Maple Syrup Blog

What is the Difference Between Organic and Non Organic Maple Syrup

What is the Difference Between Organic and Non Organic Maple Syrup 0

 |Reading Time 4 Minutes|     

At Acadian Maple, we sell Pure Maple Syrup as well as Certified Organic Pure Maple Syrup. Our organic maple syrup is certified by Quality Assurance International. Organic food products are grown naturally using no chemicals including pesticides, radiaton, or genetic engineering. Pure means that there is only one ingredient in each bottle, that being maple syrup. But many people wonder why the Pure Maple Syrup isn’t the same thing as Organic Pure Maple Syrup.

There are many key differences between the two, including where the maple trees are tapped, how the maple trees are tapped, how the sap is collected and stored, and so on. There are more restrictions on how Organic Pure Maple Syrup can be produced compared to conventional Pure Maple Syrup.  Although different regulatory agencies require and impose different restrictions, there are a few common things that differentiate organic and non-organic maple syrup.

During the Maple Syrup season, which starts in the middle of March, maple syrup producers have selected sites where there are an abundance of maple trees. Small operators have 2000-3000 taps on their sites, while larger operators may have over 150,000 taps on one site. Organic maple syrup producers must have maps of all their sites, as well as buffers if they are close to farm land or Christmas tree lots using prohibited materials such as pesticides.
Organic maple syrup producers must ensure the presence of 15% companion species, which means at least 15% of the trees in their wood lot must not be maple.  They are not allowed to cut undergrowth, and their fertilizer use is limited to the occasional use of wood ash, lime, or other allowed fertilizers. Tubing to collect maple syrup must be installed with protectors to avoid damaging maple trees. There are limitations to the size of maple trees that organic maple syrup producers can tap, the trees must have a diameter larger than 20cm at chest height in order to be tapped.
The only disinfectant allowed, which ensures there is no bacteria in the tap hole when the tree is tapped, for organic maple syrup producers is food grade ethyl alcohol;. Maple syrup producers normally use a reverse osmosis machine to process sap before boiling. This cuts down on labour as well as fuel costs.  Organic maple syrup producers must ensure that no mineral components of sap are removed during this process.  This is generally achieved through the limitation of concentration of the maple sap.  During the time that the sap is boiled, organic maple syrup producers must use only stainless steel pans, and only certified organic oils as de-foamers. During the boiling season, only approved chemicals may be used for cleaning these pans, and vinegar or fermented sap may be used at the end of the season.
Production plans, Production records, complaint logs, sales records, inventory records, product traceability, and site maps are all required for organic maple syrup producers to keep on file. There is also a annual audit that takes place by the certification body.
In all, pure maple syrup is organic in the way that is is naturally grown and produced with no chemicals, but organic pure maple syrup is certified organic because there are specific guidelines and regulations that are followed during the process of producing maple syrup to ensure that no chemicals or other inorganic products are used during production.  This extra work, which creates an audit-able paper trail is what demands the higher cost for certified organic pure maple syrup.

Maple Syrup as a Travel Gift 0

|Reading Time 2 Minutes|

    When travelling or on vacation,.many people like to bring little gifts from home to give to the people they meet. For many people, pure maple syrup is a perfect Nova Scotian or Canadian gift to bring. With maple syrup in 100ml or 50ml bottles, you don’t have to worry about taking up too much space or weight in your luggage, and you could even put them in your carry-on bag. Some of our customers even use them as a tip for the waiters and waitresses or housekeepers. Especially in Southern countries, pure maple syrup can be very hard to find so it is always very appreciated.
    Maple syrup is also a very unique gift to give to your host if you are staying at someone’s house. It is a gift that is delicious as well as useful. Next time you travel, don’t forget your maple syrup!

Some of Acadian Maple's pure maple syrup that traveled to Mexico this spring.

Recipe: Lavallée Chomeur Pudding 0

The dessert served at our Maple Brunches, Chomeur Pudding, prepared by Chef Renée Lavallée (The Feisty Chef) from her own recipe has been a definite favourite. Many people have been asking us for the recipe, and thankfully Chef Renée has shared the recipe in one of her columns in the Chronicle Herald. This dessert is easy and quick to make, while the flavour is rich and delicious.Click here to view the full article. 


375 ml (1½ cup) water
250 ml (1 cup) maple syrup
375 ml (1½ cup) brown sugar
15 ml (1 tbsp) flour
Heat in a pot until it comes to a boil

113 g (1/2 cup) butter
201 g (1 cup) white sugar
2 eggs
192 g (1½ cup) flour
10 ml (2 tsp) baking powder
Pinch of salt
5 ml (1 tsp) vanilla
188 ml (3/4 cup) milk
Cream butter with sugar; add eggs one at a time. Add flour, baking powder and salt; then milk and vanilla. In large, deep baking or casserole dish, place hot maple liquid and spread cake batter on top. Place in pre-heated 190 C (375 F) oven and bake for 30-40 minutes.

Monthly Recipe-March 0

Along with our monthly feature product, we also feature a recipe each month. This is a perfect recipe to end winter with! Sign up for our newsletter to receive monthly news, feature products, recipes, and more. 

Canadian Delight
This is a great, simple recipe if you have guests over, because it is something sweet and unexpected. They will surely enjoy it. This recipe is from the Sugar Bush Connection: Maple Cookery with Flavour, Fact & Folklore book by Beatrice Ross Buszek, which is available in our retail shop and in our online store.

Canadian Delight
4-5 medium sweet potatoes (boiled in skins)
4-5 medium apples
¼ cup butter
1 cup maple syrup
buttered crumbs 

Add pared, sliced apples to syrup. Add butter and a pinch of salt. Cook slowly until apples are tender.
Pare boiled sweet potatoes and slice half into well buttered pan.
Spoon half of syrup mixture over potatoes. Repeat.
Top generously with buttered crumbs. Bake at 400 degrees until reheated and crumbs browned.

The History of Maple Syrup 0

|Reading Time 4 Minutes|

    The First Nations people of North America first made the discovery of maple syrup in Eastern Canada. Many legends abound, but by all account the discovery was accidental, either a pot was left under a broken maple tree branch and the sap later boiled into syrup while cooking, or a knife or axe was thrown into a maple tree and sap was found dripping out from the gash where the tool had cut the tree.

    Native people used it both as a sweetener, medicine and here in Nova Scotia, an item of trade with the French at the Fortress of Louisbourg. The first sugar makers would collect the sap by making a gash in the tree and placing a wooden trough at the bottom of the tree.Then the sap would be boiled in a hollowed out log heated by rotating hot stones from a fire. Later on the log was replaced with a metal cauldron over an open fire. Using these methods maple sugar was created.

    Upon their arrival in North America, early settlers in Eastern Canada learned about maple sugar from the Fist Nations people. White sugar was not only very rare but also very expensive and a luxury to have during the 17th century. So the idea of simply tapping a maple tree for a source of sweetener was very significant. Due to a lack of instrumentation and air tight containers the vast majority of maple production in these early days was straight into pure maple sugar instead of syrup.

    The early sugar makers would drill holes in the sugar maple trees during the spring, hang buckets under the holes, and wait for the sap to run. When their buckets were full, they would bring their sap to a sugar house built in the woods. Since the sap is around 98% water, it had to be boiled over a wood fire, resulting in sweet brown syrup and eventually granulated sugar. With the European settlers came metal, which revolutionized maple sugar production. Three pots of varying size would be hung over open fires to produce the maple sugar. Eventually, the maple industry in Quebec and Vermont started producing evaporators, which were invented in 1860. The evaporators eliminate much of the labour and difficulties put into boiling the sap over an open fire.

    Today, maple syrup producers use tubing systems instead of buckets to collect the sap more effectively. Maple syrup producers drill holes in the trees, then insert small plastic spouts that connect to the maze of tubing, which direct the sap into tanks. We now have more advanced technology such as vacuum systems for collecting the most sap as possible, reverse osmosis filters which remove some water before the sap is actually boiled, and oil fueled furnaces.

The Master Cleanse 0

|Reading Time 4 Minutes|

Many people buy maple syrup in our shop and online in order to do the Master Cleanse. The Master Cleanse is supposed to clean and detoxify the body. The Master Cleanse was initially published in the 1940’s by Stanley Burroughs. The cleanse contains water, maple syrup, lemon juice, and cayenne pepper; although there are many variations of the recipe. This is a 10-day fast, meaning you typically drink the “lemonade” instead of eating. Many people have contacted us saying that after they had completed the cleanse they had much more energy, clearer minds, felt healthier, and they were more focused.

For the Master Cleanse, the darker the maple syrup the better. Canada Number 3 (Dark), or Grade D in the United States, is the best choice. The darker grades of maple syrup are said to have more nutrients than the lighter grades. The maple syrup used in the Master Cleanse must be pure maple syrup, imitation syrup such as Aunt Jemima syrup is not maple syrup. Pure maple syrup is the key ingredient in the cleanse as it provides energy to the body during the period of fasting. Its also provides many nutrients, minerals, and vitamins to the body.

Even though weight loss can happen during this cleanse, the purpose is not to lose weight, it is to cleanse the body & increase energy. There are multiple recipes,diet plans, and tips on the internet, so do a little research before you choose one. Since this is a fast, and no food will be eaten for a period of time, consult your doctor before you try the cleanse. Celebrities known to have done the Master Cleanse include Fred Durst, Beyoncé Knowles, Angelina Jolie, and Gwyneth Paltrow.

For more information on the Master cleanse, visit