From Wes Kinney to me (after I confronted him directly about the high levels of lead in our syrup from the sap collection buckets he sold us and sent him a copy of the letter I mailed to MOFGA and the Maine Maple Producers Association):
Dear Tom,
I continue to think about our little conundrum.
After talking with Suzanne it became obvious that she could only talk about the test results on that day with whatever was presented to her. There are many questions that may be considered.
My feeling at the moment is that we both probably over reacted. I will try to get together enough information or something in an attempt to palliate for both of us.
In the mean time, Kathy Hopkins from the Extension Service e-mailed a glimpse of one paper from Proctor Laboratory in Vermont. Maine has never done much meaningful for maple syrup research. Kathy is attempting to change this. She didn’t elaborate much specifically on lead other than to acknowledge that it is an area of concern and a problem that is being phased out with new materials and handling techniques in which we both are well versed.
I think Gwen would be willing to work with you on another system and take the old buckets back in trade.
We used to tap 1200 trees in our orchard in Auburn and every spring, after the frozen sap did its damage, we went through the ritual of soldering the “leakers”. This was 30 years ago and I usually got the job. I will say “that” one soldered bucket didn’t look very professionally done. Back in those days lead based solder and galvanized containers were not considered to be a problem when handling cool or cold liquids. Boiling sap in galvanized pans was done but not recommended because of the well known fact lead is soluble in hot water and it was considered incvonclusive as to the significance of the problem as all galvanized coating did not seem to react in the same way and the length of time in the container was an important factor.
To resolve this matter, Gwen offers to exchange the buckets for 25 Sap Sack holders and 30 Sap Sacks or 10 plastic sap buckets, with covers and spouts.
Sincerely,
Wes Kinney
My response to Kinney:
Here is another good reference about lead in syrup, from U. Maine:
http://www.umext.maine.edu/onlinepubs/htmpubs/7038.htm
As I mentioned to you in person, and contrary to what you claimed during our discussion, both references state that maple sap itself does not contain lead (“Lead does not come from trees” according to U.Maine), so the lead must originate from equipment that is used during the process of sap collection or evaporation. We use entirely lead-free, new stainless steel cookware to evaporate the sap, and we use plastic brewing buckets to store it before evaporating, so the lead definitely comes from either the taps or buckets that we purchased from you.
The above U. Maine reference also states that “Lead containing buckets begin to leach lead into sap within the first few hours, and continue to add lead to sap as long as it is in contact with metal surfaces” regardless of the temperature of the buckets or the sap. It is certainly possible that a small handful of the buckets could have been the primary culprits. Unfortunately, to ascertain this would require testing each bucket separately, which I’m sure none of us wants to do.
Finally, I still respectfully request that you make every effort to inform your clients that some of the used metal buckets you are selling contain lead soldering which may cause high lead levels in syrup. Again, I’d like to emphasize that I have no problem with you selling the equipment as long as you make the effort to inform and educate people about its potential drawbacks and safety hazards. High levels of lead have been shown to impair cognitive development in children, in addition to causing irreversible neurological damage, renal (kidney) disease, cardiovascular problems such as anemia, and reproductive toxicity. The safe lead levels for maple syrup are based upon levels considered safe for consumption by young children, and so are probably conservative for grown adults. However, these levels don’t account for the quantity of syrup consumed, which is important to consider since heavy metals like lead tend to accumulate in the body and chronic exposure to tainted syrup increases blood levels of lead.