The Marvin family has been deeply involved in the science, art and practice of maple sugaring and the Vermont Maple Industry since the 1940’s. A legacy and heritage we’re proud to carry forward as the next generation. Our story has become greater than that of just our own family. It extends to all those with whom we work – the sugarmakers that supply us, the customers whom we supply, and the Butternut Mountain Farm crew. Their stories are the story of Butternut Mountain Farm and we’re grateful for all that they’ve done to help to make us who we are.
- Emma and Ira Marvin
With his innate sense of discovery and expertise in botany, our grandfather, Dr. James Wallace Marvin, a research professor, dedicated his career to understanding the mechanism of sap flow in sugar maple trees. A practical man, it’s no surprise his work led to the creation of the tubing and vacuum systems commonly used today in sap harvest. By co-founding the Proctor Maple Research Center and the Vermont Maple Industry Council, our family’s stewardship of maple began.
The methodical approach and rigor applied in our grandfather’s research carries through into what we do today. Whether testing out the latest in maple sugaring equipment, evaluating new processing equipment, or developing new products we believe that it’s the little things that make a difference.
Art & Practice
In 1953 our grandfather purchased 600 acres of forestland in Johnson, the heart of Vermont maple country. It is here, on the slopes of Butternut Mountain, that our parents, David and Lucy Marvin started Butternut Mountain Farm, over 40 years ago.
At that time the outlook for making maple syrup as a full time livelihood was grim – a hobby for some, an activity of the “old timers,” and certainly no way to make a full time living. Today, the state of the maple industry is much different. It’s a bright spot in the agricultural economy of Vermont. With a passion for maple, a willingness to work hard and an unwavering commitment to making a life and a living from pure maple – David and Lucy Marvin have created a thriving Vermont business whose impact reaches far beyond their home farm.
Strengthening Vermont Maple
In addition to our farm, we work with over 350 sugar makers to supply maple syrup to our operation. Each one of these farmers shares a vision of forest stewardship and commitment to quality that is similar to the one that has driven our work for decades. We serve as an important market for each of these farmers and the product they produce; we have an obligation to steward their product with as much care as they’ve put into it.
Our 75,000 sq ft production facility is certified organic, Kosher, and SQF. Following exacting production standards, we proudly track every barrel with rigorous quality control and state-of-the-art supply logistics to ensure we deliver great products, on time, every time to every class of customer, from mass-market retailers and multinational food manufacturers to chefs and individuals.
Vermont pride informs our team’s culture. It drives every one of us to consistently deliver the best maple products and the highest level of customer service. Butternut Mountain Farm is, indeed, a family business…a family that has blossomed to over 80 employees, hundreds of farmers and thousands of customers.