Temperatures felt like spring Monday -- good news for maple syrup producers after last years topsy turvy season.
"This year it's been colder maybe it has been a more normal season we have been spoiled the last few years with alot of warm springs, maybe this year will be a later spring," said Mike Isham, who runs the Isham Family Farm in Williston.
It's a diversified farm and this time of year, it's all about maple. "The farm has been producing maple syrup for five generations," Isham said.
"I think we are seeing a pretty typical Vermont spring," said Tim Wilmot with the Proctor Maple Research Center in Underhill, where technology is developed to help maple producers increase their yield per tap. "People tap earlier nowadays, especially after the past two years, especially last year when everybody was concerned that it was going to start really early and it did and ended really early."
Wilmot said with temperatures in the 80's last March, producers who still use old fashioned taps and buckets did not do as well, but those with newer technology ended up with a decent crop.
Reporter Judy Simpson: You talk about increasing yield per tap is it possible there would be too much syrup?
Tim Wilmot: It's possible. I think people are getting into the industry now and people are jumping in with huge numbers of taps operations in the tens of thousands of taps are appearing all the time, so there is going to be a lot more produced... and marketing has to keep up with that.
Mike Isham produces about 500 gallons of syrup a year which he sells on the farm. Last year he only produced about 50 percent of that due to the warm weather. This year he hopes to come a lot closer to the 500 gallons.