Pure, organic maple syrup

Meaford Maples

Made in small batches from sap collected on the escarpment above us.

About Us

Meaford Maples is a boutique, organic maple syrup operation on the edge of Irish Mountain. We use gravity-fed tubing to carry sap from about 750 trees and process the syrup in our sugar house on the property. The Smith family started making maple syrup over an open fire in the 1930s and has continued the tradition off and on over the years.

Meaford Maples has been in operation since 2013 and was Certified Organic in 2020 by Ecocert Canada. Organic certification attests to the purity of the products you buy from us and demonstrates our commitment to sustainability. Our farm stand is open 9-6 daily. We also pop-up at the Meaford Farmers Market and other local events.

Where to Buy

Our History

historical red sap buckets hang on maple trees

Growing from family roots going back about 90 years, Meaford Maples was established in 2013 by Karen Smith Turner and Steve Smith. In the 1930’s, Steve’s father, Ralph, helped his own father, Edgar, make maple syrup on a farm in Perth County, Ontario. They collected sap in pails and boiled it in a kettle over an open fire. Ralph showed Steve how to make maple syrup while Steve was in elementary school.

Pure Maple Syrup Nutrition

100% pure maple syrup is a natural sweetener that is derived directly from the maple tree’s sap that, when consumed in moderation can be part of a healthy diet.  With its unique sweet flavor, pure maple syrup can be used in both sweet and savory culinary applications. It can be used as replacement for other sweeteners in a variety of desserts, baked goods and main dishes.  It’s great in a salad dressing, on salmon, pork and beef.

  • Pure maple syrup from contains vitamins and minerals.   It is an excellent source of manganese and a good source of riboflavin. Pure maple syrup is also a source of calcium, thiamin, potassium, and copper.
  • Scientists have identified more than 67 different plant compounds, or polyphenols, nine of which are unique to pure maple syrup. One of these polyphenols, named Quebecol, naturally forms when the sap is boiled to produce maple syrup.