Every year comes the sugar season, which starts at the end of February and ends at the end of April, lasting about 10 weeks. The ideal conditions for a good harvest are in this period because of the temperature.
Quebec has always been a leader in maple syrup production in terms of yield and quality. This comes from a complex process that has been perfected over many years.
STAGES OF HARVESTING
1
The tapping
At the very beginning of the season, maple syrup producers proceed with the tapping and the installation of sap spout on each tree. The maple trees are tapped with a wick and a sap spout is inserted to allow the sap to flow into a boiler.
2
Collecting maple water
Traditionally, maple water was collected by hand in pails hung on the tree. The water was transported to the maple grove by the maple farmer using horses or a tractor.
Nowadays, the maple water is collected using pipes, called tubing, attached to the sap spout, and connecting the maple trees to the sugar shack.
3
The evaporation process
Thanks to the tubing, the maple water arrives immediately in large tanks. The sap is then boiled over high heat to concentrate the sugars until the desired flavor and color are obtained. The more water evaporates, the more concentrated the sugars become. It takes 66% sugar to obtain maple syrup and an average of 40 liters of maple water to make 1 liter of maple syrup.
The different classes of syrup
In Quebec, there are four classes of syrup, identified by their colors. Each of them has a distinct taste that characterizes it.
These classes can be attributed to a process called the “Maillard reaction”. Upon evaporation, the amino acids present in the maple water mix with the sugars, which causes the transformation into syrup. This is what develops the flavors of maple syrup and gives it its properties such as its color, aroma, and antioxidant power.
