Sap flow predictions

Maple syrup producers in south central and eastern Ontario to Ottawa could see some good sap flow early this week on Tuesday continuing to Wednesday.   However, daytime and nighttime temperatures are predicted to stay above freezing after Tuesday and continue for the remainder of the week and weekend.  Maple producers in all areas of southern Ontario should keep a close watch for buddy off-flavour in any new sap.  Buddy sap and cloudy sap is now occurring in earliest areas of southwestern Ontario.   Remember if you add buddy off-flavour maple syrup to a partially filled storage tank that is already holding good maple syrup, the entire batch of syrup can be ruined by buddy syrup.  This did occur last year to several producers.  So again, watch for the first indications of buddy flavour in new sap. 

In Northern maple regions north of Burks Falls to North Bay and west to St. Joseph Island, maple sap flow is still occurring in sugar bushes.  Weather forecasts in northern regions are predicting that excellent conditions for more sap flow will continue throughout the coming week and into the weekend, and maple producers in these northern areas will likely be very busy keeping up with new sap flow.

Production so far

So far, production of maple syrup in Ontario is looking good, with at least two weeks of production still expected for northern regions.   Maple syrup producers in southwestern Ontario, from west to the London area, are reporting the last of the sap collection and syrup processing is now finished, with producers reporting a fairly good season with 80% up to 150% of a normal maple syrup crop processed.   Grey / Bruce counties are reporting 75% to 120% of a normal crop has been processed so far and many are hoping for one last run of sap this week.  

Algonquin, Haliburton and Orillia regions are reporting variable results so far with some areas at 30% of a normal crop while others only a short distance away up to 80% syrup crop so far.   Eastern regions near Ottawa are reporting 80 to 90% of a crop so far with more sap flow expected for this coming week.  Northern areas of Algoma report about 60% to 70% of a crop processed this year with predominantly extra light and light syrup, lots of snow remains in northern sugar bushes and sap continues to flow well.  St. Joseph Island region reports less syrup processed than anticipated so far with medium colour.  Several producers report larger amounts of nitre or sugar sand than normal has created challenges with filtration this year.

Filtering maple syrup

To properly filter finished syrup to achieve optimum clarity, it is important to ensure the temperature of syrup is between 185°F to 190°F (85°C to 88°C).   Filtering finished syrup at this hot temperature will remove the greatest amount of suspended particles from the syrup.   Where cloudy syrup is still being encountered, even where hot filtration is maintained, producers should check the condition of the filters that are being used.  After extended use, cloth filters will eventually wear out and no longer filter syrup properly.  Old cloth filters can cause filtration problems where too many of the tiny fibers have been damaged over time.

In cone filters, check sewn seams for pulling or holes along stitching.  Seamless cone filters are better.   Even tiny holes will allow the finest suspended particles to pass through causing cloudiness in syrup.  Properly functioning filters are important to ensure all particles are removed from finished syrup.   In pressurized press filters, where filter aid is used to achieve clarity of syrup, the filters should be checked between syrup runs to ensure diatomaceous filter aid requires changing and filter papers are not clogged or damaged.

Hot packing syrup

Hot packing maple syrup has two objectives.  First is to prevent premature spoilage of syrup, and second is to ensure food safety.   Finished maple syrup should be hot packed into containers intended for sale, at a temperature between 185°F and 190°F (85°C to 88°C).   After the cap is secured, the syrup container should be placed on its side or upside down for several minutes to allow the hot syrup to sterilize the inner cap and air space area.  

Hot-packing maple syrup into containers is a very important step to ensure that maple syrup is sterilized as it enters each container.  Hot packing will maintain syrup in a sterilized condition and will kill any fungus or bacteria spores that may be present during packing.  Hot packing syrup kills microorganisms that can cause premature spoilage of syrup, and will kill any microorganisms which cause human illness, called pathogenic organisms, that may be accidentally introduced into the syrup.

After hot packing

When hot packing is completed and producers are certain that containers are sterilized, it is important to cool off hot containers as quickly as possible.   Containers that are maintained hot for too long a period after packing will continue to cook the maple syrup.  Maple syrup that is held in a hot condition for too long can darken in colour and can darken enough to no longer comply with the colour grade that is listed on the label.  This darkening is called "stack burn" by maple producers.  Stack burn can be minimized or prevented by placing the hot containers on tables in cool vented rooms and spread apart on tables.   Fans can be used to cool containers faster.

Storing finished syrup

Finished maple syrup is best stored sterilized in sealed bulk containers that are approved for food storage, such as stainless steel containers or food-grade plastic barrels.  Although the high sugar content of finished maple syrup makes the environment inhospitable for growth of many spoilage microorganisms, spoilage can still occur in bulk tanks due to some species of microbes.  To be assured of quality, bulk storage tanks should be stored in refrigerated rooms at temperatures between 32F to 37F (0C to 3C).  These cold temperatures will prevent growth of spoilage organisms that may be present inside the bulk syrup tanks.  If refrigerated storage is not available, sealed tanks of finished syrup should be stored in as cool a room available to maintain quality for as long as possible.  

Cleaning and Sanitizing 

Ideally, hot water can be used as often as possible to maintain sap collection and maple processing equipment in an adequately clean condition.  Sanitizing chemicals used on sap collection and storage equipment and maple syrup processing equipment should only be used during the processing season only if absolutely necessary.  If sanitizing chemicals are necessary, producers should follow the recommended practices with adequate rinsing with clean potable water to safeguard the purity and quality of maple syrup.  It is essential that any sanitizers or other products being used for maple syrup production have been identified as registered or approved for use by the Canadian Food Inspection Agency (CFIA).   The correct CFIA website listing approved sanitizers is http://www.inspection.gc.ca/english/fssa/protra/protrae.shtml .

This maple production agriphone report has been prepared by Todd Leuty, Agroforestry Specialist with the Ontario Ministry of Agriculture, Food and Rural Affairs.  Questions or comments regarding the report are welcome at e-mail todd.leuty@ontario.ca or by calling (519) 826-3215.