Producing Organic Maple Syrup involves respecting trees and the ecosystem of the maple bush:
No chemical fertilizers, pesticides, phytocides, etc. are used in the maple bush or in the area where products are processed. If necessary, agricultural lime, wood ash or natural fertilizers may be used.
Limited number of tapholes per tree. No over-tapping. No germicides (paraformaldehyde) in tapholes.
Selective and correct use of vacuum tubing
Avoid at all times frequent use of machinery to prevent injury to the surfaced roots.
Producing Organic Maple Syrup involves respecting standards in processing the sap:
There is no lead or lead solder used in the equipment required for processing Canadian Heritage Organics Maple Syrup - consequently, there is no lead in the finished product. Lead can be a concern with some conventional maple syrup producers using older equipment.
During the running season, the line system must be cleaned with natural biodegradable products.
No synthetic chemical products are used to control foam during boiling. Instead, certified organic and Montreal Kosher vegetable anti-foaming agent is used.
No treatment of sap with ultra-violet radiation. No microwave cooking of processed maple products. The maple syrup is strained though a fine polyethylene membrane
No processing of non-organic and organic products on the same site.
