Trees produce sap only during the right weather conditions. So due to climate change there will be years with lots and lots of sap and years with barely any. A producer told me he will either be working around the clock, or have nothing for his workers to do.
"See how well we've used automation and economies of scale to dominate a craft industry that goes back to the natives in time immemorial? Pretty cool, huh?" I'm a fan of free markets, but this kind of stuff... Yeesh... 🙄
@@heroinboblivesagain5478 Your point is lost in the absurdity of the claim that a bottle of traditionally made syrup costs so much. You should have picked a more realistic number, like $14.99 or something. Even that would be higher than the actual cost, but it wouldn't be ridiculous on its face.
It's great at increasing production for low years where maple syrup is so low that the prices get jacked up. This way the vast majority can buy at the store and those of us who are lucky enough can still go to our local farmers and pay the same thing you did the year before
Maple syrup production actually peaked in the US almost 100 years ago. Syrup production was 4 times higher in 1900 than 2000. The reason for the decline is that most maple syrup back then was produced at the family level, not commercial. If you had maple trees on your property, you were probably making maple syrup back then. The tradition died in most places as consumerism took over, as did the taste for maple.
It was the production of maple _sugar_ that died down, which is what maple sap was mostly used for up until the early 1900s when other cheaper sources of sugar (and cheaper mass transportation) rose to prominence, thus causing the decline in maple sap harvesting. But maple _syrup_ itself began to slowly become more and more popular as time went on since then before exploding within the last couple of decades.
On the Canada map, they have put markers Everywhere except the top maple syrup producing province. Maple syrup is mostly produced in Quebec (vast majority of the worldwide production)
This is hilarious. Quebec is doing 71% of the production, yet not a single marker. Wow. You could have put a bunch of markers in the Chaudières-Appalaches region, this is the biggest producing region in Quebec.
MCLR722 JFC! Why would you even wonder, let alone actually ask that? What, do you think South Park is some little indie cartoon on YT Red that has a small cult following?
@MountainRain Nobody created maple syrup. It's literally just harvested from the trees and then boiled down. I guarantee that the natives made something similar to it long before anyone came over.
Grew up making maple syrup in VT. My family’s sugar house is old enough so no one alive knows when it was built. While operations like this are where your VT maple syrup in the store comes from, there are a ton that do it more old fashioned. And if you find yourself in VT during sugaring season, I encourage you to stop in and check out one of the smaller operations. It’s really cool, and they’ll give you free samples and probably hand you a beer
We do it to increase production, but good for You if it makes You Happy, but the reason is that 10 inch long and 2 inch wide région around the place were it was tapped dies, and if you try to tap the same region next year, You wont get any sap
This is NOT an appropriate way to treat anenemik(maple/man tree)! They are not protecting the trees they are shamelessly discarding Nanabozho's teachings! The shenamesh (maple tree) are sacred and respected. If these wyt men cared about the trees they would offer sema and prayer then cut with an axe to wzhek'ge (tap a tree) then the zisbakwtabo flows. The teachings of the ancestors, Nanabozho poured water into the trees to dilute the sap, making ziwagmedé (maple sugar) a hard and challenging to make, requiring community to come together and share in the bounty of Maple Nation. Each tree is a living being this made me feel sick to watch.
Ok, but I'm Canadian and I know that the lower the grade of the maple syrup the better it tastes. It means that it was cooked slower, over less heat, allowing more time for the sugars to caramelize and tastes more sugary. The best maple syrup isn't found in the stores, it's made by hand by people with no machines or equipment just a cabin in the woods with a few maple trees on it. This kinda moonshine maple syrup is almost pitch black, and tastes so delicious and sweet.
Omg you poor thing. I’m French Canadian and you want the light golden colour because it has delicate floral flavour the caramelized is when it goes too hot too fast. It’d recommend looking for a sugar shack in Quebec.
Listen, I'm a born and raised vermonter and I can tell you, the traditional way of boiling is so much better and it doesn't give it a more maple flavor, it makes it more like the fake shit. And that grade a stuff that they were showing, looks like it's not boiled at all. When you want maple syrup, it has to be a deep amber color. The darker, the sweeter and more rich maple flavor it is.
That's what I was thinking. I'm from the southern us so i don't have as much experience but I definitely use maple syrup a lotttt we always use it on our pancakes and waffles here. I was so confused when they said the lighter color is good. Glad to have someone who's more experienced agree. That light stuff looked disgusting i would not drink that
@@reithchase7784 yup, I’m from Northern New England myself, soon as I heard “90 seconds to make….” I was even more turned off from them than I already was. I have essentially family as well as close friends with sugar farms, some as a hobby, others as part of a bigger business that’s just something on the side they have to carry on family tradition. Love helping out every sugar season. The bonus of all that is getting to make pancakes on the griddle at the end of the boils when it’s ready to have the inaugural pour of the syrup. Of course we would have been drinking&it’s a funny thing for us to do.
The Netflix series dirty money did a documentary about it and what happened to cause the people to steal it and how they were found, it’s not a movie but it was really well done
tbh I would pay 3x the price for a traditional, non industrial, maple syrup. I love contributing to keeping old traditions alive and believe there is a touch of something special that can't be replicated in a machine.
@@fun_ghoul I live just a mile from the Canadian border and the avg price is about 35 a gallon everywhere …. To top it off I even work for this company and prices r about the same
@@seanavona9940 Presumably, that means they were forced to drop prices into the normal range. I see they now use normal bottles too, instead of the fancy fancy ones in the video. Also, that's not what irony means. Take a hike back to New Jersey, putz.
The reverse osmosis method produces a purer/cleaner/sanitized product. Personally, I prefer the smoky stuff you get when it's boiled over the course of hours. IMO, If you're in a mapleing region, seek out local, smaller scale producers for a better product!
_Very capital intensive_ maple syrup... I work in such environment, and it’s soul crushing. I’ll stick to continuing to go out to the regional farm for my simple delight.
Caught that-and they don’t mention the environmental cost of that fancy fast steaming process either-I wonder what the electric use on that is like? They try to brand it as a good thing, but the narrative here is “3 rich guys with money to burn from New Jersey take over a market previously full of mom and pops, using hyper-seasonal high intensity labor and questionable environmental practices to produce a product, then greenwash it and sell it to the crunchy hippie market.”
As a European I've never drank a single drop of maple syrup and that's sad Edit: since this comment was posted, I've tasted it, despite it being rare, and it tastes ok
What smells even better is a real sugar house with a real evaporator running full tilt. Osmosis and rapid production just doesn't cut it for me. Sort of the McDonald's of syrup.
As a Canadian, there is nothing better than Canadian maple syrup. I remember going to Quebec with my elementary school and we got to go to a maple syrup farm and got to try it . It was soooo amazing especially when they put it on the snow ❄ yum ! 😋 🥰😍
I have made my own maple syrup a few times from trees on my property. It was a lot of time well spent, nothing tastes better than something you work hard for!!! Thousands of trees like these people, or just three of four taps...as long as you treat the trees right it is a wonderful way to harvest some of the best sweets nature has to offer!!!
@@jacobs279 Because it's mutual, an entire forest is protected from being cut down, the trees are unharmed during the harvesting, and in return humans have maple syrup
@@starcherry6814 I mean... that isn't really a mutual relationship though.Only one side is really benefited. I'd hardly consider stopping ourselves from doing a bad thing that wouldn't happen anyway if we weren't there to begin with a "benefit".
Star Cherry They are manipulating nature. It's not like the tree's handing them free syrup, especially at an industrial scale. This take is just stupid.
4:48 no, that's where you get good maple syrup. Commercial maple syrup is almost always watery, with sugar added. And tastes terrible. BECAUSE it's cooked quickly, and has zero care put into it. Small business is always better than commercial. Doesn't matter if it's bread, syrup, meat, fruit, veg, alcohol, you name it. As a canadian this is an insult to everything maple syrup stands for. It's supposed to be a hand crafted delicacy used to enrich food in small quantities. Not some watered down commercial product to drench your food in like it's aunt jemimas.
@MountainRain I am Canadian and I get it btw, you don’t get the joke because Shawn said that as a joke... Also yes Canadian syrup is better! WE CREATED MAPLE SYRUP 🤦🏽♀️
Not even close, the American syrups simply tastes more.. real. Canada is not bad but if I can pick IF theres brands to pick from, I'd go with the American every time. I live in the EU so sometimes its just one kind in the store.
I still like the old fashion method vs industrial way. Remember walking through thigh deep snow to gather sap in buckets and delivering it to the sugar house. Hard work but really rewarding to see the end result.
There will always be a place for small family farms making their own syrup in Vermont. The flavors that come from a small family batch, boiled over an open flame, are far different from those that come from osmosis syrup. No comparison
Me and my dad make our own syrup. This year we used reverse osmosis. It doesn’t taste any different. It’s their cooking method that makes it lose its taste
Canada: we have a Strategic Maple Syrup Reserve! The US: O yeah, here we own the Maple Guild. And, that's how the Maple Syrup War starts. Gonna be the sweetest war ever!
Thank goodness for the opportunity long time ago, allowed me to taste it. As a non Canadian, I thought it just was a brand of pancale syrup, but now I understand why it is called 'maple syrup' it's really from maple tree.
I grew up going camping in Vermont. Every year we would go to the campground to help with making the maple syrup! It was a great learning experience and I have the best memories of my childhood of this!
Vermont is amazing, my friends tapped a couple trees around their property and would boil down the sap on their wood stove and make plenty of maple syrup for the three of them
Really? Did they have fun washing down their walls afterwards? I live in Vermont and we have a small sugar house and tap about 200 trees. A lot of Vermonters are hobby sugarmakers. My neighbors tried boiling sap on their wood stove in their living room and the resulting steam made their living room walls and ceiling sticky.
What was the original $$ investment for such a maple operation? I still use my grandparents' buckets on trees! The blond syrup is butterscotch and almost tasteless. My customers all want the dark stuff. "Black as your boot with twigs still floating in it"
@@largepoodle6036 the guys who sell it said its "more nuanced" what could they possibly gain by using fancy sounding buzzwords to describe their products?
@@Ltblitzful it's not a buzzword, it's a scientific fact that steam distillation creates a more nuanced flavor. It would seem that words offend your delicate mind.
@@largepoodle6036 the MapleGuild is the only ones to use Steam Distillation as far as I'm aware. If its as amazing as they say it would be used far more. Its the ones trying to sell you the product saying its more "nuanced" maybe theres some truth to it but it seems more like marketing. if you have a source that proves me wrong I'd love to see it.
Wow.....never thought I would see automated maple syrup. It's interesting but heart breaking at the same time. Making maple syrup is a craft, an art. This process takes all that out and focuses on "science" on how to make it faster and "perfect."
Well as someone that was raised in the region that makes consistently more than 90% of Canada's maple syrup production and also 2 thirds of the world's production, I can say that there are bits of false informations within this video.
Oui je suis de tout coeur avec toi. C'est colon en dieu qu'ils ont même pas mis le Québec sur la map.. Not a seperatist just quite angry they don't take the biggest producer into consideration...
@@adamgambescia9650 Because if they included all the spots in Québec, the immediate question would be "why aren't you making your video about maple syrup in Québec"?
After living in upstate NY. NY maple syrup takes the crown for me. NY maple days is when all the local farms open and you can buy syrup literally by the gallon straight from the farm. It’s one of the most amazing things in the world
@@sotch2271 love it actually!! Spent a fair amount of time touring the provinces of eastern Canada while living back east. I feel like everyone thinks their syrup is the best lol. Still gotta pick my NY syrup!
My neighbors when I was a child sugared; they collected buckets by hand, pouring into a big tub on a sleigh pulled by draft horses, Tom and Jerry. Once collected they would boil the sap thru a series of connected trays until it reached perfection in the final tray. My best memory was to pour the finished syrup on a clean patch of snow and then eat the solidified sugary goo.
things made in lab are just artificial and don’t have the taste of nature if that make sense to you. Also I understand that you are joking anyway so no judge
@@DanRossGraphics I don't know what compounds are in maple syrup but I can image they are at least very hard to recreate. Otherwise someone would have done it by now. Just like you can't cheat whisky aging (yet).
i’ll always remember in elementary school we went on a field trip to a sugarhouse, there was this giant vat of hot maple syrup 😍 the guy gave us all little cups and plunged the ladle straight in 😅 then poured it out for each of us to try 🤤 it tastes so much better when it’s warm! i feel like not enough people know that lmao now i never have maple syrup without heating up some in the microwave first 😊
Nothing like home made Maple Walnut Ice Cream... Make it every summer in Maine with syrup from friends who make their own. But This Guild Operation... is Mind Blowing!
I love the fact that it's reduced to a syrup by steam instead of direct heat. The output is staggering! Hopefully, this makes it more affordable for those who would like to switch from corn syrup based stuff.
I dont like my sugar carmelized so I think it sounds great as well. I just wish the starting sap had more plant oils in it because i like a lot of subtle flavors...it probably lowers the quality and shelf life though
I'm from upstate NY, we're second in production of maple syrup. There is nothing like going to a roadside stand and buying a bottle of that nectar of the gods.
I'm torn on this. It's very cool that they have what appears to be a much more energy-saving approach to syrup reduction. OTOH, the capital-intensive nature that keeps smaller producers out bothers me. Call it romanticism, but I like the idea of getting a product from Joe the farmer, not another bazillion $ company. Now, if this is more like a worker coop, then I'm back on board.
TBH I wonder if the miles of tubing affects the natural flow of wildlife through the area (if at all), and I'm also wondering about leaching from the plastic into the harvest itself. Is any of this confirmed BPA free, etc? I also like the idea of Joe out there with a metal bucket too, ngl. Either way, I support American manufacturing of all kinds.
I get the impulse to hate conglomerates, but the truth is joe the farmer wasn’t selling it by in large. Middle men were making insane profits off his sap, because they had the equipment and labor to reduce it down and get it to market. At least with the maple guild, the prices are far more reasonable and they can be held accountable with their harvesting and bottling procedures, a far cry from the Wild West approach of before.
I'm 65 And grew up near Watertown NY Our maple trees were tapped each year and we had great maple syrup ! City folks miss out on all the goodness of nature.
I've been in Vermont near Jericho with US military, international exercises first time in my life tried Maple Syrup and love it! But in my country Serbia there is non, hehe
Tell ya what, bud... You bring some Zastava M70s, and I'll bring the maple syrup. We'll get all jacked up on sugar, then we'll use the empty bottles as targets! 😃
I made maple syrup here in Ohio Spring of last year from the trees in my yard. I will NEVER complain about the cost of real maple syrup again. I brought bottles as gifts when visiting Portugal that Fall. It took some effort to explain what it was.
When they started, they swore that they would not compete with the smaller maple syrup producers, but produce other products using syrup. So much for making a promise.
I was excited for a nuanced tasting of the maple syrup to highlight its unique characteristics. Producer: it tastes like sugar. Also Producer: it's like icing.
For many years 3 gentlemen came west from Quebec to visit my neighbors that were thier friends. They brought thier own syurp to pay for the trip. Every year i purchased all i could afford. About 36 to 40 cans. No more as everyone has passed away. I sure miss it. Far better than mass produced for stores. I used it to make bacon and hams as well as for the house and for gifts.
Bruh as someone that not really consume maple syrup regularly, i really thought its a concentrated syrup with some sort of flavor. Thank you for this education!
The oldman: "maple syrup industry was in stagnation for decades over decades" Canada: Yeah,ofcourse. We believe that, God bless you. Gonna take some of my hundred gallons of syrup.
@KAWAII I What is your problem? You get to say whats wasting? So something you like it wouldn't be wasting but since its chicken and waffles thats waste? Idiot.
Oregon Born JFC! Get that stick out your ass, it's also making you blind. They put 5 fuckin' happy face emojis after their comment. If that doesn't scream, "Just kidding"... You dumbfuck.
I understand the lighter the color the higher the grade and supposedly the finer the taste. However, I really prefer the lower, darker grade of syrup, it has more intense flavor.
And very quickly all the small family businesses that had been producing a superior product for years disappeared. Thanks Maple Guild, well done. How long until you sell out your concern to a multi-national co?
It’s kinda cool how moving the tap every year just 8 inches saves the tree and makes the whole operation more sustainable. I wonder what the world would like like if every industry leader took a simple step like that.
Its not an industry leader thing in maple syrup, its industry standard. These guys aren't doing anything too innovative in the tapping, the tube system and avoiding damage is standard. Hell the trees we tap manually with buckets on my grandpas property we do roughly the same
My brother in law's dad makes maple syrup in Wisconsin. Its just a small operation, about 8 trees that he taps and uses a tub to heat it. He usually gives me a bottle or two each year but he sells them at farmers market, more of a hobby than a business
If it has been boiled for a proper amount of time it shouldn't be like sweet water. It should be thick and more syrupy. The reason why a lot of maple syrup is thinner is because the more water it has the easier, faster, and cheaper the syrup can be made.
@@Orangatangerine I've only tried "real" maple syrup once and it was indeed way more watery than what I was used to growing up (Mrs Butterworth's), it also didn't taste nearly as strong. I figured that's how all "real" maple syrup must be... I'll search out some actual real maple syrup that isn't so watery
As a Canadian, please let us dominate one industry America! You guys have so many dominant industries, please let us have our Hockey and Maple Syrup!!!
Yup. I’m from Chihuahua and never tasted real maple syrup until I was in my 20’s in the USA. It actually took me a little while to get used to the flavor of genuine syrup - I’d only known the artificially flavored stuff. 😂
Keep up the great work. I am a teen interested in environmental science and conservation of forests. This is really intriguing because the syrup harvested is like a small blood donation, and is much better than if the land were owned for industrial purposes such as logging.
I grew up in Ontario Canada close to the Quebec border where most of the maple syrup in Canada comes from. We never ate the cheap corn syrup because the syrup on the table was maple. To this day(I am 70 now) that is the only syrup we have and we like the dark stuff or Grade 3. It is also a LOT better for us health wise. We could do sleigh rides in winter in Quebec thru the maple forests and get maple syrup poured on snow. Made a hard candy that was a wonderful treat.
So the more trees we can plant, the more maple syrup we can make and help stop global warming? Sounds like a sweet deal.
Holy Ravioli this comment deserves more likes
Trees produce sap only during the right weather conditions. So due to climate change there will be years with lots and lots of sap and years with barely any.
A producer told me he will either be working around the clock, or have nothing for his workers to do.
thats not how every tree works, every continent has different conditions for trees
SAVE THE OCEAN DON'T LET US DIE.
The sweet green new deal!
I love how this video celebrates the intrusion of big business into what had been an industry with mostly family farmers.
Looking for this comment.
"See how well we've used automation and economies of scale to dominate a craft industry that goes back to the natives in time immemorial? Pretty cool, huh?"
I'm a fan of free markets, but this kind of stuff... Yeesh... 🙄
Yeah. And you can buy it for 4.99 per bottle instead of 44.99 per.
Why do you hate poor people?
@@heroinboblivesagain5478 Your point is lost in the absurdity of the claim that a bottle of traditionally made syrup costs so much. You should have picked a more realistic number, like $14.99 or something. Even that would be higher than the actual cost, but it wouldn't be ridiculous on its face.
It's great at increasing production for low years where maple syrup is so low that the prices get jacked up. This way the vast majority can buy at the store and those of us who are lucky enough can still go to our local farmers and pay the same thing you did the year before
Maple syrup production actually peaked in the US almost 100 years ago. Syrup production was 4 times higher in 1900 than 2000. The reason for the decline is that most maple syrup back then was produced at the family level, not commercial. If you had maple trees on your property, you were probably making maple syrup back then. The tradition died in most places as consumerism took over, as did the taste for maple.
Thank you my pet
The taste for Maple did not die. There are lots of multi generational families who still make it.
It was the production of maple _sugar_ that died down, which is what maple sap was mostly used for up until the early 1900s when other cheaper sources of sugar (and cheaper mass transportation) rose to prominence, thus causing the decline in maple sap harvesting. But maple _syrup_ itself began to slowly become more and more popular as time went on since then before exploding within the last couple of decades.
Modernization
I buy from local Quebec family producers
On the Canada map, they have put markers Everywhere except the top maple syrup producing province. Maple syrup is mostly produced in Quebec (vast majority of the worldwide production)
70percent of mondial production comes from Canada of wich 91 percents comes from Quebec
@@rashestkhan2878 I just realized wtf lol!
Did you expect something else lmao.
Americans!
This is hilarious. Quebec is doing 71% of the production, yet not a single marker. Wow.
You could have put a bunch of markers in the Chaudières-Appalaches region, this is the biggest producing region in Quebec.
Me, a Canadian: *THEY TOOK OUR JEEERRBS*
Im I the only one who gets that reference lol
MCLR722 you’re not lol, it’s hilarious
MCLR722
JFC! Why would you even wonder, let alone actually ask that? What, do you think South Park is some little indie cartoon on YT Red that has a small cult following?
@MountainRain Nobody created maple syrup. It's literally just harvested from the trees and then boiled down. I guarantee that the natives made something similar to it long before anyone came over.
The US created maple syrup and Vermont perfected it I’ve been to Canada the maple ain’t nothing special
Grew up making maple syrup in VT. My family’s sugar house is old enough so no one alive knows when it was built. While operations like this are where your VT maple syrup in the store comes from, there are a ton that do it more old fashioned. And if you find yourself in VT during sugaring season, I encourage you to stop in and check out one of the smaller operations. It’s really cool, and they’ll give you free samples and probably hand you a beer
I like that they’re aware that the trees are alive and tap them in different areas so that they can heal.
Same
We do it to increase production, but good for You if it makes You Happy, but the reason is that 10 inch long and 2 inch wide région around the place were it was tapped dies, and if you try to tap the same region next year, You wont get any sap
первоначальный процесс должен был быть очень утомительным
pervonachal'nyy protsess dolzhen byl byt' ochen' utomitel'nym
This is NOT an appropriate way to treat anenemik(maple/man tree)! They are not protecting the trees they are shamelessly discarding Nanabozho's teachings!
The shenamesh (maple tree) are sacred and respected. If these wyt men cared about the trees they would offer sema and prayer then cut with an axe to wzhek'ge (tap a tree) then the zisbakwtabo flows. The teachings of the ancestors, Nanabozho poured water into the trees to dilute the sap, making ziwagmedé (maple sugar) a hard and challenging to make, requiring community to come together and share in the bounty of Maple Nation. Each tree is a living being this made me feel sick to watch.
@@akiyamada2306 lol
Ok, but I'm Canadian and I know that the lower the grade of the maple syrup the better it tastes. It means that it was cooked slower, over less heat, allowing more time for the sugars to caramelize and tastes more sugary. The best maple syrup isn't found in the stores, it's made by hand by people with no machines or equipment just a cabin in the woods with a few maple trees on it. This kinda moonshine maple syrup is almost pitch black, and tastes so delicious and sweet.
yes yes 100x yes! that goes for everything handmade/traditionally made
As a Vermonter I completely agree.
Omg you poor thing. I’m French Canadian and you want the light golden colour because it has delicate floral flavour the caramelized is when it goes too hot too fast. It’d recommend looking for a sugar shack in Quebec.
@@chris_1031 Quebec sucks.
@@WTFlacky Hush, Nazi loser.
Listen, I'm a born and raised vermonter and I can tell you, the traditional way of boiling is so much better and it doesn't give it a more maple flavor, it makes it more like the fake shit. And that grade a stuff that they were showing, looks like it's not boiled at all. When you want maple syrup, it has to be a deep amber color. The darker, the sweeter and more rich maple flavor it is.
That's what I was thinking. I'm from the southern us so i don't have as much experience but I definitely use maple syrup a lotttt we always use it on our pancakes and waffles here. I was so confused when they said the lighter color is good. Glad to have someone who's more experienced agree. That light stuff looked disgusting i would not drink that
Yeah, ill bet. Ive learned from business insider to never take food/health advice or information to seriously from strictly business minded people.
@@reithchase7784 yup, I’m from Northern New England myself, soon as I heard “90 seconds to make….” I was even more turned off from them than I already was. I have essentially family as well as close friends with sugar farms, some as a hobby, others as part of a bigger business that’s just something on the side they have to carry on family tradition. Love helping out every sugar season. The bonus of all that is getting to make pancakes on the griddle at the end of the boils when it’s ready to have the inaugural pour of the syrup. Of course we would have been drinking&it’s a funny thing for us to do.
I'm still waiting to see the movie about the $10 million maple syrup theft in Canada.
NewfieParamedic can confirm it happened, it happened here in Quebec
Starring Ryan Reynolds.
The Netflix series dirty money did a documentary about it and what happened to cause the people to steal it and how they were found, it’s not a movie but it was really well done
GunsOfSteel67 I'll check it out. Thanks. A movie has been talked about. It'll have to be a comedy. Lol
$18 million according to this www.thestar.com/news/canada/2017/04/28/three-men-sentenced-for-18-million-quebec-maple-syrup-heist.html
As a Canadian maple syrup aficionado I’ve always liked the darker syrups as I think they have way more flavours
tbh I would pay 3x the price for a traditional, non industrial, maple syrup. I love contributing to keeping old traditions alive and believe there is a touch of something special that can't be replicated in a machine.
Ironically, the real stuff costs 1/3 of what these clowns charge.
@@fun_ghoul that’s actually not true
@@seanavona9940 I bought a quart of maple syrup at Metro last week. It was C$15. How much are you paying? And where?
@@fun_ghoul I live just a mile from the Canadian border and the avg price is about 35 a gallon everywhere …. To top it off I even work for this company and prices r about the same
@@seanavona9940 Presumably, that means they were forced to drop prices into the normal range. I see they now use normal bottles too, instead of the fancy fancy ones in the video.
Also, that's not what irony means. Take a hike back to New Jersey, putz.
The reverse osmosis method produces a purer/cleaner/sanitized product. Personally, I prefer the smoky stuff you get when it's boiled over the course of hours. IMO, If you're in a mapleing region, seek out local, smaller scale producers for a better product!
are you canadian?
Small scale grade A which is light syrup isn't smoky either.
Yes I am very blessed to have fresh honey and maple syrup suppliers locally
So, so, true. Reverse osmosis in ruining the magic of real syrup.
@@themerrigans2734
I just bought some from Sprouts to try it out.
I'm 32, Italian and still don't know how maple syrup taste like😫😫😫 I want it!!!
www.amazon.com/s?k=maple+syrup&ref=nb_sb_noss_1 Here ya go! :)
You haven't lived until you've had maple syrup! Get out and buy some!
Buy real canadien maple syrup and try it with waffle or pancake... and its not that amazing its just good and very sweet
@Tethmes I have no trust in Amazon
Knightless One its not like amazon makes the product they just deliver it
6:51 “it tastes like sugar”
Bruh
u
_Very capital intensive_ maple syrup...
I work in such environment, and it’s soul crushing.
I’ll stick to continuing to go out to the regional farm for my simple delight.
Caught that-and they don’t mention the environmental cost of that fancy fast steaming process either-I wonder what the electric use on that is like?
They try to brand it as a good thing, but the narrative here is “3 rich guys with money to burn from New Jersey take over a market previously full of mom and pops, using hyper-seasonal high intensity labor and questionable environmental practices to produce a product, then greenwash it and sell it to the crunchy hippie market.”
@@Dark_Red_Echo Do you folks just relish in self inflicted misery?
@@Dark_Red_Echo - stop being so bitter.
@@heroinboblivesagain5478 do you relish in willful ignorance?
@@luckycharms8020 No. I relish in being a happy person that people enjoy being around. :)
As a European I've never drank a single drop of maple syrup and that's sad
Edit: since this comment was posted, I've tasted it, despite it being rare, and it tastes ok
Az4212 knowledge thirsty have some on some waffles m8
@@Ultrajamz it's impossible to find it here, I've looked for ages and I've only seen once at an airport
@Any One yeah but I'm a teen, however I'll soon move to a big city so I guess I'll find some
We have bought a liter when we where in the US. The bottle is almost empty😥😭
i am african (moroccan) and i drank tens of liters so far :D :D
I wish I had smellovision lol I bet that factory smells AMAZING!
What smells even better is a real sugar house with a real evaporator running full tilt. Osmosis and rapid production just doesn't cut it for me. Sort of the McDonald's of syrup.
The smell of maple syrup is horrible im eating a maple syrup flapjack and it dont taste to good bit its not bad
Its suprising, but beer breweries smell so good for a drink so nasty. They smell like heaven
i can tell you, sometimes it does, sometimes it doesnt, but i can assure you when vinegar is being made, it does not smell good
Ryan Endsley
Vinegar does not smell good at any stage. LOL! Not even at it's wine stage.
As a Canadian, there is nothing better than Canadian maple syrup. I remember going to Quebec with my elementary school and we got to go to a maple syrup farm and got to try it . It was soooo amazing especially when they put it on the snow ❄ yum ! 😋 🥰😍
😂 USA hockey and maple syrup will overtake Canada very soon!
@@aheat3036 keep dreaming yankee
It's INFINITELY better in Vermont
@@GeorgeTropicana what ?
@@slove7486 can't read? Typical Canadian
Real old fashioned Canadian maple syrop is still made the traditional way. Either way it all tastes really good. Darker the better.,
So is old fashioned American which is why it's called old fashioned.
@@MikeySkywalker chill
@@mossballus Nah.
I have made my own maple syrup a few times from trees on my property. It was a lot of time well spent, nothing tastes better than something you work hard for!!! Thousands of trees like these people, or just three of four taps...as long as you treat the trees right it is a wonderful way to harvest some of the best sweets nature has to offer!!!
Making maple syrup from a few trees is not working hard...
I like how they work *with* nature and aren’t trying to manipulate it
How is it working with nature if they are literally taking tree sap from the trees
@@jacobs279 Because it's mutual, an entire forest is protected from being cut down, the trees are unharmed during the harvesting, and in return humans have maple syrup
@@starcherry6814 I mean... that isn't really a mutual relationship though.Only one side is really benefited. I'd hardly consider stopping ourselves from doing a bad thing that wouldn't happen anyway if we weren't there to begin with a "benefit".
lol yeah we’re being so “generous” to the trees by not cutting them down. Truly a symbiotic relationship lol
Star Cherry They are manipulating nature. It's not like the tree's handing them free syrup, especially at an industrial scale. This take is just stupid.
4:48 no, that's where you get good maple syrup. Commercial maple syrup is almost always watery, with sugar added. And tastes terrible. BECAUSE it's cooked quickly, and has zero care put into it.
Small business is always better than commercial. Doesn't matter if it's bread, syrup, meat, fruit, veg, alcohol, you name it.
As a canadian this is an insult to everything maple syrup stands for. It's supposed to be a hand crafted delicacy used to enrich food in small quantities. Not some watered down commercial product to drench your food in like it's aunt jemimas.
Can't imagine how many small maple businesses this company put out of business when it set up.
No kidding.
videos like these make canada look like a crazy ass 24/7 winter country
@@sheeve1596 Part of the farm is in canada, though.
Well... there is only two seasons in Canada: 1) The ice age and 2) OH MY GOD IM BURNING ALIVEEEEE
Soda_pup can confirm, from Toronto!
@@owo_8422 don't you mean winter and construction
All of Canada's major cities are right on the border next to the US
Usa: here is how we make maple syrup, we think its neat.
Canada: CANADIAN MAPLE SYRUP IS BETTER
Tru tho
Literally what i was gunna say hahahahaha our syrup is the best for sure
AdmiralParallax ur not funny stfu
@MountainRain I am Canadian and I get it btw, you don’t get the joke because Shawn said that as a joke... Also yes Canadian syrup is better! WE CREATED MAPLE SYRUP 🤦🏽♀️
Not even close, the American syrups simply tastes more.. real. Canada is not bad but if I can pick IF theres brands to pick from, I'd go with the American every time. I live in the EU so sometimes its just one kind in the store.
I still like the old fashion method vs industrial way. Remember walking through thigh deep snow to gather sap in buckets and delivering it to the sugar house. Hard work but really rewarding to see the end result.
There will always be a place for small family farms making their own syrup in Vermont.
The flavors that come from a small family batch, boiled over an open flame, are far different from those that come from osmosis syrup.
No comparison
They take our syrup eh that’s stuff from the gods and the stinkin bugs from below took it eh I can hardly pay rent for my igloo or my moose stable
Me and my dad make our own syrup. This year we used reverse osmosis. It doesn’t taste any different. It’s their cooking method that makes it lose its taste
Canada: we have a Strategic Maple Syrup Reserve!
The US: O yeah, here we own the Maple Guild.
And, that's how the Maple Syrup War starts. Gonna be the sweetest war ever!
Canadians have a Maple Syrup Mafia.
munu numu “having sticky fingers” is going to get a new meaning after that war
We have a Maple Syrup strategic reserve for real... it's scary.
The maple story.
General. ... we can't have a syrup gap.
The older man in the first clip with the flannel smiling LITERALLY warmed my heart he was so adorable 😊😊
Sadly it's all fake.
Thank goodness for the opportunity long time ago, allowed me to taste it.
As a non Canadian, I thought it just was a brand of pancale syrup, but now I understand why it is called 'maple syrup' it's really from maple tree.
I grew up going camping in Vermont. Every year we would go to the campground to help with making the maple syrup! It was a great learning experience and I have the best memories of my childhood of this!
Vermont is amazing, my friends tapped a couple trees around their property and would boil down the sap on their wood stove and make plenty of maple syrup for the three of them
Really? Did they have fun washing down their walls afterwards? I live in Vermont and we have a small sugar house and tap about 200 trees. A lot of Vermonters are hobby sugarmakers. My neighbors tried boiling sap on their wood stove in their living room and the resulting steam made their living room walls and ceiling sticky.
@@hunnybunny711 I made my own on my wood stove, and I never had a problem with sticky walls.
What was the original $$ investment for such a maple operation? I still use my grandparents' buckets on trees! The blond syrup is butterscotch and almost tasteless. My customers all want the dark stuff. "Black as your boot with twigs still floating in it"
Sounds delicious... I've strong maple flavor. That tasteless stuff is for the birds
Just find a way to make a steam setup. As they stated, that produces a more nuanced flavor. Proper distillation and filtration is your friend
@@largepoodle6036 the guys who sell it said its "more nuanced" what could they possibly gain by using fancy sounding buzzwords to describe their products?
@@Ltblitzful it's not a buzzword, it's a scientific fact that steam distillation creates a more nuanced flavor.
It would seem that words offend your delicate mind.
@@largepoodle6036 the MapleGuild is the only ones to use Steam Distillation as far as I'm aware. If its as amazing as they say it would be used far more. Its the ones trying to sell you the product saying its more "nuanced" maybe theres some truth to it but it seems more like marketing. if you have a source that proves me wrong I'd love to see it.
The "Maple Guild" Lol! It sounds like a faction you could join in an mmo. =)
There is really a lot of science in this! I love Vermont maple syrup
Yea man, you're way too late idiot.
@@ramen_9588 chill
@@washedjero4876 0_0
There's no science, it's a very simple process
Maple guild: you can't make this in a lab.. Proceeds to manufacture product with a pioneering lab type process.
Shhh
They still need the sap from the tree. If you still don't get that then your missing the point
I'm from Guatemala and looking at this process its mouthwatering. Getting just half jar of that is ridiculously expensive.
There are actually wild stands of sugar maple that grow in cloud forests of mexico and guatemala
Wow.....never thought I would see automated maple syrup. It's interesting but heart breaking at the same time. Making maple syrup is a craft, an art. This process takes all that out and focuses on "science" on how to make it faster and "perfect."
That all sounds very romantic but it's short-sighted. Industrialized processes have enabled us to enjoy a whole range of safe and affordable products.
Well as someone that was raised in the region that makes consistently more than 90% of Canada's maple syrup production and also 2 thirds of the world's production, I can say that there are bits of false informations within this video.
Oui je suis de tout coeur avec toi. C'est colon en dieu qu'ils ont même pas mis le Québec sur la map.. Not a seperatist just quite angry they don't take the biggest producer into consideration...
@@adamgambescia9650 Because if they included all the spots in Québec, the immediate question would be "why aren't you making your video about maple syrup in Québec"?
After living in upstate NY. NY maple syrup takes the crown for me. NY maple days is when all the local farms open and you can buy syrup literally by the gallon straight from the farm. It’s one of the most amazing things in the world
Wait till you test REAL quebecker maple syrup, the syrup of gods
@@sotch2271 love it actually!! Spent a fair amount of time touring the provinces of eastern Canada while living back east. I feel like everyone thinks their syrup is the best lol. Still gotta pick my NY syrup!
Omg, I was just watching the simplynailogical maple Taffy on a stick video 😂
As a Canadian, I love the fact more people can enjoy these stuff!!
No shit, it's not like maple syrup is unique to Canada
@@elliot04877 Canada has the best maple syrup
They came in and took the maple syrup market out of local families hands. Let's make sure we make them sound like the best thing that ever happened
What weird video eh! Almost like it's paid 😑
Who else can't stand fake maple syrup?
never had real authentic maple syrup before 🙃 (i live in singapore) and my favourite maple syrup is from... mcdonalds yEa
discorded harmony lmao imagine being that poor
@@_paraluman Is...Honey, maple syrup and the like that expensive..?
@@Athalwolf13 A normal 2lb (.9kg) jar of genuine honey is like ten US dollars.
@@merangoo8372 In germany you get a bottle (500g ) of it for 2.99€ ....
That’s a lot of sap to make 1 gallon of syrup. I always knew that it was labor intensive but now I understand why 32 oz. of it cost between $12-$19.
My neighbors when I was a child sugared; they collected buckets by hand, pouring into a big tub on a sleigh pulled by draft horses, Tom and Jerry. Once collected they would boil the sap thru a series of connected trays until it reached perfection in the final tray. My best memory was to pour the finished syrup on a clean patch of snow and then eat the solidified sugary goo.
Ooooh maple snow is so good, especially with coffee, after a good hike or some skiing!
You just can’t beat the real stuff I was so lucky that my grandma was from Canada and got me hooked on this stuff young
Maple guild:you can’t make this in a lab
Scientists:am I a joke to you!?
things made in lab are just artificial and don’t have the taste of nature if that make sense to you. Also I understand that you are joking anyway so no judge
@@hoangao437 Bullshit. If a chemical is properly synthesized, it's almost always that more impurities are found in nature.
@@DanRossGraphics Well, you see, the impurity is what makes them.. them.
@@user-jf8sg1ye6p That's an entire different debate.
@@DanRossGraphics I don't know what compounds are in maple syrup but I can image they are at least very hard to recreate. Otherwise someone would have done it by now. Just like you can't cheat whisky aging (yet).
The old school way still has a different taste may cost more but I love my oldschool ohio kettle maple
Really like this. Explains the company,the industry, the process for the product, the economy and the market.
I'd gladly be a taste tester! i love their syrup!
Nothing beats Canadian maple syrup
Maybe Steen's pure cane ribbon syrup from Louisiana?
Maple syrup warrr
the deers will be very confused
j3lmer 0303 and y is that wiseguy
@@randybaker6254 maybe cuz their home has been turned into spiderman's backyard..
jelmer0303 no it hasnt bin spider man isnt reel budy were in the reel world not moovies.
Deer like maple syrup
HAHAHAHA nice one man
i’ll always remember in elementary school we went on a field trip to a sugarhouse, there was this giant vat of hot maple syrup 😍 the guy gave us all little cups and plunged the ladle straight in 😅 then poured it out for each of us to try 🤤 it tastes so much better when it’s warm! i feel like not enough people know that lmao now i never have maple syrup without heating up some in the microwave first 😊
3:24 reducing a 9 hour process to just 90 seconds is seriously mindblowing.
I hate living in Vermont but I loveee the dairy products and most of all the maple syrup! Legit some of the best in the world.
I love living in VT. Just hate the winters.
@Mohit Patel it tastes the same as Canadian maple syrup you idiot. Vermont, southern Ontario and South Quebec are basically the same geographically
I miss living in Vermont!
living in Vermont stinks
Maxwell Perry I feel ya maxwell
I know I am Canadian but did this really have to end up as one my recommendations.
UA-cam trying to indoctrinate you.
Is it working?
It’s clearly the CIA.
Tastes maple syrup: "It tastes like sugar"
Tastes maple butter: "Mh, it's like icing"
Nothing like home made Maple Walnut Ice Cream... Make it every summer in Maine with syrup from friends who make their own. But This Guild Operation... is Mind Blowing!
I love the fact that it's reduced to a syrup by steam instead of direct heat. The output is staggering!
Hopefully, this makes it more affordable for those who would like to switch from corn syrup based stuff.
Good luck with that...it’s still $13.00 for a 12oz bottle
I dont like my sugar carmelized so I think it sounds great as well. I just wish the starting sap had more plant oils in it because i like a lot of subtle flavors...it probably lowers the quality and shelf life though
Canada: Am I a joke to you?
No Canada, you're an inspiration
Yes, haha!
Yes.
I'm from upstate NY, we're second in production of maple syrup. There is nothing like going to a roadside stand and buying a bottle of that nectar of the gods.
Second...US state? So you fight for 20% of the market. Cool.
My local Amish farms do bake sales and they use maple sugar from there taps for the cookies and other baked goods, gives it a very nice flavor
I'm torn on this. It's very cool that they have what appears to be a much more energy-saving approach to syrup reduction. OTOH, the capital-intensive nature that keeps smaller producers out bothers me. Call it romanticism, but I like the idea of getting a product from Joe the farmer, not another bazillion $ company. Now, if this is more like a worker coop, then I'm back on board.
Exactly
TBH I wonder if the miles of tubing affects the natural flow of wildlife through the area (if at all), and I'm also wondering about leaching from the plastic into the harvest itself. Is any of this confirmed BPA free, etc? I also like the idea of Joe out there with a metal bucket too, ngl. Either way, I support American manufacturing of all kinds.
I get the impulse to hate conglomerates, but the truth is joe the farmer wasn’t selling it by in large. Middle men were making insane profits off his sap, because they had the equipment and labor to reduce it down and get it to market. At least with the maple guild, the prices are far more reasonable and they can be held accountable with their harvesting and bottling procedures, a far cry from the Wild West approach of before.
Now, I want waffles and chicken.
Mother Nature is wonderful.
YAY! Tree Blood!
Why is tree blood so sweet
tree blood is great.
tree blood is great.
@@absolutelyanonymous995 refined tree-blood is sweet. never had treeblood straight from the tree, if it's even edible
@@SCP--mw7tx i posted that two years ago... lol i dont even remember that XD
I'm 65
And grew up near Watertown NY
Our maple trees were tapped each year and we had great maple syrup !
City folks miss out on all the goodness of nature.
I've been in Vermont near Jericho with US military, international exercises first time in my life tried Maple Syrup and love it! But in my country Serbia there is non, hehe
Tell ya what, bud... You bring some Zastava M70s, and I'll bring the maple syrup. We'll get all jacked up on sugar, then we'll use the empty bottles as targets! 😃
@@unnecessaryapostrophe4047 hahah great! I would love that! I would bring crate of 7.62 it they let me ^^
Graded assignment: "Im due tomorrow and its 6pm already"
Me: "Yeah, but syrup!"
Siiiick
I feel like buying a bottle and just drinking it
You do you buddy
That's what I do. Sometimes I'll make maple rum shots.
Now I wish Canadian whisky put maple syrup in the mash tun, then made a distill run.
He looks, sounds and works with trees like the human embodiment of the Lorax
I made maple syrup here in Ohio Spring of last year from the trees in my yard. I will NEVER complain about the cost of real maple syrup again. I brought bottles as gifts when visiting Portugal that Fall. It took some effort to explain what it was.
I'll never forget being a kid and learning from my dad how to harvest and boil sap from our trees in NE OH
When they started, they swore that they would not compete with the smaller maple syrup producers, but produce other products using syrup. So much for making a promise.
The Blossoms Family left the conversations
yep
I was excited for a nuanced tasting of the maple syrup to highlight its unique characteristics.
Producer: it tastes like sugar.
Also Producer: it's like icing.
its a sugar basically, only slightly woody taste but 90% of it are sugar taste.
@@rcordh5657 Yeah I gotcha, it's just funny to me how my excessively high expectations were dashed
For many years 3 gentlemen came west from Quebec to visit my neighbors that were thier friends. They brought thier own syurp to pay for the trip.
Every year i purchased all i could afford. About 36 to 40 cans.
No more as everyone has passed away.
I sure miss it.
Far better than mass produced for stores.
I used it to make bacon and hams as well as for the house and for gifts.
I already knew how to make Maple Syrup but I wanted to see how they do it! But this is a cool way we use the tubes they use
BTW I live in Canada 🇨🇦
I live in Canada as well
Bruh as someone that not really consume maple syrup regularly, i really thought its a concentrated syrup with some sort of flavor. Thank you for this education!
I live in Canada, I'm Canadian, and I really think that you should have done this video at a Canadian maple syrup facility
The whole point of the video was the production of maple syrup in Vermont.
@@srs6461 Oh...is that why they went to some place overrun with people from Jersey?
Vermont finally getting some recognition 😮💨😮💨
The oldman: "maple syrup industry was in stagnation for decades over decades"
Canada: Yeah,ofcourse. We believe that, God bless you. Gonna take some of my hundred gallons of syrup.
@Liza agreed. Jersey full of douchebags
Liquid golden amber 😍❤️🔥 so glad I saw this I can almost taste it with some chicken and waffles
It's like 20 bucks for 20 oz. Bottle
@KAWAII I its expensive, 20 bucks for a soda bottle at least
@KAWAII I Iive in Maine, no shortage of sugar maple haha
@KAWAII I What is your problem? You get to say whats wasting? So something you like it wouldn't be wasting but since its chicken and waffles thats waste? Idiot.
Oregon Born
JFC! Get that stick out your ass, it's also making you blind. They put 5 fuckin' happy face emojis after their comment. If that doesn't scream, "Just kidding"...
You dumbfuck.
canada loves maple soo much i even became their sign in flag
Wow. As someone from the south. I have had syrup my whole life. Never knew how it was produced. Awesome
Make sure it's labelled Maple syrup if not its more certainly the table syrup stuff made out of corn..
I understand the lighter the color the higher the grade and supposedly the finer the taste. However, I really prefer the lower, darker grade of syrup, it has more intense flavor.
And very quickly all the small family businesses that had been producing a superior product for years disappeared.
Thanks Maple Guild, well done. How long until you sell out your concern to a multi-national co?
😂😂😂 mate your crying about something that every industry has done since man figured out better ways to produce shit
If Maple trees could talk, they would call us vampires
It’s kinda cool how moving the tap every year just 8 inches saves the tree and makes the whole operation more sustainable. I wonder what the world would like like if every industry leader took a simple step like that.
Its not an industry leader thing in maple syrup, its industry standard. These guys aren't doing anything too innovative in the tapping, the tube system and avoiding damage is standard. Hell the trees we tap manually with buckets on my grandpas property we do roughly the same
You have to move the tap every year, or you won’t get any sap from that dead area
It’s a 11 pm, I’m watching how maple syrup is made in a country I don’t live in.
Is no one talking about how satisfying that is ? 0:03
Making short documentaries about food would be my dream job, and I must say this one is lovely !
My brother in law's dad makes maple syrup in Wisconsin. Its just a small operation, about 8 trees that he taps and uses a tub to heat it. He usually gives me a bottle or two each year but he sells them at farmers market, more of a hobby than a business
Can’t wait to join the Maple Guild. My application is still pending, hopefully the guild master accepts me soon.
I wonder if the staff benefits would come with an unlimited supply of maple syrup.
Did you get in?
It does taste so much better and its more like a sweet water and not a thick syrup I've been buying real maple syrup for years and its the best!
If it has been boiled for a proper amount of time it shouldn't be like sweet water. It should be thick and more syrupy. The reason why a lot of maple syrup is thinner is because the more water it has the easier, faster, and cheaper the syrup can be made.
@@Orangatangerine I've only tried "real" maple syrup once and it was indeed way more watery than what I was used to growing up (Mrs Butterworth's), it also didn't taste nearly as strong. I figured that's how all "real" maple syrup must be...
I'll search out some actual real maple syrup that isn't so watery
As a Canadian, please let us dominate one industry America! You guys have so many dominant industries, please let us have our Hockey and Maple Syrup!!!
I never thought about the fact that some people may have never had real maple syrup we always had some in my house, it's really incredible
Yup. I’m from Chihuahua and never tasted real maple syrup until I was in my 20’s in the USA.
It actually took me a little while to get used to the flavor of genuine syrup - I’d only known the artificially flavored stuff. 😂
I think it’s best if Canada stays number one and my grandpa was doing this stuff
U guys should go to Quebec and see how real maple syrup is made🇨🇦🇨🇦
Sadie Ackerman yup! And even north of Toronto!
The Maple Syrup mafia in Quebec wont allow cameras man.
It's made the same way
Mindurrissad real maple syrup? Lol no matter how it’s made it’s going to still be maple syrup wether it’s made in Quebec Canada or Vermont USA
i don't think maple trees determine how good their sap is depending on what country they're in, but ok
Keep up the great work. I am a teen interested in environmental science and conservation of forests.
This is really intriguing because the syrup harvested is like a small blood donation, and is much better than if the land were owned for industrial purposes such as logging.
I grew up in Ontario Canada close to the Quebec border where most of the maple syrup in Canada comes from. We never ate the cheap corn syrup because the syrup on the table was maple. To this day(I am 70 now) that is the only syrup we have and we like the dark stuff or Grade 3. It is also a LOT better for us health wise. We could do sleigh rides in winter in Quebec thru the maple forests and get maple syrup poured on snow. Made a hard candy that was a wonderful treat.