Frequently Asked Questions
1.I wish to make a gift order; Will the invoice be inserted in the package?
No, the invoice is always sent via e-mail to the address entered in your account.
2.How is maple syrup classified?
In Canada, maple syrup was divided into five different categories, i.e. extra-clear, clear, medium, amber and dark. The principal criterion for classification is the colour, expressed as a percentage of translucence. In December 2016, a new system, in line with American classification, was implemented.   EXTRA CLEAR = GOLDEN - DELICATE TASTE CLEAR = AMBER - RICH TASTE MEDIUM AND AMBER = DARK - ROBUST TASTE DARK AND VERY DARK = VERY DARK - STRONG TASTE
3.Is all maple syrup production organic?
Approximately 20% of maple syrup produced in Québec is certified organic, under the Act respecting reserved designations and reclamation terms (L.R.Q., chapter A-20.02). The purpose of this legislation is to regulate the recognition of designations which are attributed to agricultural and food products as an attestation (by way of a specification) of their mode of production, their region of production and their specificity. Biological standards include the development of the maple grove, plant diversity, fertilization, pest control, scoring, and maple water collection and processing. They are respected by maple syrup producers, from a set of standards, at all stages of the manufacture of maple syrup, from the maintenance and development of the sugar bush to the collection, Storage and processing of maple water, cleaning of equipment, storage of the finished product and its transformation into derivatives. * Source http://www.siropderable.ca  
4.How do I get an invoice following my order?
The invoice is sent to you directly in your mailbox.
5.How do I track my order?
Your tracking number is communicated to you by e-mail. So, you can follow your parcel on to the site of the sender.
6.What is birch syrup ?
A NECTAR PRODUCED IN VERY SMALL QUANTITIES, WHICH MUST UNDOUBTEDLY HAVE BEEN THE BALSAMIC VINEGAR OF THE NATIVE AMERICANS IN THE PAST! The birch (Yellow Birch), emblem of Quebec is a tree which is mainly found in mature, centuries-old Quebecois forests. Unique and rare, birch syrup is a natural syrup produced from the sap harvested in Spring. After a long, delicate process of concentration of the sugars with heat, it takes 160 litres birch sap to produce a single litre of birch syrup. Rare and sought-after, birch syrup (bouleau jaune / yellow birch) is never to be confused with birch syrup (bouleau blanc / white birch), a more common and much less complex syrup. The white birch and the yellow birch are two quite different trees.   Confusion between white birch syrup and yellow birch syrup obviously comes from the names of the trees. In Quebec, the yellow birch is also known as the “merisier”. In the forest, the two trees do not look alike. The yellow birch is a big tree which is mainly found in mature, centuries-old forests, while the white birch mainly grows in transitional forests. The bark of the white birch is white, as the name suggests, while that of the yellow birch is golden and changes over the years. On the young tree the bark is smooth, becoming rougher and darker as it ages. It is also said to have many properties and virtues as a result of its beneficial elements: vitamins, minerals, amino acids, proteins. This syrup is a pure nectar, and very fashionable in the kitchens of the great chefs, where birch syrup (yellow birch) stands out because of its unique and delicious taste and its versatility. It can be used instead of very aged balsamic vinegar. A perfect balance of acidity and sugar, it is embracing, rich and unctuous. It can be used in any dish, from starter to dessert via the main course, side-dishes, and even cocktails. With its strong flavour, a little is enough to set off an intense explosion of flavours, which makes this an accessible and rare luxury product. YIELD: 1 litre of birch syrup = 160 litres of birch sap - Érablière Escuminac is one of the only producers of organic birch syrup in Canada.
7.How maple syrup is made?
Maple products from Québec come from a single ingredient: the sap of maple trees. The flow of sap is a natural phenomenon, unique to North America. It occurs each spring when daytime and nighttime temperatures alternate above and below freezing. Québec maple producers collect the sap, and take it to the sugar shack for evaporation and processing into maple products. It’s a complex process that demands knowledge and precision. In summertime, maple trees produce sugar through photosynthesis. Sugar allows the trees’ cells to breathe, promotes growth, and accumulates starch in the roots. In the spring, the alternating freeze/thaw cycle between night and day promotes the flow of maple sap. At night, the cold freezes the tree’s branches, causing the gasses in their fibres to contract. The sap also freezes but, contrary to the gas, it expands in the tree fibres. All night, the water absorbed by the roots rises up through the trunk and, as it does so, distributes the sugar reserves. When the sun comes up, the temperature rises and the tree branches thaw. The daytime warmth returns the sap to liquid state and the gas in the tree fibres expands again. This creates pressure and the sugary sap is pushed through the trunk. And this is how sap flows through the maple tree.   Traditionally, maple sap in Québec was collected in pails hung on the trees. The maple producer would pour the maple water that dripped out into larger containers and drive them back to the sugar shack. It’s a lot different today. For the most part, maple water is gathered through a system of tubing attached to the trees by small nicks. The tubes connect to larger conveyance tubes that carry the maple water, by gravity or pumping, to the sugar shack. The maple water comes to huge stainless steel containers and sent to a reverse osmosis unit or directly to the evaporator, before being set to boil and become maple syrup. It takes an average of 40 litres of maple water to make 1 litre of syrup. Reverse osmosis (RO) is a technology that concentrates sugar in the sap, helping to increase it, for example, from 3% to 20%. This step reduces heating costs and the environmental impact of boiling. Maple water becomes maple syrup when it reaches 66 degrees Brix or a sugar concentration level of 66%. . * Source http://www.siropderable.ca
8.What happens if the recipient of my order is absent when the parcel is presented by the postman?
In case of absence or inability to deliver your parcel, your postman will file a notice of is passage mentioning the date and the address of the post office where you will be able to withdraw your parcel on presentation of ID.
9.How to store maple syrup?
A can or bottle of maple syrup, as long as it is sealed and maintained at an adequate temperature, can be preserved for a very long period or even several years. It can be kept at room temperature, just like any other can. However, once opened, it is strongly recommended to transfer maple syrup to a plastic or glass container and store in the refrigerator to slow down the evaporation effect. The freezer is ideal for long storage periods. (6 months to one year easily) This is because maple syrup is defined by its sugar density, 66 degrees Brix. At 66 degrees Brix, the maple syrup is saturated with sugar and if, for one reason or another, the water evaporates, the sugar density increases. In fact, as soon as a can of maple syrup is opened, the evaporation process starts automatically, increasing the concentration of sugar and causing the excess sugar to crystallize. It should be noted that the light-colored syrup harvested at the beginning of the season is more likely to crystallize because of its high concentration of sucrose. The slightly darker syrup, on the other hand, contains more fructose. It is therefore less likely to crystallize because of its lower dissolving power. Sucrose is more sensitive to the variation effects of Brix degrees. The glass maple syrup bottle keeps at room temperature. It has the same conservation process as canning. However, it is not recommended to expose it to light. It is also not recommended to put the glass bottle in the freezer. As long as the can is sealed and maintained at an adequate temperature, it is not necessary to freeze the product. In the refrigerator, the product can be kept for a few months (from three to six months). However, the freezer is ideal for long storage periods (at least one year). In theory, maple syrup does not freeze, conditionally that it has a good Brix density (66%). * Brix degree is the weight in grams of dry matter contained in 100 grams of a solution in distilled water. * Source http://www.siropderable.ca
10.What are the shipping option?
Escuminac works with La Poste (in France), Colissimo (Europe) and Canada Post.
11.Is the payment secure?
Yes, payment by credit card (CB) is secured. Our transactional site IS HIGHLY SECURE and meets the highest standards. Our payment modules are managed by Crédit Mutuel (PCI DSS certified), in Europe and by Caisse Desjardins for america We guarantee maximum security thanks to the most advanced encryption solution on the market. In fact, by clicking on the credit card of your choice, you are directed to the secure payment site of Crédit Mutuel or Desjardins. Your information will be transmitted encrypted to our partner financial institution. The amount of the transaction is debited on the day of shipment of the customer's order. In any case, the amount of the transaction will be automatically debited 5 days at the latest after the order has been placed by the customer. For more information on the secure payment of Crédit Mutuel, the client can obtain information at the following Internet address: https://www.creditmutuel.fr and for the secure payment of the Caisse Desjardins, the client can inquire at the following Internet address: https://www.desjardins.com
12.Consumption
Maple syrup contains a natural sugar originating from the sugar maple (Acer saccharum). It can replace refined sugar in almost any culinary preparation. It is important to know that maple syrup is a rare product, less calorific than honey or other natural sugars, and containing polyphenols and mineral elements. It can be used to sweeten: Cereals, yogurt, fresh fruit. It can be used in tarts, gateaux, muffins and on crêpes and waffles, of course, but also in ice-cream, sorbet, granita, frozen yogurt, etc. You can even liven up a choucroute by cooking it in dry white wine with a dash of maple syrup. Halfway through cooking, you can glaze a roast duck or chicken, or drizzle a grilled or oven-cooked fish with a sauce made with butter, maple syrup, Dijon mustard, perked up with fresh dill. You could also mix equal parts of maple syrup and horseradish, coat a chicken leg or breast with it and cook it under the grill, basting it several times with the cooking liquid. Grilled grapefruit: halve the grapefruit and coat the surface with maple syrup with a little butter, powder with cinnamon and raisins and grill for two to four minutes. Glaze a squash with maple syrup, or cook little turnips, carrots or beetroot in a mixture of chicken stock and maple syrup until tender and well glazed. Put it in beans and ham. It also makes an excellent vinaigrette. Dipping sauce: it is traditional, in the sugar season, to dip pieces of bread in very hot syrup. French toast: soak slices of spelt or Khorasan wheat bread in a mixture of beaten eggs, cream and maple syrup and cook them in a frying pan. Poached fruit: place peeled apples or pears in an oven dish, half cover them with white wine with a dash of maple syrup, add spices of your choice (ginger, cardamom, nutmeg, cloves, cinnamon), cover with tinfoil and cook in the oven at 200°C (390°F). See the aromatic trails and chemical harmony developed by François Chartier, Creator of Harmonies – www.francoischartier.ca *source http://www.passeportsante.net
13.Properties and virtues of Maple syrup
MAPLE SYRUP CONTAINS 5 TIMES MORE POLYPHENOLS THAN HONEY. A study by the University of Laval published last autumn shows that maple syrup contains around five times more polyphenols than honey, corn syrup or brown rice syrup. Polyphenols are antioxidants which help to reduce the risk of type 2 diabetes, obesity and cardiovascular disease. Although the study was carried out on animals, its results confirm those of other work showing that maple syrup contains around fifty elements which are beneficial to health.   The study on the nutraceutical potential of maple syrup and the discovery in the sap and the syrup, of chemicals with beneficial properties for health have been proven in recent areas of research. Recent data indicates the presence in maple sap of phenolic composites and flavonoids. Some of these compounds are recognised to have a powerful antioxidant effect. Phenolic compounds are also recognised as having organoleptic properties. Phenolic compounds. Analysis and identification of phenolic compounds and flavonoids in maple sap and syrup were carried out by a team of researchers from McGill University. In the extracts analysed, they found compounds such as catechin, p-coumaric acid as well as flavonol derivatives. The results showed a slight increase in the level of phenolic compounds during the flow season. Certain compounds identified have antioxidant properties. A recent study published in 2002 has just confirmed this. In this study, the anti-mutagenic power of maple products was also evaluated. The results show clearly that, in lab conditions, phenolic compounds extracted from maple sap and syrup have an antioxidant activity as well as an anti-mutagenic potential. These effects vary during the flow season. The antioxidant activity of phenolic compounds extracted from maple syrup is at its highest in the mid-season and is not linked to the total amount of compounds found in the extract. As for the anti-mutagenic potential, the results demonstrate that this effect depends on the chemical under study. It would seem that the anti-mutagenic activity of certain compounds in maple syrup have superior value to that of the same compounds in the sap. This could be attributed to new anti-mutagenic compounds formed while processing the sap into syrup. As with the antioxidant activity, anti-mutagenic potential may vary over the harvest period.
14.Maple syrup, Source of minerals?
Minerals are important in our bodies, as a continued supply of them is needed for children to grow, for adults to maintain a healthy weight, for reproduction and they also play a part in metabolic processes. On average, maple syrup contains 35 and 21 mg/tbsp of potassium and calcium respectively. The syrup also contains traces of iron, phosphorus, manganese and magnesium. The following table shows the percentage of our daily mineral and vitamin requirements that 60ml of maple syrup can provide. Maple syrup is an excellent source of manganese. The manganese acts as a co-factor of several enzymes which facilitate a dozen different metabolic processes. It is also involved in protection against the damage caused by free radicals. Manganese may be a small mineral, but it bestows considerable health benefits! Indeed, manganese facilitates absorption of carbohydrates and protein in food. It also contributes to solidity and health of bones. Experts recommend that manganese is ingested as part of your normal diet rather than in supplements. A single teaspoon of maple syrup provides 15% of the recommended daily dose of this important nutritive element. Zinc.
Maple syrup is a source of zinc. Zinc is involved in immune responses, the fabrication of genetic material, the sense of taste, scarring and foetal development. Zinc also interacts with sex and thyroid hormones as well as insulin.
15.How do I canceled receiving newsletters from Escuminac?
Please contact our customer service (info@escuminac.com) or uncheck the box to this effect in your account.
16.What is Maple Syrup?
Maple syrup is a product peculiar to North America and, more particularly, to Quebec. It is a natural product which contains neither colorants, nor additives and which is made from sugar maple sap (Acer saccharum). Maple water (sap) is made up of 97% water, sucrose, fructose and glucose. Amino acids, proteins, organic acids and proteins can also be found in variable quantities. From a technical point of view, maple syrup is defined by its sugar content, that is 66 degrees Brix*.   Maple syrup is a unique product in terms of its nutritional elements, its health properties, and its taste and colour, which vary throughout the season. As the season progresses (5 weeks – April and May), the fructose and glucose content of the maple syrup rises, while its saccharose content falls slightly. As with the sugars, the content of the other natural elements present in the maple water also varies over the season (amino acids, minerals). These changes in the composition of the maple water bring with them changes to the colour and taste of the maple syrup. At the start of the season, the syrup is generally clear and the taste is slightly sweet (Extra-clear, Clear or Medium class syrup – AA, A or B). As the season progresses, it becomes darker and more caramelised (Amber or Dark class syrup – C or D). It must also be remembered that the quality of the syrup is not defined by these categories. The quality is determined by the terroir and know-how, exactly like wine.   Maple syrup and its derivatives are an integral part of Quebecois culture. More than a simple traditional product, it is one of the cultural elements associated with the Quebecois and Canadians everywhere in the world. The basis for many traditional dishes, maple syrup remains one of the key ingredients of Quebecois and international cuisine in the 21st century. * Degrees Brix is the weight in grams of solids in 100 grams of a solution in distilled water. * source http://www.siropderable.ca
17.My personal data are is confidential?
Yes, the data you enter when you register on our site are secure and kept strictly confidential. Those data are necessary to process your order. In all cases, you have the right to access, modify and delete your data. For any request, you just have to write us with your name, first name and address.
18.My package arrived in bad condition (stained cardboard, broken bottle ...) what should I do?
Upon receipt of your order, if the appearance of the packaging does not seem to be conform, you must notify it on the delivery note and take a picture. In case of broken bottles you must refuse the cardboard concerned and ask that it be returned to the sender. In the latter case, we ask you to quickly contact our customer service (info@escuminac.com) so that we can exchange or refund.
19.I wish to be delivered outside France, is it possible?
Yes - we deliver throughout the European Union, Canada and the United States.