00e9 pour la fabrication du sirop, sont entaill\u00e9s et reli\u00e9s \u00e0 un r\u00e9seau de tuyaux en plastique qui achemine la s\u00e8ve vers des cuves de collecte. Plut\u00f4t que d'avoir des seaux individuels sur chaque arbre, le r\u00e9seau de tubes am\u00e8ne la s\u00e8ve de chaque arbre \u00e0 un seul endroit, la cuve de collecte. De l\u00e0, la s\u00e8ve est achemin\u00e9e vers la sucrerie.<\/p>\n\n\n\n

\u00c0 la sucrerie, la s\u00e8ve est bouillie pour \u00e9liminer l'eau et donner le sirop sucr\u00e9. Dans la plupart des cas, lorsque la s\u00e8ve quitte l'arbre, elle contient 1-6% de sucre. Le produit final, le sirop d'\u00e9rable, contient 66-67% de sucre.<\/p>\n\n\n\n

Il existe de nombreux types d'\u00e9vaporateurs utilis\u00e9s pour la fabrication du sirop d'\u00e9rable, le plus traditionnel \u00e9tant l'\u00e9vaporateur \u00e0 bois. La m\u00e9thode de base consiste \u00e0 recueillir la s\u00e8ve dans des casseroles chauff\u00e9es par un feu de bois, et l'eau s'\u00e9vapore en laissant le sirop sucr\u00e9.<\/p>\n\n\n\n

Dans la production moderne, il existe des m\u00e9thodes d'\u00e9vaporation beaucoup plus \u00e9conomes en carburant que l'\u00e9vaporateur \u00e0 bois. Comme le prix du carburant repr\u00e9sente la plus grande partie du co\u00fbt de fabrication, les ac\u00e9riculteurs sont toujours \u00e0 la recherche de m\u00e9thodes d'\u00e9vaporation plus efficaces. Le site Web du Cornell Sugar Maple Research & Extension Program est une excellente ressource pour voir les diff\u00e9rentes m\u00e9thodes d'\u00e9vaporation disponibles.<\/p>\n\n\n\n

Pour obtenir un gallon de sirop, il faut 43 gallons de s\u00e8ve avec une teneur en sucre de 2%. Cela signifie qu'il faut faire bouillir 42 gallons d'eau de la s\u00e8ve pour obtenir du sirop d'\u00e9rable.<\/p>\n\n\n\n

Les conditions m\u00e9t\u00e9orologiques, la taille de l'arbre, la dur\u00e9e de la saison de la s\u00e8ve et la m\u00e9thode de collecte sont autant de facteurs qui influent sur la quantit\u00e9 de s\u00e8ve produite par un arbre. Un seul arbre peut avoir 1 \u00e0 3 robinets selon sa taille et sa sant\u00e9.<\/p>\n\n\n\n

L'Adirondack Museum poss\u00e8de pr\u00e8s de deux cents objets li\u00e9s \u00e0 la production de sirop d'\u00e9rable dans la r\u00e9gion. Parmi la collection, on trouve des seaux \u00e0 s\u00e8ve en bois et en m\u00e9tal, des jougs pour transporter les seaux \u00e0 s\u00e8ve, des bacs \u00e0 s\u00e8ve, des ciseaux artisanaux utilis\u00e9s pour entailler les arbres, des tuyaux ou des robinets \u00e0 s\u00e8ve en bois, et de nombreux autres objets uniques utilis\u00e9s autrefois pour la fabrication du sirop.<\/p>\n\n\n\n

Si les changements climatiques mondiaux se poursuivent comme pr\u00e9vu, les \u00e9rables \u00e0 sucre de la r\u00e9gion seront gravement touch\u00e9s. Les \u00e9rables \u00e0 sucre sont extr\u00eamement sensibles \u00e0 leur environnement, et une augmentation de la temp\u00e9rature annuelle pourrait signifier un d\u00e9clin progressif du nombre d'\u00e9rables \u00e0 sucre. La production de s\u00e8ve d\u00e9pend fortement de la temp\u00e9rature, plus pr\u00e9cis\u00e9ment du nombre de jours o\u00f9 la temp\u00e9rature est sup\u00e9rieure \u00e0 40\u00b0F et de nuits o\u00f9 elle est inf\u00e9rieure au point de cong\u00e9lation. L'environnement d\u00e9termine non seulement la production de s\u00e8ve, mais aussi la douceur et la teneur en eau de la s\u00e8ve.<\/p>\n\n\n\n

La demande de sirop d'\u00e9rable est \u00e9lev\u00e9e dans le monde entier, ce qui cr\u00e9e des p\u00e9nuries et maintient le prix du sirop \u00e0 un niveau \u00e9lev\u00e9. Nombreux sont ceux qui pensent que l'\u00c9tat de New York devrait retrouver son r\u00f4le de premier producteur de sirop d'\u00e9rable. Cette longue tradition r\u00e9gionale pourrait \u00eatre un moyen d'am\u00e9liorer l'\u00e9conomie en produisant et en exportant un produit naturel.<\/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\/fr\/sirop-derable-dans-les-adirondacks\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\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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