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 temperatures (ideally +6◦C), the tree sap is collected following organic procedures. The tubing system carries the maple water towards the collection stations, from where it is transferred to the processing plant in tank trucks.
3
REVERSE OSMOSIS
By extracting pure water from maple water, reverse osmosis concentrates the sugar naturally present in sap. The pure sap water - an added-value product- is bottled and the concentrated maple water is boiled into maple syrup .
4
TAP REMOVAL
In May, once the sugaring season is over, producers put away the tubing system and carefully remove the spouts from the trees.
5
BOTTLING
The sap water is then pasteurized and bottled at the plant following a procedure set up by Les Entreprises D. Côté inc.
