{"id":19031,"date":"2026-03-13T13:00:12","date_gmt":"2026-03-13T17:00:12","guid":{"rendered":"https:\/\/www.croquezoutaouais.com\/lor-blond-du-quebec-le-sirop-derable\/"},"modified":"2026-03-26T10:10:41","modified_gmt":"2026-03-26T14:10:41","slug":"quebecs-liquid-gold-maple-syrup","status":"publish","type":"post","link":"https:\/\/www.croquezoutaouais.com\/en\/quebecs-liquid-gold-maple-syrup\/","title":{"rendered":"Quebec\u2019s Liquid Gold: Maple Syrup!"},"content":{"rendered":"\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity is-style-wide\" style=\"margin-top:0;margin-bottom:0\"\/>\n\n\n\n<div style=\"height:40px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div class=\"wp-block-group is-content-justification-center is-layout-constrained wp-block-group-is-layout-constrained\">\n<h4 class=\"wp-block-heading\">Quebec\u2019s Maple Syrup Industry: Statistics and Production<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">According to the website of the Producteurs et productrices ac\u00e9ricoles du Qu\u00e9bec (PPAQ), there are 13,300 maple producers operating across 8,000 businesses. In 2024, their production reached 239 million pounds of maple syrup. The average yield was 4.47 pounds per tap, a record high for the maple syrup industry!<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Production Quotas in Maple Syrup Farming<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">Booming in 2024, this production is subject to a quota system, meaning that to produce and sell maple syrup or maple water in containers larger than 5 litres, producers must hold a quota certificate issued by the PPAQ. The certificate is granted for a specific location and for a designated quantity of maple water, in liters, or maple syrup, in pounds.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The primary goal of maple syrup quota management is to align supply with consumer demand. It also serves three additional purposes:<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>To stabilize selling prices for producers and, ultimately, purchase prices for consumers.<\/li>\n\n\n\n<li>To encourage investment in the maple syrup sector.<\/li>\n\n\n\n<li>To maintain a consistent number of active maple syrup businesses, regardless of their size.<\/li>\n<\/ol>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Maple syrup production in the Outaouais region<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">In the Outaouais region, as of 2024, there are 51 businesses that report operating a sugarbush. For most of them, maple production is the main source of agricultural income. That said, all producers are concerned with three important elements:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Maintaining the sustainability of the sugar bush.<\/li>\n\n\n\n<li>Promoting biodiversity.<\/li>\n\n\n\n<li>Preserving the integrity of the product during the transformation of maple sap into syrup.<\/li>\n<\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Maple species used for production<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">The essential raw material for maple syrup production is the tree! There are more than 150 species of maple trees around the world, but only 4 are used to produce syrup:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Sugar maples (70 %)<\/li>\n\n\n\n<li>Red maples (29 %)<\/li>\n\n\n\n<li>Silver and  black maples (1 %)<\/li>\n<\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h4 class=\"wp-block-heading\">The maple water harvest<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">To collect maple sap, the trees must be tapped. This involves drilling a hole about 5 cm deep using a drill or auger, then inserting a spout (called a <em>tap<\/em>) into the hole. A bucket is hung from the tap, or tubing is attached to carry the sap to the sugar shack.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The maximum number of taps per healthy maple tree depends on its diameter.<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><tbody><tr><td><strong>Diameter of the maple tree trunk measured at a height of 1.30\u202fm (4.3\u202fft) above the highest ground level<\/strong><\/td><td><strong>Number of taps&nbsp;<\/strong><\/td><\/tr><tr><td>Less than 20\u202fcm (8 inches)&nbsp;<\/td><td>0&nbsp;<\/td><\/tr><tr><td>20 to 40\u202fcm (8 to 16 inches)&nbsp;<\/td><td>1&nbsp;<\/td><\/tr><tr><td>40 to 60\u202fcm (16 to 23.6 inches)&nbsp;<\/td><td>2&nbsp;<\/td><\/tr><tr><td>60\u202fcm (23.6 inches) and more&nbsp;<\/td><td>3&nbsp;<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">The miracle of the maple run happens in spring, from early March to late April, when nighttime temperatures drop below 0\u00b0C and daytime temperatures rise around 5 to 6\u00b0C. Maple sap, which is about 97% water, must be evaporated to become syrup.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">It takes about 40 liters of maple sap to produce 1 liter of syrup. The classification of maple syrup is unique to Quebec. There are 4 grades of maple syrup, identified by color, which reflect the syrup\u2019s flavor profile.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Golden (Delicate Taste)<\/li>\n\n\n\n<li>Amber  (Rich Taste)<\/li>\n\n\n\n<li>Dark (Robust Taste)<\/li>\n\n\n\n<li>Very Dark  (Strong Taste)<\/li>\n<\/ul>\n\n\n\n<div style=\"height:40px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">A maple syrup producer who holds a quota can market their syrup in two ways. They may sell it directly to the public in small containers, or to the PPAQ in containers larger than 5 liters, typically 45 gallon barrels. These barrels are destined for the strategic maple syrup reserve, which ensures a steady supply to national and international markets regardless of the annual harvest.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<h4 class=\"wp-block-heading\">Innovations in the maple syrup industry<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">The maple syrup industry is constantly evolving thanks to equipment that enables the development of new products. The latest innovation is maple nectar, a concentrated maple sap produced using an electric evaporator that allows low temperature evaporation without cooking, meaning no caramelization occurs. This natural sweetener, which does not require refrigeration, is intended for the agri-food industry market.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<h4 class=\"wp-block-heading\">Cooking temperatures and maple products<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Maple water must reach 104\u202f\u00b0C to become syrup with a proper sugar content.<\/li>\n\n\n\n<li>Boil the maple syrup to 112\u202f\u00b0C, then quickly cool it in an ice bath to make maple butter.<\/li>\n\n\n\n<li>To make maple taffy on snow, heat the syrup to 114\u202f\u00b0C.<\/li>\n\n\n\n<li>For a block of maple sugar, the taffy must be heated to 120\u202f\u00b0C while stirring constantly.&nbsp;<\/li>\n<\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h4 class=\"wp-block-heading\">A few statistics<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Quebec produces nearly 70% of the world\u2019s maple syrup and over 90% of Canada\u2019s total production.<\/li>\n\n\n\n<li>85% of the syrup produced in Quebec is exported to more than 60 countries around the globe.<\/li>\n\n\n\n<li>Maple sap contains 2 to 3% sugar, while maple syrup has about 66%, and maple butter contains between 86 and 87% sugar.<\/li>\n\n\n\n<li>The more water evaporates, the more concentrated the sugar becomes!<\/li>\n\n\n\n<li>Maple trees typically grow between 10 and 40 meters tall.<\/li>\n\n\n\n<li>A single sugar maple yields about 50 liters of sap per year.<\/li>\n<\/ul>\n<\/div>\n\n\n\n<div style=\"height:40px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity is-style-wide\" style=\"margin-top:0;margin-bottom:0\"\/>\n\n\n\n<div style=\"height:40px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h4 class=\"wp-block-heading\">References<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/ppaq.ca\/fr\/\" target=\"_blank\" rel=\"noreferrer noopener\">Site Web des Producteurs et productrices ac\u00e9ricoles du Qu\u00e9bec (PPAQ)<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.legisquebec.gouv.qc.ca\/fr\/document\/rc\/M-35.1,%20r.%208.1\" target=\"_blank\" rel=\"noreferrer noopener\">R\u00e8glement sur le contingentement des producteurs et productrices ac\u00e9ricoles chapitre\u202fM-35.1, r. 8.1&nbsp;<\/a><\/li>\n\n\n\n<li>La production ac\u00e9ricole biologique\u202f: Principes et normes, Journ\u00e9e ac\u00e9ricoles 2017&nbsp;<\/li>\n<\/ul>\n\n\n\n<div style=\"height:54px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Plongez dans l&#8217;univers de l&#8217;\u00e9rable, de sa production \u00e0 sa transformation en sirop. D\u00e9couvrez des faits int\u00e9ressants et des donn\u00e9es cl\u00e9s sur l&#8217;\u00e9rable en Outaouais, une r\u00e9gion au c\u0153ur de cette tradition sucr\u00e9e typiquement qu\u00e9b\u00e9coise. [\u2026] <\/p>\n","protected":false},"author":9,"featured_media":16919,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"page-articles","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-19031","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-environment"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Quebec\u2019s Liquid Gold: Maple Syrup! | Croquez Outaouais | Le r\u00e9pertoire du secteur agroalimentaire<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.croquezoutaouais.com\/en\/quebecs-liquid-gold-maple-syrup\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Quebec\u2019s Liquid Gold: Maple Syrup! | Croquez Outaouais | Le r\u00e9pertoire du secteur agroalimentaire\" \/>\n<meta property=\"og:description\" content=\"Plongez dans l&#039;univers de l&#039;\u00e9rable, de sa production \u00e0 sa transformation en sirop. 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