By Blake Jackson
In a bid to meet growing consumer demand for environmentally friendly products, Purdue University and the University of Kentucky have embarked on a collaborative effort to enhance sustainable maple syrup production.
This multi-university study, set in Indiana and Kentucky's central hardwood region, aims to pioneer eco-friendly practices in syrup production.
Led by Mo Zhou of Purdue University and Thomas Ochuodho of the University of Kentucky, the project focuses on developing a model for "green" maple syrup cooperatives. The aim is not only to promote energy-efficient production but also to foster sustainable forest management practices.
The research, funded by a grant from the U.S. Department of Agriculture (USDA) Agricultural Marketing Service, seeks to understand producers' motivations for joining cooperatives and how these alliances can support sustainable practices.
By creating and refining a proof of concept for environmentally friendly maple syrup production cooperatives, the team hopes to demonstrate the feasibility and benefits of such endeavors.
Additionally, the initiative aims to profile potential green producers, predict economic impacts, and promote green production through targeted educational efforts.
By spreading knowledge and encouraging the adoption of sustainable practices among maple syrup producers and landowners, the project strives to drive economic benefits for producers while reducing the environmental footprint of syrup production.
Through comprehensive surveys, research, and educational activities tailored to the needs of local producers, Purdue University and the University of Kentucky aim to significantly increase the production of sustainable, low-carbon footprint maple syrup in the region.
This collaborative effort underscores their commitment to sustainability and environmental stewardship in agricultural practices.
Photo Credit: university-of-kentucky
Categories: Kentucky, Business