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Innovation has increased maple syrup output over the last two decades, reducing fears that climate change could cause a "maple-pocalypse." Vermont sugar makers are thriving, producing half the country's syrup, using practices like vacuum tubing and reverse osmosis to increase the amount of sap per tree. Steve Palmer owns Shelburne Sugarworks, a 170-acre farm that uses many of the new techniques to produce 1,200-1,500 gallons a year as well as maple candy and maple-based ice cream.