The ancient spout was made of cedar wood. It was called a “reed” (dripper). Made from a bevel cut, it was inserted in the tap hole. Even though horses were used more often than in the previous centuries, the syrup maker still had to put on his snowshoes to gather the maple water in buckets. When enough water was collected, it was brought to the “sugar house” for boiling. This way, maple syrup, diluted syrup, maple taffy or hard maple sugar was made. The latter was commonly called “country sugar”

Another custom right from home, the manufacture of sugar moulds. These are popular genuine works of art and the Quebec Museum of Civilization possesses a superb collection of more than 100 models. Handmade and transmitted from generation to generation, they were sculpted in a hard maple wood, cherry or walnut, often in one section or sometimes in several sections. They represented the universe of families and farmers of this era and are a part of Québec’s historic heritage.

From the 20th century to today

Since maple operations are bigger and gathering techniques more refined, it is sometimes necessary to collect the water (sap) two or three times a day. Certain types of equipment must be adapted to these new production requirements.

Wooden buckets are replaced with aluminum ones. The sugar house of the time is also transformed. The heavy iron kettle is replaced by the evaporator that contains a thermometer, a float to control the level and input of maple water and a hood to evacuate the steam.

In the mid 70’s, technology was introduced into the maple syrup industry with the invention of sap-collection systems installed ion Québec’s sugar houses. These blue plastic tubes replaced buckets, barrels, horses and tractors. With a vacuum pump, the maple water goes directly from the tree to the maple syrup storage tank. Every spout is connected to this system and the gathering process is automatically activated when the temperature rises enough for the sap to flow.

The reverse osmosis technique introduced in the 1980’s is another technological revolution. The use of reverse osmosis membrane to partially concentrate the maple water respects the maple syrup industry regulations since it is not related to the refining. This technique concentrates the soluble elements contained in maple water and is considered an adequate substitute to evaporation.

This technological innovation reduces production costs and minimizes the work hours of family members of maple syrup producers. It does not alter the taste and characteristics that has been appreciated for the past centuries.

Source : Fédération des producteurs acéricoles du Québec, www.siropderable.ca