With the very welcomed milder temperatures as of late, comes the hopes of another record-setting maple syrup season. This industry plays a critical role in our region’s economy and some of the challenges of harvesting maple sap aren’t necessarily well known.
Steve Skinner, with Dominion and Grimm, specialists in maple syrup equipment production, speaks of the steps producers must take to ensure their product is not only delicious, but safe.
Before sap is transformed into syrup, everything it touches must be free of contaminants.
Besides microscopic threats, maple producers face a host of other problems that can threaten their collection of sap in the form of forest denizens.
The switch to food-grade isopropyl alcohol as a line-sanitizing treatment has reduced some of the line damage from squirrels and chipmunks.
For those who have maple trees on their property, Steve has a positive warning of what to expect when getting into sap collecting and syrup production.
The next time you uncap a bottle of Lanark and Leeds finest, take a moment to appreciate all that goes into bringing it to your family’s table.
Story by Brian Turner
