Some people swear by the store-bought brands that come in containers designed to look like people, or waffles, but that’s just not the same. Sure, we’re guilty of that too… it is cheaper and when you don’t have a lot of money growing up, that’s what you are used to. But you certainly get what you pay for with real natural, maple syrup come sugaring season! We know that now… and are proud to say we have made the switch and couldn’t be happier! It’s like switching from “fresh oranges” sold in a New Hampshire grocery store to “fresh oranges” picked straight from a tree in the South and eating one right on the spot. Worlds of delicious difference!
We may be a bit spoiled up here in New England with sugaring season going strong right now and all the maple syrup farms getting their taps and lines set for the warmer days, freezing nights and flowing sap. It is certainly not taken for granted, however. To someone not from the area, driving around our back-country roads and looking off into the passing forests, you may be confused when you see miles of plastic tubing connecting hundreds of trees like some giant obstacle course to all the deer and animals of these forests. But to us, it’s just simply second nature.
Years ago, individual taps and buckets were put on each tree and sap pails was carried on wooden yokes back to big tanks…why does that now seem quaint but in the dark ages? Either way, it’s pretty amazing to see how much work it takes to make maple syrup and just how much sap it takes to produce just one (1) gallon of that decadently delicious delight! (Somewhere in the range 40 gallons of sap needs to be boiled down for every gallon of maple syrup!) It’s certainly a time consuming job with lots of attention to detail and most who undertake such a job, do it with unprecedented pride and enthusiasm!
One of the largest sugaring farms up here in NH has been in the business for over 150 years and certainly knows their syrup. They provide maple products to all types of manufacturers, distributors, and retailers in the food industry so it’s important that they have labels that will not only hold up to filling maple syrup jugs and jars but also that will not fall off or become illegible after coming in contact with the sweet-sticky-ooey-gooey-goodness! If you think back on your younger years as a child, you may remember just how ooey-gooey-sticky maple syrup can be! Spilling it on your clothes, getting it in your hair, getting it all over your hands and face―just looking at it seemed to create a mess—but it was oh-so-worth-it! Like the syrup is sticky, the jugs and glass containers it is stored in can also become sticky after repeated (yet, yummy) use.
This company came to EIM needing resilient, dependable labels sequentially numbered to track their inventory. They tested our #669 Plastic Labels and now return to us each sugaring season for a new supply! The poly-blend material they chose is extremely flexible and well suited for conditions where durability, strength, and exceptional print are required. The label adhesive gives the sticky-ooey-gooey-ness of maple syrup a run for its money…having a high initial tack at most temperatures. And for all you non-maple sugaring people, it’s actually a great choice for a wide variety of demanding textures and surfaces―and it’s cost-effective, too! Now who doesn’t like the sound of that?