Vermont produces more maple syrup than any other state and has the highest concentration of organic farms per capita in the nation. The state's food identity centers on artisan dairy (Cabot, Ben & Jerry's) and farm-to-table tradition.
These agricultural products form the foundation of Vermont's food supply chain, supporting local food manufacturers and ingredient suppliers.
| Manufacturing Establishments | 380 |
| Manufacturing Employees | 5,800 |
| Organic Certified Farms | 712 |
| FDA-Registered Facilities | 1,180 |
Sources: USDA Census of Agriculture, FDA Registered Food Facilities, Bureau of Labor Statistics. Figures are approximate.
Vermont has approximately 1,180 FDA-registered food facilities, covering manufacturing, processing, packing, and storage operations.
The top agricultural products in Vermont include Dairy, Maple syrup, Cattle, Hay, Apples. These drive the state's food manufacturing and processing sector.
Vermont has approximately 712 certified organic farms, contributing to the state's organic food production and local food systems.
Vermont is known for specialty foods including Maple syrup, Cheddar cheese, Ben & Jerry's ice cream, Apple cider. These reflect the state's unique culinary heritage and local ingredients.
Vermont's food manufacturing sector employs approximately 5,800 workers across 380 establishments, making it a significant contributor to the state's economy.
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