Quebec’s Maple producers had a very good season this year. Depending on the region, some say 2025 was even better than last year for maple syrup production.
For 49 years, Pierre Faucher and his family have been running La Sucrerie de la Montagne in Rigaud. They tap their trees and collect the sap the old fashioned way, says Faucher’s son, Stefan.
“It’s like it was 100 years ago,” he says.
The family installs 2,000 buckets all around an 120-acre forest, then collects the maple water with an old tractor. Once the sweet sap is collected, a wood fire evaporator is used to boil the maple water into syrup.
For maple producers, an entire year’s worth of syrup is boiled down in less than a month.
“We collected from the full moon of March to the Easter weekend and it was a fantastic season,” says Faucher.
With the season lasting just under five weeks, Stefan says that was a week less than last year, but the family was able to collect just as much sap as last year.
He says it’s mainly due to solid stretches of freezing nights and thawing days.
Quebec maple syrup represents nearly 90 per cent of that produced in Canada and more than 63 per cent produced worldwide.
To taste the amber nectar, Lanni Frankel and her extended family visit this sugar shack every year.
“We need to lather it on everything that we eat, no matter what it is. I think one of our aunts puts it in her water!” she says.
The Faucher family doesn’t export their products, but the Quebec Maple Syrup Producers said their 13,500 members fear sales will drop if American tariffs drive up the price of their products in the U.S.
In that case, Quebec’s maple industry plans to stockpile extra syrup and pivot to other markets including Europe and Asia.
“Last year was a good year. This year was that much better, it was really good,” said Faucher, hoping the sweet streak continues next year.
