2020 Events in this Local

March 7, 2020

First Tapping Ceremony

Cérémonie d`entaillages

Sandroad Sugar Bush, Sand Road, Moose Creek

June, 2020

CHEO Teddy Bear Picnic


September 25, 2020

IMSI Judging Workshop-Conference - Juger le sirop

SNC Finch Building.

Event may also run September 24th depending on the number of registrants. 

Labour Day Weekend, 2020

Foire du bois - Riceville Woodfair


Eastern Russell

Foire scientifique - Science Fair


Visit our News Archive for photos from past events.

Meet Your Local Representatives

Local Executives and Board Representatives


Frank Heerkens – President (Provincial Board 1st Vice President)

Jules Rochon – Vice President (Provincial Board Director)
Bryan Exley – Past President (CHEO contact person)
Ozwald Linton – Director – CHEO physical ground organizer
Angela Coleman – Director (meeting host organizer, info day hostess)
Pam French – Director – auction fund raising organizer
Richard Mcmillan – Director - Russel Fair organizer
Sheri Gallinger – Director - meeting organizer
Gary Gallinger – Director - Treasurer
Fay Gallinger – Director - Treasurer and Maple Weekend assistant
Claude Castonguay – Directeur (francophone ambassador)

Contact this Local

Frank Heerkens

Jules Rochon

Brian Exley

Spotlight on a Local Producer

Garland Sugar Shack

Located in the Vars-Limoges area, the Garland sugar shack has been a family affair over generations. The current owners Yvan and Jocelyne Garland, with the help of their three children and friends, have been in operations for many years. Recently they have built a magnificent brand new sugar house.


Get to know the Garland family and their passion for all maple/sugar products. You can always come visit the Garland's at the Garland Sugar Shack in Vars, at the Orleans Farmers' Market on Thursdays, the Kanata Farmers' Market and/or the Westboro Farmers' Market on Saturdays, and the Ottawa Farmers' Market or Barrhaven Farmers' Market on Sundays. 


The Garland's maple syrup production, consisting of over 5,000 taps and expanding, all started like most producers with a few hundred taps with buckets and boiling on a box stove. The family operation now consists of a 4'x16' wood-fired evaporator with sap collected from 4 different bushes of a mix of soft and hard maples with the help of a pipeline and vacuum pump. 


As a compliment to the production of maple syrup, they've added transformation of their liquid gold to make these lip-smacking products: maple butter, maple candies, maple jelly, maple sugar, maple tarts, maple cones, maple popcorn and maple cotton candy. The newest addition to the family of maple sweetness is maple wine!

Stainless Steel Table

Food grade and excellent size for sugar operations.  Contact Frank fh@sympatico.ca or 613-229-3874 for pricing and details.


Want to sell your sugar operation or equipment?

Send your classifieds to

Jules.rochon@videotron.ca or



Send your classifieds to

Jules.rochon@videotron.ca Phone:  (613) 446-5670 



Phone:  (613) 912-2014.

Local Classifieds

Send your classifieds to Jules Rochon Jules.rochon@videotron.ca

Visit our News Archive for past event photos and news stories.

Event : Maple Judging Workshop

Featuring: Kathyrn Hopkins of UMaine with Brian Bainborough facilitating.

Location : 38 Victoria Street. P.O. Box 29, Finch, Ontario, K0C 1K0
Date : Friday, September 25th, 9 am to 4 pm

(Optional if too many participants – Thursday September 24th)
Fee: $40 Omspa member, $55 non Omspa member      Lunch provided

        (New Omspa members registering on that day as a new Omspa member, get 50% off on workshop price)

For more information and to register: 
Jules Rochon preferably by email at: jules.rochon@videotron.ca (or call 613-446-5670)


Registration time limit: Now until February 29th 2020.

        Given the quality and time needed to organize this workshop we cannot leave this registration open for a very long time period.

        First one in, first one registered.


Special note : It is imperative that all participants must bring an unmarked 250ml Kent bottle of syrup that can be used for the workshop. Preferably Amber syrup, otherwise other syrup grades will be ok to bring in.


Proposed agenda for the day

9:30 - 10:00      Introductions and Review Agenda

                 What do you want out of the day?

10:00 - 10:45    Why are we here?  International grading and judging guidelines

      •   Experiences of judging and why is syrup disqualified?

10:45 – 11:15    Density, Colour, Clarity Overview

11:15 – 12:00    Off Flavors and Allergens 

12:00 - 12:45      Lunch

12:45 - 1:30       Standard Maple Flavors

  •   Judging and IMSI scoresheets

1:30 – 2:45        Split into groups (ideally 4) and judge 1 colour class per group as if in a competition

 2:45 - 3:00        Final judging discussion and evaluation                        

                         Were your information needs identified at the beginning met?

 3:00                 Depart


Merci, many thanks,

Jules Rochon


Local News

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