In several maple sugaring operations, the maple syrup production process is the same as the traditional method, but the equipment has changed. Taps, or spigots, are made of metal. Buckets are aluminum or plastic. Buckets have lids to keep the sap clean, free from snow, bark, and twigs. Sap is gathered by walking from tree to tree only in traditional Sugar Bushes. In modern, more efficient Sugar Bushes, elaborate tree-to-tree tubing systems are used to run the sap directly into the Sugar Camp. There, the collected sap is boiled down into syrup in flat metal tanks or "evaporators". The sap must be boiled the same day it is gathered, so a hot and steady fire is kept going at all times. On average, about 32 gallons or litres of maple sap must be boiled to make 1 gallon or liter of maple syrup. So the Sugar Camp is thick with the steam of the evaporation process and the delightful maple smell. This is the reason why the roof of the Sugar Camp, the building which has inspired the name of the CAMP brand, has a small canopy which opens up to let the excess steam out. Once the final boiling is done, friends and neighbours (especially children) are invited to the "Sugaring Off" party. The standard fare is "Maple Taffy", which is steaming hot syrup poured over fresh clean snow. Ice-cold and chewy, it's a taste experience impossible to forget.