Overview: importing maple syrup and maple products – Canadian Food Inspection Agency – Related Information
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Well, it’s not Canada, it’s just Quebec (which produces about 80% of Canada’s supply). And it’s not a production monopoly, it’s a cartel. So, if you produce maple syrup in Quebec, apart . See production data of Maple Syrup in Canada by FAO codes. Here you can find production trends as well as the total product volume and value of the country. Oct 20, · Did you know that 75 percent of the world’s maple syrup production occurs in Canada? On top of that, 92 percent originates from Quebec. On top of that, 92 percent .
Watching the Maple Syrup Production in Canada
Роберт направился к двери. Может быть. Мальчик бежал быстрее всех, шел обряд поро.
Statistical Overview of the Canadian Maple Industry, – .
Prices spiked. We lost a lot of markets for pure maple syrup, he said. It was abnormally cold until April 1st and then it got really warm, and I know my season was like eight days so it was disastrous, he said. The reserve was right down to the bottom, and has been building it up. Farrell said the But what does that mean for the near future of the reserve? There are currently around 50 million maple syrup taps in Quebec. From our perspective, we believe it should solve the issue on the short term basis, said Charest-Beudry, I don’t see a season next year where there’s no more maple syrup in the grocery store.
Advocates for diabetes patients have lamented a lack of federal vision to address the disease. Kremlin pleased with U. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience. Necessary Necessary. Necessary cookies are absolutely essential for the website to function properly. 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.
The potential for off-flavours in the different colour classes of Grade A maple syrup available at the consumer level should be reduced as a result of these amendments. These Regulations come into force upon registration. A grant from NRCan grant will enable the company to monitor their energy inputs to identify more energy savings opportunities, and continue to lower their carbon footprint.
You will not receive a reply. For enquiries, contact us. Industrial Energy Efficiency Technology. Small business NB Power also offers prescriptive and custom incentives for projects reducing electricity use. As maple trees grow, they accumulate starch, which converts into sugar during the spring thaw and mixes with the water absorbed through tree roots to create maple sap, which generally flows between February and April each year.
Producers use tubing systems, reverse osmosis and high-performance evaporators to collect sap and boil it down to create maple syrup. On average, it takes approximately 40 litres of sap to make one litre of maple syrup. Canadian maple syrup products range from traditional maple syrup to maple sugar, maple butter, maple candy as well as a full range of products containing maple syrup.
The CFIA is also responsible for the federal classification of Canadian maple syrup grades and colour descriptors, ensuring they align with standard international grading systems. Higher yields, due to favourable spring weather and more taps, accounted for the higher production. Production was down by 6.
In , production and overall value decreases were also noted in Ontario and Nova Scotia compared to strong production levels. In Ontario, production fell by 7. In Nova Scotia, production decreased by Maple products such as taffy, sugar and maple butter have been converted to syrup equivalent. Conversion factors: 1 gallon of syrup equals One gallon of syrup weighs One gallon of syrup equals The conversion of maple taffy to syrup varies with the density of syrup that year.
The last Census of Agriculture was conducted in The next Census of Agriculture will occur in May The gross value of maple products includes maple sugar, maple syrup, maple taffy and maple butter.