This is the story of maple syrup production at Maple Highlands in the hills of Oro.

Nancy’s Aunt and Uncle provided inspiration and technical help to get us started. This was their sugar

shack. Is this a classic or what?

The sugar maple which makes it all possible. Is there a more beautiful or functional tree?

The operation begins with an assessment of the potential of the maple bush. The numbers in each

block represent the number of tapable trees.

Traditionally sap was collected in buckets.

Holes are drilled in the trees and taps hammered into the holes. The pails are then hung from the taps.

Buckets have to be checked at least 2 times a day

The pails were emptied manually…this is hard work. Also, open pails are subject to contamination.

It is now quite common, especially in large operations, to collect the sap by pipeline.

Pipelines have become quite complicated now. We use a wet dry system with 20 inches of vacuum.

In 2001, we started to collect via pipeline using a make shift collection set up in the bush.

In 2002, we added a cabin with an enclosure for the new 600 gallon stainless steel collection tank.

The sap must be transported from the collection point to the 350 gallon stainless steel feed tank

beside the evaporator building. Origionally this was via tractor but now it is pumped.

Sap is pumped through an underground transfer line to the sugar shack.

We burn approximately 6 cords of wood each season. We fill the wood shed by the end of August after it has

had a chance to dry over 2 summers.

We converted an existing building to be the sugar shack. You can see the steam coming

from the evaporator

The wood is brought in to the sugar shack by wheelbarrow.

The first processing step is to remove 50% of the water by reverse osmosis.

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…and is loaded into the 2 ft by 8 ft stainless steel evaporator. While Rob and John supervise!

The solution flows up and back in the evaporator before reaching 66% sugar.

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The syrup is ready when the boiling solution at the draw off point is 7 degrees above the boiling point of

water.

Nancy fills the syrup containers directly from

the filter tank to the awe of her admirers.

Tony tries his hand.

Liquid gold…what it’s all about!

Syrup is graded by colour…from left to right “Very

Light”, “Light”, “Medium” and “Amber”.

Syrup must have 66% sugar content (Brix). If it is higher than this sugar will crystalize out, if less mold will form after

opening.

Tony displays our product at his store in Toronto.

Where only the best is sold!

The beginning and end of the season are dictated by the weather. Sap flows when the temperature goes from below

freezing to above. The amount collected depends on the number of days you get like this and the number of taps you

have. 2011 was our best year.Annual Syrup Production

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100.00

200.00

300.00

400.00

500.00

600.00

Date

Lit

ers

2003

2002

2001

2000

Our home, where we retire to ease our aching bodies. Come and visit us. We’d love to show you around.