Authenticating the origin of maple syrups: A new tool based on the study of strontium (Sr) isotopes

The certification of food products, their authenticity and origins has become a growing priority amongst consumers and producers. The differentiation of the different Canadian maple groves necessitates the development and implementation of forensic tools to link maple syrups to their corresponding terroir. Strontium (Sr) isotopes have shown to reflect the local geological conditions of the terroir and may therefore be linked to the origin of the sap used for maple syrup production. Our objectives are here to: i) understand the strontium budget between the soil, the sap and the maple syrup produced from it, ii) Implement this novel approach in the Quebec province and upscale it to the whole Canada, and iii) Study the potential impact of climate change on maple syrup production. This project will provide stakeholders in food certification and the maple syrup industry with a new and efficient method to authenticate the origin of their products.

Faculty Supervisor:

David Widory;Ross Stevenson

Student:

Partner:

Centre ACER

Discipline:

Life Sciences

Sector:

Agriculture and Food; Forestry; Technology

University:

Université du Québec à Montréal

Program: