best to look back a few years ago in our operation, as things like labor and taps were "cleaner" then. We buy sap now, and I am now disabled.
2011 - 1150 taps, 519 gallons produced (exceptional year for us)
Three workers, pretty much full time, 8-9 week season. (we truck all our sap, so quite labor intensive)
25% sold as bulk, 15% wholesale, 60% retail.
2012- 1350 taps, 270 gal produced.
same three workers
10% bulk, 20% wholesale, 70% retail.
no cream/candy until 2013.
I suspect selling a high percentage of syrup at retail would be harder in Vt. Where I am in NH there are fewer sugarhouses, so less competition. If you believe USDA ag statistics, over 50% of the syrup sold in NH is at retail.
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