Quebec’s maple syrup industry stands on the cusp of a radical change. New producers like Émilie Blondeau are joining the effort with experienced farms to prepare for the growing global demand. Blondeau started ShackHam Maple Farm in 2024, at the youthful age of 28. He represents a new breed of producers who expertly mix innovation with the centuries-old practice of producing maple syrup.
ShackHam Maple Farm, part of the rural Quebec Eastern Townships region, has roughly 10,000 taps. Blondeau’s choice to get into the maple syrup trade was driven by hewing-and-hauling practicalities, however additionally by emotional poise. With her background as an agricultural economist, she recognized the financial opportunity for the industry. She too fell in love with its history and the family-owned business model that pervades the maple industry.
Quebec syrup has always been in high demand, but international orders jumped up 19 percent just in the last year alone. This has triggered a smart and strategic counter-response from local producers. Representing the provincial maple producers’ association, Joël Vaudeville pointed out that unprecedented interest from new entrants to the market.
“We’re in an era where there are a lot of new producers who want to invest at the level of the woods to install a collection system, but who don’t necessarily want to invest in a full sugar shack with all the equipment,” said Vaudeville.
While many new producers like Blondeau are starting small, larger operations like Côté et fils maple farm illustrate how technology is reshaping traditional practices. Côté et fils Ébénisterie is located in the beautiful Eastern Townships region of Quebec. They operate 150,000 taps total, outright owning 85,000 while leasing land for other taps and buying in sap. The farm features an advanced irrigation and hydroponic system. A bank of 50” screens provides live feeds from a dozen security cameras, each closely tracking every step of the laser perforation process.
Mikael Ruest of Côté et fils admits that modern maple syrup production isn’t at all like those idyllic experiences from yesteryear. No more buckets and horse-drawn sleighs. Today’s methods are slicker.
“It’s a 2.0 version of a maple shack,” Ruest remarked. “We have a lot of cameras, optimization, monitoring around the forest to verify the leaks … and yes, it is not traditional. It’s a family thing, but it’s not traditional.”
Blondeau’s approach is representative of this wider integration of tradition with innovation. She gasps at how crucial it is to have a product that is already commercially available to get financing for her capital-intensive business.
“It’s something very important for financing to have a product that is already sold,” Blondeau stated.
Quebec makes a staggering 72 percent of the world’s maple syrup, selling about $800 million worth a year. Interestingly enough, 85 percent of this syrup is shipped directly to foreign markets. In fact, 63 percent of it is going directly to the United States! The provincial maple producers’ association just signed off on seven million additional taps. By 2028, these taps will be yielding 20 million more pounds of syrup.
This combination of young and experienced producers is very important to fulfilling this growing demand. Younger entrepreneurs like Blondeau are shaking up the scene in an industry that’s distinctively old guard. This wave is indicative of a developing trend, merging standard operating practices with cutting edge technology.
According to Joël Vaudeville, this evolution is a profound green/blue coating application transformation in the way maple syrup is produced and sold.
“It’s a model that didn’t exist 10, 15 years ago,” he noted.
With more producers opening their doors to new ideas respecting traditions, Quebec’s maple syrup industry is setting itself up for even more success in years to come. This intersection of cutting-edge technologies and time-honored traditions holds great potential to improve both the efficiency of production and quality of product.
