How…

We begin tapping once the weather becomes warmer (usually mid-February). Once the sap flows we can boil it down to delicious maple syrup. We have a modern sugar bush all on vacumn tubing that brings the sap to a storage tank. From there, it waits to be processed through a reverse osmosis machine that will take the 2% sap (40 gallons of sap to make 1 gallon of maple syrup) to half of that volume. We then boil the concentrated sap down with a steam fired evaporator until it reaches 66.6 degrees brix (thickness of maple syrup). Once the season is over we clean the tubing, which we also do again in the fall before the freezing temperatures hit.

Our facilities are inspected by three different inspectors to make sure that our maple syrup is a quality product. The federal inspector comes so that we can export all around the world. We are quite proud of our organic products and are certified annually by ProCert Organic. Robinson’s Maple Products is also a member of the Ontario Maple Syrup Producers Association (ISO 9000).

We produce value added products out of our maple syrup all year round. These include Maple Butter, Maple Sugar, stirred sugar, Maple onion and chives dip (world famous), Maple Jelly, Maple Mustard and Maple Tarragon Sauce (a great marinade for chicken and fish).

Maple Syrup is graded by its colour:

Grade A – Golden — Golden delicate taste
Grade A – Amber — Rich Amber taste
Grade A – Dark — Dark robust taste
Grade A – Very Dark — Very dark strong taste