ISBN: 9781603583978 Year Added to Catalog: 2013 Book Format: Paperback Book Art: Full-Color Throughout Dimensions: 8 x 10 Number of Pages: 344 Book Publisher: Chelsea Green Release Date: October 4, 2013 Web Product ID: 759
Also in Gardening & Agriculture
The Sugarmaker's Companion
An Integrated Approach to Producing Syrup from Maple, Birch, and Walnut Trees
"The Sugarmaker's Companion is a delightful read. For the family with access to a few trees, or the larger sugarbush owner, the information provided in this book will be an affirmation of their efforts. The book delves into not only the maple harvest, but also many of our lesser-known tree resources, as well as fascinating facts like the nutritional benefits of maple sap. The message is clear. To preserve our forests we must enjoy them... yummy!"
—B. Keith Harris, B.Sc., owner/CEO, Troll Bridge Creek Inc.
The Sugarmaker’s Companion is the comprehensive guide small-and large-scale syrup producers have been waiting for in their quest to create a profitable business model. Michael Farrell documents the untapped potential of American forests and shows how sugaring can turn a substantial profit for farmers while providing tremendous enjoyment and satisfaction.
Farrell, sugarmaker and director of the Uihlein Forest at Cornell University, incorporates the wisdom of traditional sugarmaking with the value of modern technology (such as reverse-osmosis machines and vacuum tubing). His balanced view of the industry offers a realistic picture of how modern technology can be beneficial—economically and environmentally.
The first book of its kind, The Sugarmaker’s Companion includes:
A focus on maple syrup as a healthy, local, sustainably produced alternative to corn syrup and other highly processed artificial sweeteners;
Discussions about organic certification, sugarhouse registration, and the new international grading system;
Information on marketing to create a profitable business model based on scale, interest, access, and more;
Detailed analyses of the economics of buying and selling sap;
Information on ways to process and market other tree saps, including birch and walnut;
Ways to enhance diversity in the sugarbush and interplant understory crops for value-added products such as ginseng, goldenseal, and mushrooms; and,
An economic analysis of utilizing maple trees for syrup or sawtimber production.
In addition, readers and sugarmakers will learn plenty of practical, how-to skills, such as:
If, and on what scale, syrup production is right for them;
How to find trees for tapping;
The essentials of sap collection;
The art and science of sugarmaking;
How to build community through syrup production; and,
Valuable information on ecological forest management and value-added products.
Appealing to foresters, organic farmers with woodlands, homesteaders, preppers, permaculture enthusiasts, and, of course, sugarmakers, this book is applicable to a wide range of climates and regions, and is sure to change the conversation around syrup production and prove invaluable for both home-scale and commercial sugarmakers alike. This is a unique guide to making an integrated sugaring operation, interconnected to the whole-farm system, woodland, and community.
About the Author
Michael Farrell serves as the director of Cornell University's Uihlein Forest, a maple syrup research and extension field station in Lake Placid, NY. There he taps approximately 5,000 maples, 600 birch trees, and a couple dozen black walnut and butternut trees every year. He has authored more than fifty articles on maple syrup production and forest management and often presents to maple producer and landowner organizations. Michael earned his bachelor's in economics from Hamilton College, his master's in forestry from SUNY-ESF, and his PhD in natural resources from Cornell University. ...