Some people are turning to raw dairy here in Vermont, and there have been laws passed that allow small farms to sell it from their farm, although it is not legal to sell raw dairy in stores. But the market is small, and being a primarily rural state dairies specializing in raw struggle to find enough buyers to make it worth their while. And for whatever it's worth, I've tried both raw milk and raw yogurt and I can't tell the difference between the taste or texture relative to pasturized organic milk or yogurt. Saying as much is sacrilegious among those who like raw dairy, but I see no sense bowing to that pressure. I'm mildly lactose intolerant anyway, and I don't think Homo sapiens was designed to consume dairy beyond the age of 3-4, and certainly not dairy derived from other animals...
And regarding maple syrup, yes prices have gone sky high but costs have gone sky higher. It takes a lot of heat to turn maple sap (or birch sap, or hickory sap, there are many hardwood trees that yield sap you can boil down into syrup) into syrup. Here in Vermont cordwood prices have doubled in the last few years, fuel oil prices have doubled, natural gas prices are high. I'm consistently amazed that maple sugar operations stay in business, even with the higher prices. A friend of mine set about making a few gallons for himself last March, and when it was all said and done he only got 3/4 of a gallon, used half his year's supply of firewood and made one hell of a mess.
And the end product is obviously not raw so not on my menu. I've thought about trying to concentrate some down by dehydrating it in large, flat, shallow pans, but so far that's just an idea and hasn't been attempted. Even if successful, what would I end up with? A concentrated form of sugar, basically. It will have some nutritional value, but it's primarily sugar. I don't have much of a sweet tooth, so I'm not sure what I'd do with it all, and I can't imagine it would be a profitable thing to sell.