In This Section |
The Maple Syrup Industry in Ontario
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| Author: | Dave Chapeskie - R.P.F., Agroforestry Specialist/OMAFRA |
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| Creation Date: | 01 March 1997 |
| Last Reviewed: | July 13, 2005 |
This information package was developed to answer many commonly asked questions related to the maple resource and maple syrup production and sale in Ontario. The content is designed to be of interest to a variety of groups including hobby maple producers, commercial maple producers, teachers, students, resource managers, the general public and the press.
Publications, video productions and a source of maple promotional materials are included as references.
The information used to prepare the answers to commonly asked questions came from a variety of sources. These included published and unpublished information, research reports, and practical experience. The North American Maple Syrup Producers' Manual (1996) was an important reference. This manual can be found on the Ohio State University website. It is expected that a new North American Maple Syrup Manual which takes into account recent developments in the maple industry will be published in 2005 or 2006.
John Henderson, Risk Management Specialist with OMAFRA's Inspection Branch was a contributor to this information. For more information on quality control considerations and Ontario's maple regulations refer to the e-laws website.
Figure 1. Maple Trees
There are seven species of maple in Ontario. Only two species, sugar maple or rock maple (Acer saccharum Marsh) and black maple (Acer nigrum Michx.f.) are important in maple syrup production in Ontario. Black maple is far less abundant than sugar maple in Ontario, occurring in the more southerly areas of the province. Red maple (acer rubrum L.) and silver maple (Acer saccharinum L.) are sometimes tapped when sugar maple and black maple are not present or are scarce.
Sugar maple and black maples are often referred to as hard maples and red maple and silver maple are often referred to as soft maples. This distinction relates to the comparative density of the wood.
Sugar maple and black maple are usually found growing on well drained or moderately well drained soils. While red maple and silver maple may also be found in these areas, they are also found growing on imperfectly or poorly drained soils.
The leaf of sugar maple has five distinct lobes and a very smooth surface on the underside of the leaf. The leaf of black maple has three distinct lobes, with the lower two lobes being far less distinct than sugar maple. Black maple also has a distinct fuzziness on the underside of the leaf. Sugar maple tends to have more prominent fall colours of red and orange in the fall while black maple tends to turn to brown or yellow. It is not uncommon to find black maple growing in areas where the soil drainage is not quite as good as is the case for sugar maple. However, both species require a well-aerated soil condition to thrive.
Black maple is far less abundant than sugar maple and its geographic range is confined to the more southerly areas in Ontario.
Both sugar maple and black maple shed their seed in the fall.
Figure 32. Sugar Maple
Figure 33. Black Maple
The leaves of red maple and silver maple have more points on the edges than those of sugar maple and black maple.
Red maple and silver maple shed their seed in the spring, not in the fall.
Figure 34. Red Maple
Figure 35. Silver Maple
Both of sugar maple and black maple have an average sap sweetness of from 2-3 percent, which is sufficient for commercial production of syrup. Some reports suggest a lower average sap sweetness for red maple and sugar maple.
Maple trees are tapped in the spring when soils tend to be quite saturated due to excess moisture. Red maple and silver maple sometimes grow on sites which are flooded in the spring and are quite difficult to access.
More importantly, red maple and silver maple trees break bud earlier than sugar maple and black maple. Consequently, the length of the tapping season can be considerably less with these species. This can affect the economic viability of a maple operation.
Sugar maple only grows naturally in eastern North America. This tree species has adapted over thousands of years to the unique combination of geology, climate and soils found in this region. Sugar maple has been planted on a small scale in some other countries, including areas in Europe and Asia.
Figure 36. Image of Commercial Range
No. These areas do not have the unique weather pattern which would trigger commercial flows of sap.
In Canada, the sugar maple is the only species of commercial significance for sap production in the maple syrup producing areas of Ontario, Quebec, New Brunswick and Nova Scotia. These four provinces and 14 of the northeastern United States located as far west as Minnesota produce maple syrup for commercial use. Canada produces about 80% of the world's supply of maple syrup and the United States about 20%. The province of Quebec produces about 90% and Ontario about 5% of the maple syrup produced in Canada in an average year.
Sugar maple requires from 20 to 80 years to reach a tapable size for healthy trees of 25 cm (10 in) measured at a height of 1.3 metres (4.5 feet) above the ground. This relates to the rate at which the maple tree grew over the years. Trees which are cared for and provided with enough space to grow well will reach the recommended tapping size at an earlier age.
Once established, sugar maple trees may live for over 200 years if growing conditions are favourable. If properly cared for and tapped, they can yield sap over many generations.
When the European settlers came to Canada about 300 years ago, they found that the aboriginal people were making a crude, dark sugar from the sap of maple trees.
They cut a slanting gash in the maple tree, put a chip of wood in the bark below the gash and collected the sap from these wounds in buckets made of birch bark.
The next step was to boil the sap to drive off water until the sugar was made. This was done by filling a hollowed-out basswood log with maple sap and throwing in hot stones. This was the first method of evaporating maple sap.
Figure 2. Early Sap Collection Trough by Aboriginal People.
Yes, maple sugar was the first kind of sugar produced in eastern North America. It was the standard sweetener used until approximately 1875, when cane sugar first became available.
They bored holes in trees with augers and used wooden spiles and wooden buckets to collect the sap. Initially, they boiled the sap in iron kettles and later, a flat bottomed pan was used. The flue type evaporator came into use in the early 1900's. It had deep corrugations in the bottom of the pan, allowing the fire to make a large area of contact with the pan, and thus boiling the sap more quickly.
Figure 3. Early sap collection techniques - sleighs and wooden buckets.
Figure 4. Example of early tapping technique using an axe and a metal spout.
Figure 5. Early use of large kettles to boil sap - common technique by early European settlers.
In the early part of the century, farmers relied on the sugar bush as a source of sugar and syrup for on-farm use. Throughout the period of the industrial revolution, farmers tended to become highly specialized in areas such as dairy or beef and relied less on maple products for their livelihood. This trend carried through to about 1970. Since then, farmers have increasingly seen the need to diversify to maintain a prosperous farm enterprise. This included increasing reliance on the use of the sugar bush as a means of on-farm revenue. Domestic markets for maple syrup and other maple products have developed along with this trend.
Since about 1950, applied research has focused on the development of more efficient systems to collect sap and to process it into maple syrup and other maple products. For example, in the 1970's reverse osmosis was introduced to the industry. Using this technology, the sugar concentration of raw sap can be increased from 2-3 percent to 8 percent or even higher before the sap is boiled to produce syrup. The introduction of this system dramatically reduced energy inputs where it was used. Maple research carried out in Canada and the United States has served to modernize the maple industry in a manner which rivals most other segments of agri-business. The development of efficient sap collection and processing systems, adherence to acceptable product quality standards, more on-farm reliance on maple as a cash crop and good markets have allowed the industry to grow in recent years.
Currently, there are five factors which may limit the amount of growth of the maple industry in Ontario:
The maple industry is currently worth an estimated $15,000,000 annually to the Ontario economy. This has moved up from a estimated worth of $7,000,000 in the mid-1980's. Domestic markets for maple products are very good and export markets are growing.
The above estimates do not reflect related economic values which are intangible (i.e. tourism). They also do not account for economic benefits to local communities (i.e. purchase of supplies and service).
Many of Ontario's hobby maple producers and members of the public enjoy the heritage value of maple syrup. It is very difficult to put a value on this experience.
The annual production levels for the period 2000 to 2004 inclusive as well as the average production for this period are shown in chart form below.
| 2000 | 2001 | 2002 | 2003 | 2004 | 5 yr Avg | |
|---|---|---|---|---|---|---|
| Ontario | 1,686 | 1,010 | 1,042 | 992 | 991 | 1,144 |
| Nova Scotia | N/A | N/A | N/A | 136 | 99 | 47 |
| New Brunswick | 340 | 359 | 670 | 722 | 796 | 577 |
| Quebec | 31,245 | 18,751 | 21,422 | 24,083 | 24,769 | 24,397 |
| Total | 33,271 | 20,120 | 23,134 | 25,727 | 26,655 | 26,165 |
According to the 2001 Census (Statistics Canada), there are about 2600 maple producers in Ontario. More recent estimates suggest that there may be as many as 3600 maple producers in Ontario, many of them hobby-level producers.
Operations range in size from about 100 taps to about 10,000 taps. There are many hobby enterprises less than 100 taps and a few larger operations over 10,000 taps. Many operations range from 500 to 3000 taps. Typically, the larger producers have built up their production capacity over a number of years as they learned more about maple production and were able to afford a larger investment.
Profitability depends on many factors unique to maple operations including the type of equipment used, the cost of labour, the efficiency of the operation and marketing strategies. An Ontario-based economic study with the installation of new equipment and other operational assumptions indicates that a level of 1000 taps is necessary to show a profit. Individual commercial maple producers are encouraged to evaluate the economics of their operations on an ongoing basis.
Figure 6. Marketing and sale of products
Figure 7. Example of operational sugar bush
Figure 8. Example of a wood-fired maple production facility
Figure 9. Modern operation - production facility and restaurant.
Sap can flow anytime in the late fall, winter and spring if weather conditions are suitable. However, commercial flows of sap normally occur for a few weeks beginning in mid-February to early March.
Temperatures must rise above freezing for a few days in order to bring about a physiological change inside the maple trees which triggers sap flow.
The freezing action during the winter months and spring nights allows maple trees to produce large quantities of carbon dioxide gas. It is this gas which forces the sap to flow upward inside the tree during the warming cycle of the day. The sap moves along a pressure gradient from a zone of relatively high pressure to a zone of lower pressure.
About 36 to 48 hours of below freezing temperatures, followed by a warming trend of + 5 °C are needed for good sap flow. If the trees are frozen, it normally takes longer for sap flow to occur, regardless of air temperature.
It is thought that gravity may also have a role in sap flow.
The sap flows through the outer white coloured wood which is called the sapwood.
In a manner analogous to a blood sample taken from a healthy person, the removal of sap from a tree will not harm it, provided that proper tapping guidelines are followed. This includes avoiding the tapping of small trees and controlling the number of taps per tree. Less taps should be used if the trees are under stress (i.e. insect defilation, severe ice storm damage, etc.).
Yes, sap should be processed as soon as possible to minimize the risk of contamination with microorganisms and sap degradation.
A gas, electric or battery powered tapper is used, although holes can be bored by hand with a brace and bit if only a few hundred tapholes are to be made.
The trees are tapped at a convenient height above the ground. Holes are bored into the tree to a depth of from 2.5-5 cm (1-2 inches) inside bark. Most maple producers use a drill bit which is 11 mm (7/16 inch) or 7.9 mm (5/16 inch) in diameter. Some maple producers are experimenting with even smaller drill bits. In recent years, a growing number of producers are using the 7.9 mm (5/16 inch) or (7.5 mm) 19/64 inch drill bits.
Immediately, after boring the taphole, a metal or plastic spile is inserted in the tree and gently tamped or turned in (smaller spouts) until it is secure. Care must be taken not to apply too much pressure when seating the spout since the bark may split causing the taphole to leak and causing damage to the tree.
Metal spiles normally have a hook on them on which a bucket may be hung. Plastic spiles may be connected to plastic tubing which leads towards sap storage tanks.
Yes, the number of taps recommended depends on the health of the tree and its diameter at 1.3 metres (4.5 feet) above the ground. In a healthy sugar bush, from zero to four taps are recommended, depending on the diameter of the tree as shown below.
| Diameter at 1.4 meters (4.5 ft) above ground | No. of Tapholes |
|---|---|
| Less than 25 cm (10 in) | 0 |
| 25 to 36 cm ( 10 to 14 in) | 1 |
| 37 to 48 cm (15 to 19 in) | 2 |
| 49 to 61 cm (20 to 24 in) | 3 |
| 62 cm (25 in) and larger | 4 |
Stressed or unhealthy trees should be tapped with no more than two taps per tree, regardless of the size of the tree as shown below. Stressed trees smaller than 30 cm (12 inches) should not be tapped.
Normally, trees can be tapped year after year for decades if tapping is done properly and the trees are healthy. It is important to leave (10-15 cm) 4-6 inches between any visible tapholes. Tapholes in vigorous trees usually close over in 2-3 years with the larger spouts and in a year or two with the small spouts.
Tapping should not be done when the bark and wood is frozen. Bark splitting can occur when spouts are driven into frozen bark and wood. A large wound sometimes results when the cambium (layer between the bark and wood where cell division occurs), dies back for some distance along the split.
Yes, tapholes which are from 2.5-5 cm (1-2 inches) measured inside bark are deep enough to ensure very good sap yields. There is very little, if any, production advantage to drilling the holes deeper. In addition, deeper holes may penetrate decay columns within the tree. Drilling into discoloured or decayed wood can lead to the rapid spread of decay into the wood and bark tissues surrounding the new tapholes.
A sustainable managed sugarbush can accommodate from 125 to 200 taps per hectare (50 to 80 taps per acre).
Historically, sap was collected using buckets. However, in most modern maple operations, buckets have been replaced with a system of plastic tubing.
Figure 10. Example of sap collection using buckets (traditional approach)
When buckets are used, sap must be gathered by hand in pails and dumped into a large gathering tank that may be mounted on a wagon or a sleigh and pulled by a tractor or a team of horses. The mobile tank is pulled to the evaporator house and emptied, usually by gravity, into a main storage tank.
It is important to collect the sap daily, particularly if the weather becomes warm or if galvanized buckets are used. This will help ensure that the sap is of the highest quality possible.
The use of plastic tubing has greatly reduced the labour associated with gathering sap by hand. A plastic tubing system may be set up with main lines from 1.3 to 5 cm (1/2 to 2 in) in diameter into which smaller 8 mm (5/16 in) tubes are joined to bring sap directly from the trees. On ground that slopes towards the evaporator house, the sap may flow by gravity. Often, however, a vacuum pump is used to create suction in the tubing to increase the flow of sap. In other situations, pumps may be used to empty large tanks placed in low spots and to pump the sap uphill to the storage tanks at the evaporator house.
Figure 11. Sap collection using plastic (modern approach)
Figure 12. Sap collection using plastic (close-up)
Figure 13. Importance of maintaining clean equipment
The vacuum pump is most beneficial on poor sap flow days. On cool and cloudy days, when there is little natural sap flow and/or when the terrain is flat, a significant improvement in sap flow can be expected with a vacuum-pumping system. With vacuum in the lines, an artificially lower air pressure is created outside the taphole causing the tree to release its sap.
The results of research indicate that when used correctly, vacuum systems are not harmful to the health of the tree.
Sap must be evaporated as soon as possible to make high quality syrup. Unprocessed sap should be kept cool to avoid bacterial contamination.
Often, maple producers filter their sap to help ensure that it is of the highest quality possible. Many types of sap filters are used ranging from filters design to remove any course debris to filters which have the potential to remove microorganisms from the sap.
The sap is fed into the evaporator unit and kept at a constant level by a float. The sap moves up and down channels in the evaporator unit, becoming darker as it becomes more concentrated. It eventually passes to a flat pan, is drawn off and passes through a filter.
The stove may be constructed of cinder blocks, or metal, and the heat may be supplied by a wood fire, oil or natural gas.
The pans have covers over them with stacks to take the steam away through the shanty roof. This leaves the air clean in the building and prevents unwanted materials from falling into the boiling sap.
Many evaporators now have a pre-heater steam hood which raises the temperature of the cold sap from about 2°C to 87°C (35°F to 190°F) using the steam from the flue pan. The pre-heater saves both time and fuel.
Figure 14. Modern evaporator in action
Figure 15. Outdoor view of evaporation (chimney outlet for steam)
Figure 16. Example of modern evaporator being used.
It usually requires the heat from three to four litres (0.7 gallons - 0.9 gallons) of fuel oil to make a litre of maple syrup, when using an oil-fired evaporator. Occasionally, a production efficiency of 1 litre of maple syrup, for each litre of oil consumed, is achieved. When hardwood fuel is used, a standard cord (4' x 4' x 8') will produce enough heat to make 68 litres (15 gallons) of maple syrup.
A thermometer can be used to tell when the temperature is high enough to indicate that the syrup is finished. This temperature will be 4°C (7.1 °F) above the boiling point of water at that place and at that time. Since the boiling point of water varies, depending on atmospheric pressure, it must be computed at least once a day. A density of 66.7 ° Brix is reached at the above mentioned temperature.
Figure 17. A typical maple operation
Yes, maple syrup must be filtered. During the evaporation process, not only sugars, but minerals from the soil are concentrated. These minerals appear as a sediment known as sugar sand and must be removed by filtering. Syrup is normally filtered while hot through heavy felt filters, resulting in an attractive, crystal clear product.
Maple syrup should be packed hot at a temperature of 83° C (180° F) After the container is full, the cap should be put on it and the container should be placed on its side, in order to sterilize the neck and cap. To prevent an off-flavour called "stack burn", the containers should not be stacked close together until they are cool.
The best place for storing maple syrup is in the freezer. Standard density maple syrup will not freeze solid but will become too thick to pour easily. After thawing enough to pour, the container should be shaken, the required amount taken out and the container resealed and put back into the freezer.
After being opened, containers of maple syrup should be kept in a refrigerator or freezer. If stored at room temperature, maple syrup may develop mold.
Yes. In 2004, the Ontario Ministry of Agriculture and Food published a new Food Safety Manual for maple syrup. In support of the long-term viability of Ontario's maple syrup industry, the Ministry has consolidated food safety and quality information into a producer-friendly resource binder. Developed in consultation with Ontario's maple producers, the Food Safety Practices for the Production of Maple Syrup Manual is designed to complement existing maple industry publications and programs.
Yes, members of the Ontario Maple Syrup Producers' Association (OMSPA) can join a voluntary Seal of Quality Program for the production of maple syrup. Seal of Quality Program members must meet certain quality standards for the production of maple syrup.
For more information regarding this program, visit the OMSPA website or contact:
Sally Huffman Brown,
Business Administrator
Ontario Maple Syrup Producers' Association
Box 1492
Ridgetown, ON N0P 2C0
Phone: (519) 674-4000
E-mail:ontariomaple@bellnet.ca
No. About two-thirds of the maple syrup sold in Ontario is imported from Quebec and other jurisdictions.
Approximately, 80 percent of the maple syrup produced in Ontario is sold at the farm-gate and farmers markets. The remainder is sold at retail, or in bulk to packers.
Figure 18. Maple Industry display at Royal Winter Fair.
In Ontario, price of maple syrup is set by individual maple producers. In 2004, prices for 4 litres of maple syrup ranged from a low of $39 to a high of $54, depending on the local. (Source: 2005 Production and Pricing Survey, OMAF)
Maple syrup is heated to 18°C (32°F) above the boiling point of water-cooled to 68°C (155°F), stirred until crystallization starts, and then poured into moulds.
Maple syrup is heated to between 22 and 25 °C (40 to 45 °F) above the boiling point of water. It is stirred immediately until crystals form and then poured into moulds.
Maple syrup is heated to 12 or 13°C (22 to 24 °F) above the boiling point of water. It is cooled rapidly to about 10°C (50°F) and then stirred continuously until creaming is completed.
Maple syrup is heated to between 12 and 22°C ( 22 to 49°F) above the boiling point of water, depending on whether the taffy is to be soft or hard. The hot syrup is poured in strips on well packed snow and picked up with a fork or stick. In the summertime, crushed ice may be used in place of snow.
Canada #1 Extra light and Light colour classes are best.
This species thrives on well drained, deep sandy loam or loamy sand sites. It does not grow well where soils are droughty, nutrient poor or wet.
There are many factors that can adversely affect the health of a sugar bush. Some of the more important ones include insect defoliation, drought, grazing and lack of management. These factors can be especially damaging if they occur together over a period of several years.
Sugar bush management involves thinning the trees to improve the health of the woodlot and the sap producing potential of individual maple trees. The development of wide and deep crowns is encouraged to support the production of large volumes of sweet sap. The types of trees removed in improvement operations include the following:
Generally, Ontario’s sugar bushes are in good condition. However, some sugar bushes have been adversely affected by grazing livestock, very dry weather, wet sites, over-maturity or other factors.
Sugar bushes in Eastern Ontario are still recovering from the damaging effects of the 1998 ice storm. While tree losses were significant, most sugar bushes are covering well.
Yes, the Asian long-horned beetle, an exotic insect which originated in Asia, was discovered in the Toronto-Vaughan area in 2002. The infestation area has been placed under quarantine by the Canadian Food Inspection Agency (CFIA). The CFIA has taken action to contain this infestation and results to-date are encouraging. Since this insect, has the potential to spread and kill maple trees, it is very important that people report any possible sating to the CFIA. For further information and updates visit the CFIA website.
Sugar maple is a climax species and consequently is part of a relatively stable ecosystem when found growing in relatively pure stands. It is good practice to maintain species diversity to accommodate other values recognized by the landowner including aesthetics, wildlife and bio-diversity. However, emphasis should be placed on growing maple to produce large volumes of sweet sap.
Trees need the essential elements nitrogen, phosphorus, sulphur, calcium, potassium and magnesium as well as several minor elements. When all of these elements are plentiful in the soil, growth will usually be at a maximum. But when there is a deficiency or excess of even one essential element tree growth and vigour may be impaired.
Fertilization is one means of correcting such nutrient imbalances. In practice, however, fertilizing a sugar bush is risky and results of experiments have been mixed. Negative affects usually result from using the wrong fertilizer or combination of elements, and worsening any nutrient imbalance that existed.
Fertilization should be considered only when growth is poor or vigour is low. No fertilization program should be undertaken before a foliar and/or soil analysis has been conducted.
Figure 19. Mature maple trees are gradually removed from sugarbush to allow for the process of regeneration.
Figure 20. Grazing of livestock in sugarbush is not recommended.
Figure 21. For best sap production, it is important to identify crop trees at an early age.
Figure 22. Periodic thinning is necessary to maintain health and vigor of sugarbushes.
| Taphole Yield Factor | Productivity Class | Number of Taps | Gallons of Syrup Produced | 1990 Value per Gallons $45.00 | Value Increase from 1950 | Percent Increase From 1950 | |
|---|---|---|---|---|---|---|---|
| 1950 | 6.0 | Average | 1700 | 283 | 12735.00 | ||
| 1974 | 4.0 | Good | 1700 | 425 | 19125.00 | 6390.00 | 50 |
| 1975 | 3.5 | Good | 1700 | 485 | 22825.00 | 9090.00 | 71 |
Natural Flow - No Vacuum
Figure 23. Sugarbush Management Pays with Improved Maple Syrup Yield graph.
Figure 24. Healthy sugarbush.
A maple orchard is an intensively managed plantation of sugar maple and/or black maple designed primarily to produce large volumes of sweet sap.
No. For success, maple orchards must be established on deep, well-drained sandy loam or loamy sand soils of good fertility.
Based on results to date, it is estimated that it will take from 20 to 40 years for a maple orchard to come into production. At this age, the trees should have an average diameter at 1.4 meters (4.5 ft) above the ground of 25 cm (10 in). The length of time required will depend on the quality of the site, the health of the orchard trees and the intensity of management which has been applied.
It is estimated that there are about 50 maple orchards in Ontario. Most of these orchards are less than 20 years of age.
No. In addition to preparing the land and planting the trees, the successful establishment of a maple orchard requires a commitment to controlling competing vegetation and other damaging agents until the trees are free-to-grow. Establishment of maple orchards requires patience and perseverance over a number of years but when success is achieved, the results are very rewarding and may benefit several generations.
Figure 25. Cloning technique have been developed for sugar maple.
Figure 26. Maple orchards can benefit from irrigation.
Figure 27. Properly designed maple orchards allow for broad, deep crowns.
Figure 28. Typical maple tree.
Figure 29. Control of rodents and other damaging agents is necessary in developing maple orchards.
Figure 30. Where deer populations are high, browsing damage can occur in young maple orchards.
No. In Ontario, the maple industry is unencumbered by production licenses or quotas.
Yes, maple packers and maple producers who export more than 20 litres of syrup in a batch must obtain a special Federal permit. They must be licensed with Agriculture and Agri-food Canada.
Yes, there are three grades of maple syrup in Ontario under the Farm Products Sales and Grades Act of Ontario. The marking of these grades on all containers used for maple syrup is required. They are determined by flavour and colour. The grades and colour classes are:
| Grade | Colour Class |
|---|---|
| Canada #1 | Extra light |
| Canada #1 | Light |
| Canada #1 | Medium |
| Canada #2 | Amber |
| Canada #3 | Dark |
| Ontario | Amber |
The first three grades are normally for table use. Canada #2 Amber, with its much stronger flavour, can also be for table use and is recommended for cooking. Ontario Amber may be produced and sold at the farm gate only.
Maple syrup must be a minimum of 66 °Brix or 66 percent sugar by weight (Maximum 34 percent water).
Containers of maple syrup must be marked with:
Yes, there are no exceptions to the labelling regulations.
Yes, the organization is called the Ontario Maple Syrup Producers Association (OMSPA) which has existed since 1967. Membership is voluntary and currently there are an estimated 400 members. Visit the OMSPA website for more information.
The mailing address is:
Sally Huffman-Brown,
Business Administrator,
Ontario Maple Syrup Producers' Association,
P.O. Box 1492, Ridgetown, ON
Telephone: 519-674-4000 Fax: 519-674-4004
E-mail: ontariomaple@bellnet.ca
The objectives of the Association are as follows:
Yes, the Association operates a promotion store. Visit the OMSPA Promotion Store for items and publications available for purchase.
The address is:
Ontario Maple Syrup Producers Association,
RR#2, Millbrook, ON. LOA 1GO
Telephone and Fax: 705-932-2659
E-mail: store@ontariomaple.com
Yes, each local information days are held in locations across the commercial range of maple in Ontario. If you are a member of the Association, you will receive notification of these days through the Association newsletter.
Ontario Maple Syrup Producers Association, Promotion Store
RR#2, Millbrook, ON. LOA 1GO
Telephone and Fax: 705-932-2659
E-mail: store@ontariomaple.com
Technical Publications and Unpublished Reports
North American Maple Syrup Producers Manual, Ohio State University Extension in co-operation with the North American Maple Syrup Council 1996. Visit the Ohio State University website for this publication on line. New hard copy edition will be available through the OMSPA Promotion Store in 2005 or 2006.
Report of the Economics of Maple Production
Best Management Practices Binder
Maple Plus - Handbook/Maple Products
Maple Info CD
Seal of Quality Manual
Consumer Prospective on Maple Report
Ontario Maple Orchard Directory
Report on Sanitation and Cleaning of Maple Tubing
Effects of Ice Storm Damage and other Stressors
Extension Notes - Ice Storm Recovery
Teacher Activity Guide - Perfectly Natural Maple Syrup. Teachers Activity Guide. Ontario Maple Syrup Producers Association. 1997.
Maple Cookbooks - Simply Maple, Ontario Maple Syrup Producers Association.
Dave Chapeskie, R.P.F.,
Agroforestry Specialist,
Ontario Ministry of Agriculture, Food and Rural Affairs
P.O. Box 2004, Kemptville, ON KOG 1JO
Telephone: 613-258-8302
Facsimile: 613-258-8392
Sugarbush Management: A Guide to Maintaining Tree Health. Houston D.R. et al North Eastern Forest Experiment Station. General Technical Report NE-129. 1990.
Vegetative Propagation of Sugar Maple and Black Maple in Ontario
Proceedings of the 36th Annual Meeting of the North American Maple Syrup Council. Hosted by OMSPA, Kingston, Ontario. October 1995.
What You Should Know About Maple Syrup (Fact Sheet). Ministry of Agriculture and Food Order No. 04-065. 2004.
Lead Investigation in Maple Syrup
Sap Ladders
Use of High Pressure Steam in the Production of Maple Products
Small Spouts
Backyard Maple Syrup Production (Extension Notes). Ministry of Natural Resources. ISSN 1198-3744. 1995.
Travel with Cornell maple specialist Lewis J. Staats through the sugar bush to the sugar house and learn how to collect sap and produce maple syrup efficiently. The information presented will be useful to the experienced maple producer as well as to people who are thinking about producing maple products. These tapes will be extremely valuable to people who have just started a maple production business. Each tape is full of detailed information.
Proceedings of the North American Maple Syrup Council Technical Session hosted by the New York State Maple Producers Association, Inc. Topics covered include Pear Thrips research, North American Sugar Maple Decline Project, interdisciplinary forest management, sugarbush nutrition, sugar maple, and more.
Proper sugar bush management will result in faster growing sugar maple trees that produce more sap over a longer period of time. Cornell Cooperative Extension maple specialist Lewis Staats encourages large, deep crowns on the trees and points out the critical differences between sugar and red maple trees. The video covers cull tree removal techniques, timing of thinning, selection of best growing sites, logging-road construction, tips on safety, and tapping for optimal results.
©1992 Cornell University
Produced by Cornell Cooperative Extension and Paul Smith's College of Arts and Science with a grant from Forest Stewardship, WCFC, Plattsburgh.
The method sap collection can dictate the quality of the resulting product. Lewis Staats, Cornell maple specialist, takes viewers on a tour of sap collection in the sugar bush. Tubing, as research shows, involves less investment in equipment and labour and provides more return than bucket collection. Stats summarizes site evaluation, mapping for lateral and main lines, and correct tapping techniques. Artificial and natural vacuum systems are discussed. Sap storage, collection system fittings, support wire, shut-off valves, and tools needed for efficient and proper installation, maintenance, quality control, and safety are covered. The information in this program is designed to help novice and experienced maple producers obtain maximum sap yield.
©1993 Cornell University
Produced by Cornell Cooperative Extension and Paul Smith's College of Arts and Science WCFC Plattsburg
In the third video in the maple series, CCE maple specialist Lewis Staats shows how to obtain the highest quality product with the greatest efficiency. He also discusses the sugar house; cost and site, including construction, sap storage, safety, and a look to the future for possible expansion. Maple producers join Staats to discuss size and types of evaporators and equipment. Reverse osmosis, vapor compression evaporation, and pre-heaters are covered. Energy efficient improvements shown include heat exchangers, arch and pan gaskets, insulating blankets, and forced draft. Also discussed are how to reduce the risk of scorching, sap feed lines, target thermometers versus automatic draw-off, grade, density, flavour, and record keeping.
©1995 Cornell University
Produced by Cornell Cooperative Extension and Paul Smith's College of Arts and Science, WCFC, Plattsburgh.
To order, contact:
Cornell University Resource Centre
7 Business & Technology Park,
PO Box 3884
Ithaca, NY 14850-3884
Telephone: 607-255-2090
Fax: 607-255-9946
E-mail: resctr@cornell.edu
Refer to Related Links below for the 1982 to 2004 Production and Farm Values of Maple Products for Ontario on this website.
| Item | Range | Average |
|---|---|---|
|
First Boil |
Feb 14 - Apr 12 |
Mar 19 |
|
Last Boil |
Mar 26 - Apr 28 |
April 9 |
|
# of Taps |
15 - 22,000 |
1,920 |
| Grade of Syrup | % Produced |
|---|---|
| Extra Light | 23.2 % |
| Light | 30.0 % |
| Medium | 30.8% |
| Amber | 12.7 % |
| Dark | 3.3 % |
| Collection Method | % Used |
|---|---|
| Buckets | 9.8 % |
| Vacuum | 79.1 % |
| No Vacuum | 11.1 % |
| Conventional Spout (7/16") | 32.7 % |
|---|---|
| Small Diameter Spout (5/16", 19/64") | 67.3 % |
| Method of Sales | % Liters Syrup Sold |
|---|---|
| Retail | 49.6 % |
| Wholesale | 21.7 % |
| Bulk | 28.7 % |
| Packaging | % Retail Sold | % Wholesale Sold |
|---|---|---|
| Tin | 11.4 % | 13.1 % |
| Plastic | 52.1 % | 67.9 % |
| Glass | 36.5 % | 19 % |
| Syrup Size | Avg Retail Price | Avg Wholesale Price |
|---|---|---|
| 4 L | $48.24 | $43.20 |
| 1L | $16.28 | $12.83 |
| 500 mL | $9.38 | $7.76 |
| 250 mL | $5.76 | $4.84 |
| Grade of Syrup | Price of Bulk Syrup per Pound |
|---|---|
| Light | $2.13 |
| Medium | $2.60 |
| Amber | $1.76 |
| Dark | $1.29 |
| 2003 | 2004 | 2005 |
|---|---|---|
| 1,021,760 Litres | 1,177,048 Litres | 1,025,559 Litres |
(* Estimated from Survey)
| OMSPA Local | First Day of Boiling | Last Day of Boiling | % Extra Light | % Light | % Medium | % Amber | % Dark | Litre of Syrup/ Tap 2005 | Weighted Avg Retail 4 L Price 2004 | Weighted Avg Retail 1 L Price 2004 |
|---|---|---|---|---|---|---|---|---|---|---|
| Algoma | Mar-22 | Apr-10 | 45 | 27.5 | 23.2 | 3.9 | 0.4 | 0.8 | 50.19 | 18.53 |
| Algonquin | Mar-26 | Apr-13 | 0 | 12.5 | 45.9 | 36.1 | 5.5 | 0.5 | 47.14 | 16.18 |
| Eastern Counties | Mar-24 | Apr-12 | 4.3 | 39.1 | 42.3 | 7.4 | 6.9 | 0.8 | 45.88 | 12.24 |
| Grey - Bruce | Mar-15 | Apr-6 | 7.4 | 60.0 | 22.6 | 7.8 | 2.2 | 0.7 | 46.00 | 14.60 |
| Haliburton - Kawartha | Mar-21 | Apr-11 | 3.4 | 15.8 | 40.1 | 31.6 | 9.1 | 0.6 | 54.54 | 17.57 |
| Lanark | Mar-20 | Apr-10 | 1.5 | 35.6 | 36.3 | 26.5 | 0.1 | 0.7 | 52.72 | 16.52 |
| Quinte | Mar-20 | Apr-13 | 0 | 18.7 | 69.4 | 11.1 | 0.8 | 0.5 | 52.25 | 17.38 |
| Renfrew | Mar-25 | Apr-17 | 0 | 0 | 69.9 | 30.1 | 0 | 0.5 | 14.98 | |
| Simcoe | Mar-20 | Apr-7 | 0 | 45.8 | 27.5 | 8.5 | 18.2 | 0.9 | 52.06 | 18.16 |
| Southwestern | Mar-9 | Apr-5 | 23.6 | 27.9 | 30.2 | 14.1 | 4.2 | 0.8 | 47.04 | 14.81 |
| Waterloo - Wellington | Mar-19 | Apr-9 | 20.7 | 37.9 | 23.7 | 11.3 | 6.4 | 1.0 | 39.05 | 12.60 |
*NOTE: Calculated from provided data 85 Respondents, 12 percent of taps in Ontario (Stats Canada)
Arch: The arch is the "stove" underneath the evaporator pans. It may be made of metal or cinder block with fire brick on the inside.
Brix Hydrometer: An instrument for determining density (percent sugar) of the sap or syrup.
Evaporator: Arch and pans used for boiling.
Filter: Orlon, felt, cotton or special paper used to strain sugar sand from the syrup
Finishing Pan: A separate flat pan used to finish batches of syrup to standard density. Commonly heated with propane.
Flue Pan: Pan where sap enters the evaporator with deep flues or crimps that give increased heating surface.
Gathering Tank: A metal tank used for transporting sap from the bush to the sugar house. The tank is fastened to a sled or wagon and pulled by horse or tractor.
Tubing: System Small lateral lines made of plastic running from tree to tree and connected to a larger plastic main lines which carry the sap to the storage tank.
Sap: Clear, water like fluid from maple trees with sugar content from 1% to 4% (sometimes higher).
Spile: Metal or plastic spout, tapered at one end. This end is driven into the taphole, so that there are no leaks.
Storage Tank: A large vat to hold the sap until it can be fed to the evaporator.
Sugarbush: A woodlot of predominantly sugar or black maples containing from 125 to 300 taps per hectare.
Syrup Pan: Flat pan where syrup is removed from the evaporator.
Taphole: A hole bored in a sugar maple, 11 mm in diameter and about 7.5 cm deep (exclusive of bark).
Figure 31. Maple Trees
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