Cold spring

Winter is still dragging its feet across large regions of Canada, night-time temperatures still regularly dropping to a chilly -5ºC, whereas daytime temperature peak at 5ºC. 

However, maple syrup farmers are rubbing their hands together, and not because of the cold! A slow start to spring induces the perfect weather conditions for a great maple syrup harvest.

Indeed, the warmer days help the sap rise from the frozen maple roots and allow the sticky fluid to travel upwards. The cool nights, however, help ensure the sap doesn’t rise too quickly and can be extracted before it reaches the buds!

The maple season is very short, running from March through to April. After a disappointing season last year where temperatures meant the farmers endured a shortened season, a chilly spring is a welcome relief to Canada’s maple farmers.

Maple syrup harvest

Did you know?

Québec exports its maple products to more than 50 countries

Everywhere it goes, consumers of all ages appreciate maple’s unique flavour.

Scientists are studying maple’s potential health benefits

Studies now underway include those on the antioxidant properties of the polyphenols naturally present in maple syrup, with a recent study indicating that maple syrup is better for cardiometabolic health than refined sugar.

Maple syrup can be used as a sugar substitute in most recipes

In cake and most dessert recipes, for each 250ml (1 cup) of syrup used, simply reduce the stipulated amount of liquid (water, milk, juice, etc.) by 60ml (1/4 cup).

A natural source of energy

Maple syrup is a natural source of energy. Check out our recipes for food and drinks before, during, and after exercise.