The head of Quebec’s maple syrup producer’s association says the province’s strategic syrup reserve has run dry amid high demand for the product.
  • Varesti@lemmy.zipEnglish
    435·
    4 days ago

    How do people use that much syrup? I’ve had one bottle for like 10 years.

          • GreyEyedGhost@piefed.caEnglish
            2·
            3 days ago

            It’s my favorite insect vomit! I don’t usually mix it with my bacteria poop, though. I did try the bacteria poop made with bee vomit one time, and it wasn’t quite what I hoped for. I will have to try different varieties.

        • Arcanepotato@crazypeople.onlineEnglish
          2·
          3 days ago

          Reading that sentence spiked my blood sugar lol

          It’s too sweet for me to use as a condiment most of the time but I love it as an ingredient. It’s also a fun annual tradition!

        • Arcanepotato@crazypeople.onlineEnglish
          10·
          3 days ago

          Dear comrade, have you not heard the good word of maple beans, the heart of a good cabane à sucre menu?

          The ones I make are not the most traditional, but I just use tomato sauce (literally just milled and canned tomatoes I can at home, not like a prepared seasoned sauce), maple syrup, mustard powder and salt. It’s by eye and to taste but maybe 4 cups of dry beans, 1 L sauce, 1-2 tbsp mustard powder, salt to taste and syrup to taste. I soak the beans and cook in the electric pressure cooker, so I add more water if I think the sauce isn’t enough (it typically isn’t). I’ll add some salt to start, but will add more after it’s done and add the syrup once it’s done too.

          Eta: I’m 3rd gen slavic (I know how insane this sentence is everywhere else in the world but that’s how white people talk to each other here sorry) but I moved to eastern ontario a couple of years back and am trying to assimilate lol.

            • Arcanepotato@crazypeople.onlineEnglish
              3·
              3 days ago

              Lol if anyone ever needs proof that I don’t hold grudges on the fedverse, this is proof (I simply do not read usernames I guess 🤷‍♀️)

              Eta: despite it all showing up in my notifications at once I simply did not realize this wasn’t two different people lol

      • Varesti@lemmy.zipEnglish
        41·
        3 days ago

        I rarely cook with brown sugar and I’m not sure which breakfast foods I’d put it on besides pancakes, waffles, or french toast. But I never really feel like eating those either.

        • phdepressed@sh.itjust.worksEnglish
          6·
          3 days ago

          Oatmeal? Guess you don’t bake or have kids. Also as should be obvious this only applies to actual maple syrup not a caramel colored corn syrup thing.

          • Varesti@lemmy.zipEnglish
            2·
            3 days ago

            I SHOULD try some oatmeal again, it has been a while. No kids and I bake, but it’s usually savory things. I replied to another comment, but it’s real maple syrup in a glass jug and everything, lol.

      • Buddahriffic@lemmy.worldEnglish
        2·
        3 days ago

        Yeah, it’s a great sweetener, one of my gotos when balancing flavours (along with salt, lemon juice/vinegar, and soy sauce/mushrooms).

      • Varesti@lemmy.zipEnglish
        1·
        3 days ago

        Someone else said brown sugar.

        What about powdered sugar?

        (As a replacement.)

        • Bo7a@piefed.caEnglish
          2·
          2 days ago

          powdered sugar has a weird effect on me. It always tastes just a little bit like sachharine (too sweet, and goes into the realm of unpleasant)

          I use the maple syrup because I live in Quebec where it is somewhat affordable and am T2 diabetic. I cut out most sugar in my life, but coffee is somewhere I am not willing to compromise. I tested the glycemic load of maple sugar on my blood and it was significantly lower than white sugar, so I use that now.

    • TeaWithDani@lemmy.worldEnglish
      8·
      3 days ago

      Well it is climate change. If the spring time is volatile, warm early then cold longer than normal etc… it messes up the sap yields tremendously.

      You also need hundreds and hundreds of trees to have a decent production. You cant just plant those further north and have them yielding anything before a very long time.

        • Peppycito@sh.itjust.worksEnglish
          8·
          3 days ago

          All farmers complain about the weather, but maple syrup farmers complain the most. They only get a few weeks and the weather has to be perfect. A couple hot days early in the season can screw everything up.

        • Arcanepotato@crazypeople.onlineEnglish
          3·
          3 days ago

          Yes, that’s why the reserve exists.

          Maple syrup yields depend on weather conditions.

          As a result, the producers’ association has established a strategic reserve to ensure prices and supply remain relatively stable.

          But not why it’s low this year:

          Last year, U.S. commercial customers stocked up, fearing that U.S. President Donald Trump would carry out his threat to impose tariffs.

          Goulet says the buffer has been exhausted as sales continue to rise.

          The association is using this to call for more investment in the industry to meet rising demand.

          The head of Quebec’s maple syrup producers’ association says the province’s strategic syrup reserve has run dry amid high demand for the product.

          Québec Maple Syrup Producers President Luc Goulet says government support will be needed to ensure the industry doesn’t miss out on opportunities to grow the sector.

          Last year was actually amazing. Not from the article:

          https://agriculture.canada.ca/en/sector/horticulture/reports/statistical-overview-canadian-maple-industry-2025

          Climate change impacts it, but that’s not what the article is about.