398 FOREST PRODUCTS 



There is a variation of between 28 and 40 gal. or more of sap to an 

 average gallon of syrup. A standard gallon of syrup will weigh about 

 II lb. net. 



USES AND VALUE OF PRODUCT 



Formerly, the country merchant usually set the price for both syrup 

 and sugar because he took them in trade from the farmer and sold them 

 at the best prices he could obtain. The Sugar Makers' Association in 

 Vermont has done a great deal to develop and broaden the market 

 and, as a result, the makers are coming more and more to sell their 

 product directly to the consumer. It is now shipped and sold directly 

 to individuals and stores all over the country. The far-reaching possi- 

 bilities of successful marketing have, however, scarcely been touched. 

 In marketing, lies the success of the whole operation to a marked degree, 

 as it does in fact with most commodities. 



A few years ago, maple sugar could be purchased in gallon cans for 

 from 75 cents to $1.00 per can. The same product is now worth from 

 $1.25 to $2.75 per gallon can, delivered to the consumer. 



Fairly good profits can be made at $1.25 per gallon, retail, but much 

 of the product is still sold wholesale, especially the inferior grades at 

 prices varying from 70 cents to $1.10 per gallon, depending upon the 

 quality of the product and the season. There are no uniform grades 

 adopted. Each maker decides upon his own system of grading and some- 

 times there are four grades based on flavor and color. 



In fancy, nicely labeled cans or jars, some of the best syrup brings 

 as high as $3.00 or more per gallon, retail. 



It is said that the best average prices are received in Michigan for 

 the reason that the makers have a common understanding that syrup 

 is always worth at least $1.25 a gallon and that this should be the lowest 

 possible figure in order to make a reasonable profit. 



A few years ago, sugar brought from 8 to 1 2 cents per pound depend- 

 ing upon its quality, size of cake and kind of package. Now it brings 

 from 12 to 20 cents per pound and the very best sugar, put up in small 

 cakes and nicely packed and labeled, brings from 20 to 30 cents per 

 pound. " Stirred sugar," a special product, brings from 20 to 25 cents 

 per pound. 



As to whether there is greater profit in syrup or sugar has long been 

 an open question. As noted before, Vermont has heretofore speciaUzed 

 more in sugar than any other section and Ohio turns out syrup for the 

 market almost entirely. Probably not one-tenth of the sugar made 



