Pure maple sryup is a completely natural product that starts as sap from maple trees and ends up as syrup. In theory the process is a simple one: take sap which contains sugar and remove enough water to concentrate the sugars to a level where they become syrup. In practice it can be simple if you are using buckets to collect sap from a small number of trees and a few flat plans to evaporate with. In practice todays maple syrup farms are either part of a larger farm or are stand alone ventures that do nothing other than product maple syrup. Most modern commercial pure maple syrup producers use extensive tubing systems to collect the sap from individualized trees and move it to the sugarhouse for processing. Most larger producers use electric pumps extensively to move the sap from hwere the trees are to where it's best to locate the sugarhouse (often near a road with grid power). Larger producers also use modern technologies such as reverse osmosis to remove a large percentage of water from the raw sap before it enters the evaporators to finish the water removal and finish the syrup. Equipment used in the collection and processing of sap is mad from "food grade" materials and much of the equipment is not stainless steel. Most syrup produced is "bulk packed" in containers from 5 gallons to 55 gallons. Bulk storage of syrup helps to maintain its taste and color far longer than retail packaging. This is critical since pure maple syrup is only made for 6-8 weeks in the spring each year and it must be kept fresh so that customers can purchase syrup throughout the year.