The difference between Organic and Non-Organic maple syrup is quite basic. It is true that not all maple syrup is certified Organic, but generally all maple syrup is made in the same way. Maple trees are tapped and sap is collected and boiled. Non-Organic and Organic maple syrup producers are both required to have a state license and be inspected annually by the USDA to maintain this license. The Organic Certification takes one more inspection by an Organic inspector who goes over many of the same USDA guidelines, with a few additions: no chemicals or pesticides are used on the trees or in the general area, records must be kept as to when and where each drop of Organic syrup was made, and tree maintenance and health are considered by enforcing tapping guidelines for the producer and their trees.
Anderson's Maple Syrup, Inc. has been a family-run and organized business for over 80 years. Steve Anderson is the third generation Anderson to carry on the family tradition. Steve's grandfather Paul Anderson started the business in the early 1920's as just a little hobby to put some syrup on the table. When Norman Anderson, Steve's Father was old enough to help out he and Paul started to make the business grow. They started on a single, once a year route that took them through parts of Wisconsin and into Northern Minnesota. This once-a-year route was enough to sell all the syrup they had made for the year. In the late 1940's, they both decided that there was a greater opportunity to be had in the maple syrup business than in farming. They took a giant step, sold all their cows, and jumped head first into the maple syrup business. From the start they knew that this was a huge risk, but they worked hard and built the business that thrives today-- Anderson's Maple Syrup, Inc.