Maple Sugaring has been an early spring tradition in Vermont for hundreds of years. Vermont is the leading producer of maple syrup in the United States. Sugaring season usually starts around the beginning of March, and normally lasts for about six weeks. The process is a lengthy one, in which buckets are placed on taps drilled into maple trees and collected or plastic tubing transports the sap from the trees to gathering tanks. From there it is transported to the sugar house where it is transferred to a central storage tank to feed the evaporator which boils off most of the water, leaving sweet, thick maple syrup.