Pure maple syrup has been produced in Nova Scotia for well over 200 years.  Nobody is exactly sure how it was first discovered but legends abound.  It is widely believed that the Native peoples of Nova Scotia know as the Mi'kmaq, were the first to exploit the sweet sap of the maple tree. 

     Maple syrup is one of the world’s oldest agricultural crops and is one of few crops which can be called entirely North American.  Pure maple syrup is a non-cultivated, non-fertilized crop which is virtually untouched by human hands.  Deriving from trees, maple syrup is a woodland crop produced in the highland, forested regions of Northern Nova Scotia.  Maple trees grow best at altitudes 600 feet above sea level, making the hilly regions of this area the most lucrative maple producing areas.

     Although maple trees can be found the world over, North America is the only place maple syrup is made.  The worlds supply of maple syrup comes from the North Eastern region of North America.  This region of forest is commonly referred to as the "maple belt".  This area of forest is the only one that receives the right climatic conditions for the commercial production of maple syrup.  A swing in temperature is needed in order for the maple tree to start revealing it's sweet secrets.  Cold nights (below freezing) followed by warm days (above freezing) are required for the sap to run.

      Pure maple syrup is produced in two main regions of Nova Scotia.  These two areas can roughly be divided up by the counties of Cumberland and Colchester.  Although these two areas account for the lions share of annual production virtually every area of the province produces maple syrup.  Cape Breton island, the Annapolis valley and the South Shore are but a few of the other areas of Nova Scotia that pure maple syrup is produced.  Cumberland County accounts for the majority of the maple production with 76% of all the trees tapped in the province being in this county alone.

       During the 2003 season Nova Scotia maple producers reported yields in excess of 130,000 Liters of Pure maple syrup.  This yield was achieved through more than 330,000 taps.  Acadian Maple products has for the last 20 years sourced out the highest quality, most delicious pure maple syrup produced in the province of Nova Scotia.  Through international competitions and other events, Nova Scotia pure maple syrup has become known as some of the highest quality, best tasting maple syrup produced in the world.

     Although the traditional method of collecting sap from the sugar woods was the use of buckets on each tree, this time honoured tradition has given way to the more practical use of food grade tubing.   Virtually all commercial maple operations in the Province of Nova Scotia use tubing systems.  Although, if you drive around the Province in the spring you will certainly  see scattered buckets on trees in peoples yards, and if you listen closely you will hear that distinctive ping, ping, ping of the maple sap dripping into these buckets.

     With tubing systems 100 of thousands of trees can be connected together and their sap collected at central holding tanks for further processing.  Miles and miles of tubing is strung up in the maple sugar woods of Nova Scotia.  Although this greatly cuts down on the physical labor of collecting the maple sap, tubing systems themselves are very labor intensive.  Continuous monitoring and maintenance is required to ensure every possible drop of sap is collected with no waste.  The mildly sweet sap in the tubing is a favorite for many woodlands animals including squirrels, deer and bears.  So breaks and chews are continuously needing repair and replacement.

     Nova Scotia is situated on the Eastern most part of Canada, jutting out into the North Atlantic Ocean.  Although not an island, the Province of Nova Scotia is almost entirely surrounded by the Atlantic Ocean.  Being a large heat sink, storing heat during the summer and releasing it in the winter, the ocean has a moderating effect on the Provinces weather.  Nova Scotia does not get as large fluctuations in temperatures the other parts of the maple region receives.  Because this swing in temperature is the critical element in harvesting maple sap the syrup yields in Nova Scotia are generally lower than they are in other regions.

     Maple syrup producers in Nova Scotia make a excellent quality syrup.  Although the temperature doesn't always work in the Provinces favour many other things do.  The highland areas of Nova Scotia have an excellent soil composition for the production of maple syrup, a critical element in producing smooth flavours of maple syrup.  Also, huge portions of the Province's woodlands are untracked and in excellent shape.  The maple stands in Nova Scotia have also escaped the worst effects of acid rain and other pollutants that industry and development cause.

     Although smaller than other areas, Nova Scotia has a thriving maple industry.  The production is smaller but the quality is high.  Maple producers in Nova Scotia have a huge amount of pride in their work and in their products.  And we believe they should. 

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