FAQ – Maple Terroir Products


  • How much sap does it take to make 1 litre (1 quart) of maple syrup?

    It takes 45 litres of maple sap to produce 1 litre of pure maple syrup.

  • What type of tree produces maple syrup?

    Only 2 types of maple trees produce maple syrup, the sugar maple and the gray maple.

  • How big must the trees be before they can be tapped?

    The tree must be 8 inches in diameter before it can be tapped. This is the equivalent to 45 years old. These trees live to be over 200 years old.

  • How much maple syrup does 1 maple tree produce?

    Each tree produces an average of 1 litre of maple syrup each year.

  • Where in the world is maple syrup produced?

    Maple syrup is only produced in eastern, North America.

  • When is the maple harvest?

    The harvest is about 6 weeks long in March and April every year.

  • How much maple syrup does Quebec produce?

    80% of the world’s maple syrup is produced in Quebec, Canada.

  • Does maple syrup need to be refrigerated?

    All maple syrup should be refrigerated after opening. It is a pure and natural product with no added preservatives and will get moldy if not refrigerated after opening.

  • What if my maple syrup goes moldy?

    Try removing the mold and tasting a bit of syrup to see if the taste is OK. If it is, heat up the syrup to kill any remaining mold and refrigerate. Pure Maple syrup should be kept in the refrigerator after opening to prevent mold.

  • What if I did not keep my maple syrup in the refrigerator?

    It will get moldy and ferment.

  • How long does maple syrup keep?

    Unopened containers will keep for a minimum of 3 years. Store in a dark, cool place. Opened containers must be kept in the refrigerator and will keep up to 1 year.

  • Are there any additives to pure maple syrup?

    Pure maple syrup does not contain any additives or preservatives.

  • What makes maple syrup certified organic?

    Certified organic maple syrup – Certified by QAI (Quality Assurance International) – both the farm and bottling plant are inspected annually and must meet strict guidelines for organic certification (no pesticides, organic farming practices, use only regulated cleaners, labeling approved by QAI, all syrup batch coded for organic audit control, etc.)

  • I don't eat pancakes - what else can I use maple syrup for?

    Use when cooking or baking, in coffee or tea, with hot or cold cereals, on pancakes, waffles, French toast, yogurt, on fruit or anywhere you use sugar. Also, refer to our receipes.

  • Can I order products through mail to the U.S.A.?

    Sorry, we are unable to mail order to U.S.A.
    Due to new regulations recently implemented by US Customs and Homeland Security, it is too costly to ship Canadian Maple Syrup Products to the U.S.A.
    Couriers now charge an additional $20 USD to carry food products across the border (because of their increased administration costs), plus actual shipping costs, and approximately $50 CDN for a brokerage company to pre-clear the shipment through US customs.
    For mail order to any place other than the U.S.A. please contact us.

  • Is Formaldehyde used in maple syrup production?

    Formaldehyde was used many years ago to help increase the output of sap in the maple trees during the spring harvest. After drilling tap holes in the trees some farmers would place formaldehyde tablets in these holes. The tablets would prevent the tree from naturally closing up the hole causing the tree to produce more sap. At the end of the harvest the farmers would remove the tablets and the tap holes would close up naturally.
    Our company does not use formaldehyde, the use of formaldehyde is illegal and if anyone is caught using it the fines are very stiff. Maple farms are government inspected (without notice) on a regular basis and as far as we know no one uses formaldehyde any more.

  • Sometimes I see the same shaped and size container of maple syrup made by different companies but there is such a price difference. Why?

    There could be several reasons for price descrepancies in the marketplace: Some maple producers who are not HACCP certified and or do not have good ratings by Agriculture Canada have lower overhead, purchasing certain materials from third-world countries, not having state of the art technology producing second rate maple syrup with lower clarity level and no maple flavor and most importantly, there is a black market in maple syrup so if the product is too cheap – be careful!