Cottage Industries are small businesses that operate in a
home, shop, or farm setting run by family members. They embody traditional
trades, agricultural pursuits, or older artisan industries. Examples include maple
syrup and honey production, pottery, microbreweries, distilleries, and
woodworking. In recent years, the number of cottage industries has exploded in
Western Pennsylvania.
This commentary will focus on two regional cottage industries:
maple syrup and honey production. My sources include a family engaged in each
enterprise. My brother-in law, Everett Sechler, has operated a maple “sugar
shack” in Somerset County for several decades. Philip Costello from Washingon County operates
a family door and millwork business with his son, Eric. In recent years, the family
expanded into a honey producing business.
Some general observations are in order after speaking with
both individuals. For cottage industries to be successful there must be a hard-working
family willing to risk capital in a labor-intensive business. Just as
important, there must be consumers willing to pay more for a higher quality or
healthier product.
Second, cottage
industries are a testament to the enduring appeal of craftsmanship, tradition,
and excellence in a world overrun by mass- produced products. These small-scale
businesses maintain a link to agrarian or artisan history while adapting to the
demands of the modern market.
Third, technology has greatly improved the ability of cottage
industries to operate, advertise, and compete with large companies. Moreover, cottage
industries are creating opportunities for people with specialized skills to
enrich the local economy.
Maple Syrup Production. While my discussion of the resurgence of
maple syrup production will center on Somerset County, fondly known as “the land
of milk and maple,” syrup production is also making a comeback in Washington
County. Local producers like “The Rustic Rock Maple Farm” sell their product at
farmer’s markets and festivals throughout the region. Fourteen public maple
syrup events in the Pittsburgh region celebrate “syrup season” in early spring.
Somerset County
has always been the king of maple syrup production in Pennsylvania. The local
Historical Society has published a book on the history of this industry,
authored by Mark Ware. By the 1880s, County farmers were producing over one
million pounds of maple sugar and 15,000 gallons of maple syrup each year. On Somerset County farms,
the “sugar bush” was as important as other crops for farm income.
Ware explained
that small batch maple syrup operations began to decline as inexpensive white
refined sugar, along with lower quality syrup took over the market. In Somerset
County the world wars, farm mechanization, and migration to urban areas led to
fewer farm hands and smaller farms.
In 1983, the
Sechler Sugar Shack began operation. The 600 acres of family farmland with over
4000 taps had not produced maple products for a decade. Today, the Sechler
business averages 750 gallons of syrup and several other maple products
annually. They provide high quality syrup for the Nemacolin Resort. Everett and
his wife, Christine (Marasco) attend over twelve summer events and festivals
where repeat customers are common. The business website attracts increased
internet sales each year.
Modern
technology has been a boon to production. It now takes seventy-five gallons of
sap to produce one gallon of syrup. Tubing instead of tree tap buckets and
reverse osmosis machines lower the labor costs needed to bring syrup to market.
Of all the
places in Pennsylvania where one might find a Pennsylvania Maple Museum,
Somerset is the most fitting. In June, a Museum highlighting this cottage
industry opened at the Somerset Historical Center. Narrative descriptions,
exhibits and live syrup making demonstrations highlight the experience.
Honey
Production. The
Costello millwork and honey businesses are located on a small farm along Route
18 in Washington County. For three generations, the Costello’s have produced
wood doors and millwork for courthouses, historical buildings, and upscale
homes. About 15 years ago, the family
branched out into honey production.
According to
the National Honey Board, the process starts
as flower nectar collected by bees, which gets broken down into simple sugars
stored inside the honeycomb.
The design of the honeycomb and constant fanning of the bees' wings causes
evaporation, creating sweet liquid honey. Honey's color and flavor vary based
on the nectar collected by the bees.
Unlike honey
production in the past, a modern operation requires constant monitoring because
of pests and diseases. Costello puts his woodworking skills to good use by
designing and manufacturing wooden hives that work well in our area.
Costello explained
to me that there are three types of honey produced by his hives. First,
specialized varieties require moving hives throughout the season to capture
pollen at the appropriate time. Second is multi flora wildflower honey. The
apiary locations that yield these varieties require a 2-year evaluation process
before the hives are moved in. Third, locally grown fields of lavender produce
a high quality mono-flora honey.
The Costello
business now produces 12 varieties of unpasteurized and unfiltered honey that
incorporate all the health benefits of local pollens and enzymes. I was surprised to learn from Eric Costello that among their
best customers are Eastern European families, who along with transplants from
India and the Mid-East savor a product similar in quality to the honey from
their countries of origin.
Alongside
syrup and honey, many types of cottage industries are flourishing in the area. This
summer is the perfect time to get out and enjoy the many available options.