Organic Maple Syrup
- Annemarie Bolduc
- Apr 4, 2024
- 6 min read
Updated: Sep 16
Discover the Canadian sugaring season and all the sweet facts behind pure maple syrup!
Produced throughout the eastern woodlands of North America, maple syrup is one of Canada’s most iconic native foods, exported worldwide. Indigenous peoples were the first to harvest the sweet sap of maple trees and later taught the process to early settlers. The region where I grew up, the Appalachian Mountains of Québec, is among the country’s top maple-producing areas. As a child, I loved our annual sugar parties at my family’s old maple bush camp, established by my great-grandfather over a century ago. Everyone brought a wooden spatula to dip into the big outdoor boiler and scoop up maple taffy to cool on the snow, pure magic. I remember sipping the fresh sap straight from the buckets; it was icy cold, barely sweet, yet endlessly fascinating. If you are curious about the Canadian sugaring season, how maple syrup is made, what makes it organic, and its many benefits, read on!
Traditional hobby sugar camp • Photography © Bottle and Brush Studio 2023
HOW IS MAPLE SYRUP MADE?
In maple-producing regions, the sugaring season begins when winter loosens its grip and days grow a little warmer. As snow melts, the trees draw water up through their roots at night when temperatures dip below zero, and push it back down during the day as the air warms. This natural cycle allows sap to flow and makes tapping possible. The season is short, lasting only three to four weeks per sugar bush (a maple woodland). Depending on the region, it usually runs from early March to late April. Sap, also called maple water, is collected by drilling a small hole in the trunk so it can drip into traditional buckets or flow through modern tubing. Traditionally, the filled buckets were hauled by horse to the cabane à sucre (sugar shack), where the sap was boiled for hours in large evaporators at around 104°C until it became a thick, golden syrup. On average, 40 litres of sap are needed to produce just 1 litre of maple syrup. The syrup is filtered, then bottled or canned while still hot. Sugaring is an intense, seasonal job since sap flows only when the trees drip. Old-time camps deep in the woods had no electricity, so massive piles of firewood were essential for boiling. Today, new technologies such as reverse osmosis reduce the water content of raw sap before boiling, saving fuel and energy.
While many Australians would find maple cultivation fascinating, it cannot be replicated here, even in the Snowy Mountains. Sugar maples and red maples may grow, but the winters are not cold enough for the trees to freeze and release sap in spring.
Maple syrup making and canning • Photography © Bottle and Brush Studio 2023
HOW DO WARMING CHANGES AFFECT MAPLE SAP PRODUCTION?
Spring thaw and weather conditions are critical to the length and quality of the sugaring season, and maple producers are learning to adapt to a warming climate. Once the trees bud, the harvest ends, as the sap turns bitter. Hotter summers encourage more tree growth, which increases sugar storage in the leaves through photosynthesis and can affect sweetness levels in the following season. Earlier or fluctuating spring thaws can trigger the sap run sooner, shortening the harvest window. In some years, this reduces production, while in others it may boost yields. Producers are increasingly preparing earlier in the season to catch the sap at its best. The maple industry is also responding with more sustainable practices. Maple forests naturally store and absorb more carbon than is emitted in syrup production, making them valuable allies in the fight against climate change. Unlike timber forestry or intensive farming, maple bushes are preserved as living forests, protecting biodiversity while providing a renewable harvest.
Maple bush and warmer seasons • Photography © Bottle and Brush Studio 2023
WHAT CERTIFIES MAPLE SYRUP AS ORGANIC?
Maple syrup may already feel like the purest food on earth, but official organic certification goes a step further. Producers must use chemical-free practices at every stage: cleaning equipment, tapping trees, storing, and preserving syrup. No additives are allowed. The forest itself is also part of the standard. A healthy maple bush must keep its companion species, like birch, spruce, and fir, to support biodiversity. Tapping is carefully managed: trees must be big enough before they’re tapped, holes are never reused, and taps are removed after harvest so the wounds can heal. Well-cared-for maples can produce for decades. In Québec, many small producers follow organic methods without certification, selling trusted syrup in the classic illustrated cans. But with growing international demand, more producers are now going through the certification process to prove their syrup is both high-quality and environmentally responsible.
Maple syrup grade and products • Photography © Bottle and Brush Studio 2019-023
WHY CHOOSE PURE SYRUP?
Pure maple syrup is made only from boiled maple sap. With no additives or preservatives, it’s nutrient-rich, full of antioxidants, and has fewer calories than honey. While honey tastes floral, maple syrup carries a distinct caramel, woody, buttery flavour. It’s a natural source of energy and one of the best alternatives to refined sugar.
Maple syrup grades can be confusing, but always look for 100% pure (Grade A for stores, Grade B for processing). Colour depends on the harvest:
Golden: very light and delicate (early season)
Amber: balanced, rich maple flavour - the most popular
Dark: robust and caramelised, often exported
Very Dark: strong, mostly for food industry flavouring
Avoid maple-flavoured syrup (in Québec, jokingly called sirop de poteau, which means “telephone post syrup”), which is just corn syrup with artificial flavour.
Beyond pancakes and waffles, maple syrup shines in desserts, cocktails, salad dressings, baked beans, and savoury dishes like roasts, marinades, and stews.
Sugaring festive season • Photography © Bottle and Brush Studio 2023
PLANNING A VISIT TO MAPLE COUNTRY?
Québec’s spring maple celebrations are an unforgettable experience. At a sugar shack meal, come hungry and expect to share long tables with many groups. From rustic cabins to large halls, these venues open only during the season and serve a hearty “lumberjack-style” buffet of local dishes, ending with maple taffy on snow. Many offer activities like horse-drawn sleigh rides, traditional music and dancing, snowshoe hikes, or educational demos. They’re especially popular from mid-March to mid-April, with Easter weekend the busiest, so book ahead. If you’re lucky enough to visit a private shack, you’ll feel the warmth of the boilers, smell the sweet steam, and maybe even taste half-boiled syrup mixed with a splash of dry gin. Maple making is a craft passed down through generations. My family’s old sugar shack, once cared for by my great-uncle, had been abandoned for decades. In 2023, with my dad, uncle, and husband, I hiked through the woods to find it again. After 40 years, stepping inside the old maple shack trail felt like pure magic.
Our old family shack in Pontbriand • Photography © Bottle and Brush Studio 2023
WHERE TO FIND GOOD MAPLE PRODUCTS IN AUSTRALIA
Pure Canadian maple syrup is widely available in Australia, sold in most supermarkets in different brands and grades. It does cost more than in Canada (a 540 ml can is around $7-10), but considering import costs, it’s still a worthwhile treat. For me, maple syrup is essential - I grew up with it! Knowing it’s 100% pure, healthy, sustainably produced, and doesn’t compete with local industries makes the extra dollars feel well spent. A good balance is to use maple syrup alongside local raw honey, supporting both Canadian forest preservation and your region’s beekeepers.
In Australia, if you want certified organic maple syrup, search for Escuminac bottles and cans. This quality brand from Québec is available in gourmet shops or online and is sold in different harvest colour grades. Another Canadian organic syrup can be purchased online at goodness.com.au. For more Canadian maple products, check out ocanada.com.au, and find the famous maple whisky liqueur Sortilège at danmurphys.com.au. If you wish to plant a sugar maple in your backyard and enjoy the beautiful autumn foliage and benefits of a deciduous tree, go to diggersclub.com.au to order your baby maple tree!
Stunning rustic maple shack in Varennes • Photography © Bottle and Brush Studio 2023
To know more about the iconic can of maple syrup, read this post: The Maple Syrup Can
And for everything about Québec maple syrup - from traditions to the best recipes - don’t miss my upcoming cookbook, Québec Kitchen Abroad! @snowyfoodie
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