Hoover's Maple Syrup
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Memberships & FAQ

Hoover's Maple Syrup are proud members of the Ontario Maple Syrup Producers' Association (OMSPA). You can be sure of purchasing a quality product from us, a member of OMSPA. Sweet Ontario is OMSPA's brand to signify a superior, quality, Ontario Maple Syrup.

 

memberships & associations

We only produce Quality Products at Hoover's

 

We are proud to be a member of the Ontario Maple Syrup Producers Association (OMSPA).


You can be sure of purchasing a quality product from us, a member of OMSPA.

Sweet Ontario is OMSPA's brand to signify a superior, quality, Ontario Maple Syrup.

 
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Below is a list of other organizations we are apart of:

Waterloo/Wellington Local of OMSPA
(Ontario Maple Syrup Producers' Association )

2015 - Present: President 

OMSPA 
2015 - Present: President 

OWA. (Ontario Woodlot Association )
Huron/Perth Chapter
2016 - Present: Provincial Rep

OFA.  (Ontario Federation of Agriculture )
Member in good standing 

Canadian Diabetes Association
Member in good standing

North Perth Chamber of Commerce
Member in good standing 

 

When you see the Centre for Systems Integration logo (CSI), this means that the product has been produced without the use of chemicals and follows strict policies and procedures of organic food production. We are inspected each year to ensure we are following the policies and procedures.


FAQ's

Q: How much sap does it take to make one litre of syrup?
A. It takes 40 litres of sap to make one litre of syrup.


Q: What happens to the other 39 litres?
A: Sap contains a large portion of water and a small portion of sugar.
During the boiling process, the water is released as steam and what is left becomes the syrup.


Q: What are the perfect weather conditions for making syrup?
A: Sap is likely to flow on a bright, sunny day, after a cold night. As a rule, + 5 degrees Celcius and sunny during the day and - 5 degrees Celcius at night is the best "sap" conditions. The tree gives no outward sign that the sap is about to run. "Sap's running" is a phrase, but actually it drips. How fast or slow depends on a variety of factors.


Q: What is a refractometer?
A: There are two types of refractometers used in the syrup industry. One measures the percentage of sugar or "sweetness" of the sap and the other measures the percentage of sugar of the syrup.


Q: How do you grade syrup?
A: There are a variety of tools on the market to assist us with grading the syrup. Some producers will use a "Grading Kit". This has 4 bottles which contain extra light, light, medium and amber showing the various colour grades. We use a Lovibond. We find this is more accurate for our purposes and much easier to use.


Q:  How do you know when the season is over?
A: Once the buds 'pop', you would make what we call 'buddy' syrup, which has a fowl taste. Another sign is when the spring peepers (frogs) start 'singing' in the swamp, it usually indicates end of the season. 

Beginning of Maple Syrup Season, the buds are closed.

 

End of the Maple Syrup Season, the buds have "popped".