Pure maple syrup is made from concentrated maple tree sap.
Pure maple syrup does not contain any additives or preservatives.
Colour and clarity depend upon the weather, the cleanliness of the tools, the regularity of gathering, and the manner of boiling and straining. As for the flavour, it depends on imponderable qualities: the tree itself, the location, the soil, etc.
These factors are important in determining the commercial value of maple syrup but are not essential to the identity of maple syrup as such. Maple sap, and nothing else, as the raw material of its making, is the essential ingredient.
Extra Light: Produced at the very beginning of the season, very pale colour and delicate taste. Light transmittance over 75%.
Light: Produced at the beginning of the season in mid-March. Pale amber in colour with a pure, subtle flavour. Light transmittance 61-74%.
Medium: Produced in the middle of the season this is the most popular grade available. A rich amber colour and more pronounced flavour. Light transmittance 44-60%.) p>
Amber: Produced near the end of the season, it contains a higher mineral content, stronger maple taste and dark colour. Recommended for cooking or those who prefer a stronger taste. Light transmittance 27-43%.
Dark: Produced at the very end of the season, it has the highest mineral content. This is very dark, full flavoured syrup often used as an ingredient in cereals and baked goods. Light transmittance 0-26%.
Certified organic maple syrup - Certified by QAI (Quality Assurance International) - both the farm and bottling plant are inspected annually and must meet strict guidelines for organic certification (no pesticides, organic farming practices, use only regulated cleaners, labelling approved by QAI, all syrup batches coded for organic audit control, etc.)
Unopened containers will keep for a minimum of 3 years. Store in a dark, cool place. Opened containers must be kept in the refrigerator and will keep up to 1 year.
The harvest is about 6 weeks long in March and April every year.
It takes 40 litres of maple sap to produce 1 litre of pure maple syrup.
Each tree produces an average of 1 litre of maple syrup each year.
Maple syrup is only produced in eastern North America.
Purity is worth it
The 40:1 ratio would explain the high value for this premium product. The reality is that maple syrup is the outcome of a harvest that depends on external conditions subject to the whims of Nature. When you sweeten your dishes with our outstanding syrup, you're taking a delicious taste of Nature's generosity... and nothing else.
Maple syrup history
Native Americans first discovered maple syrup by cutting notches in the maple trees to collect the maple sap in birch bark containers. They concentrated the sap by freezing it several times and then boiling it by heating with hot rocks.
Europeans refined the process of collecting sap by drilling holes into the trees and attaching wooden spouts. They used metal buckets for collecting the sap and using huge iron boiling pots to concentrate it into syrup or sugar.
Nowadays, the sap is collected by plastic spigots and tubing attached to each tree that carry it all the way to the sugarhouse. Reverse osmosis equipment is then used to concentrate the sap by separating the water and sugar molecules. The concentrated liquid is boiled in large evaporators to finally become maple syrup.
All maple syrup is packed by hot-fill (185F / 85C) and quickly sealed in food grade containers. The lids have an induction seal (on most products) and a tamper evident breakaway outer cap. This ensures safety and leak proof travel.