How To Choose the Right Maple Producer for You and Your Family

Although all maple syrup and other maple products may seem the same, there can be very large differences. This guide will help you to find the right maple producer and maple products for you and your preferences.

What differences? Isn't it all made the same way?

No.  Maple syrup can be made throughout the northeastern part of the US and Canada, along with a few other countries in the world. Each state in the United States and each country is regulated by different laws and requirements for production. Also, there are many options for maple producers in how they get the most out of each sugaring season-- chemical cleaners, extra processing, and some areas even allow the use of formaldehyde in maple trees. It is very important to learn what machinery and collection methods the producer chooses before purchasing their maple syrup or other maple products.

What should I watch for?

There are few big things to determine about the maple product and producer before purchasing the items.

1. Does the producer use any chemicals in the processing of their maple syrup (or products)?
2. Does the producer use chemicals to clean their maple sugaring equipment or processing equipment?
3. Does the producer qualify for any accredited programs? (i.e., Saint Pierre Farms meets and exceeds organic standards on all of their products, and their products qualify for the Commissioner's Choice Vermont Seal of Quality)
4. Does the producer sanitize their containers prior to filling, and do they reuse any containers?
5. Are their products stored in a controlled environment?
6. Is all of the equipment they use food grade?
7. Do they use formaldehyde to retain their tapped trees longer? (This process is illegal in the United States, but producers are caught breaking that law on a regular basis. Formaldehyde tablets placed in the tap hole of a maple tree keeps the tree from healing itself and sealing the hole, which gives the producer a longer period that they are able to collect sap without re-drilling.)
8. Is the product canned/bottled as it is produced or when the order is placed?

Those are the questions, but what are the right answers?

Question #1 & Question #2:

 Does the producer use any chemicals in the processing of their maple syrup or products?

Does the producer use any chemicals to clean their equipment?

Answer:

The answer you are looking for may vary depending on your personal requirements. If you prefer a fully natural product, then you will be looking for there to be no chemicals in your syrup. If you don't mind the product not being completely natural and/or organic, you'll want to make sure that any chemicals that the producer uses are safe for consumption. Many small producers will use household cleaners in their syrup evaporators, filtering systems, and sap storage. Most of these products are not safe for human consumption.

Question #3:

Does the producer qualify for any accredited programs?

Answer:

This is not necessarily a "do or die" requirement-- however it can give you a very good idea of the quality and sanitation processes followed by the producer. Certain local or regional programs, such as the State of Vermont Seal of Quality program, require site inspections and product testing before a producer can be certified. This can give you a good idea about how the producer stacks up against their local and regional competition. Saint Pierre Farms qualifies for the Commisioner's Choice Vermont Seal of Quality and all of their items meet and exceed organic standards.

Questions #4, #5, & #6:

Does the producer sanitize their containers before filling, or do they reuse any containers?

Are their products stored in a controlled environment?

Is all of their equipment food grade?

Answers:

Many producers simply fill their containers straight out of the cases they receive them in-- never washing or sanitizing the jug that may be holding your maple syrup for a year or more. This can cause extreme bacteria growth, vinegarization, spoilage, and even mold growth. The same problem can occur if the producer is reusing containers. If the containers are sanitized before use or re-filling, most times your syrup will be fine. If the producer is reusing the containers however, make sure that they use a new cover with the container, because most covers will not seal tightly a second time. If the producer is using equipment that is not food grade, you may find that the syrup will vinegarize for no apparent reason. Sub-standard equipment can also inject lead and other unhealthy substances into your syrup.

Maple syrup can vinegarize if not stored in a controlled environment (if stored for very long periods of time), and can vinegarize even if it is stored properly in sealed, sanitized containers. This can happen if a small particle manages to get through the filtered syrup (your producer should always use a filter press to filter their syrup, not simply cheesecloth or a filtered funnel), or some kind of contamination enters the bottle before or during the filling process.

Syrup that molds or vinegarizes is not spoiled or trash. This syrup can be reconstituted to it's original state by boiling it for about 5 minutes, and skimming off anything that comes to the surface (this could be mold or look like fluffy bubbles). After it is skimmed and has boiled, the syrup should be safe to use and back to it's original flavor. If it still isn't quite right, boil it a bit longer.

Keep in mind that there are no federal regulations on sugarhouse cleanliness-- many sugarhouses still have dirt floors, unfinished wooden walls, and no running water. Some sugarmakers even cook their meals in their boiling maple syrup-- many oldtimers would boil eggs in the syrup while they were boiling. Some now do so with hot dogs, eggs, and other items.

Question #7:

Does the producer use formaldehyde?

Answer:

For your own health and safety, this answer must be "no". There is a reason that the use of formaldehyde in maple trees is illegal in the United States!

Question # 8:

Is the product canned/bottled when the item is produced?

Answer:

This answer can vary depending on the size of the producer. For smaller producers (producers who have 1,000 taps or less) you would most likely want the product bottled when it is produced. Many of these smaller producers do not have the controlled storage space or proper equipment to re-heat, re-filter, and re-package the syrup on demand. Larger producers will most likely have all of the proper equipment, and so they can bottle your syrup for you when you order it or at specific times throughout the year. Saint Pierre Farms will bottle your syrup on demand, and has very strict policies in place to protect product quality. If you do happen to receive an item that is not an excellent quality, the item will be replaced, free of charge.

Please visit Saint Pierre Farms' eBay Store to view products made by a producer whose quality and processes will impress you. They were stated as being decades ahead of any other producer in Vermont by the Seal of Quality certification board.