In the production of maple syrup or its by-products, care shall be taken to ensure that the characteristic maple flavour predominates. Organic standards shall be respected during all stages of maple syrup production, from the maintenance and development of the sugar bush, through the collection and storing of the maple sap, to the processing of the sap into syrup and derived products. This includes the washing and the sterilization of equipment and the storage of finished products.
It is for this reason that general organic production standards are fully applicable to maple production. This includes keeping of records, preparing detailed maple growing operation plans including the following elements: sugar shacks, pumping stations, location of pipe lines, the number of taps per pipe line and cardinal points, the history of each maple operation, a comprehensive area plan, etc.
Producers must be committed to respecting governmental regulations currently in effect with regards to maple products (LRQ, p. 29, a 40, Chap. 8). These regulations refer to the product's composition and quality, cleanliness of premises, classification, inspection, containers and packaging, product identification, fuels, etc.
7.1 Sugar Bush Development and Maintenance
7.1.1 General Principles
Organic maple syrup production should involve management practices respectful of sugar bushes and their ecosystems.
Development and maintenance shall focus on preserving the sugar bush ecosystem and improving tree population vitality over the long term.
7.1.2 Plant Diversity
Producers should encourage species diversity in the sugar bush, in particular companion species to the sugar maple. Local varieties should represent a minimum of 15% of the volume of trees within the sugar bush.
The growth of these companion species shall be encouraged if they represent less than 15% of the tree population.
It is prohibited to systematically clear undergrowth and brush, even when they are very abundant.
This vegetation may however be cut in order to clear paths and to facilitate movement.
7.1.3 Thinning
When necessary, or when requested by the forest manager, tree thinning shall be reduced to a strict minimum and also be well distributed throughout the sugar bush. For clearings larger than those prescribed in these standards, the operator shall make use of professional services that will respect sugar bush standards, such as those applied to land on public property.
7.1.4 Tree Protection
In order to preserve plant diversity and the growth of young trees, access to the sugar bush by farm animals (e.g., beef or dairy cattle, pigs, or domestic deer) is forbidden at all times. The pipeline network shall be installed so as not to damage trees or stunt their growth.
7.1.5 Fertilization
Authorized soil amendments for sugar bushes include wood ash, agricultural lime and natural fertilizers without synthetic additives (or any other product appearing in Table A1.1 of Quebec's Organic Reference Standards).
7.1.6 Pest Control
Understanding the habits of the pests that may attack the sugar bush or production equipment and the search for balanced solutions to these attacks, are the best ways of combating them. For squirrels and other destructive pests, substances listed in tables A1.4 and A1.5, as well mechanical and glue traps are permitted, as are natural repellents, such as cayenne and mustard pastes. When their populations are too high, animals may be hunted. Poisons of any kind are prohibited. Only products appearing in Tables A1.3 and A1.4 in Quebec's Organic Reference Standards can be used to control diseases or insects within the sugar bush.
7.2 Tapping
7.2.1 General Principles
Tapping practices shall be those intended to minimize risks to the health and longevity of the trees.
7.2.2 Tree Diameter and Number of Taps
The following table indicates the maximum number of taps that a healthy maple can support, based on its CHD (chest height diameter). CHD is the tree’s diameter measured at a height of 1,3 metres (4,265 feet) above of the soil surface. No maple may have more than 3 tapholes.
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7.2.3 Depth and Diameter of Tapholes
The depth of tapholes shall be no more than 4 cm, not counting the bark, or 6 cm, if the measurement is made from the surface of the bark. Taphole diameters shall not be greater than 11 mm.
When a tree is sick, has been attacked, is decaying or when its tapholes are healing badly, taphole standards shall then be stricter. The number of taps per tree should then be reduced to 2 when standards allow 3, and to 1 when they allow 2. It is thus prohibited to make tapholes when the D.H.P. is less than 25 cm (~97/8"). If the trees in the sugar bush are largely affected, then these regular standards apply but with using spouts of a reduced diameter or by not tapping entirely.
7.2.4 Disinfection of Tapholes and Tapping Equipment
The use of any type of germicide in tapholes, and on tapping equipment including paraformaldehyde pellets or denatured alcohol (a mixture of ethanol and ethyl acetate), is prohibited. If it is absolutely necessary to use a disinfectant during tapping, only food grade ethyl alcohol, applied by sprinkling it on spouts and in tapholes, may be authorized.
7.2.5 Over- and Under-Tapping
Double tapping – the practice of retapping a previously tapped tree during the same season – is prohibited. Spouts shall be removed from the trees no later than 60 days following the year's final sap flow in order to allow the trees to heal.
Renewing the tap, i.e. retapping the same hole during the production season is allowed if the taphole diameter is not changed.
7.3 Collection and Storage of Maple Sap
7.3.1 General Principles
The equipment and techniques permitted by these standards are intended to provide processed products of the highest quality possible. Equipment shall be in good condition and be used according to manufacturer's instructions. Standards that apply to storage tanks also apply to tanks used to transport collected sap all the way to the evaporator.
7.3.2 Spouts (Spiles)
Only the use of spouts made from food-grade materials is permitted.
7.3.3 Vacuum Collection Systems
All parts of the collection system that might come in contact with the sap shall be made with materials suitable for use in the manufacture of a food product. The vacuum level shall never exceed 67.727 kilopascals (20 inches of mercury) at any spout. Pumps shall be well maintained and their used oil shall be disposed of in a manner that causes no danger to the environment.
7.3.4 Storage Tanks
All equipment that comes in contact with sap or its concentrates and filtrates, such as storage tanks, connections, and transfer systems, shall be made with food grade materials. This also applies to paint used to cover them, if applicable.
Since January 1, 2005, all tanks shall be made of food grade fibreglass or plastic, and metal covered with food grade coating or with stainless steel. They shall be either TIG welded (metal on metal) or soldered using tin-silver solder. Stainless steel tanks with welds made of tin-lead are tolerated until they are replaced.
7.3.5 Bucket Collection Systems
Pails or buckets may be made of aluminium or plastic, but not galvanized steel. A lid shall be used to cover buckets. The same standards applying to storage tanks apply to reservoirs used to transport the collected sap all the way to the evaporator.
7.4 Conversion of Sap to Syrup
7.4.1 General Principles
Sap tends to take on the odours of anything it comes into contact with during its conversion to syrup. Therefore, care should be taken to avoid denaturing the product at any point in the operation. For this reason the use of any technology likely to alter the intrinsic qualities of the product is prohibited.
7.4.2 Sap Filtration
Sap shall be filtered prior to conversion to syrup. This filtration shall not take away the sap's inherent qualities.
7.4.3 Sap Sterilization
Sterilization of sap prior to its conversion to syrup is prohibited, whether treating it with ultra-violet radiation or adding any type of product.
7.4.4 Reverse Osmosis Extraction and Membranes
The reverse osmosis technique of sap concentration is acceptable. Only membranes of the reverse osmosis and nano-filtration (ultra-osmosis) types are allowed. The technical specifications of membranes shall be available for inspection. In the off-season, osmosis membranes shall be stored in filtrate in a hermetically sealed container kept in a frost-free location. SMBS (sodium metabisulfite) may be added to the filtrate to prevent mould growth. In that case, the membrane shall be rinsed prior to its use the next spring, with a volume of water equal to the hourly capacity of the membrane (e.g.: 600 gallons of water for a 600 gallon/hour membrane). Off-site washing and storage of the membrane (e.g.: by the membrane supplier) shall be documented and this requires a personalized compliance guarantee in the name of the maple producer, signed by an outside party that provides this service, indicating the products used to wash and store membranes.
7.4.5 Evaporators
Evaporator pans shall be made of stainless steel. They shall be either TIG welded or soldered using tin-silver solder.
Pans made of galvanized steel, copper, or aluminium and tin-plated steel are not allowed. Since January 1st 2006, pans made of tin-plated steel (English tin) and those made of stainless steel with tin-lead welds are no longer allowed.
Fuels allowed include wood and heating oil. Used oil may be used as a principal or auxiliary fuel for the evaporator if the enterprise has the necessary permits for this type of use. The environment and air quality in the evaporation room shall be monitored. Also the use of forced draft systems (aerators) is prohibited.
7.4.6 Defoaming Agents
The only defoaming agents or (foaming inhibitors) permitted are Pennsylvania maple wood (Acer pennsylvanicum, also known as Striped Maple or Moosewood) and all certified organic vegetable oil except those made from soy, peanuts, sesame seeds or nuts because they can cause an allergic reaction.
7.4.7 Syrup Filtration
Silica powder, clay dust and diatomaceous earth are acceptable for use in the filter presses used to filter the finished syrup.
7.4.8 Temporary Containers
The maple syrup not intended for immediate consumption shall be stored in containers made of food grade materials that do not alter the chemical composition or quality of the syrup. Authorized containers are barrels made of stainless steel, fibreglass, food-grade plastic, or metal with a food grade coating inside.
Each barrel shall carry a unique identification number, with a corresponding entry appearing in the record book of the producer. The filling date shall also be recorded.
7.4.9 Stock Inventory Status
Within a few months following the latest harvest, the operator must transmit data to the certifying body’s office pertaining to syrup amounts :
- produced during the current year,
- originating from former years and in storage,
- sold directly to customers.
If any syrup stock is still unsold once the annual operations have ended, the operator must ensure that all necessary stapes have been made to preserve the quality of its product during the storage period.
7.5 Cleaning of Syrup Production Equipment
Equipment used within the syrup making system shall be washed with potable water, during both cleaning and rinsing.
If a cleaning product must be employed, the operator shall always follow the manufacturer’s instructions regarding the concentrations to be used for cleaning or disinfecting. Although certain cleaners do not require a rinsing stage, surfaces and pipelines shall always be rinsed thoroughly following the cleaning operation, thus avoiding the presence of any residues in food products.
7.5.1 Maple Sap Collection System, Pipelines and Tanks
Cleaning of the collection system, pipelines and tanks shall take place before and after each production run. When operators need to carry out cleansing or disinfecting operations in addition to washing, the products authorized include:
- In season : application of sodium hypochlorite followed by rinsing with potable water or filtrate for all equipment except the pipelines.
- Out of season : application of sodium hypochlorite or fermented sap for all equipement followed by rinsing with potable water, filtrate or fermented sap.
All other products are prohibited, including those with a phosphoric acid base.
7.5.2 Reverse Osmosis Unit Membrane
The reverse osmosis unit and membranes shall be cleaned using filtrate, according to the time and temperature recommended by the unit’s manufacturer. If a Pure Water Permeability "PWP" test taken at end of season indicates that the membrane's controlled efficiency is less than 85% of the controlled efficiency at the end of the season, caustic soda (NaOH) may be used to clean it. Following washing with NaOH, the volume of clean water used to rinse the unit shall be greater than or equal to 40 times the dead (residual) volume of the unit, meaning the total volume of the unit and its components once drained. The daily efficiency readings and calculations shall be recorded in a logbook. The membrane flushing water should be disposed of in a manner that causes no harm to the environment. Off-season treatment of membranes with citric acid is permitted.
7.5.3 Evaporators
May be washed with potable water at any time. Vinegar (acetic acid) or fermented sap may be used at the end of the season.
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