Maple products, such as syrup, sap-based beverages, soft drinks, candies, and butters, are significant agricultural commodities in Canada and the northeastern United States. In recent years, syrup derived from various maple sources, including bigtooth maple (Acer grandidentatum), boxelder maple (Acer negundo), Norway maple (Acer platanoides), silver maple (Acer saccharinum), and sugar maple (Acer saccharum), has been commercialized in the Intermountain West. However, producing one gallon of maple syrup requires approximately 40 gallons of sap and consumes substantial amounts of energy and time due to the need for extensive heating and evaporation. Utilizing sap as a drink can help conserve energy, expand the sap product market, and retain essential minerals with potential health benefits. The purpose of this study was to develop and evaluate beverages made from sap obtained from bigtooth maple, boxelder maple, and Norway maple. Sap samples were gathered from maple trees in Cache County, Utah, filtered through a food-grade filter, bottled in 12 oz glass containers, sealed, and then autoclaved at 121°C. Sugar concentration in both raw and autoclaved sap samples was determined utilizing a refractometer, while comprehensive mineral analyses were conducted by submitting samples to the Utah State University Analytical Laboratories. These drinks contain rich mineral nutrients, varying with plant species. A Utah’s Own designation will be applied to these drinks.
