DOCSLIB.ORG

Statistical Overview of the Canadian Maple Industry 2020

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Statistical Overview of the Canadian Maple Industry 2020 Statistical Overview of the Canadian Maple Industry 2020 Prepared by: Crops and Horticulture and Division Agriculture and Agri-Food Canada August 2021 © Her Majesty the Queen in Right of Canada, represented by the Minister of Agriculture and Agri-Food, (2021). Electronic version available at https://agriculture.canada.ca/en/canadas-agriculture-sectors/horticulture/horticulture-sector-reports ISSN: 2562-8763 AAFC no. : 13082E Catalogue no. : A71-40E-PDF Paru également en français sous le titre : Aperçu statistique de l’industrie de l’érable du Canada, 2020 ISSN: 2562-8771 AAC no. : 13082F Catalogue no. : A71-40F-PDF For more information, reach us at www.agr.gc.ca or call us toll-free at 1-855-773-0241. TABLE OF CONTENTS Overview ...........................................................................................................................................1 1. Production ....................................................................................................................................2 1.1. Maple syrup production by province ................................................................................... 3 1.2. Production of maple products – 15-year trend ..................................................................... 3 1.3. Number of maple farms by province ................................................................................... 4 1.4. Number of maple taps by province ...................................................................................... 4 1.5. Gross value of maple products by province ......................................................................... 5 2. Trade .............................................................................................................................................6 2.1. Exports ................................................................................................................................. 7 2.1.1. Maple products exports by province – by value ........................................................... 7 2.1.2. Maple products exports by province – by volume ........................................................ 7 2.1.3. Top 10 maple products export destinations – by value................................................. 8 2.1.4. Top 10 maple products export destinations – by volume ............................................. 8 3. Availability for consumption .........................................................................................................9 3.1. Maple products available for consumption .......................................................................... 9 4. World data................................................................................................................................... 10 4.1. World imports .................................................................................................................... 10 4.1.1. Top 10 importers of maple sugar and maple syrup – by value ................................... 10 4.1.2. Top 10 importers of maple sugar and maple syrup – by volume................................ 11 4.2. United States national statistics for maple syrup ............................................................... 12 4.2.1. United States maple syrup production by state ........................................................... 12 4.2.2. United States maple syrup production value by state ................................................. 12 5. Key resources ............................................................................................................................. 13 ii Overview The Canadian maple syrup industry accounts for approximately 75% of the world’s maple syrup production, with 92% of the Canadian production originating from Quebec, 4% from New Brunswick, 3% from Ontario, and 1% from Nova Scotia. The United States is the world’s second-largest producer, accounting for approximately 24% of global production, with 51% of United States production originating from Vermont, 18% from New York, and 13% from Maine. Due to favourable weather conditions, Canadian maple producers harvested 14.3 million gallons of maple syrup in 2020, surpassing the 2019 record of 13.2 million gallons produced by 8.3%. The increased production resulted in total sales of $558.5 million in 2020, up 7.9% from a year earlier. Maple products accounted for 6.4% of all Canadian horticulture farm cash receipts1 in 2020. Despite the increased production and sales in 2020, the COVID-19 shutdowns impacted the short maple syrup season across Canada in 2020. During the early stages of the COVID-19 pandemic, where measures such as physical distancing were implemented just as the maple syrup season was commencing, in-person visits to farms, sugar shacks and other activities that normally draw large crowds were not possible. In response to this reduction in ecotourism, some producers shifted focus towards online sales. Canada is the world’s largest exporter of maple products in terms of value and volume, with exports valued at $515 million in 2020, up 19.8% from 2019. In terms of value, Quebec accounted for 96.4% of Canadian maple product exports in 2020. Canadian maple products were exported to 68 different countries around the world in 2020; 59.1% of the exports were destined to the United States, 9.8% to Germany, 6.0% to the United Kingdom, 5.2% to Australia, and 4.8% to Japan, and 4.4% to France, with the other export destinations accounting for the remaining 10.8% of total exports. 1 Farm cash receipts measure gross revenue of farm businesses. They represent the cash income received from the sale of agricultural commodities. 1 1. Production2 As maple trees grow, they accumulate starch, which converts into sugar during the spring thaw and mixes with the water absorbed through tree roots to create maple sap, which generally flows between February and April each year. Producers use tubing systems, reverse osmosis and high-performance evaporators to collect sap and boil it down to create maple syrup. On average, it takes approximately 40 litres of sap to make one litre of maple syrup. Canadian maple syrup products range from traditional maple syrup to maple sugar, maple butter, maple candy as well as a full range of products containing maple syrup. The safety and quality of Canadian maple syrup is monitored by the Canadian Food Inspection Agency (CFIA), which ensures producers meet high federal standards. The CFIA is also responsible for the federal classification of Canadian maple syrup grades and colour descriptors, ensuring they align with standard international grading systems. There are two grade names for Canadian maple syrup: “Canada Grade A” (which is further graded into four colour classes - “Golden, Delicate Taste”, “Amber, Rich Taste”, “Dark, Robust Taste” and “Very Dark, Strong Taste” – that typically reach consumer and commercial markets) and “Canada Processing Grade”, which does not have colour classes and is often used in large-scale commercial applications. Quebec producers, who account for 92% of Canadian production, harvested 13.2 million gallons in 2020, up 9.8% from 2019. Higher yields, due to favourable spring weather and more taps, accounted for the higher production. While prices in other maple-producing provinces are determined by producers and as a result, can vary substantially, prices in Quebec are controlled by the Régie des marchés agricoles et agroalimentaires du Québec, which helps stabilize the price from year to year. The price in Quebec for 2020 remained at $38.55 per gallon and the total value of maple products was $509.2 million. Producers in New Brunswick - the second largest producer of maple products - accounted for $20.6 million worth of maple syrup, down by 11.1% from a year earlier, in part due to lower production (following a strong performance in 2019) and lower prices for bulk syrup. Production was down by 6.2% and producers received $2.05 less per gallon in 2020 compared with a year earlier, for an average of $36.78 per gallon. In 2020, production and overall value decreases were also noted in Ontario and Nova Scotia compared to strong 2019 production levels. In Ontario, production fell by 7.0% to 467,000 gallons in 2020, with a 2.9% decrease in value to $25.8 million, while the value per gallon increased to $55.16. In Nova Scotia, production decreased by 20.0% to 56,000 gallons, with a drop in value to $2.9 million (-25.9%), with the value per gallon also falling by 7.4% to $50.89. 2 Maple products production data for 2021 will be released by Statistics Canada in December 2021. 2 1.1. Maple syrup production1 by province (thousands of gallons2) 2020 % 2016 2017 2018 2019 2020 Share Nova Scotia 48 43 55 70 56 0% New Brunswick 528 551 361 598 561 4% Quebec 11,185 11,493 8,914 12,033 13,210 92% Ontario 398 425 465 502 467 3% Canada 12,160 12,512 9,796 13,204 14,294 100% Notes: 1. Maple products such as taffy, sugar and maple butter have been converted to syrup equivalent. 2. Conversion factors: 1 gallon of syrup equals 10.0 pounds of maple sugar. One gallon of syrup weighs 13.24760 pounds. One gallon of syrup equals 10.4 pounds of taffy. The conversion of maple taffy to syrup varies with the density of syrup that year. Source: Statistics Canada. Table 32-10-0354-01 Production and value of maple products (x 1,000) 1.2. Production of maple products – 15-year trend Production of maple products 16 14 12 10 Millions gallons ofMillions 8 6 4 2006 2008 2010 2012 2014 2016 2018 2020 3 1.3. Number of maple
Load more

Recommended publications
  • Degrés° Collection
    bDegrés°orn of fire Collection and frost a line of products derived from tradition and innovation. celebrated sweets, born of the freeze and thaw cycles characteristics of the quebec climate. when the last cool nights of winter and first sunny afternoons of spring come together and to create treats as good as gold. 1 brien maple sweets have joined forces with quebec’s unique temperatures to bring you the degrés° product line. a wide range of all-natural, high-quality products that are the culmination of time-honoured recipes, skilled craftsmanship and state-of-the-art equipment. treat your taste buds! DEGRÉS° 2 Collection a popular homegrown product, brien maple syrup is made using rigorous, time-honoured methods. the maple sap flows up from the roots and beneath the bark so that our meticulous maple producers can, at a temperature of 66˚brix, turn it into the golden elixir that has earned its reputation. discover this natural staple of quebec cuisine, available in an array of formats and sizes! 3 LEONE MAPLE SYRUP 100% PURE AND ALL-NATURAL description From the sap that runs through our maple trees comes Brien maple syrup, a product of the finest quality. a healthier choice The health benefits of maple syrup are no longer a secret. As part of a healthy diet, it has greater nutritional value than other sweeteners, is high in manganese, riboflavin, minerals and Quebecol, and is an excellent source of antioxidants. a good alternative to traditional sugar Use maple syrup instead of sugar in all your recipes for a tastier, healthier dish! uses Try it in stews, pies, marinades and so on, drizzle it over pastries, or even use it to add flavour to some yogurt, coffee, tea or hot milk.
    [Show full text]
  • Statistical Overview of the Canadian Maple Industry 2017
    Statistical Overview of the Canadian Maple Industry 2017 Prepared by: Market Analysis and Information Section Horticulture and Cross Sectoral Division Agriculture and Agri-Food Canada April 2018 © Her Majesty the Queen in Right of Canada, represented by the Minister of Agriculture and Agri-Food, (2018). Electronic version available at www.agr.gc.ca/horticulture_e ISSN: 1925-3796 AAFC No.: 12772E Paru également en français sous le titre : Aperçu statistique de l’industrie de l’érable du Canada, 2017 ISSN: 1925-380X N° d'AAC: 12772F For more information, reach us at www.agr.gc.ca or call us toll-free at 1-855-773-0241. TABLE OF CONTENTS Overview ......................................................................................................................................... 1 1. Production ................................................................................................................................... 2 1.1. Number of maple farms by province ................................................................................... 2 1.2. Number of maple taps by province ...................................................................................... 2 1.3. Maple syrup production by province (thousands of gallons) ............................................... 3 1.4. Maple syrup production by province - percent share, 2017 ................................................. 3 1.5. Gross value of maple products by province (thousands of Canadian dollars) ..................... 4 1.6. Gross value of maple products by
    [Show full text]
  • Tire Sur La Neige: the Sweeter Side of Winter
    WEDNESDAY, MARCH 6, 2013 C HRONICLE - TELEGRAPH PAGE 7 Tire sur la neige: the sweeter side of winter never hurt anybody. There The following recipe was any cold hard surface upon was plenty of syrup in the adapted from Sofya Hundt’s which you can cool the taffy kettle, and plenty of snow Girl’s Guide to Butter (www. will be adequate. outdoors. As soon as they girlsguidetobutter.com) and On the other hand, Hundt ate one plateful, they filled www.thekitchn.com. says, “Now, you can’t be wor- their plates with snow again, A thought about using rying about whether the snow and Grandma poured more snow is pure enough for human syrup on it.” A key ingredient in any consumption – becoming Sap in the sugar maple maple taffy experience is preoccupied with that sort trees will be running soon, fresh snow. If the thought of of thing spells death to many but if you still have maple using snow from a questiona- a creative cooking idea. Go syrup stored up from last ble source concerns you, some ahead, live dangerously! Just year, you can make your own recipes suggest using crushed makes sure it is reasonably tire sur la neige any time. or shaved ice. Theoretically, clean.” Homemade maple taffy PLEASE NOTE: Because the syrup becomes extremely hot, it can cause severe burns. Be careful to supervise any children involved in this project, and be very cautious. Ingredients and supplies Photo by Bethann G. Merkle Large baking dish or similar container, filled with snow or crushed ice Tire sur la neige is ladled out onto a snow slab at Carnival.
    [Show full text]
  • Degrés° Collection Born of Fire and Frost
    bDegrés°orn of fire Collection and frost a line of products derived from tradition and innovation. celebrated sweets, born of the freeze and thaw cycles characteristics of the quebec climate. when the last cool nights of winter and first sunny afternoons of spring come together and to create treats as good as gold. Degrés° Collection born of fire and frost brien maple sweets have joined forces with quebec’s unique temperatures to bring you the degrés° product line. a wide range of all-natural, high-quality products that are the culmination of time-honoured recipes, skilled craftsmanship and state-of-the-art equipment. treat your taste buds! a popular homegrown product, brien maple syrup is made using rigorous, time-honoured methods. the maple sap flows up from the roots and beneath the bark so that our meticulous maple producers can, at a temperature of 66˚brix, turn it into the golden elixir that has earned its reputation. discover this natural staple of quebec cuisine, available in an array of formats and sizes! AUTUMN MAPLE SYRUP 100% PURE AND ALL-NATURAL DESCRIPTION From the sap that runs through our maples comes Brien maple syrup, a product of the finest quality. A HEALTHIER CHOICE The health benefits of maple syrup are no longer a secret. As part of a healthy diet, it has greater nutritional value than other sweeteners, is high in manganese, riboflavin, minerals and Quebecol, and is an excellent source of antioxidants. A GOOD ALTERNATIVE TO TRADITIONAL SUGAR Use maple syrup instead of sugar in all your recipes for a tastier, healthier dish! USES Try it in stews, pies, marinades and so on, drizzle it over pastries, or even use it to add flavour to some yogurt, coffee, tea or hot milk.
    [Show full text]
  • Our Banquet Menu Breakfast Breakfast
    OUR BANQUET MENU BREAKFAST BREAKFAST THE PAINTER (minimum of 10 guests) $18.95 Baker’s basket (2 pastries per guest) Selection of jams, marmalade, honey and butter Sliced fresh fruit platter Orange juice Coffee, decaffeinated coffee and a selection of teas THE SCULPTOR (minimum of 10 guests) $22.50 Baker’s basket (2 pastries per guest) Selection of jams, marmalade, honey and butter Sliced fresh fruit platter Sliced Canadian cheese Cottage cheese Assorted yogurts Orange juice Coffee, decaffeinated coffee and a selection of teas THE ATHLETE (minimum of 10 guests) $21.50 Variety of wholesome muffins Sliced fresh fruit platter with seasonal berries Cheddar cheese Muesli verrine with berries Assorted yogurts Cottage cheese Variety of cold cereals Orange juice 2% or soy milk Coffee, decaffeinated coffee and a selection of teas Prices shown are per person and exclude taxes and gratuities. 3 BREAKFAST CONTINENTAL $21.95 Variety of pastries (2 per guest) Assorted healthy homemade muffins Sliced fresh fruit platter Cubed cheese from Fromagerie Montebello Fruit yogurt and homemade granolas verrine Selection of homemade jams and marmalade, honey and butter JUICE BY THE LITRE (1 choice): Orange, grapefruit, apple, cranberry or berry and pomegranate Minimum of 10 guests. Must be ordered 21 working days prior to the event. This locavore breakfast includes an organic and fair trade drink (coffee, decaffeinated coffee and a selection of teas and herbal teas) THE MUSICIAN (minimum of 20 guests) $25.50 Baker’s basket (2 pastries per guest) Selection of jams, marmalade, honey and butter Sliced fresh fruit platter Orange juice Coffee, decaffeinated coffee and a selection of teas SCRAMBLED EGGS (1 choice): Plain, cheddar cheese and chives, Swiss cheese and spinach, sautéed mushrooms and onions MEATS (2 choices): Pork sausage, bacon or ham POTATOES (1 choice): Old-fashioned, country style, baby potatoes, hash browns, O’Brien This breakfast is available buffet-style or in a plated option.
    [Show full text]
  • Making Maple Syrup
    MAKING MAPLE SYRUP Teaching and Learning Resource with Activity Suggestions IDENTIFY THE SUGAR MAPLE The scientific or Latin name for the Sugar maple leaves have five sugar maple tree is acer saccharum. lobes (three large The word acer means “sharp”. This is main lobes and because of the points on the leaves. 3 two smaller saccharum means “sugar”. These lobes). The maples earned the name because they 2 points on the have higher levels of sugar in their sap 4 leaves are called teeth and the than to other maples. curves between 1 5 the teeth are The sugar maple is also called “rock called notches. maple” or “hard maple” because of its heavy, hard and strong wood. There are more than one hundred The twigs on a sugar maple tree species of maple in the world. Thirteen are brown to species of maple are native to North brownish-red America, ten are native to Canada. The and pointed. most common species in Canada are New buds and sugar maple, black maple, red maple, branches form Manitoba maple, and silver maple. opposite to one another. Think About It: The bark of the sugar maple is How can the sugar maple greyish-brown. be identified in the winter It has ridges or or early spring? furrows in the bark. The bark colour changes How do higher levels of as the tree ages sugar in the sap help and grows. maple syrup producers? THE SUGARING SEASON BEGINS A tree can be tapped for sap when it is about 80 cm around the trunk.
    [Show full text]
  • Why Use Maple Syrup Easy Maple
    Why use Maple Syrup Recipes to Try for Every Grade It is pure and all natural. Golden Microwave Candy It contains no preservatives. (For adults only to prepare due to handling boiling It is fat and cholesterol free. syrup!) Coat the upper inside edge of a deep pint It is low in sodium. or larger microwave safe bowl with butter (this It has as much calcium as milk. will prevent the boiling syrup from escaping) Put It is rich in minerals & B vitamins. 1/2 cup syrup in bowl. Microwave on high 3-4 min. Remove and stir constantly until it turns opaque and loses its shine. (A tsp. of butter, nuts or peanut Easy Maple Syrup Uses butter may be added at this point) Quickly spoon onto wax paper to cool and harden. Store in an Pour on waffles, pancakes and french toast. airtight container. Sweeten smoothies, tea and milkshakes. Amber - Maple Cream Pie Use on cereal, ice cream and yogurt. Combine 1 can sweetened condensed milk, 2/3 cup Naturally sweeten grapefruit or coffee. Maple Syrup in a heavy saucepan. Cook over low Glaze ham, carrots, squash and apples. heat stirring constantly until boiling. If not starting to thicken, boil an additional minute or two until it Stir into barbecue sauce & baked beans. does. Pour into pre-baked or graham cracker pie shell. Give as an excellent “from Ohio gift.” Refrigerate two or more hours. Top with real whipped cream or whipped topping and sprinkle 1/4 cup toasted salted pecans or walnuts on top. Maple Terms Dark - Maple Pecan Squares 1/2 cup butter or margarine, 1/4 cup brown sugar, Maple Candy - molded maple sugar crystals 1 cup flour.
    [Show full text]
  • Proceedings: Hidden Forest Values
    United States Department of Agriculture Proceedings: Forest Service Pacific Northwest Research Station Hidden Forest Values General Technical Report PNW-GTR-579 March 2003 The First Alaska-Wide Nontimber Forest Products Conference and Tour November 8-11, 2001 Papers were provided by the authors in camera-ready form for printing. Authors are responsible for the content and saccuracy. Opinions expressed may not necessarily reflect the position of the U.S. Department of Agriculture. Proceedings: Hidden Forest Values The First Alaska-Wide Nontimber Forest Products Conference and Tour The Millennium Hotel Anchorage, Alaska November 8-11, 2001 Compiled by the Alaska Boreal Forest Council, Fairbanks, Alaska Published by U.S. Department of Agriculture Pacific Northwest Research Station Portland, Oregon General Technical Report PNW-GTR-579 This page was intentionally left blank. Summary The Hidden Forest Values Conference brought together a diverse assemblage of local, state and federal agencies, tribal governments, traditional users, landholders, cottage enterprises and other Nontimber Forest Products (NTFP) related businesses, scientists, and experts. The purpose of this forum was to exchange information, cooperate, and raise awareness of issues on sustainable and equitable, environmentally and economically viable opportunities for NTFP in Alaska. This discourse sought a balance of development and sustainability, with respect for traditional uses. Nontimber Forest Products were defined by the Conference organizers as biological material harvested from the forest that has not been produced from commercially sawn wood such as lumber, pulp, and paper. These proceedings include extended summaries of presentations by speakers and panelists at the conference. All summaries were compiled and edited by the Alaska Boreal Forest Council and reviewed by the authors.
    [Show full text]
  • Maple Syrup and Climate Change in Ontario: Assessing Transdisciplinary Research Across Multiple, Related Projects
    Wilfrid Laurier University Scholars Commons @ Laurier Theses and Dissertations (Comprehensive) 2019 MAPLE SYRUP AND CLIMATE CHANGE IN ONTARIO: ASSESSING TRANSDISCIPLINARY RESEARCH ACROSS MULTIPLE, RELATED PROJECTS Kendra Serbinski [email protected] Follow this and additional works at: https://scholars.wlu.ca/etd Part of the Environmental Studies Commons Recommended Citation Serbinski, Kendra, "MAPLE SYRUP AND CLIMATE CHANGE IN ONTARIO: ASSESSING TRANSDISCIPLINARY RESEARCH ACROSS MULTIPLE, RELATED PROJECTS" (2019). Theses and Dissertations (Comprehensive). 2228. https://scholars.wlu.ca/etd/2228 This Thesis is brought to you for free and open access by Scholars Commons @ Laurier. It has been accepted for inclusion in Theses and Dissertations (Comprehensive) by an authorized administrator of Scholars Commons @ Laurier. For more information, please contact [email protected]. MAPLE SYRUP AND CLIMATE CHANGE IN ONTARIO: ASSESSING TRANSDISCIPLINARY RESEARCH ACROSS MULTIPLE, RELATED PROJECTS By Kendra Serbinski A Major Research Paper In Partial Fulfillment of the Requirements for Master of Environmental Studies Department of Geography and Environmental Studies Wilfrid Laurier University © Kendra Serbinski 2019 Abstract MAPLE SYRUP AND CLIMATE CHANGE IN ONTARIO: ASSESSING TRANSDISCIPLINARY RESEARCH ACROSS MULTIPLE, RELATED PROJECTS Kendra Serbinski Advisor: Dr. Brenda Murphy Wilfrid Laurier University, 2019 The aim of this research was to critically evaluate the transdisciplinary process being utilized on the SSHRC and related research projects being led by Dr. Brenda Murphy. The approach was two-fold: first, a document analysis was performed using secondary data, and second, a questionnaire was conducted based on six themes that emerged from the literature. These themes were: Degree of Collaboration, The Value of Working Together over Time, Mutual Learning, Integration of Team Members, Complexity of the Problem Being Investigated and Bridging the Research-Societal Gap.
    [Show full text]
  • Quebec Maple Syrup Challenge
    Quebec Maple Syrup Challenge Maple syrup is a staple across the wonderful country that is Canada. Tap into one of ​ ​ our national icons, learning about its history, where it’s produced, what you can make with it and much more! Learning Objectives ● Girls will discover how maple syrup is part of Canadian history and how it has become such a big part of Canadian culture. ● Girls will explore the scientific and creative sides to maple syrup. ● Girls will use their imagination in relation to maple syrup. ● Girls will take on a leadership role when completing activities. Learning Outcomes ● Girls will discover and further understand the history of maple syrup. ● Girls will take part in traditional Canadian winter activities. ● Girls will learn about the impacts of maple syrup in their lives. All branches must complete Option A or B, and up to 9 challenges below. Sparks must complete 3 other challenges, Brownies 5, Guides 7, Pathfinders and Rangers 9. Options A. Maple Syrup Around the World Test the girls to see if they know where else in the world you can find maple syrup. Research the top producers of maple syrup. How much maple syrup does Canada produce? ➢ https://www.maplesyrupworld.com/pages/Top-Regions-Producers-of-Maple-Syru p.html ➢ http://www.purecanadamaple.com/pure-maple-syrup/facts-about-maple-syrup/ B. How Did it Come to Be? Who were the first people to discover the sap hidden inside maple trees? How did they gather the sap and turn it into maple syrup? What other historical importance does it have in Canadian culture? ➢ Heritage Canada https://www.historicacanada.ca/content/heritage-minutes/syrup ​ ➢ University of Vermont https://library.uvm.edu/maple/history/ ​ Challenges: 1.
    [Show full text]
  • Natgeotraveler2011.Pdf
    SNlART TRAVELER English-Canadian mother told me-that she used to visit the sugar shack when she was little, too. I've never been here before, but it feels as if I've come home.The essential expe- rience hasn't changed. Draft horses still pull a sleigh through rhe snow, metal pails glint in the light of the winter sun, and the sweet smell of syrup and fresh wood waft from the 1og cabin. The adult me is far more interested in the syruping process than the child me was, but both grown-up and kid still deiight in the sweet reward. I get a chance to try the syrup when the lunch bell rings. In the dining room, serv- ers wearing floral aprons bustle around oversize wooden tables to drop off carafes of syrup. I watch as diners pour the amber liquid liberally over tleir meals. Lunch is a traditional feast that consists of maple-smoked ham, meat pies, mashed potatoes, baked beans, and pancakes. Sit- Hello'angan Lunch is served family-style at the Sucrerie de la Montagne. ting bottom-to-bottom on rough-hewn benches, I strike up a conversation with a tour bus driver and discover that he lives just five miles from the town where I grew up; he too has vivid memories of visiting SweetHomecoming sugar shacks as a child. On the other side of me, a family toasts my visit glasses A visit to a sugar shack in the maple forests of with euebec brings of caribou, a Qu6becois drink made of backchildhoodmemories.
    [Show full text]
  • ALL SET for the NEW SEASON! QUÉBEC MAPLE SYRUP PRODUCERS: WORKING TODAY for TOMORROW Québec Maple Syrup Producers
    ALL SET FOR THE NEW SEASON! QUÉBEC MAPLE SYRUP PRODUCERS: WORKING TODAY FOR TOMORROW Québec Maple Syrup Producers The mission of Québec Maple Syrup Producers is to promote the interests of Québec maple producers and to develop the production and sales of Québec maple products to their full potential, while respecting the principles of sustainable development. ppaq.ca/ All Set for launch2021 the New Season! In a ritual that occurs every February, Québec Maple Syrup Producers tap the first maple tree of the year. This marks the official start of sugaring season. In 2021, we’re taking the opportunity to salute the passionate women and men who carry out this specialized labour. In fact, most tapping was already done, in the winter months, some 50 million times. In this way, when the weather finally begins to warm and the sap begins to flow, producers are ready to collect it and start making maple syrup. See our video “One Maple at a Time.” ppaq.ca/2021Launch 2020 Production: 175 M lbs. of maple syrup. Québec 2020 Sales Maple is on 22 % increase in exports Top of the 144 M lb over 2019. of maple syrup. That’s World! Canada exported a 14 % increase 131 M lbs. of maple over 2019. syrup in 2020. A longstanding symbol of Québec culture, maple syrup (More than 90% of this came from Québec.) is now known around the world. The maple industry Nearly 50 M is booming, thanks in no taps in production 85 % of Québec maple small part to the visionary in Québec’s maple syrup is exported to some efforts of the Québec forest.
    [Show full text]