The Official U.S. Maple Syrup Almanac -- 2017 Alamanc_2017 - Page 52

PRODUCTION SPECIALIST Brian Sylvester fills bottles of smoked maple syrup. and decided to jump in and try to capi- talize on these common areas.” Products are sold all over the world from Switzerland to Japan. Hausslein credits the Vermont Department of Agriculture, Food and Markets, and the USDA-sponsored Food Export North- east for making such success possible. “We also sell direct to consumer online and at craft shows and markets around the region,” he said. “We wholesale to retailers across the country, and have nice third party distribution regionally as well. We also sell bulk smoked syrup and sriracha to other specialty food pro- 52 ducers, which they use for their products as well. For example, Vermont Farm- stead comes to mind with their Vermont Maple Sriracha Cheese.” Hausslein got into the maple busi- ness 26 years ago, when he and his wife, Ann, got married. “My wife’s family has been sugaring in the high mountain val- ley town of Landgrove on some scale for generations,” he said. “I got caught, hook line and sinker. I decided to make a go at it. I learned everything I know about sugaring from Ann’s family -- the Ogdens, of Landgrove -- and their inher- ited knowledge they got from Lester Cody, also of Landgrove.” It’s an extremely small operation, with just under 2,000 taps and a mix of buck- ets and gravity-fed tubing. “Recently we have made a big leap forward in 3/16- inch tubing installation,” Hausslein said. “I love it for it’s high vacuum and low power draw (zero).” Strategic partnerships with neighbor- ing sugarmakers are critical to his overall business model. “Tony Kurjiaka, of TK trucking out of Londonderry, and Steve Wiskoski of Modern Maple, in Ira, both supply me with quite a lot of feed stock for our U.S. Maple Syrup Almanac 2017