[V]ermont’s certification program for maple sugaring houses is coming back, meaning shoppers can expect in the next year to see stickers on products certified by the Vermont Maple Sugar Makers’ Association.
Amanda Voyer, executive director of the maple association, briefed members on the sugarhouse certification program during an annual meeting of the group on July 18.
Voyer said the state’s sugar makers had initiated a similar program with Vermont Agency of Agriculture, Food and Markets several years ago, but it only lasted for about three years and went away with the retirement of Henry Marckres, former consumer protection chief and resident maple expert with the agency. She said 115 sugarhouses received a certificate from the program on its first go around.
Now the voluntary program is being revived after the association received a $35,000 grant from the U.S. Department of Agriculture, allowing it to hire a quality director to oversee operations. The aim is to get the program ready for sugar making season next spring, Voyer said.
The new program is based on the previous one but “a little bigger and better,” she added. The cost of the inspection under the previous program was $200 for members of the association. Voyer said they haven’t worked out a price for the new program yet.
According to maple association’s website, the inspection for the previous program includes checking buildings for sanitary sap storage. Voyer said the checklist for the new program may also contain additional items in line with an inspection from the federal Food and Drug Administration.
One key change is that sugar makers who pass the inspection will now receive a certificate and stickers to put on their products, said Voyer.
“That’s what sugar makers are asking for,” she said. “How is it making that product differentiated on the same shelf as a product that hasn’t been through the inspection? That’s why there’s a call for the sticker.”
Vermont is by far the biggest maple syrup producer in the U.S. According to USDA’s Crop Production report, Vermont produced more than 2 million gallons of maple syrup this year, following by New York with 820,000 gallons. Maine produced 580,000 gallons, and ranked third in the country.
The USDA’s report shows Vermont produced about 6.7% more maple syrup than in 2018. The number of taps has grown by almost 6% as well, bringing the total number to 6 million.
Emma Marvin, chair of the maple association and co-owner of Butternut Mountain Farm, said she’s uncertain about whether the certification would help sales, but added it may give sugar makers more opportunities.
“If each of us wants to have good access to markets and diverse markets, having the ability to show that the production processes and the tools that we all are using meet those requirements and exceed them is advantageous,” Marvin said.
David Mance, owner of the Mance Family Tree Farm, said he would consider applying for the certificate. He felt the program was important to ensure Vermont sugar makers are following high standards in their production processes.
“If anyone asks ‘how do we know if this (product) follows all the regulations,’ if I have a certification, I can say ‘See, I’m certified,’” Mance said.
Voyer said some sugar makers are selling maple products in out-of-state markets, where stores may require some certifications to guarantee the safety and quality of the products. The certification program would help streamline that process.
At the same time, the certification is about protecting the Vermont brand. Maple syrup is a low-risk food product, Voyer said, unlike dairy products that can easily spoil.
“But it doesn’t mean we can ignore potential risks,” she said.
