Questions / Answers

What is the best syrup?


There is no such thing as the best maple syrup. It all depends on your preferences and how you use it. Each type of syrup has its own flavour. For more information, here is the link to the Fédération des producteurs acéricoles du Québec:

https://fpaq.ca/wp-content/uploads/2017/01/Carton_couleur_sirop2016_EN.pdf




What changes the colour and flavour of maple syrup?


The colour and flavour of the syrup varies based on several factors such as how the equipment is maintained, how the sap is boiled and the amount of sugar in the sap. Maple syrup refined from the sap can easily have its flavour changed by the different methods used in the production process.




How are different maple products made?


A lot of know-how goes into different maple products. It’s based on three things: the boiling of the syrup, the cooling method used, if any, and the brewing method chosen. Each product is unique.




How do you stop eating it?


The answer is simple: We eat it all the time! We fell into it when we were young!




What distinguishes maple syrup from other types of sugar?


Beyond its unique flavour, the syrup contains vitamins and minerals.

Scientific research is still revealing what is in maple syrup, but we already know that it is a rich source of manganese, riboflavin, copper and calcium.




What is the difference between organic and conventional maple syrup?


The difference between organic and conventional maple syrup can be traced through every step of production: from the harvest of the sap to the storage of the syrup including the equipment cleaning methods and the care taken for the biodiversity and sustainable development of the forest. Organic maple syrup producers must maintain registers of everything they do in the production process. It’s this rigorous follow up that allows consumers to trust maple producers with organic certification.





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