Some have questioned the accuracy of NASS’s Maple Syrup estimates. The most common criticisms typically include: some producers don’t return their report, some don’t report accurately, and some don’t receive a report. I will address each one separately.
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Making maple syrup in the mild climate of southern Illinois is lesspredictable and more work. The sap seasons are longer, there is an almost certain need to freshen the tap holes, and the freeze-thaw cycles are less predictable.
Chart showing the range of labelling regulations used in different states and provinces.
Organizations grow and develop like children, animals or plants. Understanding organizational growth can help make sense of what is happening in maple producer organizations.
Maine OSHA introduced a Local Emphasis Program for the Food and Kindred Products Manufacturing Industries. The inspection program will include 49 food production industries, including maple syrup.
In October, in Green Bay, an informal needs assessment survey was conducted by Sumner Dole, Henry Marckres and Kathy Hopkins to identify the most pressing issues facing the maple industry.
A panel discussion at the NAMSC annual meeting offered a number of suggestions for ways state and provincial associations can help their members.
Overall, Bruce says he is positive and optimistic about both production and demand, estimating that both could double in the U.S. in the next decade or so. “Some people think it’s a bubble,” he says, “but I think the market is still very strong.”
Notes from a group discussion of maple extension specialists.