Maple Syrup Production on the Prairies

Introduction

Maple syrup and sugar are among the oldest agricultural commodities in Canada. When we think of maple syrup we often picture scenes of Quebec where the vast majority of maple syrup is produced. But maple syrup can be produced right here on the prairies!

Sugar maple (Acer saccharum), which cannot be commonly grown on the prairies, is the species normally used for maple syrup production in Eastern Canada and the northern United States. But maple syrup is not limited to sugar maples. Manitoba maple (Acer negundo) can produce an excellent maple syrup . Manitoba maples are commonly found along riverbeds, in native woodlots, shelterbelts around farmyards and in towns or ornamental plantings as shade trees.

NECESSARY EQUIPMENT

Maple syrup can be produced with very little equipment. The following items should be obtained before starting:

• a drill with 7/16" bit
• a tap (commonly referred to as spouts, spiles or spigots) for each taphole
• a pail for each taphole
• plastic pails or trash cans for sap storage
• a fine mesh screen or cheesecloth for filtering the raw sap
• a large pan (preferably stainless steel) for boiling the sap
• a source of heat (wood stove, firebox, BBQ) for boiling the sap
• a large scale thermometer calibrated at least 15F above the boiling point of water
• wool, orlon or other filters for filtering finished syrup while it is hot
• storage facilities and containers for the finished product

TAPPING THE TREE

Select trees that are at least 20 cm (8") in diameter at a comfortable height above the ground. They should have relatively large crown and appear to be in good health. A second tap can be placed in trees that are at least 50 cm (20") in diameter.

Trees should be tapped in early March to ensure the first flows are collected. To tap a tree, select a spot on the trunk in an area which appears to contain sound wood. Avoid areas where there is damage to the trunk or directly below knotholes or dead branches. Drill a hole approximately 5 cm (2") deep into the wood, slanting slightly upward to facilitate the flow of sap. This also permits water to drain out the hole. A tap is then inserted and tapped lightly into the tree. Avoid pounding the tap in too deeply as it may crack the wood. A bucket is then attached to the spout so that the sap flows into it. Buckets should be covered to keep out rain, snow and debris.

COLLECTING THE SAP

Sap flow from maple trees will not occur every day throughout the tapping season and the amount varies from day to day. It occurs on warm days following nights when the temperature dropped below freezing. A single taphole may produce 1 to 10 litres of sap per day when there is flow. The sap period can be as short as a few days or extend up to three or more weeks.

Sap should be collected and boiled down as soon as possible to produce high quality syrup. Collections should be made every day if there is flow. During low temperatures sap may be kept for two to four days without reducing sap quality. If sap is allowed to become warm before boiling, a darker, off-flavoured syrup may result. Sap collection should be discontinued when the buds start to swell on the trees since the sap acquires an off flavour known as a "buddy" flavour.

BOILING THE SAP (MAKING SYRUP)

The process of making syrup is essentially one of evaporating most of the water out of the sap, leaving behind the sugars and the maple flavour. The heat applied in the process develops the characteristic colour and flavour that give maple syrup its desirable characteristics.

The amount of sap required to produce one litre of syrup depends on the sugar concentration. Sap from Manitoba maples varies from one to two percent or more. At a concentration of 2%, 43 litres of sap is required to produce 1 litre of finished syrup. Sugar concentrations below 2% require more sap while those above require less sap to produce 1 litre of syrup. Boiling should be done outside or in a well ventilated area to allow large amounts of steam to escape. It will be necessary to occasionally skim the surface of the boiling liquid to remove foam and other materials.

There are different processes for boiling the sap, but the batch process is commonly used for smaller operations. For this process, strain the sap through cheesecloth or a fine mesh screen and fill the boiling pan. Boil the sap off as fast as possible, remembering that it takes around 43 litres of sap to make 1 litre of syrup. Continue to add sap to replenish that which is boiled off. When a suitable amount of concentrated sap is present, the sap is "finished off" to produce the final syrup.

Sap becomes syrup when its sugar concentration reaches 66%. Your syrup is ready when it reaches 7°F above the boiling point of water. As the boiling point of water varies from day to day, you should determine it before you begin to boil sap. Be careful not to boil your sap once 7F above the boiling point of water is reached. If you do, you could find your syrup "sugars out" (sugar crystalization occurs in the bottles) when cooled or worse, you could scorch or burn your syrup and ruin the batch.

FILTERING AND PACKAGING

Once the desired boiling temperature for the sap has been reached the syrup is ready for filtering and packaging. Syrup is poured while it is hot through a wool or orlon filter. This removes suspended particles, such as sugar and sand, and improves the appearance of the syrup. After filtering, the syrup should be packaged at a temperature above 180&##176;F, preferably 185°F to 190°F, so that the heat sterilizes the container. Once the containers are filled as full as possible and capped, place them on one side so the hot syrup sterilized the cap. After cooling, store in a cool, dry place.

SYRUP YIELD

The average Manitoba maple will yield 15-20 litres of sap which amounts to between 1/3 and 1/2 litre of finished syrup. Ultimately, syrup yield will depend on the environmental conditions during the season.

EQUIPMENT CLEANUP AND STORAGE

Cleanliness is the key to high quality syrup. Bacteria builds up in collection pails as the season progresses. During times when sap is not running, a thorough cleaning of equipment with bleach will help ensure a quality product. When the collecting and processing operations are completed, the equipment should be cleaned. Use a chlorine bleach solution of 1 part chlorine bleach to 19 parts of water. The equipment should then be stored in a cool, dry place until the following spring.

MARKETING INFORMATION

Eastern maple syrup in Saskatchewan sells for around $5.00/375 ml. Producers in Manitoba market their product for $4.50/250 ml and $7.50/500 ml. It appears that prairie syrup can command prices similar to the east, and perhaps even more, due to the uniqueness of the product.

Naming and labelling your product can gretaly affect your success. The label should reflect the uniqueness of the product. It will be important to differentiate between this syrup and the " Pure Canadian Syrup" produced and sold in the east. The term " Manitoba" maple syrup may not be ideal for producers in Saskatchewan as it may be confused with the province.

The best marketing ideas may be as a specialty product in gift shops. People wanting a unique prairie souvenir may find this product appealing. Farmers markets will also be an ideal place to market this product. For the small-scale operator it will likely be more feasible to market and distribute these products yourself.

Promoting prairie maple syrup will be an important aspect as the idea is still fairly new to the prairies. In the east, sugar festivals are still a popular cultural event and are an important spring outing for many families. Trade fairs will also be an excellent opportunity to promote and sell your products.

MAPLE SYRUP SUPPLIERS

There are many maple syrup suppliers. It is a good idea to compare prices in this highly-competitive industry.