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Due to favourable weather conditions, Canadian maple producers harvested million gallons of maple syrup in , surpassing the record. Yet, every once in a while we come across an article describing the reasons why you should NOT immigrate to Canada. We look at a couple of these warnings.
– Making Maple Syrup – S.3 E – New to Canada podcast
So, you ask why Canada of all the country is so deeply associated with maple leaf? To begin with, maple has always been the staple food of the citizens of Canada for a prolonged period. Secondly and most importantly, in Canada’s history, during the times of war, injured and wounded soldiers would use maple leaf or medicines made of maple syrup as bandages and medicines for their injury. Maple leaf has medicinal power to heal wounds to some extent.
These are the primary reasons how maple leaf made its way into Canadian emblems, flag, coins and into the heart of Canada and its people. Since then, the Maple leaf is known as a prominent Canadian symbol. Visiting Canada has never been easier since the Government of Canada has introduced the simplified and streamlined process of obtaining electronic travel authorisation or eTA Canada Visa. International visitors must have a Canadian eTA to be able to witness epic colours of Maple Leaf as the seasons change.
Foreign citizens can apply for an eTA Canada Visa online in a matter of minutes. Here are a few more detailed reasons as to why Maple leaf has found its home in Canada or Canada has found its home in the leaf’s legacy in the country. This piece of delight island is located on the eastern side of Nova Scotia in Canada. The island is blanketed with lush green forests, warm beaches and coastlines, and is ideally one of the most preferred places to visit during the fall season to witness the melodramatic fall and accumulation of maple leaves.
Not only is the island a preferred location for its spectacular scenic fall beauty, but also due to Cape Breton’s celebrated fame for orchestrating the Celtic Colours International Festival during the month of October. The festival is celebrated for a length of 9 days in October, it celebrates the usher of fall in Canada with folk, dance, carnivals, music, and authentic Canadian delicacies.
If you happen to be in Canada during the month of this festival, you should surely take part in the various activities of the carnival and fill yourself with the heart-melting food present at the venue. Also, while you are in Cape Breton, during the fall season, you can not afford to miss the famous Cabot Trail; the complete trail of the entire Cape Breton island making through the coastal forests.
The best part is that you can also witness the magnificent migratory whales of this island which traverse here during the autumn season, the only time they come close to the shore of the island.
The scene is something tourists await wholeheartedly. If you want to experience nature at its best then you should see the falling of leaves and sprawling foliage while you are on Algonquin Park, which is located near Toronto.
The place is embedded with forests, lakes and rivers and provides adventure sports facilities too. The best time to visit this heavenly place would be between October to December to see and feel the golden-coloured maple trees shedding their warmth, venture forth for forest trails and enjoy cakes and drinks by the lakes.
If you are lucky, you might also get to watch migratory birds and foreign blue whales in and around the lakes and rivers. Keep your binoculars ready! Did you know that the park is a part of the border which lies between Northern Ontario and Southern Ontario?
The region of the park falls in-between the area of transition between the northern coniferous forests and southern deciduous spread. This very unusual combination of forest types, and the wide encirclement of the varying environments in the park, allow the area to breathe a rather uncommon diversity of plant and animal species. The park is also considered to be an extremely important site for wildlife ushers and is vital for research.
Algonquin Park is well recognised within the Ontario province. This area is well known industrial logging and relevant transactions to take place within the circumference of its borders. This makes the park yet again crucial for tourist attractions. The country gleams with the colour yellow gold of maple leaves spread out like a carpet all across the country and looks exactly identical to a picture postcard. Deregulation was therefore not viewed as a viable option.
The status quo was also considered. However, several regulatory amendments to the MPR are required to address industry concerns as well as permit Canada to align maple syrup grade names and colour standards for maple syrup with U. The status quo was therefore not viewed as a viable option. Updating the standards was also considered and is the preferred option.
The harmonization of grade names and standards as intended by these regulatory amendments will facilitate trade between Canada and the United States and provide consumers with clearer label information. The amendments present minimal risk while responding to the expectations of industry and stakeholders to improve maple syrup standards, grading and labelling. The potential benefits of these amendments for the maple industry in Canada outweigh the costs. These amendments benefit consumers by providing them clearer information on labels grade name and colour , likely improving their confidence in maple syrup and assisting in their choice of products.
They also benefit industry stakeholders by enhancing export market access. The current grade names and colour classes may unintentionally mislead consumers in their choice of maple syrup by the unclear differentiation relating to grade names and colour variation. A U. James and Barbara H. Canadians are at the same risk of confusion due to the descriptive terms for grade and colour under the current MPR.
Other misunderstandings are occurring with the current use of terminology. Ultimately, this could mean unsatisfied customers and potential loss of future sales. These regulatory amendments address this potential for confusion and limit the potential loss of future sales by providing for grade names, including colour classes, which are more informative and reflective of currently marketed maple syrup products.
Label information reflects the new grade names and colour classes, thereby better informing Canadians. The amendments to the grading and colour classes promote a level playing field between the Canadian and U. Canada and the United States are the only two countries producing maple syrup in the world.
These amendments pave the way for the eventual harmonization of North American maple syrup standards. This should result in a positive impact on free trade as trade will be facilitated between the two countries with the move toward harmonized federal and state grading systems. Moreover, the integrity of pure maple syrup products will be protected in the marketplace.
The costs associated with the amendments to the MPR are based on industry and government estimates. Government costs are solely related to costs to the CFIA. Any increase in the number of consumer and industry inquiries and complaints to the CFIA as a result of the introduction of these amendments is difficult to predict.
A costs and benefits questionnaire, intended to gather information on the potential incremental costs and benefits to the maple industry, was included with the consultation document. Assumptions and calculations for both administrative and compliance costs were confirmed. Costs to the industry are constituted mainly of compliance costs arising from the need to purchase new equipment or upgrade existing colour measurement equipment, as well as costs to train employees on the modified regulatory requirements.
Compliance cost estimates have been revised since prepublication of the proposal in the Canada Gazette , Part I. At the time of prepublication, compliance cost estimates were prepared based on the assumption that businesses would have to purchase a specific brand and type of permanent grading kit.
Further to prepublication and based on comments received during the public comment period, the CFIA determined that federally registered establishments will be able to use temporary grading kits that are considerably less expensive than the equipment included in the earlier cost estimate.
Through the public consultation period, the CFIA discovered a further flexibility in respect of the purchase and use of temporary grading kits. The CFIA confirmed that many small businesses currently rely on the use of temporary maple syrup grading kits and replace them as a matter of routine business, often annually.
The resulting recalculation of the compliance costs based on this new information results in a reduction of the regulatory burden associated with the amendments. Administrative costs arise from the effort required by industry for record-keeping activities.
Note 1 All government costs are estimated to be one-time costs in the year the amendments are effective, except for the program delivery enforcement costs, which are expected to cover a two-year period — It is assumed there would be an extra 10 complaints per year an increase from 25 to Operational costs are based on feedback from 12 sub-districts while program costs are based on expert opinions.
Note 2 Industry costs were estimated using the Standard Cost Calculator. The time period used was 10 years beginning in the year of implementation of the amendments. All results are expressed in dollar value. B: Michael Farrell. Hall, eds. Karsh, N. Comer, J. Klaassen, H. Auld, and A. F: Rock, B. G: Chabot, B. The small business lens is applicable since these amendments impose additional costs on small businesses.
These amendments impact small businesses. Additional costs to small businesses largely arise from direct compliance costs, such as the need to buy or adjust equipment in order to comply with these amendments, expenses related to any required training regarding the new grading system, and costs incurred to modify labels.
With the recalculation of the equipment costs element, the incremental compliance and administrative costs for small businesses are reduced from those projected during prepublication.
The unit costs of temporary kits for grading are significantly less than those used in preparing the earlier cost estimates. All businesses impacted by the amendments, including small businesses, will be able to use temporary kits. With the additional flexibility provided through the two-year implementation period, the regulatory burden associated with these amendments is reduced.
In addition to compliance costs, there are administrative costs that will be incurred to meet the amended regulatory requirements. Cost calculations are based on industry estimates obtained via consultation. The following assumptions were made:. The CFIA is moving forward with the flexible regulatory option that provides a transition implementation period following the coming into force of these amendments to allow federally registered establishments time to adjust to the new requirements.
These establishments can follow either the current grading system or the new grading system during the transition period.
This allows establishments to gradually implement the requirements in order to comply with these amendments, including buying and installing new equipment, and changing labels.
Upon implementation of the amendments, the registered establishments have the flexibility to select the grading equipment of their choice. Small businesses will be able to continue using temporary grading kits, which is consistent with current business practices, to prepare their products according to the new grading system.
These amendments have no impact on small businesses marketing and selling maple products within their own province. In November , the CFIA consulted the public as well as industry, both federally registered and non-federally registered establishments, on proposed amendments to the MPR, including modernizing the grading and colour classes and some corresponding label requirements, which would impact federally registered establishments only.
Seventeen federally registered establishments responded while nine non-federally registered establishments responded. The maple industry representative members of the IMSI, who represent the majority of the maple sector in both Canada and the United States, had previously developed and submitted a proposed approach for modifying the MPR. In , a committee was formed to review regulatory requirements for maple syrup.
The proposed amendments were provided to provincial governments responsible for the intra-provincial marketing of maple syrup. These amendments were also submitted to the state and federal governments in the United States for action. Regulatory amendment proposals are also being advanced in the United States, while the Ontario and Quebec provincial governments await the implementation of the amendments to the MPR to determine what, if any, amendments may be made to their respective regulations for these products.
The consultation was advertised through a news release on November 8, The CFIA used an online survey tool. However, participants were also able to complete and submit consultation responses via email, mail or fax. In addition, a memo was sent to registered maple establishments, industry and associations. Participants were asked to answer questions and comment on the following elements pertaining to the proposed MPR amendments:. Eighty-five percent of the members of the general public who participated in the consultation generally agreed to all elements of the changes.
Seventy-seven percent support was received in terms of the requirement to assign a batch or lot code or code of production. Overall, the written comments received from consumers were supportive and positive.
Although most consumers had no major concerns, some were either uncertain or not in agreement with the subjectivity of the taste descriptors. These consumers felt that the current grading and classification systems are clear and that the new systems would overly simplify grading and classification. In response to these concerns, the proposed amendments were adjusted for prepublication in the Canada Gazette , Part I.
A communication strategy during implementation will also address these concerns by educating consumers on the changes. The maple packing establishment group indicated that they did not agree with the grades and the colour classes in the amendments under consultation. Many of the industry stakeholder objections pertained to the additional requirement of taste descriptors for the different colours of maple syrup.
Many industry respondents felt, as the majority of consumers did, that a taste descriptor would be subjective. These objections and above-noted concerns were taken into consideration in moving forward with these amendments to the MPR. In response, the proposed amendments were modified to include a colour class measurable by light transmittance.
The proposed taste descriptors would not be measured separately but rather would be linked to a specific colour class. Consumer research has confirmed that colour is the first selection criteria for consumers. From to , the IMSI developed a proposed approach to standardize the grade names and nomenclature for maple syrup in North America, including holding their own industry consultations.
As previously noted, this Institute is composed of the majority of the American states and Canadian provincial maple associations, maple equipment manufacturers and other maple businesses and individuals. Sixty-three percent of provincial government representatives from maple syrup producing provinces agreed with the proposed amendments. The subjectivity of the taste descriptors was also raised by both the Quebec and Ontario governments.
However, these amendments address these concerns by providing for colour classes to be a measurable factor associated with taste descriptors. Concerns were also raised regarding the proposed processing grade standard including the allowance of off-flavours. Despite the allowance of off-flavours for this proposed grade, there is no change to the health and safety requirements for maple syrup.
The CFIA received a total of 14 responses from industry and stakeholders; 12 of the 14 respondents expressed support for the proposed amendments. The responses were generally supportive of the proposed amendments, and are summarized as follows:. These amendments only impact federally registered establishments. Non-federally registered maple establishments are subject to provincial regulations where they exist. The IMSI as well as national and provincial maple associations continue to strongly encourage provincial governments to align their maple syrup standards with these amendments.
OMAF has indicated no objection to these amendments with support for the two-year phase-in to help address the concerns of small business, while MAPAQ confirmed agreement with the harmonization of the grading standards.
New Brunswick Agriculture, Aquaculture and Fisheries NBAAF supports ways to facilitate the marketing and sale of maple syrup, and also supports the betterment of trade by harmonizing standards between Canada and the United States.
NBAAF is in support of the amendments. The Nova Scotia Department of Agriculture, Fisheries and Aquaculture reviewed the changes and had no issues with the amendments. Maple Grades Standard. The states of Vermont and Maine have already made changes to their respective State regulations in line with these amendments to the MPR. The State of New York intends to implement maple grade changes into law on January 1, The New Hampshire Department of Agriculture completed public consultations and is scheduled to present the proposed changes for their Standard Grades administrative rules to their Joint Legislative Committee on Administrative Rules in November for phased implementation beginning in January The status of progress in incorporating these amendments into federal regulations is similar in Canada and the United States.
Consistent regulatory progress in Canada and the United States would facilitate the adoption of a new grading system for the maple industry and provide clarity for consumers. Furthermore, consistency in standards across North America benefits domestic and international trade. Once the U. There will be slight differences between the Canadian and American definitions of maple syrup; however, the end product will have to meet similar general requirements minimum and maximum solids content.
This will result in a positive impact on free trade as Canada and the United States will be trading maple products based on the same standards for purity, grading and colour classes. These amendments revise the grading system in a manner that allows all colours of maple syrup to be perceived as equally pure and valuable, provided they meet the taste and quality standards.
The move towards a harmonized system will also improve consumer comprehension of maple syrup grades on a North American scale.
These changes provide consumers with additional choice and remove the bias of the current grading system against darker, robust-flavoured syrups. These amendments protect the integrity of pure maple syrup on the international market by requiring that maple syrup be obtained exclusively by the concentration of maple sap or by the solution or dilution of a maple product, other than maple sap, in potable water.
A maximum requirement of soluble solid content of maple syrup will contribute to preventing crystallization of maple syrup, thereby increasing its quality. Most importantly, this addition provides that products derived from pure maple syrup that significantly differ from general industry accepted norms are excluded from the standard.
The establishment of a single processing grade for off-flavoured, and otherwise defective syrups, maintains high quality standards for Grade A syrup while allowing other uses for processing grade such as further food processing or other non-food uses.
Maple syrup production canada immigration. Vol. 148, No. 27 — December 31, 2014
Other provinces such as New Brunswick four percent , Ontario three percent , and Nova Scotia one percent are responsible for more of the production of maple syrup but to a lesser degree than Quebec. The second-biggest producer of Maple Syrup is the United States, but Canada is truly the home of maple syrup.
In Canada, maple syrup goes beyond being a product we produce and is truly part of our culture. For our fellow Canadians looking for something sweet, keep reading to learn about another Canadian national treasure , maple syrup. What did the Canadian maple syrup farmer say when he saw a beautiful sugar maple tree? I’d tap that. In , Canadian maple producers harvested This passed the record of Due to this increase, sales in were up 7. That’s a lot of maple. Across Canada, you will find many maple syrup farms.
Some of these farms you can visit and buy products from. There are also many Canadian maple syrup festivals to hit up during the year at various farms. These farms range from small to large, and you will even find some organic maple farms along the way. The indigenous people of Canada , such as the Abenaki, Haudenosaunee, and Mi’kmaq people, utilized maple before European settlers arrived in Canada.
Early stories talk about using the “sweet water” to cook venison. The Anishinaabe would cure their food with maple. This allowed them to have food stored up during the winter months. Early production of maple involved cutting v-shaped patterns or inserting willow or basswood tubes into the sugar maple tree. A bowl made of birch bark would get placed underneath.
This often occurred in the early spring, and the product from the tree would get made into sugary syrup in various ways. When French settlers came to Canada , they learned from the indigenous people how to get sap from the trees and reduce it to syrup or sugar slabs. Production of maple syrup by settlers began in the late s and early s.
Settlers would drill holes into the trees and insert wooden spouts. The spouts would allow the sap to flow through them. Settlers would collect the sap in hollowed-out logs. Here the sap would get turned into syrup. This syrup has been used in a variety of products over the years. Canada is famous for its delicious maple syrup. The amazing Canadian summer would not be possible without its maple trees.
As of today, the maple industry is one of the most critical sectors in Canada and provides an opportunity of income for people in the most remote areas in the world.
The process of making maple syrup starts at the tree. There are a variety of trees that can get used in this process. Some of the maple trees you will see get tapped are:. The highest concentration of sugar will come from the sap of the sugar maple tree. The amount of sap you need to make syrup is dependent on the tree. For a sugar maple tree, 40 gallons of sap will make one gallon of syrup. However, when tapping a box elder tree, 60 gallons of sap may be needed to make that same one gallon of syrup.
Maple trees typically can get tapped once they reach 30 to 40 years of age. The number of times a tree can get tapped in the season is dependent on the diameter of the tree. Once a maple tree is eight inches in diameter or more, it can get tapped. With every additional 20 cm, the tree can get tapped more than once during the season.
The maximum number of taps on a single tree per season is three. This is to protect the trees and to allow them to continue to grow and be healthy.
When maple trees get tapped is dependent on the region you live in and the weather. Temperatures that alternate between freezing and thawing will create pressure that allows the sap to flow when tapping a tree. You want the night to be below freezing.
However, warmer temperatures are needed during the day. Typically the days should be running around 4 degrees celcius. In these conditions, a pressure is created that pushes the water to the bottom of the tree and allows the sap to get collected. The gathering time for sap is generally four to six weeks long.
This time generally goes from early March to late April in Canada. The end of the season is indicated by the temperatures remaining above freezing and leaf buds appearing on the trees. Once the trees have been tapped, and you have the sap, the process of making maple syrup begins. Sap needs to get evaporated quickly after getting collected.
If the sap is not boiled right away, it can ferment. Fermented sap is going to create a syrup that tastes “off. This means that the water needs to get evaporated and boiled down to create a syrup.
This is typically done utilizing a commercially produced evaporated pan. The pan is specifically made to produce maple syrup. However, in the early days, the indigenous people would either boil the sap by adding hot rocks to birch bark pots or bail the sap in clay or metal kettles over the fire.
Some would even simply leave the sap out in the cold and throw away the frozen water as it separated from the syrup. Early settlers would use large metal kettles over a fire. With technological advancements, today’s process is much shorter than what the indigenous people and early settlers of Canada experienced.
Today a thermometer and hydrometer are typically used to ensure that the sap reaches the correct temperature to create a syrup. Once the sap has been evaporated, it will be 33 percent water and 67 percent sugar. It has a light golden coloured hue. The flavour is delicate and sweet. This syrup tastes rich and pure. Amber maple can get used in a variety of dishes, including vinaigrettes and desserts.
This syrup has a flavour that is more pronounced and caramelized. That makes the dark robust taste syrup excellent for baking, cooking, and sauces. True to its name, it will have the most pronounced flavour.
Dark Maple Syrup, Robust Taste This syrup has a caramelized, more pronounced maple flavour, making it a favourite for use in cooking, baking, and sauce-making. It will take your fruit dishes to the next level! Very Dark Maple Syrup, Strong Taste This maple syrup is from sap gathered at the very end of the season and therefore has the strongest taste of all. It adds rich, distinctive maple flavour, as well as nose and colour, to sauces and glazes. Learn more about Nutritional facts of the Maple Syrup!
Those lucky enough to get out to the sugar shack often take full advantage of the situation and stock up by the case! But have you ever found a can of food at the back of the cupboard, not able to remember when even what year you bought it? The proper production and packaging of maple syrup are major reasons for its long shelf life. Overboiling can cause the formation of sugar crystals. However, tests have shown that some receptacles, while quite lovely, do not provide foolproof barriers to oxygen.
So… what do you do with the rest of an open can? To each his own. Immerse yourself in the world of maple with this virtual reality video. See the whole process, from harvest, processing and preservation to the appetizing uses of maple syrup.
Where does it come from? How is it made? And how is it used? There are more than species of maple tree in the world.
But the sugar and red varieties are the ones that give us maple sap or maple water , indispensable to the production of maple syrup. In summer, the maple tree produces sugar through photosynthesis. In spring, the alternating night-time frost and daytime thaw promotes the flow of sap through the maple tree. During the cold night, its branches freeze, causing the gas in its fibres to contract.
All night long, the water absorbed by the roots rises up through the tree, soaking up the sugar reserves as it goes. This causes pressure that pushes the sweetened sap out toward the tree trunk. And this is how the maple sap flows. Traditionally, people collected maple sap by hanging pails on taps hammered into the trees. As these pails filled, they were poured by hand into larger containers that were then driven to the sugar shack.
Today, for the most part, maple sap is collected with tubing systems, plastic lines attached to spiles at multiple trees.