The number of organic maple syrup producers has tripled in five years in Quebec, but the demand is growing so quickly that they are unable to meet the needs.
Sales of bulk organic maple syrup have increased exponentially in recent years, from 25 million pounds in 2015 to 65 million pounds in 2020, according to data from Producteurs et productrices acéricoles du Québec (PPAQ). Meanwhile, the number of certified organic maple syrup companies has tripled, from 386 in 2015, to 1,145 in 2020. This year, their number is estimated at 1,300.
Despite this, the quantity of syrup produced is not sufficient to meet demand, explains Simon Forest, project manager at PPAQ. “Organic maple syrup is increasingly in demand internationally, more so than conventional syrup.”
According to him, certification tips the balance in favor of organic in export markets. “One might think that not knowing the transformation process as we know it, certification is seen as a guarantee of quality, a mark of trust. When you know maple syrup like us, you know it’s a natural product.”
Geneviève Quessy/ QMI AGENCY
Still differences
It is true that maple syrup, whether produced conventionally or organically, is a 100% pure product in which nothing is added. There are, however, differences in how it is made, defined in the Organic Standard by the Canadian General Standards Board, as evidenced by organic certification.
Normand Urbain operates in Sainte-Julienne, in Lanaudière, a sugar bush that has belonged to his family for five generations. It has been certified organic since 2008. “It’s clear that for the environment, producing organically is better. Here, we don’t use acid to clean our equipment, that’s the less we release into nature. All the products we use must be authorized, and inspectors come every year to monitor.”
Development and maintenance of the maple grove, collection and storage of maple sap, processing of syrup and by-products, and cleaning of equipment, everything is controlled.
“Organic standards led me to do research, to improve myself further. When I brush, I keep companion species to have a healthy stand, I am more aware. My vision is that I borrow this place from my children and my grandchildren and my pride is to make an exceptional product,” says Mr. Urbain.
It takes three years to convert a sugar bush and obtain organic certification, explains Simon Forest of PPAQ. Then, there must be annual certification fees of $1,000 to $2,500 depending on the size of the company. “It’s a little more profitable, considering the premium of 22 cents per pound of syrup. On the other hand, it is more work to fulfill the administrative requirements. Most producers who convert do so because it is part of their values.
Carbon neutral syrup too
In addition to being certified organic, maple syrup can also obtain carbon neutral certification, issued by Ecocert Canada. Maple companies wishing to be certified undertake to comply with specifications including a greenhouse gas reduction plan and the purchase of carbon credits in the event of a negative ecological footprint. Nineteen Quebec maple producers are certified to date.