About us

The company

Certified organic maple syrup producers
Multi Eco is a family maple farm that works in the production of organic maple syrup. Our distinction lies in the meticulousness of our master sugar maker and our team who make sure to produce syrup of unparalleled richness and taste, year after year, with consistent high quality. We can also standardize our syrup according to the specific needs of our customers.

Portneuf and Mékinac, a region recognized for the quality of its maple syrup
Multi Eco maple farm is located in Saint-Ubalde de Portneuf and in Notre-Dame de Montauban in Mékinac. For more than 75 years, this region has been recognized for the quality of its maple syrup throughout Quebec. Multi Eco operates a maple farm of approximately 55,000 taps and continues to expand over the years.

A mission and a clear vision
Our mission: to be recognized as a leader in the production of maple syrup and to respond adequately to the needs of customers by offering them a high-quality product, made by qualified and motivated staff. It’s through visionary thinking that we are able to meet new challenges head on, and that we ensure the sustainability of Multi Eco. We supply maple products to many restaurants across Canada, and we export our products to several European countries as well as Australia. Our vision: to pursue our growth and continue to offer you superior quality products while keeping a careful eye on our environment.

What makes a maple syrup “certified organic”?

Maple syrup and all Multi Eco maple products are certified organic and meet the most stringent Canadian and global food standards. This means that our syrup is produced with the utmost respect for the environment and maple trees. Our products contain no preservatives, and we do not use any chemicals at any stage of the production process.

Certification standards for organic production include:

• Sugar bush development and maintenance
• Plant diversity
• Fertilization
• Pest control
• Tapping
• Collection and processing of maple sap

In addition, each stage of the production must be carried out in accordance with the regulations in force: maintenance of the sugar bush, collection and storage of the maple sap, cleaning and maintenance of equipment. Careful inspections are carried out by the organizations concerned before the certificates are issued.

We are proud to present our certifications:

• Certified by the Canadian Food Inspection Agency (Certification # 3182)
• Certified organic by Ecocert Canada
• Certified Kosher by the Montreal Jewish Community Council
• Certification of the Global Food Security Initiative (GFSI)/certified by the BNQ
• FSSC 22000 certification
• MIAM certification (The best of the Mauricie food industry)

The production process from our trees to your table
The production of maple syrup is a profession in itself that must be carried out with delicacy and meticulousness. This is why an experienced master sugar maker and a skilled team control and ensure the production and standardization of our syrup. They pay attention to detail and are very concerned with the specific needs of each customer. This ensures that we always provide you with consistent top-quality syrup, year after year.

1. Maple sap is collected over a period of about 30 days, depending on seasonal temperature variations.
2. On average, maple sap contains ± 2.5 degrees Brix of sugar
3. To produce maple syrup, maple sap is evaporated. Maple sap is ready when it reaches 66 degrees Brix.
4. The production of one gallon of maple syrup requires ± 40 gallons of maple sap, so a ratio of ± 40 to 1.
5. To produce other maple products such as butter, taffy, soft or hard sugar and crystallized sugar; the sugar maker boils the syrup until it reaches the temperature required for the production of each of these products.
6. Maple syrup must be bottled when hot at a temperature above 180 ° F. Each container is filled, sealed and placed in a horizontal position to allow the hot liquid to sterilize the cap and neck of the bottle.
7. The variation in the colour and taste of the syrup is a natural phenomenon. These variations occur within the season and from one year to another because of the natural composition of the sap. The heat treatment and the type of equipment used during the transformation process also influence the colour and taste of the syrup.
8. The syrup produced with the maple sap collected at the beginning of the season is generally clearer with a lighter taste. As the season goes by, the syrup becomes darker with more caramelized flavours.

The Lac Galette Domain

Discover and explore a playground of more than ten square kilometers near Multi-Éco in our marvelous Portneuf. Find out more and book directly on the website.

A gathering & enchanting place for all these reasons :

• Access for horses
• For the whole family
• Walking trails
• For all your events
• Dogs allowed
• Swimming, wifi and more!