Assessing the Growth Potential and Economic Impact of the U.S. Maple Syrup Industry

• Main Authors: Michael L. Farrell, Brian F. Chabot
• Format: Article
• Language: English
• Published: Thomas A. Lyson Center for Civic Agriculture and Food Systems 2016-07-01
• Series: Journal of Agriculture, Food Systems, and Community Development
• Subjects: Economic Impact; Forest Inventory & Analysis (FIA); Local Food; Maple Syrup; Red Maple; Sugar Maple
• Online Access: https://www.foodsystemsjournal.org/index.php/fsj/article/view/79

This paper addresses the growth potential of the U.S. maple syrup industry. It outlines the number of potentially tappable maple trees and the economic impact of utilizing more of these trees for syrup production. U.S. producers currently tap 0.4% of all potentially tappable maple trees, with the highest percentage tapped in Vermont, at 2.94%. Two scenarios are analyzed for how production and consumption could grow together: (1) if each state tapped 2.94% of its available trees and consumed all of the syrup locally among its residents; and (2) the number of taps needed in each state to provide 2.6 ounces (76.9 ml) per person from "local" sources. Based on these analyses, states with the greatest potential to increase local production and consumption of pure maple syrup include Connecticut, Michigan, New York, Ohio, and Pennsylvania. Strategic marketing efforts are necessary to help maple producers take advantage of the growing demand for local, healthy, and organic food.