To allow producers to sell syrup, many states and provinces require that they be licensed. As part of the licensing process, states and provinces may require that producers follow certain mandates. Frequently, one such requirement stipulates that the producer have a designated area for syrup production and another for packaging. For example, the area that you designate for packaging your syrup cannot also double as the family kitchen!
Because licensing requirements vary from state to state and province to province, it’s best to check with your local inspector to learn what they are in your area. Many times the syrup inspector will be the dairy or agriculture inspector, but if you don’t know who the syrup inspector is in your area, check with your state or provincial syrup association. Your association can tell you how to obtain a license and how to contact an inspector. The North American Maple Syrup Council (NAMSC) has compiled a list of state and provincial syrup associations (available on their website; see Resources).
The North American Maple Syrup Council (NAMSC) educates producers about the newest industry practices and maple syrup research. According to the organization’s website (see Resources), NAMSC “brings together industry leaders and affiliated groups to share common interests, experience, and knowledge for the advancement and improvement of the maple syrup industry.” The organization also educates consumers about the difference between pure and imitation maple syrup, and the nutritional benefits of pure maple syrup.
You must be able to access your sugarhouse, which needs two things. One: The building needs electricity. Two: You need to be able to get sap there. If you find a location where both of these are convenient, you’ve lucked out! If you have a location that is convenient for only one, you’ll need to make modifications so that both electricity and sap reach your building.
Some basic elements that should be included in a sugarhouse are a concrete floor with drains, hand-washing sinks, ventilation for steam, an evaporator smokestack, electricity and lighting, a separate storage area for fuel — whether it be wood or oil — and doors large enough to take equipment in and out. Here are other things to keep in mind.
Clean surfaces. We’ve found that inspectors like to see clean ceilings or covered evaporators to eliminate the chance that something can drop into an open syrup pan. Ceilings should be steel or wood that is painted or varnished. If the visible wood is exposed or unfinished, your pans should be covered. A steam hood will work.
Room for an evaporator. At minimum there should be enough room to accommodate the size of your evaporator plus an additional 4 feet of working space around the evaporator. The building will need to be high enough to accommodate the height of your evaporator, its cover, and any other add-ons. You will want some extra space for a work area. Consider how you will store the syrup you have made: in barrels, milk cans, or bulk tanks? Include storage space for finished syrup.
Room for firing. If you are using a wood-fired evaporator, you will need additional space in front for feeding wood into the arch. You may want to elevate your wood-fired evaporator or build a pit in front of the arch to stand in. Firing is much easier if you don’t have to constantly bend over. Remember: You’ll be firing consistently every 10 to 15 minutes.
Room for visitors. Once you’ve calculated the size of your evaporator and any additional space you might need, add some space for visitors. Family and neighbors will want to watch you make syrup. Keep safety in mind when you’re planning for visitors, as there is some danger involved in syrup making because of the heat created by the evaporator.
When cooking on a wood-fired evaporator, it will take approximately one cord of wood for every 75 to 100 taps. A full cord of wood measures 4 feet wide, 4 feet high, and 8 feet long. Hardwoods like oak and maple work best, and they should be very dry. It is best to store your wood in a covered or enclosed structure.
If you are using fuel oil, the tank should be secure and easily accessed by fuel delivery trucks. Plan to store 1 gallon of fuel for every 10 taps. If your tank is not easily accessed, you’ll have to plan for more storage.
A cord is a unit of measure of volume of cut timber. A cord of wood occupies a volume of 128 cubic feet or an area that typically measures 4 feet wide, 4 feet high, and 8 feet long — or any arrangement that represents the same volume.