Crown Maple Syrup

A selection of Crown Maple Syrup

Crown Maple Syrup is a certified organic maple syrup company based in Dover Plains, NY.[1] The company was established by Robb Turner in 2010. The sap used to produce maple syrup comes from tapped maple trees in areas ranging from the Hudson Valley to Western Vermont.[2] The syrup is processed and bottled at Madava Farms.[3]

History

Initially purchased for vacation purposes in 2006, Turner was informed by neighbors that the 800 acre property contained approximately 20,000 maple trees.[4] Having no prior knowledge of maple syrup production, Turner consulted the Cornell Cooperative Extension and learned methods for sustainable syrup production.[4]

Syrup Production

The 27,000-square foot sugar house on Madava Farms houses the equipment for syrup production, a café and special events dining room, and a store selling crown maple products and other goods.[4] Crown Maple is the only syrup producer that uses a reverse osmosis filtration system, which removes 80% of the water content from the sap and filters out impurities.[5] The facility also contains one of the largest maple syrup evaporators ever built.[5] In an effort to ensure that the syrup production process has a minimized environmental impact, the equipment is cleaned using steam from the evaporation process. This reduces the amount of water used, which is both ecologically and financially beneficial The finished syrup rates a 67 on the Brix scale, higher than the standard 66%, but below the legal limit of 68%.[6]

Sales and Expansion

Crown Maple's current machinery can handle the sap from up to 400,000 tapped trees. With approximately 100,000 trees currently tapped, the planned expansion to tap up to 400,000 trees would make Crown Maple the world's largest single producer of maple syrup.

Crown Maple’s syrup is categorized based on color and flavor: Golden, Amber, Dark, Very Dark, and Bourbon Barrel-Aged. The flavor of a particular batch of maple syrup is determined entirely by the condition of the sap as it flows from the trees. This is based on a variety of climatic factors.[7] In addition to maple syrup, the company also sells maple sugar.

Its products are now used at restaurants like Le Bernadin, Eleven Madison Park, and Lincoln Ristorante.[8] Crown Maple syrup is also an ingredient in a Mast Brothers chocolate bar, Early Bird granola, and Steve’s and Blue Marble ice creams.[8] The syrup is also available at West Elm, Dean & DeLuca, and limited Whole Foods retailers.[8]

Notes

  1. ↑ Krasny, Jill. "On a Mission to Make Maple Syrup Part of Every Meal". Inc.com. Inc. Retrieved 14 October 2015.
  2. ↑ "About Crown Maple". Crown Maple. Retrieved 2015-10-15.
  3. ↑ O'Rourke, Brian. "Madava Farms and America's Love Affair With Maple Syrup". HuffingtonPost.com. The Huffington Post. Retrieved 14 October 2015.
  4. 1 2 3 Blotcher, Jay. "A deluge of maple syrup is in the forecast". EdibleHudsonValley.com. Edible Hudson Valley Magazine. Retrieved 15 October 2015.
  5. 1 2 Gardner Jr., Ralph. "Light, Dark—All Maple Syrup Is Delish". wsj.com. The Wall Street Journal. Retrieved 15 October 2015.
  6. ↑ Levine, David (March 2014). "10 Facts About Hudson Valley Maple Syrup". hvmag.com. Hudson Valley Magazine. Retrieved 16 October 2015.
  7. ↑ "Understanding Maple Grades". crownmaple.com. Crown Maple. Retrieved 16 October 2015.
  8. 1 2 3 Zernike, Kate (2 April 2013). "Is It Too Classy for Pancakes?". nytimes.com. The New York Times. Retrieved 15 October 2015.
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