Thoughts From a "Lost Canadian" About Sugarmaking

This past April when I learned I am a "Lost Canadian" I learned many surprising things about myself and my ancestors. First of all, I did not know any of my ancestors were from Canada and just from 1800 on, fifteen of my ancestors were from Canada (Ontario, Quebec, New Brunswick, and Nova Scotia). I learned my ancestors from Nova Scotia were sugarmakers - they made maple syrup.

When they moved to Ontario, they took their sugarmaking skills with them and on their farms they also made maple syrup. However; when they moved to Michigan, it does not look like they continued to make maple syrup (even though this area has lots of maple trees and there are sugarmakers here.)

I thought it would be interesting to learn about sugarmaking in Nova Scotia and Ontario and share some of what I learned with you . . . 

Nova Scotia sugarmakers produce a distinctively rich, mineral-dense maple syrup from the province's rugged coastal and woodland regions. While the province accounts for a small fraction of Canada's total output—roughly 0.2% to 0.5% of global supply—local producers operate close-knit, family-run sugar bushes deeply tied to maritime traditions. 

Profile and Operations

Association: The Maple Producers Association of Nova Scotia (MPANS) represents dozens of commercial producers managing hundreds of thousands of taps across areas like Cumberland County, Colchester County, and Cape Breton. 
Flavor Profile: Scientific studies note that Nova Scotia syrup often features higher concentrations of beneficial minerals (like magnesium and manganese) and complex phenolic flavor compounds due to local soil and climate conditions. 
Noted Farms: Destinations like Sugar Moon Farm in Tatamagouche/Earltown combine active wood-fired syrup production with year-round agri-tourism, serving maple brunches and hosting open-air woods tours. 

You will find my full post about Sugarmaking at this link.