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Participation in the CQP ensures that sugarmakers are using high-quality equipment that is designed to process, handle and store their products safely. Maple producers follow practices that ensure that what goes into their jugs is only pure maple syrup, and routinely test their water, their equipment, and their products for any contaminants. Sugarmakers follow the most stringent standards in every step of production, in order to minimize the risk of food borne illness.


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