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Factors that affect the maple syrup quality
The quality of a maple syrup is affected by many parameters. Various aspects of the sugarbush itself are important, including soil type, quality of tree cover (heterogeneous or homogeneous sugarbush), ecosystem balance, and compass orientation (a northward-facing sugarbush will not thaw until very late in the season). Other factors such as the quality and cleanliness of the facilities and the know-how of the staff (managing sap runs, stoking the fire, etc.) also cause maple syrup quality to vary.
The quality of a maple syrup is affected by many parameters.
Various aspects of the sugarbush itself are important:
. soil type
. quality of tree cover (heterogeneous or homogeneous sugarbush)
. ecosystem balance
. and compass orientation (a northward-facing sugarbush will not thaw until later in the season but will produce a fresher sap)
Other crucial factors to be controlled to produce the very first quality:
. the quality and cleanliness of the equipment and facilities
. the freshness of the sap to be boiled so it will not develop bacterias that have a direct impact on the color of the syrup ( the colder the sap is, the best quality and light color maple syrup you might have at the end)
. the sap has to be boiled quickly on a very intense and constant fire
. the knowing-how of the staff and the maple syrup producer
The paler the syrup is, the higher is its quality. Tighter quality controls at the production level would ensure the uniformity and high quality of both maple products and industry practices.
Classification is done using a spectrophotometer equipped with an optical cell, which gives a precise measurement of the percentage of light transmitted by the syrup. Colorimeters also continue to be widely used.
Regarding these facts, only a total of ± 15% of all the maple syrup produced annually is of grade Canada NO 1 Extra-light. The top quality grade!