Everyone’s costs for production are different and all of the expenses that have been mentioned are reasonable. I have no experience bringing Maple Syrup to market however, plenty in retail. I can only speak from that side of the spectrum and due to all of the overhead a retail store indoors, A 100% markup is typical.
I’m curious myself what producers are getting in local markets and if they were able to do better than that.
Roughly 300 taps on a hybrid 3/16 gravity/Shurflo vacuum system.
12x16 Solo build timber frame sugar house.
RO Bucket RB-20 with 2nd booster pump(screaming for a coffee break)
Mismatched Grimm Lighting(Vermont) 2x4 raised flue/ Small Brothers(Quebec) 3x3 syrup pan on modified oil tank arch.
“This is the real secret of life — to be completely engaged with what you are doing in the here and now. And instead of calling it work, realize it is play.” - Al
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