Just 609 gallons more - then Vermont would have produced a million gallons of maple syrup in 2012! That could cover a lot of waffles and pancakes. Check back next week for another state spotlight from the 2012 Census of Agriculture.
The Census of Agriculture is the most complete account of U.S. farms and ranches and the people who operate them. Every Thursday USDA’s National Agricultural Statistics Service will highlight new Census data and the power of the information to shape the future of American agriculture.
Farming is pretty sweet in Vermont. After all, our producers rule U.S. maple syrup production. According to the 2012 Census of Agriculture, Vermont’s 1,523 “sugar makers” produced just under a million gallons of this sweet syrup. That’s more than 44 percent of all the maple syrup produced in the United States. The 2015 maple season will be starting soon. Daytime temperatures in the 30s and 40s with nighttime temperatures below freezing are needed for the maple sap to start flowing.
While Vermont’s terrain is excellent for maple trees, our hills and valleys are also pretty ideal for livestock. The dairy sector stands out in Vermont with about 900 dairy farms that generated more than 65 percent of the total value of agricultural product sales in 2012. That’s more than $504 million and makes us one of the top 20 states by value of sales of milk from cows. You have to admit that’s pretty impressive, considering that we are one of the smallest states in the union. More than 428,000 acres of our cropland are dedicated to corn and hay forage crops, largely supporting the dairy sector. Read more »
The Vergennes-Panton Water District along Lake Champlain in Vermont was able to upgrade the city's water treatment plant with support from USDA. The Department is working through several agencies to help improve water quality in the lake. USDA Photo by Bob Nichols.
In recent years, blue-green algae blooms have frequented Lake Champlain, impairing the lake’s water quality. Through a new partnership with USDA, nearly 20 organizations in the area will work together with farmers and ranchers to help improve water quality of the lake and reduce algae blooms.
The Vermont Agency of Agriculture Food & Markets and the Vermont Agency of Natural Resources are uniting partners to engage and support farmers and forest landowners who use voluntary conservation practices that lead to cleaner water. Called the “Accelerated Implementation of Agricultural and Forestry Conservation Practices in the Lake Champlain Watershed of Vermont and New York,” this project will provide outreach to farmers throughout the watershed and help connect them with innovative conservation solutions for their land. Read more »
The following guest blog was submitted by Alida Duncan of the anti-hunger advocacy organization, Hunger Free Vermont. The implementation of the Community Eligibility Provision (CEP) by many state partners across the country means that more students have access to free healthy meals at school. This policy can reduce food insecurity for the nearly 16 million children living in households that have trouble affording enough nutritious food. In Vermont, over 7,000 students are participating in CEP.
Guest Post By Alida Duncan, Hunger Free Vermont, Development & Marketing Director
Many kids aren’t getting the nutrients they need and some aren’t getting enough to eat at all. In an animated video produced by the anti-hunger advocacy organization, Hunger Free Vermont, Universal School Meals is presented as the solution for improving student health and academic performance, strengthening the local economy, and making schools a more welcoming place. Read more »
Celebratory events in recognition of National Farm to School Month are taking place across the country, and in many forms! Here in the Northeast, the Maine Department of Education chose to develop and execute their first ever Maine Harvest Lunch Week Menu Contest.
Schools were invited to submit a menu from a meal that was served to students during the designated Maine Harvest Lunch Week in late September. The theme this year was “Dig In to Local School Meals,” and participating schools and districts did just that! Schools incorporated local items across the lunch tray in creative and appetizing ways. The menu and photos of students’ trays were submitted to the department to be considered in the contest. Stephanie Stambach coordinated the effort and said that she saw it as one way “to promote the use of local foods in our schools… and to recognize schools for the work they are currently doing with Farm to School.” Read more »
Given the breadth and scope of the NOSB’s responsibilities, members have to demonstrate a commitment to the integrity of the organic industry. The NOSB is as diverse as the organic community they serve. Photo courtesy of AMS.
From Shayla Bailey, USDA: This is the twentieth installment of the Organic 101 series that explores different aspects of the USDA organic regulations. To mark the 20th milestone, USDA invited Dr. Jean Richardson, Chair of the National Organic Standards Board (NOSB), to be a guest author. The NOSB provides critical support to the USDA and the organic community. We thank the NOSB for their commitment to the organic community, and the integrity of the organic label.
Twice a year, the National Organic Standards Board (NOSB) meets to advise the Secretary of Agriculture on what substances should be allowed or prohibited in organic agriculture. The NOSB recommends standards, policies and guidance that help shape the organic regulations to the National Organic Program (NOP), part of USDA’s Agricultural Marketing Service.
The NOSB was established under the Organic Foods Production Act of 1990, and in accordance with the Federal Advisory Committee Act. Made up of dedicated volunteers, the 15-member board includes four organic farmers, two handlers, three individuals with expertise in environmental protection or resource conservation, three representatives of public interest or consumer interest groups , a scientist, an organic retailer and an organic certifying agent. Earlier this year, I was honored when my fellow board members elected me as the Chair. Read more »
A maple syrup producer in Vermont (Photo courtesy USDA)
What has 40 calories per tablespoon, contains potassium, manganese, magnesium, phosphorus, iron, Vitamins B2, B5 and B6, the same calcium levels as whole milk, and is completely natural and organic?
Chances are maple syrup wasn’t the first food to come to mind, but it’s true! Real maple syrup has less calories per tablespoon than canola oil, contains 9 essential vitamins and nutrients, and when made properly, it is completely natural, organic and additive free. The benefits to maple syrup are greater than the collection of healthy nutrients inside the product. Maple syrup is good not only for a hot stack of pancakes, but also for America’s rural economy. Read more »