Ropy Syrup Why NASS Matters Marketing Maple

Vol. 57, No. 4 December 2018

The Newsletter of the North American Maple Syrup Council

December 2018 1 2 Maple Syrup Digest Call your CDL sales representative for prices.

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December 2018 3 MAPLE SYRUP DIGEST Official publication of the North American Maple Syrup Council www.northamericanmaple.org www.maplesyrupdigest.org Editor: Winton Pitcoff • [email protected] • 413-634-5728 PO Box 6, Plainfield, MA 01070 Published four times a year (Feb., June, Oct., Dec.) NAMSC Executive Director: Michael A. Girard, CT 860-658-5790 • [email protected] North American Maple Syrup Council Directory of Officers David Briggs, President, NB Eric Randall, NY 506-382-3380, [email protected] 585-547-3596, [email protected]

Debbi Thomas, Vice-President, MI Avard Bentley, NS 989-685-2807, [email protected] 902-548-2973, [email protected]

Joe Polak, Secretary-Treasurer, WI Dave Hively, OH 715-536-7251 [email protected] Brian Bainborough, ON 705-229-9345, DIRECTORS [email protected] J. Mark Harran, CT 860-567-3805, [email protected] Larry Hamilton, PA 814-848-9853, David Hamilton, IN [email protected] 765-836-4432, [email protected] Cécile Brassard Pichette, QC Lyle Merrifield, ME 450-439-2329, [email protected] 207-892-5061, [email protected] Thomas Buck, RI Winton Pitcoff, MA 401-377-2418, [email protected] 413-634-5728, [email protected] Mike Rechlin, WV Ralph Fideldy, MN [email protected], 304-946-3811 218-326-0614, [email protected] James Adamski, WI David Kemp NH 715-623-6853, [email protected] 603-532-8496, [email protected]

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4 Maple Syrup Digest the University of Maine and Michael Greetings Herman of Turkey Hill Sugarbush Ltd. from your Both have contributed tremendously to the maple industry over the years. A President special award was also given to Dave Chapeskie on behalf of the IMSI. Dave has served as their Executive Director for more than ten years and will be have just recently returned from retiring in the new year. Thank you, our meetings in Concord New Dave, for all your help and contribu- IHampshire. I would like to thank tions to the maple syrup industry. David Kemp and the team of maple producers, spouses, family, and many Eric Randall was given a “Special other volunteers from the state of New Recognition Award” on behalf of the Hampshire for putting on a wonderful NAMSC. Eric is still serving the Coun- conference and event. The weather was cil as Past President and has contrib- wet and chilly but we managed to get uted immensely to the maple industry through it. It takes a team of focused for a long time. I have known Eric now individuals to carry out and put on an for quite some time and still rely on his event like this and it was a job very well input and feedback regarding our orga- done. nization on a regular basis. Thank you, Eric, for your continued friendship and Our stay in Concord had a full support. Your award is well deserved. agenda. Many meetings were held and memories were shared. A lot of folks This year we made some changes to chose to enter the ever-popular maple our meeting format and added a guest syrup and products contest. Although speaker and a presentation. Command- I didn’t get an opportunity to judge er Joseph Frost from the U.S. FDA did a this year’s event, I did hear that many well-received presentation on “Under- producers still need to work on grad- standing the Food Safety Moderniza- ing and densities. I encourage every tion Act for Sugarmakers” and Gary producer out there to attend a grading Graham of Ohio State University did school put on by Kathy Hopkins and a presentation on “What Makes a Suc- Henry Marckres. The Minnesota Asso- cessful Volunteer Maple Association.” ciation is hosting one before next years Both topics were of great interest and AGM. We have to be better at grading well-presented. These presentations are and checking our syrup. No need to available on our website at namsc.org. have any one disqualified before the Our website continues to be re- tasting even begins. Congratulations worked and modified, and we have goes out to all those who entered and launched a new tool for the industry won prizes, I know there were many. – mapleresearch.org. This database is (See pg. 35.) a searchable collection of articles, vid- During our annual banquet two in- eos, tools, and other resources about dividuals from the maple industry were all aspects of maple syrup production. named to be inducted into the Maple We continue to have our teleconference Hall of Fame. A special congratula- calls throughout the year, discussing tions goes out to Kathy Hopkins from the ongoing issues at hand, as well as President: continued on page 7

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6 Maple Syrup Digest In this issue...

Chemical and Microbial Characterization of Ropy Maple Sap and Syrup ...... 9 Ask Proctor ...... 20 Reporting to USDA/NASS ...... 22 2019 NYS Maple Conference ...... 27 A Slow Boil: Marketing’s Long Game ...... 28 Marketing Advice from Sugarmakers ...... 32 Call for Proposals: NAMSC Education Grants ...... 34 2018 NAMSC Maple & Photo Contest Winners ...... 35 Minutes of the 2017 NAMSC Annual Meeting ...... 36 International Maple Syrup Institute News ...... 45

President: continued from page 5 we can achieve a lot. Thank you to the committee teleconferences where need- Executive Committee – Mike, Debi, Joe, ed. Eric, and Winton – for a great year. I look forward to the next one ahead. Please continue to report back to your member associations on what NAMSC All the best to everyone this com- is about and all it does for the indus- ing Holiday Season! Have a wonderful try. We do not tell the world enough New Year and a bountiful maple crop of what we do and it would be great if in 2019! we could expand our membership base Regards, and be a better and larger organization. David Briggs, President, NAMSC We are providing our members with a great deal, but there are strengths in numbers and we can provide more if we can grow and increase our reach. Please continue to give to the Research and Educatoin Fund and thank you to Wish you could get the those who do faithfully. If it weren’t for Digest electronically? the select few who contribute annually, we would struggle to continue our efforts. Our format for funding research projects has changed slightly. We are You can! now offering funding to our members Send an email to: to help with the development of educational materials and or resources. (See [email protected] pg. 34.) A lot has taken place over the last year and a lot more needs to be done. I am confident with the team of delegates and officers we have before us Cover photo: Makenna Boliver.

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8 Maple Syrup Digest Research: Syrup production Chemical and microbial characterization of ropy maple sap and syrup Luc Lagacé, Mariane Camara, Simon Leclerc, Carmen Charron, Mustapha Sadiki Centre de recherche, de développement et de transfert technologique acéricole Inc. (Centre ACER) opiness of maple syrup is a phe- dextrans, arabinogalactans and rham- nomenon that can occur several nogalacturonans (Sun et al., 2016; Storz, Rtimes in the season. The altera- Darvill and Albersheim, 1986; Adams & tion known as “ropiness” is character- Bishop, 1960) were previously reported ized by a viscous, thick, slimy/jelly-like in maple syrup. Arabinogalactans and texture which, although not noticeably rhamnogalacturonans were suspected altering the taste, renders the product to mainly originate from cell walls of unpleasant in terms of mouthfeel. Ropy plants, while dextran was presumed maple syrup is unsaleable according to to result from bacterial contamination Quebec’s current regulation, causing it of sap (Storz, Darvill and Albersheim, to be discarded and leading to a sub- 1986). stantial loss for the industry (Quebec, The aim of this study was to estimate M-35.1, r. 18, a.17). Year after year, this the economic impact of production of type of defective syrup is produced to ropy maple syrup in the region of Que- varying extent. A syrup is graded ropy bec, to more deeply identify and char- when the length of the string is equal acterize bacteria associated to this type or above 10 cm (http://www.centreacer. of quality defect, and to study the com- qc.ca/Service/document-formulaire). position of PS found in stringy maple It is automatically graded as improper syrup. and must be destroyed. Ropy maple syrup is generally MATERIAL AND METHODS caused by fermentation of bacteria Sampling present in sap (Fabian and Buskirk, A total of 25 samples were obtained 1935). These bacteria possess the ability in 2011, including 15 ropy maple syr- to produce exopolysaccharides (EPS) in ups, six concentrates and four saps, maple sap resulting in a stringy maple from several producers in different syrup after concentration. Several bac- regions of Québec. It should be noted teria were found to contribute to the that sampling sap corresponding to development of stringiness in concen- ropy maple syrup was not always pos- trated maple sap such as Aerobacter sible since ropiness cannot always be aerogenes, Bacillus ,aceris or Enterobacter predicted from sap or concentrate. agglomerans (Fabian and Buskirk, 1935; Samples were then stored at -20°C until Edson and Jones, 1912; Britten and further analysis. Morin, 1995). These bacteria are usually found in the environment of sugar- Physico-chemical analysis bushes and can develop in improperly handled or stored maple sap (Morin et Each sample was analyzed for its al., 1993). Polysaccharides (PS) such as Ropy continued on page 10

December 2018 9 Ropy: continued from page 9 Germany) and carried out in a TGradi- soluble solids (°Brix), pH and viscos- ent PCR thermocycler (Biometra, Goet- ity. Light transmittance (at 560 nm) was tingen, Germany) according to a pub- measured in syrup samples. Ropiness lished protocol (Lagacé et al., 2004). was measured in each syrup sample by Cloning and plasmidic DNA measuring the string’s length by dip- extraction ping a spatula into the ropy syrup. Amplified PCR products were ligat- Microbial counts and culture ed into the pCR2.1-TOPO plasmid, in- isolation serted in Escherichia coli and cultured Dilution and plating of sap and on LB Miller agar for 24 hours at 37°C. concentrate samples were performed Prior to sequencing, plasmids were to provide total bacterial mesophilic extracted according to the method de- counts in aerobic and anaerobic condi- scribed by Holmes and Quigley (1981) tions, and total bacterial psychrophilic and digested with EcoRI enzyme. DNA aerobic counts. Specific growth media fragments were then sequenced and were prepared to obtain counts of mi- partial sequences were obtained. Con- croorganisms of the genus Pseudomo- sensus sequences of 1500 bp were re- nas and total yeast and mold counts. trieved with InfoQuestTMFP software The viable cell counts were expressed and identified by comparison to data- in terms of log of colony forming unit base of DNA sequences with BLASTn per millimeter (log CFU/ml). Eighteen (NCBI). different colonies with distinctive mor- Identification of microorganisms phologies were purified with three sub- causing stringy maple syrup cultures in their corresponding growth medium before storage at -80°C in Each of the 18 bacterial isolates were tryptic soy broth (Difco, NJ, USA) until inoculated in an 8°Brix maple sap con- DNA extraction. centrate previously filtered through a membrane (0.22 µm) to remove micro- Total DNA extraction bial biomass. Identification of microor- The DNA of bacterial isolates was ganisms responsible for stringy maple extracted with the Nucleospin® Tis- syrup was performed with inoculation sue extraction kit (Marcherey-Nagel, of each isolate at 106 CFU/ml in sterile Düren, Germany). Concentrations of 8°Brix concentrate, incubated at 15°C purified DNA were measured using for two days followed by 4°C for four ND-1000 spectrophotometer (Nano- days. Resulting fermented media were drop Technologies, USA). evaluated for ropy properties and corresponding bacterial isolates were se- PCR Amplification lected for growth conditions and asso- Amplified 16S rRNA gene was ob- ciated syrup characteristics evaluation. tained from each isolates by PCR, Fermentation of concentrated maple by using the universal primers F27 sap by slimy bacterial isolates and (5’-AGAGTTTGATCMTGGCTCAG-3’) syrup production and R1492 (5’-GGYTACCTTGTTAC- GACTT-3’) (Invitrogen, Carlsbad, CA). Fermentations were done by inocu- PCR amplification was achieved with lating selected bacterial isolates at 106 Taq PCR Core kit (QIAgen, Hilden, CFU/ml in an 8°Brix maple sap con-

10 Maple Syrup Digest centrate previously filtered through a RESULTS AND DISCUSSION membrane (0.22 µm). Three incubation conditions were selected: 4°C, 15°C Economic impact and alternating incubations of 23°C for Ropy maple syrup volumes may eight hours followed by 4°C during 16 vary from year to year. For the last ten hours for three days. Syrups were sub- years, a maximum was reached in 2014 sequently produced and physicochemi- with 358,607 lbs. of bulk ropy syrups cal analysis were performed. produced (Table 1). It is important to mention that the amount presented is Polysaccharides purification and underestimated since producers tend characterization to destroy ropy maple syrups them- Three out of the 15 ropy syrup sam- selves when they are detected after ples were selected for polysaccharides evaporation. However, in 2014, more characterization based on the difference than $1 million (CAD) was lost without between total soluble solids measured including those barrels discarded by by the refractometer and total sugar producers. In total, an estimated more (sucrose, glucose and fructose) content than $5.5 million was lost in production quantified by high-performance liquid of ropy maple syrup since 2008. chromatography (HPLC). The greater Over the last ten years, the highest the difference, the more polysaccha- proportion of ropy syrups has been rides were suspected to be present in classified as dark color syrup, repre- syrup. senting 39.77% of total ropy maple Polysaccharides of each syrup sam- syrups (Results not shown). This is ples were purified using HPLC (Waters, followed by amber and medium syr- Milford, MA, USA). Molecular weights ups representing 25.20% and 17.57% of polysaccharides were estimated by respectively, while extra-light and HPLC with a TSK-GEL 4000PWXL col- light ropy syrups represented less than umn (Waters, Milford, MA, USA) heat- 10%. Therefore, the darker the syrup, ed at 40°C and using ultrapure water as the higher the probability of ropiness the eluent at a flow rate of 0.5 ml/min. occurrence. Ropy syrup production is an important issue that needs to be ad- Polysaccharides were then hydro- dressed. lyzed by adding trifluoroacetic acid (TFA) 2N and monomeric saccharides Microbial counts were identified by GC Agilent 6890 Sap and concentrate samples re- equipped with an MS 5973 as detec- trieved from sugarbushes producing tor. Reference solutions of glucose, ropy syrups were diluted and plated fructose, mannose, rhamnose, arabi- to characterize the microbial profile of nose and galactose were as well used each sap and concentrate samples (Re- to confirm the peak identification. Re- sults not shown). Aerobic plate count sults were presented as area percentage ranged from 6.12 to 8.49 log CFU/ out of total areas of identified peaks to ml. For most samples, psychrotrophic demonstrate relative monosaccharide counts were higher than Pseudomonas proportions. Peaks were identified us- counts and varied between 6.14-8.41 ing the NIST database (2008) as well log CFU/ml and 5.77-7.63 log CFU/ml as reference solutions of monosaccha- rides. Ropy continued on page 12

December 2018 11 Ropy: continued from page 11 Identification of exopolysaccharides respectively. Other psychrotrophic spe- producing isolates cies are therefore suspected to be pres- The ability of the isolates to produce ent in sap/concentrate samples. Anaer- ropy slime was tested by inoculation obic plate counts were lower or equal at 106 CFU/ml in filtered 8°B concen- to aerobic plate counts and ranged trate (0.22 µm) and incubation at 15°C from 5.05 to 8.56 log CFU/ml. Yeast and for two days followed by 4°C for four mold counts ranged from 2.22 to 5.05 days. The viscosity of resulting concen- log CFU/ml. trates was monitored. Three isolates Globally, samples showed a high (A, 2 and N) were able to enhance the total bacterial load, with concentrates viscosity of the concentrate. Isolates A containing higher aerobic plate counts and 2 were previously identified as L. than saps. mesenteroides and isolate N belonged to Enterobacteriaceae family. They already Phylogenetic tree of bacterial have been reported for EPS produc- isolates tion and enhancing the viscosity of the Analysis of 16s rDNA sequences medium in which they were inoculated of the 18 isolates through BLASTn re- (Beech & Carr, 1977; Korkeala, Suortti vealed that 15 bacterial isolates were and Mäkelä, 1988; Anderson and Rog- Gammaproteobacteria with nine iso- ers, 1963). lates belonging to the genus Pseudo- Influence of exopolysaccharides monas and six isolates belonging to the producing bacteria inoculated in family of Enterobacteriaceae (Figure 1). maple sap concentrate Pseudomonas are psychrophilic microorganisms and are usually present in To test growth conditions of the sap throughout the season. Pseudomo- selected bacterial isolates in maple nas genus is generally associated with syrup concentrate and properties of good quality sap or concentrate (Laga- corresponding syrup, isolates A, 2 and cé et al., 2004, Filteau et al., 2012). Bacte- N were inoculated at 106 CFU/ml in rial isolates A and 2 were identified as 8°Brix sap concentrate and incubated at Leuconostoc mesenteroides. 4°C, 15°C and an alternation of 23°C for

Table 1: Estimated economic impacts of ropy maple syrups production, Quebec (2008-2017) 12 Maple Syrup Digest Figure 1: Neighbor-joining phylogenetic tree based on partial 16S rRNA gene of 18 bacterial isolates retrieved from sap and concentrate samples of producers having ropy maple syrup issues. eight hours and 4°C for 16 hours, over The filtration step was therefore not three days for unaerated static fermen- fully effective to remove all microor- tations (Figure 2). ganisms initially found in the sap concentrate. However, this contamination Higher viscosity was noticed at 15°C didn’t influence pH or viscosity values for Leuconostoc (isolates A and 2) com- at 23°C after three days. pared to higher temperature (23°C) after three days of incubation. At 15°C Properties of corresponding syrup and 23°C, the pH of the fermenting con- Following inoculation and fermenta- centrate dropped rapidly to about 5.7 tion with isolates A, 2 and N, concen- by three days of fermentation (except trates were evaporated into syrups at for isolate 2 at 15°C) whereas at 4°C, lab-scale. All syrups corresponding to the pH did not vary. The pH decrease concentrate fermentation at 4°C and is suspected to result from metabolic controls are similar regarding °Brix, microbial activity and corresponding string length and viscosity (Figure 3). organic acids production. This sharp Indeed, average viscosity of a syrup decrease is also correlated with bacte- without viscosity defect range from rial proliferation during fermentation. 120 to 160 cP. However, in two cases Indeed, all bacterial isolates counts in- (Leuconostoc incubated at 15°C) evapo- creased from 6 to about 8 log CFU/ml ration was interrupted due to the ex- at all growth conditions except for Leu- treme viscosity of the boiling solution conostoc 2 at 4°C. Control showed a mi- making the evaporation very difficult crobial contamination reaching 5.00 log forcing us to stop the evaporation. Fur- CFU/ml after three days of incubation. Ropy:continued on page 15

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14 Maple Syrup Digest Figure 2: Aerobic mesophilic bacteria count profiles (A), pH (B) and viscosity (C) of sterile concentrate inoculated at 106 UFC/ml with three different bacterial isolates, incubated at three different temperatures over three days. Ropy: continued from page 13 4 and 6 cm long when incubated at 15 thermore, syrup corresponding to fer- and 23°C respectively, making it con- mentation with Leuconostoc A at 23°C form to current regulations and mar- was too viscous to show a measure by ketable. the viscometer in spite of its complete Those results suggest that factors evaporation to 66°B. Fermentation with promoting ropy slime formation in L. mesenteroides isolates produced ropy syrup are mainly uncontrolled fermen- syrup with strings up to 30 cm long at tation of Leuconostoc species at higher 15°C and 23°C. Only Enterobacteriaceae N gave syrups with shorter strings with Ropy: continued on page 16

December 2018 15 Figure 3: Degree Brix Profiles (A), string length (B) and viscosity (C) of maple syrup produced after inoculating sterile maple sap concentrate at 106 UFC/ml with three different bacterial isolates followed by incubation at three different temperatures over three days.

Ropy: continued from page 15 more, a slight increase of sap viscosity temperature (15 to 23°C) in concen- can contribute to the production of a trate of 8°B. The slime production of L. highly ropy syrup. Various species in mesenteroides is well known (Bamforth, Enterobacteriaceae family are also EPS 2008; Strausbaugh & Gillen, 2008). producers such as Enterobacter agglom- They are ubiquitous and can produce erans which was reported to secrete EPS ropy slime with or without sucrose in concentrated maple sap or Aerobacter and they usually need small concentra- aerogenes when fermented in diluted tions of glucose as carbohydrate source maple syrup resulted in a production (Korkeala, Suortti and Mäkelä, 1988; of highly ropy syrup that could stretch Giglio & McCleskey, 1953). Further- up to 10 feet long (Morin et al., 1993,

16 Maple Syrup Digest Figure 4: Monosaccharide composition of purified polysaccharides from 3 ropy maple syrup samples.

Fabian & Buskirk, 1935). Storage of sap microorganisms. or concentrate at a lower temperature The analysis of monomeric sugars such as 4°C can be a good way to pre- after hydrolysis of PS mix purified from vent the growth of slimy bacteria and each ropy maple syrup sample showed the production of ropy syrup. that glucose was present in each sam- Monosaccharide composition of ple, with the highest percentage ob- ropy maple syrups served in sample #2 with 98.2%, while it represented 60.0% and 32.5% in sample The polysaccharide (PS) compo- #1 and #3 respectively (Figure 4). This sition of three ropy maple syrups suggests that polysaccharides of glu- samples retrieved from producers cose such as dextrans are largely pres- was carried out and each sample con- ent in ropy syrup. The latter had been tained several PS of different molecular reported to be synthetized by lactic acid weights (results not shown). Sample #1 bacteria (LAB) such as L. mesenteroides showed seven chromatographic peaks in sucrose-based medium and in maple with molecular weights ranging from syrup (Han et al., 2014; Roberts, 1982; <1000 Da up to more than 800000 Da, Storz, Darvill and Albersheim, 1986). suggesting that seven different PS were Dextran was possibly the main PS pres- present in this syrup sample. Sample ent in sample #2. Other potential PS #2 and #3 showed four and eight chro- present in sample #1 could potentially matographic peaks respectively. This be galactans and arabinogalactans due analysis showed that a large variety of to the presence of galactose and arabi- PS were present in ropy syrup and each of them could be produced by different Ropy: continued on page 18

December 2018 17 Ropy: continued from page 17 in the food industry as texture modifi- nose. Arabinogalactan was previously ers or thickeners such as dextran. Such reported in maple syrup (Adams & an approach could possibly allow the Bishop, 1960; Lamport, 1977) and Dar- valorization of this type of non-compli- vill et al. (1980) explained that PS isolat- ant maple syrup. ed from primary cell walls of plants are similar to the composition of arabinogalactan present in maple syrup. This ACKNOWLEDGEMENTS leads us to suspect that some (presum- We thank the maple advisors of the ably a low portion) PS slimes isolated Ministère de l’agriculture, des pêcheries et from ropy syrup can be originated from de l’alimentation du Québec for their help the maple tree. Sample #3 could include on sample collection and the Fédération arabinoglucans, rhamnoglucans, and de producteurs acéricoles du Québec for dextrans due to the presence of glucose, providing industry statistics. rhamnose and arabinose. REFERENCES CONCLUSION Adams, G. A., & Bishop, C. T. (1960). Slimy PS isolated from maple syrup Constitution of an arabinogalactan may be composed of various chemi- from maple sap. Canadian Journal of cal structures. Some are EPS produced Chemistry, 38(12), 2380-2386. by various bacteria naturally found in the vicinity of the sugarbush such as Anderson, E. S., & Rogers, A. H. (1963). L. mesenteroides or Enterobacteriaceae, Slime polysaccharides of the Entero- others could possibly derive from the bacteriaceae. Nature, 198(4881), 714. tree cells. Further chemical analysis Bamforth, C. W. (2008). Food, fermenta- on each PS purified would permit to tion and micro-organisms. John Wiley confirm their identification and char- & Sons. acterization of slime produced by L. mesenteroides and Enterobacteriaceae iso- Beech, F. W., & Carr, J. G. (1977). Al- lates and could provide information on coholic beverages. London: AH Rose, the specific production of EPS by each 185. isolate. Otherwise, the probability to Britten, M., & Morin, A. (1995). Func- produce a ropy maple syrup increases tional characterization of the exo- with the increase of temperature and polysaccharide from Enterobacter storage time. A proper handling of sap agglomerans grown on low-grade and concentrate is essential, especially maple sap. LWT-Food Science and when temperature rises as the sugar Technology, 28(3), 264-271. season progresses. Controlled storage temperature and cleanliness of sap col- Conseil des Productions Végétales du lection and storage equipment will help Québec. (1984). Le sirop d’érable prevent ropy syrup production. filant. Gouvernement du Québec - Ministère de l’Agriculture, des Our research hypothesis was that Pêcheries et de l’Alimentation ; 1984 the production of EPS by bacteria in the ; AGDEX 300/80. (Érablière). sap was responsible for the highly viscous texture of the syrup. Some EPS are Darvill, A. L. A. N., McNeil, M., Al- known and used in other applications bersheim, P., & Delmer, D. P. (1980).

18 Maple Syrup Digest The primary cell walls of flowering (rDNA) restriction analysis and plants. The biochemistry of plants, 1, rDNA sequencing. Applied and envi- 91-162. ronmental microbiology, 70(4), 2052- 2060. Edson, H. A., Jones, C. H., and Carpen- ter, C. W. (1912). Micro-organisms of Lamport, D. T. A. (1977). Recent Advanc- Maple Sap. Vermont Agricultural Ex- es in Phytochemistry. by FA Loewus periment Station. Bull. 167. and VC Runeckles, Plenum Press, New York, 79-115. Fabian, F. W., & Buskirk, H. H. (1935). Aerobacter aerogenes as a cause of Morin, A., Moresoli, C., Rodrigue, N., ropiness in maple sirup. Industrial & Dumont, J., Racine, M., & Poitras, Engineering Chemistry, 27(3), 349-350. E. (1993). Effect of carbon, nitrogen, and agitation on exopolysaccharide Filteau, M., Lagacé, L., LaPointe, G., & production by Enterobacter agglomer- Roy, D. (2012). Maple sap predomi- ans grown on low-grade maple sap. nant microbial contaminants are cor- Enzyme and microbial technology, 15(6), related with the physicochemical and 500-507. sensorial properties of maple syrup. International journal of food microbiol- Quebec, Règlement des producteurs ogy, 154(1-2), 30-36. acéricoles sur les normes de qualité et le classement, chapitre M-35.1, r. Giglio, D. M., & McCleskey, C. S. (1953). 18, a.17. The fermentation of sucrose by Leuco- nostoc mesenteroides. Journal of bacteri- Storz, G., Darvill, A. G., & Albersheim, ology, 65(1), 75. P. (1986). Characterization of polysaccharides isolated from maple syr- Han, J., Hang, F., Guo, B., Liu, Z., You, up. Phytochemistry, 25(2), 437-441. C., & Wu, Z. (2014). Dextran synthe- sized by Leuconostoc mesenteroides Strausbaugh, C. A., & Gillen, A. M. BD1710 in tomato juice supplement- (2008). Bacteria and yeast associated ed with sucrose. Carbohydrate poly- with sugar beet root rot at harvest in mers, 112, 556-562. the Intermountain West. Plant disease, 92(3), 357-363. Holmes, D. S., & Quigley, M. (1981). A rapid boiling method for the prepara- Sun, J., Ma, H., Seeram, N.P., Rowley, tion of bacterial plasmids. Analytical D.C. 2016. Detection of inulin, a pre- biochemistry, 114(1), 193-197. biotic polysaccharide, in maple syrup. J. Agric. Food. Chem, 64, 7142-7147. Korkeala, H., Suortti, T., & Mäkelä, P. (1988). Ropy slime formation in van Geel-Schutten, G. H., Flesch, F., Ten vacuum-packed cooked meat prod- Brink, B., Smith, M. R., & Dijkhuizen, ucts caused by homofermentative L. (1998). Screening and characteriza- lactobacilli and a Leuconostoc species. tion of Lactobacillus strains produc- International Journal of Food Microbiol- ing large amounts of exopolysac- ogy, 7(4), 339-347. charides. Applied Microbiology and Biotechnology, 50(6), 697-703. Lagacé, L., Pitre, M., Jacques, M., & Roy, D. (2004). Identification of the bacterial community of maple sap by using amplified ribosomal DNA

December 2018 19 Ask Proctor Timothy Perkins, Ph.D. University of Vermont Proctor Maple Research Center

he leaves on the trees are still year as it was earlier. mostly green and few have fallen. Does this additional stored carbo- Does this indicate anything for the T hydrate translate into higher sap sugar upcoming sugar season? in the spring? Perhaps a little, but not There are a great number of fac- as much as you might think. Think of tors that influence the rate of photo- the amount of carbohydrate (starch synthesis (the “engine” that captures and sugar) as what the tree puts into atmospheric carbon and fixes it into its cupboard to use later. Just because sugar), the storage and distribution of there is more food in the cupboard the produced carbohydrate (sugar) and doesn’t necessarily mean that the tree its use. Although many times such a is going to take more of it out (remo- clear-cut relationship makes good intu- bilize more that sugar) when it comes itive sense, trying to understand them time to initiate growth of roots, stem, all and separate out the effects of one and twigs in the spring. It will remove single-factor is extremely difficult. what is necessary and leave the rest in case it is needed later. Beyond what is Maple trees change color and then required, the rest will remain fixed as drop their leaves in response to the en- starch for longer-term storage. This un- vironmental cues of cold temperatures used amount can remain there for years in combination with bright light along to be used later in times of need, or per- with decreased daylength. In the case haps might never be used during the of prolonged leaf retention, presum- lifetime of the tree. ably this means that leaves could continue to produce sugars longer, that At the University of Vermont Proctor any additional sugars produced will be Maple Research Center, we have been stored, and that these sugars might be investigating the interplay of environ- available to be collected by maple pro- mental (including weather) and biolog- ducers the next year. However, it is im- ical factors on sap yield and sugar con- portant to remember that if the leaves tent. Although this work is ongoing, the are still producing sugars beyond the approach has been to examine which of normal time for leaf drop, then it is like- a wide array of individual variables are ly to also be warm enough for other tree correlated (linearly) with either an in- physiological processes to be continu- crease or decrease in sap yield and sug- ing as well, so there will be continuing ar content. This includes a mix of well use of those carbon resources for tree over 100 individual variables (monthly maintenance (respiration, growth, etc). avg/hi/low temperature, precipitation, Just keeping that engine (the leaves) drought indices, snowfall, snow depth, running requires some energy, and the growing degree days, etc.) which occur efficiency of the photosynthetic process both during the sap flow season as well is not likely to be as high at that time of as those that occur over the year lead-

20 Maple Syrup Digest

ing up to the sap flow season.

One of those variables we examined

was the effects of growing degree days (GDD) over 50°F. For our study site in

Underhill, Vermont, increasing GDD How do you

in October (our leaves normally drop create the early-mid October) had no statistical best price for

relationship with sap sugar content your syrup? (SSC) in theHow following do you spring. How- ever, increasing GDD in the November

(following leafcreate drop) preceding the the sap flow season had a strong NEGATIVE CAN TAKE YOU THERE! best price for effect on SSC the following spring. Presumablyyour this is syrup? because trees had Consider the national average retail price per gallon to consume some of their stored car- vs. our price using the Maple Infinity Spile:

bohydrates to maintainHow do physiological you YEAR Nat’l Avg Maple Hill processes later into the year. We also 2016 $50 $58 found that higher create annual the GDD also 2017 $48 $65 was associated with statistically lower CAN TAKEHow YOU do THERE!you springtime SSC, best which price is not for surpris- 2018 est. $45 $65 The only spile for retapping your trees – 75% less damage than 5/16” create the ing given that sugar maple grows best Consider the national average retail Consider the nationalyour averagesyrup? retail price per gallon2019 $ ? $70 in cool, moist locations. In general, this price per gallonbest vs. price our price for using vs. our price using the Maple Infinity Spile: can be interpreted as hotter weather the Maple Infinityyour syrup?Spile: over the preceding year reduces SSC WHY? Because our customers love a product sustainably-made and want that value! It’ s easy to stop losing money, reduce tapping time and respect your trees when you use the next YEAR spring. Nat’l Avg Maplethis spile .Hill Order now for best price. YEAR CAN Nat’l TAKE Avg YOU Maple THERE! Hill Teasing 2016 out the multiple $50 relation- $58 107 C Crapser CAN Rd, Cobleskill, TAKE NYYOU 12043 THERE! 2016 $50 $58 518-234-4858 [email protected] ships in these variables and their effects Consider the national average retail price 2017 per gallon $48 $65 maplehillfarms.biz on maple2017 SSC and yield is $48very compli- $65 Consider the national average retail price per gallon vs. our price using the Maple Infinity Spile:2018 est. $45 $65 cated, but we gain a better understand- vs. our price using the Maple Infinity Spile: 2018 est. $45 $65 ing with each year that passes. Our 2019 $ ? $70 YEAR Nat’l Avg Maple Hill YEAR Nat’l Avg Maple Hill next step2019 is to try to combine $ ? what we $70 know about2016 individual factors $50 into a WHY?$58 Because2016 our customers $50 $58 multi-factorial model that encompasses love a product2017 sustainably-made $48 $65 2017 $48 $65 a more realistic picture of which envi- and see its2018 value! It’s est. easy $45 to stop $65 ronmentalWHY? Because factors our customers are most love important a product sustainably-made and want that value! It’s easy to stop2018 losing money , reduceest. $45 tap ping time andlosing respect$65 money,your 2019 trees reduce when you tapping $ use ? $70 andthis spilehow. weatherOrder now and for bestbiological price. factors affect sap sugar2019 content and $sap ? yield time $70 and respect your trees in order to make better predictions of 107when C CrapserWHY? you Rd,Becauseuse Cobleskill, this our customers spile. NY 12043 love Order a product sustainably-made and want that value! what maple producers might expect in 518-234It’-s4858 easy to [email protected] losing money, reduce tapping time and respect your trees when you use now thisfor spile best. Order price. now for best price. maplehillfarms.biz an upcomingWHY? Becauseseason. our customers love a product sustainably- made and want that value! It’s easy to stop losing money, reduce tapping time and respect your trees when you use 107 C Crapser Rd, Cobleskill, NY 12043 518-234-4858 [email protected] this spile. Order now for best price. maplehillfarms.biz

Thanks to Dave Hamilton for posing 107 C Crapser Rd, Cobleskill, NY 12043 this question. Got a question you’d like 518-234-4858 [email protected]

answered in a future issue? Email it to maplehillfarms.biz [email protected].

December 2018 21

Industry: Reporting Reporting to USDA/NASS Dr. Gary Graham, Ohio State University Extension

esearch I conducted in 2004 re- for NASS’s New England Field Office vealed higher taps and produc- wrote a very good article in the October Rtion volumes than the 2004 Unit- 2016 Maple Syrup Digest, entitled “Are ed State Department of Agriculture’s NASS Maple Surveys Underestimating National Agricultural Statistics Service Production?” This explains how the (NASS) report. This started my inter- data is collected. “The criticism where est in obtaining more realistic maple I have to admit that we probably are syrup production numbers for Ohio. underestimating taps and production NASS does a good job of working with is that we don’t have all the maple pro- the maple production data they receive, ducers on our list,” Keough says. Many which is a sampling of the total maple producers don’t respond due to pri- producers within a state, but there are vacy concerns. The article explains that limits to accuracy when that sample this concern is unfounded, and that size is small. Increasing participation in producer-provided information is kept the survey, and convincing producers confidential by Law. Title 7 of the U.S. of the value of accurate reporting, is im- Code states that NASS data cannot “be portant to the success of the industry. disclosed to any other governmental agency or private entity.” Gary Keough, State Statistician,

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22 Maple Syrup Digest “NASS does not play well in the USDA-NASS? (Yes/No), and (2) If you sandbox with others,” confirms Cheryl do not report, please explain why. The Turner, State Statistician, USDA/NASS participants from year to year at the Ohio. “We do not share data with any meetings are not always the same, nor other federal agencies.” In fact, within is it tracked as to who returns their the NASS state office only a couple of questionnaire, so no reference can be people have the authority or ability to drawn between the three years. access the data which connects personal Over the three years there were 810 names to production numbers. The per- participants, with 44% (358) returning sonnel analyzing data never see names their questionnaires. Of the 358 re- and data together. The fear that NASS turned, 90% (323) answered the two- and the Internal Revenue Service (IRS) part question on reporting to NASS sur- are sitting at the same table, or that re- veys. OMD participants are split down porting to NASS will put you on the ra- the middle on the issues of responding dar of all governmental agencies, could to NASS surveys, with 52% answering not be further from the truth. Yet this is that they responded to NASS surveys, what many envision. I believe that the and 48% indicating they did not. mistrust associated with reporting to NASS is not warranted. Of those responding no, 88% added information about why they do not re- Issues also arise in that too many op- port. Some of the responses are from erations are not known by any author- operations that are below NASS’s cut- ity, so there is no way to count them. off level to survey (fewer than 100 taps) Since 2017 was a Census year, hope- or some never knew of it or never re- fully NASS will gather more data, but it ceived a survey. Others responded will still not reach all maple producers. “none of their business,” “no reason to For the last three years, the Ohio State do it,” “for our eyes only,” “nothing in University Extension Maple Syrup Pro- it for me,” “I don’t want to,” and “don’t duction Program has collaborated with give out that information.” Some admit Ohio NASS to reach more producers at they need to do a better job of returning the annual OSU Extension Ohio Maple the surveys, responding “I don’t take Days (OMD) workshops. This collabo- the time,” “didn’t know how impor- ration not only aims to reach a larger tant it was,” and “will try to do better.” audience, but also to educate producers There were also a number of responses on the importance of reporting, in ad- indicating it is just too difficult, confus- dition to putting the unjustified rumors ing, and/or time-consuming to do the and misconceptions to rest. entire report. Several indicated they would respond if they could just return For the last 17 years at the OMD the maple questions. Doing this is, in workshops I have circulated a short, fact, an option. If producers return the anonymous questionnaire to learn NASS survey with just the maple pro- who is attending and how I can bet- duction portion filled out, NASS will ter serve them with future outreach process those answers. efforts. For 2016, 2017, and 2018 questions were asked of participants about Knowing my producers as I do, I their response rates to the NASS ma- know that some of the larger operations ple production survey process: (1) Do you report maple syrup production to NASS continued on page 26

December 2018 23 Maple tapping reinvented, follow us !

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December 2018 25 NASS: continued from page 23 tacks against our country did not cause FSMA, it just awoke the sleeping dog do not return my questionnaire even with the Public Health Security and though it is completely anonymous. I Bioterrorism Preparedness and Re- know this as two questions I ask every sponse Act of 2002, which led to FSMA. year are: the “number of taps currently Sugarmakers can produce a product within the operation” and the “number under the radar, but if you want to sell of taps added in the last five years.” that product you are going to have to If the larger producers returned their accept that food safety is on everyone’s questionnaire, the number of “taps mind and these regulations are not go- present” at the Ohio workshops would ing to go away, nor is the paperwork be much higher. I ask these questions to that accompanies them. get a feel for size of operations attending and how many of the overall taps With FDA registration and some reported by NASS were present at the state departments of agriculture imple- workshops for developing future train- menting a registration processes, being ing materials. The number of taps re- counted is part of doing business. It’s ported at my workshops was 34% of the possible this will push some folks out NASS total in 2017, and 30% in 2018. of production, but it does not need to – it will be their choice to quit. Record- So what should we do? A simple an- keeping and accountability are part of swer is that more NASS surveys need to the new normal of any entity, especially be sent out and more producers need to those producing food. I would not be respond to the surveys, but this solves doing my job of educating producers only part of the problem. Once produc- if I did not help prepare them for what ers receive the survey, they need to get needs to become standard operating over their fears of filling them out and procedures. The message is not liked returning them. and some let me know this. It is not me I understand that, in a largely cash- or the maple industry pushing the is- based enterprise, flying under the radar sues onto producers. We all are work- is a normal operating procedure, and ing hard to keep the industry strong, that many look at reporting production growing and to keep producers out of as a negative. But showing strength in “sticky situations.” numbers always gives any issue more power. Power in promotion, in obtaining research grants and producer equipment upgrade grants, demand for product, and market potential, and ultimately more income in pockets. I challenge each producer in every maple producing state to complete and submit their NASS surveys and be counted, because it really does matter. Maple DVDs for With the Food Safety Moderniza- children and adults tion Act (FSMA) in place, flying un- Tell & show the sugaring story der the radar is not going to work for www.perceptionsmaple.com maple producers anymore. The 9/11 at- 802-425-2783

26 Maple Syrup Digest 2019 NYS Maple Conference he 2019 NYS Maple Conference available at Clarion Inn, 100 Farrell will be the same great show at Road, just five minutes from the Fair- Ta new location. After 19 years in grounds. Cost of the rooms are $65.99 Verona, the Conference is moving just per night. Phone number is 315-457- down the Thruway to the New York 8700. Request accommodations under State Fair in Syracuse. The 2019 event “maple block.” General pre-registra- is scheduled for January 4-5. The day- tion for this year’s event is $25 for Fri- and-a-half event will be hosted by the day night, $40 for Saturday, or $50 for New York Maple Producers Association both days and includes Friday night in conjunction with the New York FFA dinner, Saturday continental breakfast, Alumni Association and Cornell Maple and Saturday lunch. The full agenda Program. The conference will follow a will be available at www.nysmaple. similar format as previous years. com or www.cornellmaple.com. The conference’s maple trade show Other upcoming NYS Maple events will be housed entirely at the State Fair’s Horticulture Building, home of December 15: Southern Tier Maple the Association’s Maple Center facil- Program, Brett Chedzoy, 607-535-7161; ity. More than 60 maple vendors will [email protected]. exhibit some 110 booths and displays January 4-5: New York State Maple of maple equipment including evapo- Conference, NYS Fair Grounds, Syra- rators, reverse osmosis machines, sap cuse NY. cornellmaple.com. monitoring systems, tubing parts and tools, and every supply available to January 12: Delaware County Maple maple producers. School, Carla Hegeman Crim, 607-865- 6531, [email protected]. The Conference will feature 40 educational sessions on a variety of topics January 12: Maple Expo St. Lawrence covering all aspects of producing and County, 315-379-9192. marketing maple syrup and maple January 15: Maple Production for the products. On Friday evening one ses- Beginner, Ontario County, Russell sion will feature a comparison of vari- Welser, 585-394-3977. ous methods of making maple sugar candy, and the second session will fea- January 17: Maple Production for the ture maple marketing, promotion and Beginner, Seneca County, Susan Coyle, advertising. Friday night’s program 315-539-9251, [email protected]. will also include a used maple equip- January 18: Lewis County Maple Pro- ment and supplies auction at 6:00. duction for the Beginner, Michele Conference registration opens at Ledoux, 315-376-5270; mel14@cornell. 4:30 Friday night; trade show begins at edu. 4:30 with maple workshops scheduled January 19: Lewis County Maple between 5:00 and 7:00. A live maple School, Michele Ledoux, 315-376-5270, equipment auction will be held Friday [email protected]. night at 6:00. Saturday’s doors open at 7:30 a.m. with workshops beginning at January 25: Maple School at the Miner 9:00. Overnight accommodations are Institute, 518-354-3170.

December 2018 27 Marketing A Slow Boil: Marketing’s Long Game Olga Peters ou want to sell more product. according to Stafford. His company Right. That means marketing. rarely signs a contract for less than a YRight? And marketing means year. snazzy logos and colorful labels. Right. Stafford recommends starting by And a Facebook page. Okay. And... pinning down the businesses’ story Stop. Put down the clip art. Walk and establishing its goals – specifically away from the social media. revenue goals. Once these cornerstones are set, other tasks become easier such Marketing is a long game. It starts as identifying ideal customers or calcu- before customers open their wallets. lating a return on investment on a new Tools like Facebook, market re- purchase. search, and advertisements are jigsaw Long-term goals and revenue targets pieces. Marketing is the picture on the also help reverse engineer how differ- puzzle box. ent marketing tools – Instagram, adver- A common marketing mistake is tising, logos, and others – will connect starting with the tools: social media, la- products with customers, Stafford says. bels, or logos. Instead, marketing starts Relying on word of mouth instead of with: the business story, business goals, an active marketing plan is a big mis- and identifying customers. take Peter Case of Fishhook Commu- The why and the where to nications in Brattleboro, Vermont sees businesses make. “Don’t be afraid to Before starting a marketing plan, an- talk about yourself,” he says. swer: Remember the old adage, Case says. • Who are you? If people like a product, they’ll tell one • What do you want to accomplish? person. If they’ve had a bad experience, • Who/what is your market? they’ll tell 50. • How do customers view your brand? Telling a story • Which tools will connect customers Stafford, a hobbyist sugar maker, to your product? taps approximately 30 trees on his Marketing is about “building an property in Southern Vermont. It’s awareness of an affinity of your brand,” enough to produce eight gallons, he says Luke Stafford, founder of Mondo says. Enough for his two little girls and Media Works. Based in Brattleboro, a few Christmas gifts. Vermont, Mondo Media Works special- Stafford describes “branding” as izes in digital marketing. Stafford says how customers feel about a company marketing and selling are separate pro- and its products. cesses. Selling starts once the customer decides to buy a product. Understanding the company’s pas- sion, or reason, for making maple prod- Good marketing pays off over time,

28 Maple Syrup Digest ucts helps sugar makers identify ideal Meeting expectations and then customers. expanding horizons It’s important to narrow your mar- Case reminds producers to look at ket, Stafford says. “If you try to be ev- their products through customers’ eyes. erything to everyone, it dilutes your Sugarmakers live close to their prod- budget.” ucts. They know the blood, sweat, and Take a minute and describe yourself tears that went into each jug of syrup, and your business. For example: a 6th Case says. Customers, however, just generation sugar maker who uses ma- want syrup on their pancakes. ple syrup instead of cane sugar because Avoid using industry jargon in mar- of maple’s health benefits. You love keting, advised Case. Customers don’t sugar making because you love being care about reverse osmosis. They care outdoors and teaching your kids about how the syrup tastes. maple. It’s likely your ideal customers are also health conscious, have families, When crafting a marketing strategy, and are outdoorsy. producers must first know what their customers expect from their products. Stafford recommends combining the Meet that expectation and then expand your story with market research. on it, Case added.

Marketing continued on page 30

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December 2018 29 Marketing: continued from page 29 their products on the influencer’s social As an example, run a series of pho- media platform. “It’s very effective in tos on Instagram such as “100 uses for the food space.” maple syrup.” The first image have Content marketing happens when a someone pouring syrup on pancakes. company combines their business with Next, waffles. Then French toast. Once information or personality. Examples the basics are covered, highlight ma- include emails with recipes, or videos ple’s other uses, Case suggested. showing how sap is collected. Case advocates for thinking in vi- Connecting with customers builds suals whenever possible. Images and affinity and loyalty, Stafford says. “Al- videos convey a lot of information. This ways have a way to capture customers’ is true for online and print. He recom- email addresses.” mends looking at YouTube or Lifehack. org for examples. According to Stafford, customers must be exposed to a product mul- Building connections tiple times before they recall it in their Marketing budgets vary depending minds. Studies vary, he says, from be- on goals and the level of competition. tween 12 to 50 exposures. Stafford recommends budgeting 3-12% Breaking out of beige of a company’s revenue as a starting point. Logos and other graphics are considered a company’s visual identity. In Stafford noted that print, radio, TV, the maple industry, this visual identity and online advertising have pros and is “literally beige,” Stafford jokes. Ma- cons, he says. Television and terrestrial ple producers have an opportunity to radio ads reach a lot of people, espe- stand out with color. cially during sports events. But they are expensive. Facebook has great target- If contracting with a marketing or ing abilities to match ads with custom- graphic design firm is cost prohibitive, ers. But, consumers are migrating to Stafford recommends checking out on- Instagram. Print “took a dive,” but it’s line resources such as 99designs.com, coming back. or Fiverr.com. Other avenues exist for marketing YouTube is a place to go for educa- that could cost a producer less than tion, Stafford says. There you can learn buying ads. everything from how to turn on an iPhone, to drafting a five-year market- Consider cross promotions and part- ing strategy. nerships with other companies. Partner with a restaurant to make everything Stafford says the biggest marketing from cocktails to BBQ sauce. In ex- mistake he sees is when businesses do change for maple syrup, the restaurant the steps in the wrong order. puts your sugarhouse logo on their Strategy and reflection first, he menu. stresses. A flashy logo does little good “Social media influencers” can ex- if the business owner lacks a customer pand a product’s reach, too, he says. base. Companies pay an influencer to tout Marketing continued on page 32

30 Maple Syrup Digest Fewer steps for maple syrup producers ONE GIANT LEAP FOR MAPLE SYRUP PRODUCTION!

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December 2018 31 Marketing: continued from page 30 from them. Being the trendsetter Finally, Stafford recommends pa- What about companies who want to tience. Ultimately, good marketing add a new service such as shipping or builds trust and connections with re- expanding into an international mar- peat customers, he says. Loyalty takes ket? time. Stafford’s advice: 1) Plan ahead. 2) Effective marketing strategies bal- Contact the local sugarmakers’ asso- ance consistency with surprise, Case ciation for research materials such as says. Still, the easiest way to keep an white papers or access to databases. 3) eye on a product’s market is to control Talk to the sugarmakers who have al- it. “Be the trendsetter,” he says. ready done what you hope to do. Learn

Marketing Advice from Sugarmakers

“Marketing is not random, it’s have between 1,200 and 1,500 taps. Mi- intentional.” chael is committed to customer service Amy Fideldy, TimberSweet Maple, and selling product online. Recently, Cohasset, MN Hilltop joined a program called Farm Drop. Farm Drop connects farmers This husband and wife team sells with local customers. Weekly, farmers maple products, apples, and pick-your- post their product on Farm Drop’s web- own blueberries. They set 3,000 taps. site. Customers submit orders. Then, They sell direct to customers from the the farmers drop the orders off at a cen- farm, farmers markets, and craft shows. tral location. They do very little shipping. Their tips: • Partnering with organizations like • Know yourself. The Fideldys don’t Farm Drop can expand a produc- ship a lot of product because it’s er’s reach. Farm Drop promotes the their least favorite thing to do. products on behalf of participants. They only produce as much syrup as they can on their own without • Keep your marketing materials cur- having to hire help. rent. Michael constantly updates the farm’s website. He edits text so • Don’t hide behind texts and emails. the site triggers the algorithms of Get out. Speak directly to people. search engines like Google. • Evolve your approach as your • Experiment with different tools: goals and the market change. Jen uses Facebook to post photos and videos. Through pictures of boiling or haying, customers expe- “Different venues bring in different rience the farm “vicariously.” Mi- types of customers.” chael finds that advertising on the Michael and Jen Bryant, Hilltop Boilers, radio is great for special events but Newfield, ME he uses glossy magazine ads to at- Hilltop is operated by Jen, her hus- tract corporate customers. band Michael, and his brother. They

32 Maple Syrup Digest • Review businesses outside the ma- Bascom Family Farms, New Hampshire ple industry to see how they mar- & Vermont ket products. Coombs is the director of sales and “Whatever you do, pay attention to marketing at Bascom’s, one of the details.” largest maple companies in the U.S. Pam Green, Green’s Sugar House, For years, Coombs’ customers asked Poultney, VT “What’s new in maple?” Recently, Coombs Family Farms introduced a Green chairs the Vermont Sugar sprayable maple syrup. The patented Makers’ Association. She is also the container produces a stream of pure vice-president of the International Ma- syrup. No propellents or other addi- ple Syrup Institute. Green and her hus- tives are used. At the time of printing, band’s sugaring operation has approxi- Coombs had shipped approximately mately 5,000 taps. They retail all their 20,000 units. product from the farm, at craft shows, and online sales through their website. • Be clear about goals. Ask: Why am I doing this? What do I want to • Quality: Pretty jugs and labels at- accomplish with this effort? How tract customers – once. Quality will this sell more maple? syrup brings them back. • Conduct an ROI – return on invest- • Details make the difference. Con- ment – on everything you do. Re- sider every aspect of your business member to factor in the cost of your that customers see from the colors own labor. of your logo to the shelving the syrup sits on. • Let visuals tell a story. Use text to reinforce them. • If you’re a small operation, keep your early investments small. • Make customers part of your marketing plan. Ask questions. Listen. • Don’t have your own logo? No problem. Most maple associations • Customers know when you’re hus- have logos or seals for members to tling them. Don’t. Be authentic. use. • “There are no home runs in mar- • Plan at least five years ahead. keting. It’s all bunts and singles.” Jumping in without planning costs more money.

“See the vision, then draw the picture.” Arnold Coombs, Coombs Family Farms /

December 2018 33 Call for Proposals: NAMSC Education Grants

orth American Maple Syrup and educational institutions as ap- Council member associations propriate. are invited to apply for grants, N Criteria used to evaluate proposals up to $5,000, to support educational will include: projects meant to help maple producers make high-quality products safely, ef- • Demonstrated need among produc- ficiently, and sustainably. The types of ers. projects we will consider include, but • Commitment to representing the are not limited to workshops, written most current industry standards. materials, and videos that provide clear instructional guidance for implement- • Applicability to a broad range of pro- ing best practices and proven innova- ducers. tions. Topics related to any element of maple production are welcome, includ- • Ability to distribute the materials in ing, but not limited to, forest manage- accessible formats. ment, tapping, sap collection, syrup • Capacity of applicant to deliver proj- production, and value-added products. ect as proposed. Proposals should be 2-5 pages long. Requests for costs to cover capital Brevity is appreciated, though not at expenses, such as cameras or comput- the expense of a clear and thorough ex- ers, will not be considered, nor will planation of the proposed project and projects to promote a single brand of its value to sugarmakers. Proposals equipment. should include: Proposals are due by January 15, • A description of how the funds will 2019 and must be submitted electroni- be spent. cally to [email protected]. Final • A description of the final product, decisions will be made by the NAM- and how it will be made available SC education committee. These are to sugarmakers (NAMSC resources, one-year grants, with an expected an- including the Maple Syrup Digest, nouncement date of March 1. our websites, and our annual meet- Only applications from NAMSC ing are available to help support dis- member associations will be consid- tribution). ered. Partnerships between multiple • A budget for the project, including member associations are welcome. As- any funds from sources other than sociations may only receive one grant the grant. through this program every three cal- endar years. • A timeline for the project. This is the first time these grants are • A brief letter of commitment from being offered. Questions while prepar- any presenters (extension agents, ing proposals are welcome, at winton@ specialists, etc.) who will be en- massmaple.org. gaged in the project. Applicants are encouraged to partner with experts

34 Maple Syrup Digest 2018 NAMSC Maple & Photo Contest Winners Golden/Delicate Syrup Maple Cream 1. Steven Woods Elmwood WI. 1. Keith Dufresne, MA 2. Keith Dufresne Mass. 2. Jacques Couture, Westfield, VT 3. Sean Davan Woodsville Maples 3. Kevin Brannen, Smyrna, ME

Amber/Rich Syrup Stirred Sugar 1.Jacques Couture, Westfield, VT 1. Kevin Brannen, Smyrna, ME 2. Stu & Corrine Peterson, Bent, MN 2. Missy Leab, Hancock, ME 3. Kevin Brannen, Smyrna, ME 3. Mike Moore, Canterbury, NH

Dark/Robust Syrup Best of Show 1. David Hively, Salem, OH Jacques Couture, Westfield, VT 2. Richard & Pam Green, Poultney, VT 3. Steven Woods, Elmwood, WI PHOTOS Maple People: Very Dark/Strong Syrup 1. Kate Wilcox 1. Marty Boisvert, Pittsfield, NH 2. Edie Kemp 2. Jacques Couture, Westfield, VT 3. Sylvie Pare 3. Fred Hedmark, Florence, WI

Creative Maple: Maple Candy 1. Kate Wilcox 1. Howard & Jeanne Boyden, 2. Brad Rice Conway, MA 3. Frank Merriman 2. Aggie Sojka Sperey, Chardon, OH

3. Keith Dufresne, MA Sugar Bush Scenes: 1. Jo Ann Merrifield 2. Frank Merriman 3. Rusty Colby N.H.

December 2018 35 Industry: NAMSC Minutes of the 2017 NAMSC Annual Meeting October 22-25, 2017, Lévis, Quebec

he 59th annual meeting of the Kyle Lombard; Time in a Bottle: Three North American Maple Syrup Generations of an Old-Time NH Sugar- TCouncil (NAMSC) was hosted house, Eric Aldrich; Tasting for Off Fla- by New Hampshire Maple Producers vors and Grading Maple Syrup, Kathy Association, Inc., concord, New Hamp- Hopkins; What Does the Food Safety shire. Modernization Act Mean for Your Business? Mary Choate and Heather The conference was held in conjunc- Bryant; 2018 Cornell Maple Program tion with the 44th annual meeting of Research and Extension Update, Ste- the International Maple Syrup Institute phen Childs; Agritourism, Risks and (IMSI). Meetings began on Thursday Liability Concerns, Michael N. Berto- October 25 with the NAMSC and IMSI lone; Maple Finances and Business Vi- Executive Committees discussing is- ability, Mark Cannella; and Overview sues facing their respective of Regional Climate Change organizations and industry Projections and Impacts to as a whole. Discussion cen- the Spring Season, Dr. Eliz- tered on the topics of ACER abeth Burkowski. grants, IMSI survey of members, Canadian Roundtable, David Briggs (NB), pres- Canadian investment in ident of NAMSC opened advertising of $2.9 Million, and welcomed all to the NAMSC Communication 2018 Annual Meeting. Ray and Education committees, Bonenberg, (ON) president Maple Museum updates, IMSI and Dale Smith, (NH) maple tariffs, and search for New Hampshire Maple an IMSI Executive Director. Producers Association welcomed everyone to New Hampshire. October 26 consisted of NAMSC committee meetings: Finance, Execu- Secretary’s Report: Joe Polak, sec- tive, Education, Communications, Stra- retary, read the roll call of states and tegic Plan and Research Committees provinces. The delegates introduced their respective alternates. There was a large equipment trade show and ten technical sessions includ- Delegates (D) and Alternates (A) in- ing: University of Vermont Proctor cluded: Maple Research Center Overview, pre- • Maple Syrup Producers Association sented by Dr. Timothy Perkins; Update of Connecticut: Ron Wenzel, (A) of the Asian Longhorned Beetle Infes- • Indiana Maple Syrup Association: tation and Response, Ryan J Vazquez; David Hamilton (D), Ron Burnett Strategies to Mitigate Climate Change (A) Impacts on Sap Yield, Dr. Abby van • Maine Maple Producers Association: den Berg; Tread Lightly-the Effect Soil Lyle Merrifield (D), Kevin Brannon Compaction Can Have on Sugar Maple, (A)

36 Maple Syrup Digest NAMSC: continued from page 37 • Ontario Maple Syrup Association: Brian Bainborough (D), Bob Grey • Massachusetts Maple Producers As- (A) sociation, Inc. : Winton Pitcoff (D), • Pennsylvania Maple Syrup producers Howard Boyden (A) Council: Larry Hamilton (D), Matt • Michigan Maple Syrup Association: Emerick (A) Debbi Thomas (D), Larry Haigh (A) • Maple Syrup Producers Cooperative • Minnesota Maple Producers Associa- of Quebec: (Cooperative de Pro- tion, Inc. : Ralph Fideldy (D), Stu Pe- ducteurs de Sirop D’erable du Que- terson (A) bec) Cecile Brassard Pichette (D), • New Brunswick Maple Syrup As- Michel Labbé (A) sociation, Inc. : David Briggs (D), • Rhode Island Maple Syrup Producers George Roirdon (A) Association: Thomas Buck (D), Rob- • New Hampshire Maple Producers ert Burdick (A) Association: David Kemp (D), Su- • West Virginia Maple Syrup Produc- san Folsom (A) ers Association: Mike Rechlin (D) • New York State Maple Producers As- Jamie Schuler (A) sociation: Dr. Eric Randall (D), Hel- • Wisconsin Maple Syrup Producers en Thomas (A) Association, Inc. : James Adamski • Maple Producers Association of Nova (D), Joe Polak (A) Scotia: Avard Bentley (D), Kevin McCormick (A) Secretary J. Polak reported 17 mem- • Ohio Maple Producers Association: ber states and provinces were present Dave Hively and 0 absent. NAMSC continued on page 38

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We ship daily. Open all year round. Everything for the sugarmaker, since 1934. NAMSC: continued from page 37 disbursements of $82,899.89, leav- The minutes of the 58th Annual ing a net gain of $3,587.57. Meeting held at Levis, Quebec were • Income is based solely on dues from presented as written by J. Polak. M/S D. member states and provinces. Hamilton/C. Pichette. Passed. The min- • Maple Syrup Digest receipts $31,373.57 utes of January 24, 2018 conference call and disbursements of $26,329.35 were presented as written by J. Polak. with a net gain of $5,044.22. M/S E. Randall/L. Merrifield. Passed. • Balance of investment accounts Minutes of meeting Croghan, NY May (dedicated for special projects) 11, 2018 presented as written by J Po- $88,801.12. lak. M/S R. Wenzel/D. Kemp. Passed. • NAMSC Research Fund balance in Minutes presented conference call Sep- savings account: $68,558.37. Re- tember 5, 2018 presented as written by ceipts $39,341.93 and disbursements J. Polak. M/S L. Merrifield/R. Wenzel. were $50,040.08. Passed Motion made to accepted treasurer’s Financial Report: The report of the report pending review of Audit Com- NAMSC General Fund FYE August 31, mittee. M/S E. Randall/D. Thomas. 2018 was presented by J. Polak, as fol- Passed. lows: Research Committee Report: W. • Funds in checking account $30,739.06. Pitcoff reported the money to fund re- • Cash receipts of $86,487.46 including search projects comes from voluntary transfers from other accounts and contributions from individuals and

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38 Maple Syrup Digest businesses. The majority of the fund- ments that materials produced through ing is received through the NAMSC these grants be made available to all Research Alliance Partner Program and NAMSC member associations and that the penny per container program. NAMSC be credited as a supporter / funder. Applicants associated with the The NAMSC Research Fund com- state or provincial association must mittee received four (4) proposals. One recuse themselves from submitting or (1) proposal was chosen for funding to- considering proposals. The RFP will be taling $33,418.00: An Effective Defoam- developed in time for posting in the De- er for Organic Maple Syrup produc- cember 2018 Maple Syrup Digest. A com- tion, Dr. Abby van den Berg, University mittee will be established to review and of Vermont Proctor Maple Research propose grants for review and vote of Center. One year funding. the Council. Awards will be disbursed Research funding is made possible by March 1, 2019. M/S W. Pitcoff/D. through voluntary contributions made Hamilton. Passed. to the penny per container program or Motion made to rename the NAMSC flat fee. Contributions are made by in- Maple Research Fund the NAMSC Ma- dividual producers, businesses, associ- ple Research and Education Fund. De- ations and Alliance Partners. Currently velop an RFP process to allow Council we have 16 Alliance Partners: 3 Con- members to apply for education grants. tainer Manufacturers (Sugarhill (MA), Allow financial donors that grow the D&G USA (VT), Inovaweld (QC)), 3 fund indicate whether they would like Dealers (Maple Hollow (WI), Haigh’s their contributions be dedicated to edu- (MI), Sugarbush Supplies (MI)), 3 cation or research or at the Council’s Equipment Manufacturers (Lapierre discretion. M/S W. Pitcoff/D. Hamilton. (QC),CDL (QC), Sunrise Metals (IN)), Passed. 1 producer (Randall’s Maple LLC (NY) (, 6 Associations (Vermont Maple Sugar W. Pitcoff reported maple associa- Makers Assoc., Massachusetts Maple tions or individuals can subscribe on- Producers Assoc., New Hampshire Ma- line to the Maple Syrup Digest at maple- ple Producers Assoc., Indiana Maple syrupdigest.org. Editor is looking for Syrup Assoc., Wisconsin Maple Syrup photos, articles, advertising, classifieds Producers Assoc., and Maple Syrup and other printable information. Color Producers Assoc. of Connecticut). supplements that are being distributed to the Digest have been received well. Motion ade to create a line 307 in the Copies are available to member asso- NAMSC Budget to establish an “Edu- ciations and are available for purchase. cation Fund.” The new fund will pro- The Digest is posted on line online one vide resources for funding educational year after date of publication. projects through a formal request for proposal process. The NAMSC mem- Strategic Plan: M. Girard reported ber associations must be in good stand- the Strategic Planning initiative began ing to apply. The funds proposed for at the year 2000 Annual Meeting in this fiscal year was $10,000, with $5,000 VT with Luc Lussier (QC) chairing the coming from the Education line and first planning committee. There have $5,000 from the Maple Digest line. A been annual updates to the strategic committee will be established to develop the RFP, which will include require- NAMSC continued on page 40

December 2018 39 NAMSC: continued from page 39 International Maple Museum plan over the past 18 years including a Centre: One of the large rooms on the change of meeting structure approved second floor of the museum has been in 2018. Five meetings were held in renovated with help of a $5,000 dona- 2018 including the annual meeting in tion from NAMSC in 2018. A total of October, delegate’s conference call in $15,000 has been donated from NAM- January, a meeting at International Ma- SC for the renovations and audio visual ple Museum Centre opening in May, a equipment. The new “North American conference call meeting in September, Maple Syrup Council Room” houses and a formal board meeting the day placards, photos and memorabilia from before the annual meeting. We have the present and future inductees to the added a keynote speaker to the annual Maple Hall of Fame. The initial funds meeting agenda and workshops. M/S were provided equally from the Rich- to accept Strategic Plan as presented D. ard G Haas Memorial Fund and the El- Thomas/J. Adamski. Passed. mer and Mary Kress Fund.

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40 Maple Syrup Digest Convention Committee: J. Polak tions of information, train the trainer stated information of previous confer- programs, and maple video game avail- ence committees is available by contact- able on our phones. ing J. Polak or M. Girard. Commander Joseph Frost of USDA Recipients of 2018 ACER Grants represented “Understanding the Food ported on their projects. See details in Safety Modernization Act for Sugar- October Maple Syrup Digest. makers.” He spoke about conducting field inspections of food facilities and Education Committee: Missy Leab working with producers and proces- reported on Maple Syrup Digest sup- sors to navigate the Preventive Controls plements, Maple Manual updates, off Rule of the Food Safety Modernization flavor kits, mapleresearch.org, transla- Act (FSMA). If you need to register with FDA, this must be done every even year between October and December. This can be done online at no cost. Specialists report: Steve Roberge, University of NH reported discussions centered on forest fent caterpillar, food safety, 3/16” tubing life span, and loss of extension support for maple industry. Is- sues: 1. Request producers contact uni- versities to support maple. 2. Tubing dis- posal. 3. Delivery of content. 4. Forest Tent Caterpillar infesta- tion - consult forester about tapping. 5. Gen- eral business management. 6. Leverage sources for research. 7. Schedule specialists meeting close to tech sessions at annual conference.

NAMSC: continued on page 42

December 2018 41 NAMSC: continued from page 41 the work of NAMSC for local associa- Audit Committee: D. Thomas re- tions. There will be a “member’s only” ported committee reviewed all finan- section. cial accounts of NAMSC. All accounts J. Polak reported on waste water is- are in order. M/S E. Randall/D. Thomas sues developing in Wisconsin and in Passed other states. It is an issue that needs Budget was presented by Finance to be addressed. The EPA has rules in Committee, J. Adamski, chair. Income place for discharging waste water that and expenses of General account and are being applied by some state inspec- Maple Digest will remain about the tors to sugarhouses without an under- same. Research Fund will spend less standing of the industry and the im- than last year. Budget shows an in- plications of the rules on maple syrup crease of $4,860.00. production. J. Polak reported that the EPA has rules governing this in a num- OMSPA’s Maple Grading Module: ber of places, none address maple spe- Ontario Maple Syrup Producers Asso- cifically. The maple industry should be ciation would like to develop a training proactive and develop guidelines for course for maple syrup producers on inspectors. how to evaluate the quality of maple syrup. The course will be configured Gary Keogh, NASS, National Ag- with the maple judging school that riculture Statistics Service, reported has been established by maple exten- worldwide production was down $2.6 sion specialists and researchers at the in 2018. Most states reported a longer University of Maine, Vermont USDA season than average. Total value of crop and Cornell University NY. OMSPA is ½ billion dollars (including Canada) will collaborate with course instructors Refer to nass.usda.gov for more infor- from the annual school and judging mation competition. The University of Maine A presentation was given by Dr Gary has offered to assist Ontario in devel- Graham on “What Makes a Successful opment of a suitable course for produc- Volunteer Maple Association?” The ers. Ontario will compensate the Grad- presentation included the attributes of ing School in the amount of $2,500. The a strong volunteer maple association. OMSPA course will be delivered at The presentation stressed the need for upcoming fall and winter maple Infor- strong leadership, an active member- mation Day meetings in 2018 and 2019, ship, quality meetings, member ben- and provide a slide deck in .pdf format efits, etc. to be used as a “Train the Trainer” tool that can be also presented in Duluth, Committees appointed by President MN. Motion to provide $5,000 from D. Briggs: Education Fund with all materials to be Audit Committee: Debbi Thomas, available to NAMSC member associa- chairman, Jim Adamski, Mike Rechlin, tions and credit to go to NAMSC M/S and Fred Hedmark. L. Merrifield/T. Buck Passed Convention Planning Committee: NAMSC Website is being rede- Joe Polak, chairman, Ralph Fideldy, signed with a new focus report by K. Michael Girard, and Michel Labbe. Zander. The new site will better reflect NAMSC: continued on page 44

42 Maple Syrup Digest December 2018 43 NAMSC: continued from page 42 New York, 2022: Massachusetts, 2023: Education Committee: Missy Leab, Maine, 2024: Michigan, 2025: Ontario. Chairman, Brian Bainborough, Win- 2019 Minnesota: Invitation was ex- ton Pitcoff, Steve Childs, Jesse Randall, tended to attend the NAMSC/IMSI con- Karl Zander, Dave Hamilton, and Deb- ference in Duluth, Minnesota, October bi Thomas. 21-24, 2019. Finance Committee: Jim Adamski, Motion made to adjourn. E. Randall. chairman, Mike Girard, and Joe Polak. Annual Banquet was held and the Maple Hall of Fame Committee: NAMSC presented the NAMSC Spe- Richard Norman, chairman, Gary cial Recognition Award, presented Gaudette, Avard Bentley, Roy Hutchi- to Dr. Eric Randall. Eric’s family has son, Norman Anderson, Steve Selby, documents of his family making maple and Dave Chapeskie. syrup since 1848. He earned his PhD Nominating Committee: Eric Ran- in Botany from SUNY-Buffalo State in dall, chairman, Stu Peterson, Cecile 1973. A plant taxonomist/anatomist by Brassard Pichette, and Tom Buck. training, he has taught, authored or reconstructed nearly two dozen plant Research Committee: Winton Pitcoff, science and forestry courses at both un- chairman, Eric Randall, Jacques Cou- dergraduate and graduate levels. ture, Tom McCrumm, Henry Marckres, Joe Polak, Mike Girard, Ron Wenzel, He was awarded a research grant Martin Plante, and Tim Wilmot. from NAMSC 30 years ago to study the impact of ultrafiltration of maple Strategic Planning/Policy Commit- sap prior to reverse osmosis. Much of tee: Mike Girard, chairman, Winton Pit- his work is now used by the industry. coff, David Briggs, Jim Adamski, Lyle Today he serves as a consultant to US Merrifield, and Joe Polak. Department of Interior, Federal Inva- sive Species Council. He conducts re- Executive Director: Mike Girard. search on invasive plant species within Maple Digest Editor: Winton Pitcoff. Finger Lakes Region of New York and participates in educational outreach Associate members appointed: programs. Terms expire 2021. Angie Considine, Jacques Couture, Kathryn Hopkins, Submitted by Joe Polak Danial Lalanne, Eric Prudhomme, Todd Secretary/Treasurer NAMSC Leuty, Helen Thomas, John Kuhn, Rick Fogle, Peter Gregg, Mark Cannella, The slide show presentations offered by Navindra Seeram, Loise Poitras, Jamie Dr. Gary Graham and Commander Joseph Schuler, Peter Smallidge, Missy Leab, Frost are available at namsc.org. Fred Hedmark, Thomas Spink. Motion made to accept the request by Ontario Maple Syrup Association to host the NAMSC/IMSI conference 2025. M/S D. Thomas/J. Adamski Future Host States and Provinces: 2019: Minnesota, 2020: Wisconsin, 2021: 44 Maple Syrup Digest Industry News: IMSI International Maple Syrup Institute News Dave Chapeskie R.P.F. Executive Director, IMSI IMSI Continues Search for a New eration’s strategic reserve. Some pack- Executive Director ers/processors have held an inventory surplus over the past two years. This The IMSI is continuing the search may lead to some rebalancing of supply for a new Executive Director until a and demand in 2018/19. It is expected suitable candidate is found. In order that there will be a sufficient supply of to ensure a smooth transition in man- maple syrup to meet demand through agement, Dave Chapeskie has been to the 2019 maple production season. contracted to serve as Interim Director from January 1 to May 31, 2019. Dave The Federation of Quebec Maple will provide mentoring, as needed, for Syrup Producers reported that sales the new Executive Director, and con- from the strategic reserve were stable tinue to assist with the management of when compared to 2017. Canadian ex- complex and sensitive files during this ports of maple syrup were about 11% transition period. higher in 2018 compared to 2017. Maple Syrup Supply, Demand and Maple packers report that the de- Pricing mand for maple syrup and other real maple products remains very good and Growth in maple syrup produc- is gradually increasing both in North tion capacity in the U.S. is estimated at America and overseas. Use of real ma- one million taps. Some believe that the ple syrup in a variety of food products USDA National Agricultural Statistics is growing and is noticeable in retail Service data for production capacity is outlets both in the US and Canada. significantly underestimated in some Profit margins, however, are thin in U.S. States. some circumstances and the market- A planned expansion of five million place is very competitive. Prices for taps in Quebec is underway with about packaging are increasing significantly. 3 million taps already installed. Pro- U.S. and Canadian Tariffs Affecting duction capacity in Ontario and New the North American Maple Syrup Brunswick is increasing with a few Industry large start-ups in Ontario. Tariffs imposed by the U.S. govern- Maple equipment vendors reported ment on aluminum and steel imports that new maple equipment bookings from Canada remain in place, despite are extending into 2019. Tariffs im- the announcement of a new U.S., Mexi- posed by the U.S. on aluminum and co, Canada (USMC) trade agreement to steel are putting some upward pressure replace NAFTA. Counter-tariffs on ma- on prices of maple equipment contain- ple syrup imports to Canada from the ing these materials. U.S. also remain in place. Hopefully, Going into the 2018 production sea- these tariffs will be removed with fur- son, supply of maple syrup was very ther bi-lateral negotiation between the good in most areas, with about 80 mil- U.S. and Canadian governments. lion pounds of maple syrup in the Fed- IMSI: continued on page 46

December 2018 45 IMSI: continued from page 45 The IMSI also continues to advocate for a permanent fix to the added sugar FDA Added Sugar Issue Update rules with the assistance of a lobbyist Following the last round of public based in Washington, DC. A perma- consultations, The FDA announced nent fix would ensure that the FDA that they had heard industry and con- cannot re-open the added sugar debate sumer concerns regarding the added at some point in the future. sugar rule requirement on the FDA’s The IMSI wishes to extend special new Nutritional Facts Panel. The Com- thanks to all who expressed their views missioner of the FDA announced in Au- to the FDA regarding the added sugar gust of 2018 that the FDA would be de- requirement and to the state maple livering revised guidance early in 2019 associations who assisted the lobby- that may remove the added sugar line ing effort to remove the added sugar item requirement from some single-in- requirement. Both Emma Marvin and gredient products such as maple syrup Roger Brown from Vermont received and honey. The IMSI is seeking a fur- special recognition from the IMSI for ther extension to the compliance dates their leadership role in working with for the maple industry so that there is the IMSI to help resolve the issue. additional time for producer and public awareness, printing of new labels, etc.

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Classified ads For Sale: 3x8 oil fired Waterloo Small Bros. evaporator with pre-heater, 2 finishing pans, other accessories; two 500 gallon stainless steel bulk milk tanks, 200 gallon stainless steel bulk tank, filter press with 7 inch plates, and other maple equipment items. Phil Hanner, 812-995-3155 (Indiana).

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Please Consider Including NAMSC in Your Estate Plan The North American Maple Syrup list NAMSC as the beneficiary of your Council has received a number of bank accounts, retirement plan or life generous bequests from sugarmakers insurance. Contact your attorney for who wanted to ensure that the impor- information on how to revise your tant work of our organization can car- will, or your financial institution, plan ry on. Those funds helps us promote administrator, or life insurance agent the maple industry and support our for the procedures required to revise members. Planned giving like this is a your beneficiary designations. way for you to show your support for The information needed for your the maple syrup industry for many legal documents is: North American years to come. It’s a simple process. Maple Syrup Council, PO Box 581, You can give a dollar amount or a Simsbury, CT 06070. percentage or your estate, or you can

December 2018 47 PAID PRSTD STD PRSTD US POSTAGE WINSTED, CT WINSTED, PERMIT NO. 11 NO. PERMIT 715-536-7251 Merrill, WI 54452 Merrill, W1887 Robinson Drive Drive W1887 Robinson [email protected] [email protected] www.maplehollowsyrup.com START AT MAPLE HOLLOW AT START subscription. If your mailing WHEN PLANNING A GREAT MAPLE SEASON, WHEN PLANNING A GREAT Please renew your Please label reads ‘REN’ this is your last paid issue. Maple Syrup Digest PO Box 6 01070 Plainfield, MA

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