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- [Mark] This is Mark
Isselhardt, Maple Specialist,

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with the University of Vermont Extension.

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This is a Vermont Maple Minute.

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Certified organic maple syrup is produced

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by many Vermont maple producers,

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and generally commands a higher
price in the marketplace.

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In order to legally market
your syrup as organic,

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an approved third party certifier,

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such as Vermont Organic Farmers,

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must inspect all aspects
of your operation.

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What makes one operation's
syrup organic and another's not

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has more to do with the
process of making the syrup

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than with the final product.

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The application and inspection process

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will determine if all the
requirements have been met

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and if sufficient record keeping is done

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to trace a given container of syrup

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back to the day it was produced.

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The keys to certification
include documenting

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that cultural practices are being followed

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to ensure a healthy,
diverse, forest ecosystem,

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and that no synthetic materials are used

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in the production of sap or syrup.

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Additionally, certified
organic maple operations

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must adhere to a specific
set of tapping guidelines,

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forest management, and
syrup production practices

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approved by the particular certifier.