The production of maple syrup requires generations of labour: It takes 40 years from planting to the first harvest of the maple trees. The total lifespan is actually around 200 years. Every year in spring, when the temperatures get warmer and the days longer, the starch molecules in the trees, which can grow up to 40 metres tall, are transformed into sugar. The harvest therefore takes place between March and April. A hole 2 to 3 cm deep is drilled into each trunk and the tree is tapped above it. In this way, each tree provides around 100 litres of maple sap per season, which is boiled down within 24 hours in so-called "sugarhouses". This reduces 40 litres of tree sap to 1 litre of maple syrup, producing the distinctive colour of maple syrup. Incidentally, there are visual and flavour differences depending on the time of harvest (more on this here in our Glossary article about maple syrup).
80 per cent of the world's maple syrup comes from Canada. The 2024 harvest there was a record year for the industry with 239 million pounds (approx. 108.41 million kg) of maple syrup. Final figures and data for the 2025 season are not yet available, as the association "Québec Maple Syrup Producers" (QMSP for short - or "Maple syrup from Canada") announced. Exact figures will be available at the end of June. However, our local partner has already reported a trend to us: "The first signs point to an average harvest. The historical average is 3.5 pounds (approx. 1.6 kg) per tap. If the trend is confirmed, we can expect around 3.7 to 3.9 pounds (i.e. up to 1.8 kg) per tap this year."
With our "Maple Moon" brand, we have established ourselves as a reliable partner for maple syrup in recent years - both in the organic and conventional sectors. Our 250 ml bottles and 1,000 ml PET packaging are very popular on the market. Paul M. Müller therefore also stands for quality and continuity in this product segment. If you are interested in this product group Eduard Kekel is the right contact for you.