Maple Syrup: Keeping the Good Stuff Flowing

In the News

Is there any tradition that says “Quebec” more than sugaring off? Quebec produces about 70% of the world’s maple syrup. To continue this world-leading production sustainably, sugar shack owners must follow certain practices. Here’s a quick look at them.

Maintaining the health of our maple trees  

There are certain rules for preserving the production of maple sap, notably ensuring that trees are not damaged. For example, tapping, which involves making a hole in the tree to insert a spout, is regulated. Producers can only do this once a year for each tree, and it must be done between January 1st and April 30th. In addition, only trees of a certain size can be tapped.  

Other rules protect the bark of the trees. Producers must install, maintain, and remove the tapping system carefully. During these activities, they cannot remove, tear, or damage the tree’s bark.  

Preventing waste    

Throughout the process, producers must be careful to prevent any waste. This applies from the moment of tapping through to the transformation of the sap into the final product, such as maple syrup. Maple water is a precious resource. It takes about 40 liters of maple water to make one liter of syrup

The result: the maximum possible quantity of maple products can be produced, to the delight of those of us with a sweet tooth! Quebecers consume about 1.4 kg of maple syrup per person each year.  

Timing matters too 

Haven’t yet arranged your visit to a sugar shack? Don’t worry, sugaring off season has just begun. From February 15th until May 31st sugar shacks can only serve genuine maple products, that is, those made from maple sap. In other words, no artificial maple products are permitted. So, you’ve got plenty of time ahead to enjoy the good stuff. Sweet!