Palmer's Syrup Production

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For four generations, Palmer's Maple Syrup has been producing maple syrup at their farm. Since 1956 it has been steadily produced each year. The tradition of making maple syrup began using such equipment as wooden spiles, wooden buckets and an open kettle to boil the sap in. The process then advanced to metal spiles, metal buckets, and a flat pan. 

Today, the sap flows from the tapped trees using plastic pipeline. The sap flows through the pipeline into large gathering tanks. It then has to be transported from the woods to the syrup shanty to be processed in a modern evaporator. The best weather for the flow of sap occurs in springtime, usually about March, with cold nights and warm days.

It takes approximately 40 Litres of sap to produce 1 Litre of maple syrup. Despite all technological advances, this can be a tedious process. Sap flows one drop at a time and only when the weather co-operates. 

People often ask, "Can something that tastes this good be good for you?" The answer is YES! Maple syrup is one half the calories of sugar. It contains potassium, iron, calcium, riboflavin, niacin and no cholesterol. It is a healthy and tasty sweetener to many recipes from hors d'oeuvres to entrees to desserts and snacks. Two of our favourite treats are maple popcorn and maple candy floss. Come try some this spring!