1
TAPPING
In February and March, sugar maple trees are carefully tapped in strict compliance with the standards set by Ecocert Canada for organic food. A spout is plugged into a hole bored in the tree and then connected to a tubing system that collects the sap.
2
COLLECTING MAPLE WATER
In March and April, when below-freezing night temperatures (ideally -6◦C) alternate with above-freezing day temparatures (ideally +6◦C) , the three sap is collected following organic procedures. The tubing system carries the maple water towards the collecting stations, from where it is transferred to the processing plant in tank trucks.
3
REVERSE OSMOSIS
Reverse osmosis reduces both boiling time and energy consumption. By extracting pure water from maple water, the procedure concentrates the sugar naturally present in sap. The concentrated maple water is then transformed into maple syrup and the pure sap water - an added-value product- is bottled.
4
EVAPORATION
The maple water concentrate is boiled into syrup. The equipment used is called evaporator. Three evaporators are used during the production season.
5
FILTRATION, GRADING AND BARREL STORAGE
Once the syrup reaches the desired cooking point, it is transferred to the filter press where all impurities are removed in order to obtain 100% pure syrup. The syrup is finally stored in barrels and graded according to international standards.
6
TAP REMOVAL
In May, once the sugaring season is over, producers put away the tubing system and carefully remove the spouts from the trees.
7
BOTTLING
Maple syrup is then pasteurised and bottled at the plant following a procedure set up by Les Entreprises D. Côté inc.