Maple Syrup Season In New Brunswick

Maple syrup season in New Brunswick typically runs from mid-March to mid-April. However, in recent years, the season has started earlier due to fluctuating temperatures and mild winters. In 2018, for example, some producers started tapping trees as early as February, which is unusual. New Brunswick is the third-largest maple syrup producer in North America, generating revenue of over $33 million in 2017, with its syrup exported to over 35 countries.

Maple syrup producers in New Brunswick

Maple syrup is a huge part of Canadian culture, and New Brunswick is the third-largest maple syrup producer in the world, with over 3 million kilograms of maple syrup produced annually. The province exports its pure maple syrup, sugar, and other products to over 35 countries.

The maple syrup season in New Brunswick usually begins in February or March. In 2018, producers in the province started tapping early due to unseasonably warm weather for the third year in a row.

There are over 250 maple syrup producers in New Brunswick, with more than 3,000,000 taps across the province. Here are some of the notable maple syrup producers in the region:

• Renton Brother's Family Sugar Bush: A 5th-generation family-owned business located in Stilesville, just north of Moncton. They offer a variety of maple products, including syrup, cream, and candy.
• Fundy Maple: Offers syrup, taffy cones, and maple candy on the snow during tours.
• Sugarbush La Causerie: Located in Sainte-Marie-de-Kent, they offer a range of maple products, including syrup, cones, candies, cream, and butter.
• Pedersen's Country Maple: Located in Dawson Settlement, they offer family tours, taffy on the snow, and various maple products.
• Briggs Maples: A wholesale business with a retail storefront in Hillsborough, providing quality maple products to stores across New Brunswick.
• Château Scoudouc: A dog-friendly facility located in Scoudouc, offering trails, maple treats, and even maple coffee and cappuccino.
• J. Prosser and Sons Maple Products: Seventh-generation maple syrup producers with a sugar camp located in South Branch, Kings County.
• Golden Ridge Maple Sugary: Located in Knowlesville, they offer on-site sap processing and guided tours.
• Royalview Maples: A locally owned and operated sugar bush in Royalton, producing pure maple syrup and maple syrup products since 1991.
• Skedaddle Maple: Produces 100% pure, oak-aged, organic maple syrup and other natural maple products in Wicklow, New Brunswick.
• Wabanaki Maple: A 100% Indigenous female-owned business located on Neqotkuk (Tobique First Nation). They offer a signature line of barrel-aged maple syrup products, including bourbon, whiskey, and toasted oak.
• Érablière de la Montagne Verte: Producers of organic maple sugar, syrup, caramel, and butter in Saint-Joseph-de-Madawaska.
• Lavoie Maple Sugar House: A fifth-generation family-owned farm in Rivière-Verte, creating handmade small-batch maple products with care.

These maple syrup producers in New Brunswick showcase the province's rich maple syrup culture and contribute to its global reputation for producing high-quality maple products.

The ideal weather conditions for syrup-making

In New Brunswick, maple syrup producers have been tapping their trees early for three years in a row due to unseasonably mild weather. In 2018, one farmer reported that it was the "earliest [they'd] ever been tapped". The mild winter allowed the sap to start flowing earlier than usual, with some producers starting as early as February.

The ideal production temperatures are minus five at night to plus five during the day. These temperatures result in a lighter-coloured syrup, which is preferred by many consumers. As the season progresses and temperatures rise, the syrup becomes darker.

The sap collection season typically ends when the warm weather causes the buds on the trees to swell and break, stopping the sap flow. Therefore, syrup producers aim for sustained cold temperatures at the beginning of the season to ensure a long enough period of sap collection.

The process of making maple syrup

Maple syrup is a sweet product made from the sap of maple trees. The process of making maple syrup is a detailed and intricate one, and it is sensitive to the weather conditions. Here is a step-by-step guide to the process of making maple syrup:

Step 1: Finding the Right Trees

Firstly, you need to identify and select the maple trees that will be tapped for their sap. The sugar maple tree is considered the best option due to its high sugar content, but any maple tree can be used. The tree should be at least 12 inches in diameter, and larger trees can accommodate multiple taps.

Step 2: Tapping the Trees

This involves drilling a small hole, typically about 5/16 inches in diameter, a few inches deep into the trunk of the maple tree. The hole is drilled slightly upwards to facilitate the downward flow of sap. A spile, or tap, is then gently hammered into the drilled hole. A bucket is placed underneath the spout to collect the sap, and larger-scale producers may use hoses and vacuum lines to transport the sap to a central storage tank.

Step 3: Collecting and Storing the Sap

The sap collection process can vary depending on weather conditions and the flow rate of the sap. Some days, only a small amount of sap may be collected, while other days, buckets can quickly fill up and need to be emptied. It is important to collect the sap daily and transfer it to food-grade storage containers. The sap should be stored at cold temperatures, ideally below 38 degrees Fahrenheit, and used within a week to prevent spoilage.

Step 4: Boiling the Sap

To make maple syrup, the excess water must be removed from the sap by boiling it. This process requires a significant volume of sap, as it typically takes about 40 gallons of sap to produce one gallon of maple syrup. Boiling the sap is usually done outdoors due to the large amount of steam generated. A fire is built, and a large, flat pan or pot is used to boil the sap. As the water evaporates, the sap thickens and darkens in colour.

Step 5: Finishing and Filtering the Syrup

The final stage of the process involves completing the boiling process and ensuring the syrup reaches the correct consistency. This can be checked by dipping a spoon into the syrup—if it "sticks" to the spoon, it is ready. The syrup is then filtered to remove any sediment, and it is important to do this while the syrup is still hot. A food-grade filter or a simple coffee filter can be used for this step.

Step 6: Bottling and Storing the Maple Syrup

Once the syrup has been filtered, it is poured into sterilized bottles or jars and stored in a refrigerator. For long-term storage, the maple syrup can be frozen in freezer-safe containers. Proper storage ensures that the maple syrup retains its quality and can be enjoyed for an extended period.

The economic impact of the industry

Maple syrup is big business in New Brunswick, with the province being the third-largest producer in the world. In 2022, New Brunswick produced over 3 million litres of maple syrup, which was a record year. This production accounted for a gross value of about $40 million. In 2023, however, there was a 35% drop in production due to poor weather conditions, resulting in a gross value of only $20.8 million. This fluctuation demonstrates the impact of weather on the industry and the livelihoods of those who depend on it.

The maple syrup industry in New Brunswick has been growing, and to keep up with the demand, producers have requested access to more land for maple sugaring. In 2023, the provincial government granted access to an additional 5,000 hectares of Crown land over the next five years, the first increase since 2015. This expansion will allow current producers to add more taps and enable new producers to enter the industry.

The growth of the industry has not come without challenges. One significant challenge is the conflict between syrup makers and loggers over access to maple forests. As the demand for syrup soars, syrup producers are demanding that governments reduce logging and protect more maple trees. At the same time, sawmills, which consume a significant amount of maple wood, are also vying for access to these forests. This has put governments in a difficult position, having to balance the needs of both industries.

Another challenge is the impact of climate change on the maple syrup industry. Maple sap runs best after a cold winter, and with the changing climate, it may make sense to protect the sugar bush in northern New Brunswick, where the syrup season arrives later than in southern regions. Additionally, the industry is vulnerable to erratic weather patterns, with unseasonably warm temperatures resulting in early and quick seasons. This unpredictability can be detrimental to producers, as they rely on specific weather conditions for successful sap flow.

Despite these challenges, the maple syrup industry in New Brunswick continues to thrive and contribute significantly to the provincial economy. With its products being exported to over 35 countries, the industry is an important source of revenue and employment for the province.

The impact of climate change on the industry

Maple syrup production is particularly vulnerable to climate change. Warmer temperatures, changes in precipitation, and changes in freeze and thaw cycles all impact maple trees and syrup production. The maple syrup industry in New Brunswick has been affected by climate change in recent years, with producers starting their season early for three consecutive years due to fluctuating temperatures and unseasonably mild weather.

One of the unique aspects of maple syrup production is that it relies on a narrow window of temperatures to induce sap flow. Sugar maple trees require a specific temperature range, with freezing temperatures at night and above-freezing temperatures during the day, to produce sap. Climate change is causing earlier and more variable tapping seasons, which can lead to complications for producers who need to tap their trees at the optimal time.

The health and growth of sugar maple trees are also impacted by changing soil characteristics and reduced snowpack. Warmer temperatures and increased precipitation affect the soil moisture and nutrient levels that sugar maples need to grow properly. Additionally, reduced snowpack can lead to root damage and reduced shoot growth in sugar maples.

The quality and quantity of sap are also at risk due to climate change. As temperatures rise, the sugar content in the sap decreases, requiring more boiling and more sap to produce the same amount of syrup. This can impact the profitability of the industry, as producers may need to invest more time and energy into syrup production.

While the maple syrup industry in New Brunswick has been adapting to these challenges, with improved sap collection technology and diversification of maple products, the long-term impacts of climate change on the industry remain a concern. The changing climate may lead to a decline in the health and number of sugar maple trees, affecting the viability of the industry in certain regions.

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