By Andi Anderson
Michigan State University’s Forestry Innovation Center is leading a unique research effort to study maple sap using a One Health approach.
This approach connects human, plant, animal, and environmental health to improve understanding of natural resources and support sustainable industry growth.
Under the leadership of Jesse Randall, the center works with researchers from several universities to explore the potential health and industry benefits of maple sap.
The team studies maple water, which is the clear liquid collected from maple trees before it is processed into syrup. In some countries, maple water is consumed as a natural hydration beverage because it contains important nutrients and electrolytes.
One focus of the research is understanding whether maple water could support hydration for cancer survivors.
Dehydration is common during and after cancer treatment. Researchers believe maple water may offer a lightly sweetened alternative to plain water that could help encourage better hydration.
Taste tests and surveys showed that many participants found maple water refreshing and lightly sweet, with fewer sugars than many commercial beverages.
The research team received federal funding to evaluate its nutritional value and to test its hydration benefits through controlled studies.
The Forestry Innovation Center is also studying how to safely store maple water and improve its shelf life. Scientists are examining microbial activity to understand storage needs and food safety requirements.
In addition to health research, the center is working to improve maple syrup production. Michigan has a large number of tappable maple trees, especially in the Upper Peninsula, giving the state strong potential to expand maple syrup production.
Research is helping producers manage microbes in sap lines, improve syrup quality, and reduce waste.
One project focuses on turning lower-quality sap into value-added products such as distilled beverages.
This effort could help producers use more of their sap and increase farm income. Scientists are also studying biofilms in sap tubing that can reduce sap flow and affect syrup flavor.
By combining health research, food safety studies, and forestry innovation, Michigan State University is helping strengthen the maple industry while exploring new ways maple sap can benefit people and the environment.
Photo Credit: michigan-state-university-msu
Categories: Michigan, Education