If you have any questions whatsoever about our 100% pure Vermont maple syrup, please refer to the questions below.  If you do not find your answer their, you may ask your question by e-mail at godinfmo@maplesyrupinvermont.com or by phone at 1-877-658-6522.  We will do our very best to answer you in a timely manner.

1) Is your syrup produced and processed in Vermont?

We live in Berkshire, Vermont and produce the syrup here at our home and place of business.  So yes it is produced and processed only in Vermont.   

2) Is it labeled "Product of USA and Canada"?

NO it is NOT labeled "product of USA and Canada" because it is a Vermont product only.  Vermont laws are very strict and you can rest assured when you purchase from us that you are getting a 100% PURE product, nothing EVER added to the syrup.   We do sell other maple products such as maple-peanut butter cream, maple lollipops, and mapled nuts that contain other ingredients.  You may purchase those along with Pure maple butter and Pure maple candies at www.godinfarmmapleorchard.com, one of our other web sites.

3) Is their formaldehyde in your syrup?

NO.  There was a practice at one time to place formaldehyde tablets in the tap holes of trees.  We are not exactly sure what that was supposed to do, but it is ILLEGAL in Vermont and it is not done here.

4)  Is your syrup sugar free?

No 100% Pure maple syrup is not sugar free.  It is a natural sugar.  If someone is trying to sell you a sugar free maple syrup, you may want to ask them what they are using to sweeten their product.  It would most certainly have to be an ARTIFICIAL sweetener.   If it is aspartame they are using to sweeten their product, that ingredient breaks down into methanol in the body and then converts to formaldehyde.  See http://www.holisticmed.com/aspartame/fm.html for further information about this sweetener.

5)  How do I store pure maple syrup?

If unopened, the container of syrup should be kept in a cool dry place.  Once the syrup is opened, it needs to be refrigerated or frozen.  If the syrup develops mold on the top, the product should be heated to 180 degrees, the top skimmed, and then strained through a coffee filter or something similar.  The product is still suitable for human consumption.