"Syrup production the United States has been expanding at the rate of 10 per cent per year over the past five years from new taps coming on line, and then there’s another five percent increase in production coming from the aggressive adoption of new technologies, including improved tubing systems, higher vacuum, more powerful reverse osmosis equipment and new evaporators with far greater fuel efficiency," Taylor reports in a story first written for Lancaster Farming.
|Photo by John Russ, Bangor Daily News|
The market opened earlier because of the unusually warm winter. "This winter’s strange weather pattern has oldtime maple producers scratching their heads, unable to recall an earlier full-throttle start to the sap flow," Taylor reports. In some locales sap ran well during warm spells in January."
Looking ahead, Taylor sees "tightening of food safety laws, which could force many maple operations to upgrade their facilities." Citing Bruce Bascom of Acworth, N.H., "one of the largest producers, packers and distributors of maple products in the Northeast," he writes, "Vermont’s new voluntary sugarhouse registration program points the way toward inspection requirements that will have to be met before a producer’s crop will be accepted for purchase." (Read more)