Packer syrup or single maple syrup?

2018-12-30

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Did you know that there are two types of maple syrup available in Quebec: syrup from single maple groves and amalgamated syrup from several producers.

Bulk syrup

Approximately 90% of Quebec's maple syrup production is delivered in bulk to the United States.sales agency des Producteurs et productrices acéricoles du Québec. This agency receives the maple syrup, acts as its sales agent, and establishes the terms of payment to maple syrup producers. Producers can also sell their products in bulk to buyers authorized by the Quebec maple syrup producers. There are about fiftyauthorized buyers in Quebec.

All bulk syrup is rigorously graded and inspected by inspectors from an independent organization (ACER Division Inspection Inc.). These inspectors ensure the safety, wholesomeness and authenticity of the syrup. In particular, they check sugar content, maple syrup grade, clarity and flavor. These inspections are carried out at the Strategic Maple Syrup Reserve warehouse and at authorized buyers who deal directly with maple syrup producers. The Sales Agency ad annually the selling price of maple syrup from its inventory, which is offered in priority to authorized buyers, but also to all buyers. Syrup is offered in lots corresponding to specific product categories.

Bulk syrup is unfiltered, mostly pasteurized, and sold in 45-gallon (205-liter) food-grade metal drums. Once purchased, authorized buyers filter, standardize and package the syrup according to their customers' needs. Syrup can also be used to manufacture maple products, and lower-quality syrup can be used to manufacture food products or by-products.

Unique maple syrup

The remainder of Quebec's production, about 10% of the total, is produced by sold at retailThe syrup is sold in containers of less than 5 liters; directly from the producer to the consumer (approx. 7%) or via an intermediary such as a grocery store, convenience store or online store, etc. (approx. 3%). In this case, the syrup is generally filtered and packaged by the producer at the point of production. The producer is also responsible for classify syrup according to applicable federal and provincial regulations. Classification is based on the degree of light transmission, which is measured using a spectrophotometer. Syrup must also meet specific product quality specifications. In addition, the producer must comply with federal and provincial food safety regulations.labeling small food containers.

The choice is yours

There are no right or wrong choices. On the one hand, packagers offer a syrup that passes a rigorous inspection process by an independent organization. These packers must also offer a quality product to preserve their brand image. The offer is regular and the products standardized. These companies make a major contribution to developing new markets and increasing sales of Quebec maple syrup. However, the syrup offered by the packers is depersonalized, and some will not find the flavors they are looking for. What's more, the syrup dates back a number of years and has undergone several manipulations before being packaged.

On the other hand, producers who sell directly to consumers offer a product whose taste varies according to climate, terroir and the processing recipe followed by the producer. In this way, each syrup production is unique. A bit like wine bottled at the château, syrup packaged at the sugar bush differs from bulk syrup. At certain times of the season, or even in certain years, producers consider certain syrups to be exceptional. These syrups may be selected to be offered to consumers. The unique maple syrup thus enables product traceability and the demarcation of terroirs or exceptional syrups. In this case, however, the producer must be relied upon to grade and inspect the syrup. What's more, given the small volumes produced, supply for these syrups is generally seasonal. Finally, it should be noted that syrup purchased directly from the producer has a smaller ecological footprint than syrup distributed in supermarkets. The latter is first delivered in bulk, stored, resold to a packer, processed and portioned at the factory, then redistributed to points of sale. By contrast, syrup purchased from the producer is packaged at the property and sold directly to consumers.

Which syrup do you prefer?