About Us
Sustainability
Making traditional sorghum syrup doesn't mean we can't use new tricks. Being responsible stewards of the land, we are exploring different ways of growing sweet sorghum and producing syrup. Producing syrup is a tradition that dates back to the 1800's and at Empire Syrups we respect that history, but we also believe it can be done in a more environmentally favorable fashion. We also believe in local production to support local farms and to reduce the carbon footprint of transporting stuff from across the country (or the globe) that can be grown locally.
No-till cultivation
No doubt that smooth, tilled fields are beautiful to look at. But tilling is expensive, disrupts the soil structure and leads to erosion. We are exploring different no-till options with cover crops that will keep weeds down but add to the soil health. In the Fall 2023 following harvest we planted winter rye and hope it suppresses weeds while building soil composition.
Carbon recycling
Sweet sorghum generates a log of bagasse (or pummies). Some producers plow that back into the soil. We are looking at biochar as a soil amendment but in the future looking to convert bagasse to biochar. In a near perfect cycle we would love to use the heat from the biochar formation to fuel the evaporation process
Local production
Planes, trains and automobiles (and trucks and boats). They move stuff from there to here and getting berries from South America to upstate New York is a great example. But it is not without a cost, fuel burned and carbon dioxide in the atmosphere. Local production is one way to reduce that impact. Empire Syrups is the only producer of sugar in New York. Meaning ever pound of sugar we well in New York is one less pound of sugar that needs to be shipped in from some place far away.