Érablière Escuminac is a place where humans and nature come together
As it happens, Érablière Escuminac is a place where humans and nature come together. The whispering wind in the hardwoods at Érablière Escuminac tells us they appreciate the encounter! Located in the Appalachian Mountains along Chaleur Bay on the Gaspé Peninsula, the nearly 500 hectares of mature forest are home to maples and yellow birch.
“A moment in the boreal forest of the Gaspé Peninsula in Québec, Canada… Let’s listen to the secrets revealed by these hundred-year-old maples and birches!” – Martin Malenfant, master maple syrup producer and gardener of the Escuminac forest!
How maple syrup is born
Since 1998, master maple syrup producer Martin Malenfant, has been producing organic, 100% pure maple syrup of the highest quality. The hundred-year-old sugar bush is located in Escuminac in the Chaleur Bay region of Québec in the foothills of the Appalachian Mountains. Swept by sea air from the Gulf of St. Lawrence, less than 3 km from the hillside sugar bush, this terroir enjoys a unique climate, ideal for the production of maple syrup. The area was already being used by Native Americans long before the arrival of the first Europeans. As a matter of fact, Érablière “Escuminac” means “place of encounter between humans and nature” in the Mi’gmaq language.
Escuminac maple syrup is made from the sap of hundred-year-old maple (Acer saccharum) trees. It takes 40 litres of sap to produce a single litre of this precious syrup. A natural sugar with surprising properties, it contains polyphenols (antioxidants) and essential natural minerals (manganese, calcium, potassium, iron, zinc, and magnesium).
As it grows, the sugar maple transforms starch into sugar. The sugar combines with water absorbed by the tree’s roots, slightly sweetening the maple sap. In the spring, when temperatures begin to rise again, the water in the trunk and roots expands, building up pressure inside the tree. The alternation of cold, sub-zero nights and days where the temperature rises above freezing encourages the flow of maple sap, some of which enters the tubes and flows to the sugar shack. There, an evaporator turns the maple sap into maple syrup. It takes, on average, 40 litres of maple sap to obtain one litre of syrup.