Facts about maple syrup

Like anything in Quebec, the maple forest is guided from Mother Nature throughout the year and responds to the rhythm of the seasons. From the sugaring season in spring to the festival of colours in autumn. Read more

Did you know that a sugar maple tree has to reach the age of about 40 before it’s able to produce enough sap to make maple syrup? It all starts beneath the ground, with a tiny molecule of energy hidden in the tree’s roots, called starch. Read more

Did you know that a sugar bush is an actual ecosystem? Its trees and plants absorb light and water (in a process called photosynthesis) and release the oxygen that the whole world and everything living in it need. Read more

Nature gives nuances to maple. Early in spring, the syrup is generally clear with a light sweetness. As the season progresses, it gets darker and more caramelized. This is why maple syrup is classified by colour and flavour — so chefs and foodies can make a choice that will suit their taste and purpose. Read more

Maple naturally enhances the flavour of food, and easily replaces other sweeteners in recipes. Read more

Single origin maple syrup provides several essential nutrients. One (60 ml) serving of maple syrup contains 72% of the daily nutritional requirement of manganese, 27% of riboflavin, 17% of copper, and 6% of calcium. Read more

The maple producer is the keeper of his forest. He is a nature- and maple lover, and has the responsibility to watch over every maple tree. He trims its branches and heals it when it’s sick, he replaces those that are too old or broken by the wind, he plants baby sugar maple trees that will, in time, feed new generations. Read more

Maple syrup tastes great, but that’s not all. Over the past few years, scientists around the world have conducted extensive research on maple. That’s how we now know that maple syrup contains more than 100 nutrients, including several vitamins and minerals. Read more

Maple syrup is much more than just delicious!

Researchers in Québec and around the world are learning about its natural composition and potential benefits to human health. Read more