This year could be it for me. Thanks FDA

I am seriously thinking of just selling sap after this season. Supposedly by next year, since I sell over 50% of my syrup wholesale, I will have to comply with FDA regulations. Now, my equipment is top notch, as is my sugarhouse. However, there is no way I will be investing in a new septic system, restaurant compliance bottling area, worker washrooms, and all of the other bs that I hear will be required. Another option will simply be to downsize my ro , tap less trees, and sell retail. However, I hate to retail syrup.

We were all supposed to be registered and 100% compliant last year.....

I made the boneheaded move of registering a couple years back when I thought we had to.

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Originally Posted by heus

I am seriously thinking of just selling sap after this season. Supposedly by next year, since I sell over 50% of my syrup wholesale, I will have to comply with FDA regulations. Now, my equipment is top notch, as is my sugarhouse. However, there is no way I will be investing in a new septic system, restaurant compliance bottling area, worker washrooms, and all of the other bs that I hear will be required. Another option will simply be to downsize my ro , tap less trees, and sell retail. However, I hate to retail syrup.

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Let's keep hopiñg common sense will win out. There's to many voices in the maple industry now, with no knowledge of the maple business. This is one time when experience making syrup should Trump what some big gov't supporter has to advocate. Such a safe product.

Retailing everything is not that bad. Get a good website and then give it time. I retail everything except any commercial I may get at the end of the season generally.
I now sell about 40-45% off my website and the rest is sold from the sugarhouse mostly in season and from my home (to repeat customers, my city won't even let me put up a sign because I'm in a residential zone). I do not do farmer's markets anymore, only did one for a year in the past and decided it was not worth the cost for the space and my time.
A workable plan might be to just make enough to retail what your demand is and as the demand grows increase the amount you produce, and sell the rest of the sap to another producer.
Once you get the retail end working for you your profits will be higher, that's why I do it.
I did cut down on my production, only because I lost my help, but I now essentially run out just as the new season arrives.

I do retail on avarage 60-75 gallons out of 300 a year. I would need a better bottling setup. I only have a propane fired 7 gallon bottler, and would need to step up to a 16 gallon electric water jacketed bottler I guess.

Jason,
We make a food product. If it goes to the public your concerns are valid. It may or may not be soon but regulations might drive out the small maple producers due to the cost of improvements to meet all regulations. I thought 20 years ago maple was going to die out due to lack of interest. Now I think it could be doomed by government regulations which are intended to protect us.
Time will tell. I have had similar thought as you. Don't give up yet!
Regards,
Chris

heus, where did you get your information from? This is the first I have heard of this. I did not attend Maple days this year to see what Regulations had changed, but I did check Dept of Ags web site and did not find any changes. It really doesn't affect me as I retail everything. who's checking what percentage you sell where?

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Originally Posted by heus

I am seriously thinking of just selling sap after this season. Supposedly by next year, since I sell over 50% of my syrup wholesale, I will have to comply with FDA regulations. Now, my equipment is top notch, as is my sugarhouse. However, there is no way I will be investing in a new septic system, restaurant compliance bottling area, worker washrooms, and all of the other bs that I hear will be required. Another option will simply be to downsize my ro , tap less trees, and sell retail. However, I hate to retail syrup.

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Please, before everyone goes off the deep end, check on what is required. I see nothing about a restaurant compliant bottling area or worker washrooms. Let's be sure we know what is truly coming down the pike before we go by what we have "heard" Are you a member of your state association? What are they telling you? Maple is a "low risk" product and as such is way low on FDA's radar.