It takes roughly 40 gallons of sap to make 1 gallon of maple syrup.
Maple syrup, maple sugar, maple cream and maple candies are all vegan food.
During World War II, citizen across North America were encouraged to use maple syrup as a sweetener rather than sugar as it was less expensive and available is greater quantity
Native Americans processed most of their maple syrup into granulated sugar, which was easier to store and to carry than the liquid form. This “Indian Sugar” was kept in birch bark boxes called mokuks.
Maple syrup contains antioxidants, which can delay or prevent free radical induced diseases, such as diabetes and cancer. A portion of ¼ cup of maple syrup contains as many antioxidants as a raw tomato or broccoli.
Maple syrup contains high levels of phytohormone and abscisic acid. According to research, this type of acid is a natural defense in controlling diabetes and other metabolic syndromes.
Maple syrup is more effective than broccoli, blueberries, carrots and tomatoes in significantly slowing cancerous cell growth in the brain, prostate and lungs and somewhat less significantly in the breast.
¼ cup serving of maple syrup contains more calcium than the same amount of milk and more potassium than a banana. It’s also a good source of magnesium, phosphorus, zinc and iron.
Vermont residents have an unusual tradition of celebrating the sugaring season by snacking on a combination of maple syrup, plain raised doughnuts and dill pickles. Vermont’s residents say the sweet and sour tastes complement each other.
The old school classic, pancakes or crepes with maple syrup. Best served with a huge pile of pancakes (at least 3), half melted butter and the whole lot drenched in maple syrup.
Maple Cream
Maple cream also known as maple butter or maple spread is solely made of pure maple syrup. Spread it on your buttered toast or bagels for mouth decadence.
Maple Syrup on French Toast
Another classic, flavour your French toast with a hint of vanilla. Don’t forget to add the essential half melted butter before drowning everything in maple syrup. Highway to heaven!
Maple Fudge
Maple Fudge is not that easy to make, but your efforts will be worth it. Creamy, delicious on the palate, it melts in your mouth! Add some nuts for added excitement!
Maple Blondies
Maple Blondies are brownies without chocolate and added maple syrup, delicious and dirty, serve with ice cream for added pleasure and weight gain!
Maple Syrup Ice Cream
Walnut maple syrup ice cream, sweet corn maple syrup ice cream, bacon maple syrup ice cream, you name it. There is endless possibility to spice up your maple ice cream for this summer.
Salmon Gravlax with Maple Syrup
Fresh salmon filet, no cooking, the salmon is cold-cured with the salt and the maple sugar. Salmon Gravlax is innovative and fancy, you’ll impress everyone and it will taste awesome!
For those who lack time to cook and suffer from maple craving: Grab the maple syrup bottle, remove the lid, bring to bottom lip, open mouth, toss your head backward and then… enjoy!
Maple Syrup on Snow
Straight out of popular culture, prepare a nice layer of snow, minimum 2 inches, on a table or large pan. Warm maple syrup, without boiling it and pour it on the snow in a straight line. Roll up using a wooden stick and voila, you have a maple syrup lollipop.
Maple Syrup Coffee
Tired of the same old brew? Change your coffee sweetener for maple syrup. A nice and subtle aroma for your morning coffee.
There are two different classifications for maple syrup: The American classification and the Canadian classification, this can sometimes cause a small amount of confusion if you have producers or buyers from different country talking about maple syrup or even for the customers.
Maple Syrup is classified using 3 grades containing several color classes. The only difference between the American and Canadian classification is the terminology. The American system call these Grade (A, B and C) whilst the Canadian system uses number (No.1, No.2 and No.3).
The classification is based on the translucence of the maple syrup, which means the amount of light that is transmitted through the maple syrup sample. Producers use a light transmittance meter tool to classify the maple syrup. The percent of light transmission is compared to light transmission rates set for different grades and the maple syrup is then graded.
In order to be classified each sample of maple syrup must meet the following requirements:
a) must not ferment;
b) must have a clear and uniform colour;
d) must have a maple flavour that is typical of its colour grade, and be free of any unpleasant odours or flavours.
Here are the different maple syrup grades:
Grade A Light Amber (US Classification)
No.1 Extra light (Canadian Classification)
Light transmission is more than 75% with a subtle taste and the color is slightly golden with a very mild and delicate maple flavour.
Grade A Medium Amber (US Classification)
No.1 light (Canadian Classification)
Light transmission is between 60.5% and 74% with a subtle taste and the color is golden with a mild and sweet maple flavour.
Grade A Dark Amber (US Classification )
No.1 Medium (Canadian Classification)
Light transmission is between 44% and 60.4% with a typical maple taste and the color is amber with a mild and sweet maple flavour. This is the typical maple syrup used on pancakes, cooking, etc.
Grade B (US Classification )
No.2 Amber (Canadian Classification)
Light transmission is between 27% and 43.9% with a strong and pronounced maple taste. The color is dark. This maple syrup taste is too bold to use as normal table maple syrup but can be used for cooking and baking.
Grade C (US Classification)
No.3 Dark (Canadian Classification)
Light transmission is less than 26.9% with a full-flavored, slightly caramelized maple syrup taste. It is only used as commercial ingredients and the color is very dark.
Despite its high sugar content which is still lower than brown sugar, honey and fructose, pure maple syrup is a much healthier sweetener than processed white sugar, honey, brown sugar. In fact, a ¼ cup serving of maple syrup contains more calcium than the same amount of milk and more potassium than a banana. It’s also a good source of magnesium, phosphorus, zinc and iron.
Maple syrup has a low glycemic index and the absorption level is low, hence why it is recommended for diabetics.
Maple syrup contains fewer calories than corn syrup and honey.
Maple syrup contains various amino acids, minerals and vitamins.
Maple syrup contains antioxidants, which can delay or prevent free radical induced diseases, such as diabetes and cancer. A portion of ¼ cup of maple syrup contains as many antioxidants as a raw tomato or broccoli.
A portion of ¼ cup of maple syrup contains 100% of the Daily Value of manganese, which is an important factor in energy production and antioxidant defenses and necessary for normal brain and nerve function. Maple syrup (1/4 cup) is the forth aliment that contains the most manganese on all aliment in the USDA National Nutrient Database for Standard Reference.
A portion of ¼ cup of maple syrup contains 34% of the Daily Value of riboflavin, which aids in the metabolic process and 11% of the Daily Value of zinc, which is essential for a healthy immune system.
Potassium decreases risk of hypertension or stroke.
Maple Syrup as an Anti Diabetic Food
Maple syrup contains high levels of phytohormone and abscisic acid. According to research, this type of acid is a natural defense in controlling diabetes and other metabolic syndromes.
The acid is effective because it has the potential to encourage the release of insulin through the pancreatic cells. It can also enhance the fat cell’s sensitivity to insulin. The studies on maple syrup and its effects on diabetes have been reviewed by experts. The results of these studies were revealed before the American Chemical Society in San Francisco.
The Anti Cancer Potential of Maple Syrup
A study by researchers at the Universite du Quebec a Chicoutimi, published in the Journal of Medicinal Food, implies that maple syrup can be more effective than broccoli, blueberries, carrots and tomatoes in significantly slowing cancerous cell growth in the brain, prostate and lungs and somewhat less significantly in the breast.
Further testing also revealed that maple’s syrup extracts are more effective compared to maple sap. For fighting cancer and diabetes, experts suggest that dark colored maple syrup should be used. Dark syrup has high color oxidation which makes it more potent against cancer and diabetes. So if you want the best anti cancer and anti diabetes food, then maple syrup is your answer. You can get Grade A Dark Amber / No1 Medium maple syrupstraight from MapleSyrupWorld for the best pure maple syrup.
Native Americans from United States and Canada where already boiling sap well before the Europeans came upon the land, from oral traditions and archaeological evidence, we know that they recognized maple sap as a source of energy and nutrition in both liquid and solid form. They mostly transformed the sugar sap into granulated sugar which was easier to store and to carry. The maple sugar was kept in birch bark boxes called mokuks.
Great video of how to make maple syrup the old fashioned way:
The maple trees
Maple specie used to collect the sap is sugar maple (acer saccharum) because of high sugar content (2%) in its sap. A few other species of maple trees such as black maple, red maple, silver maple and the ash leafed maple can be used but the sugar content is about half as low as the sugar maple.
Climate
Even though the maple trees are present in various region of the globe, it requires proper climatic conditions to produce sap in sufficient quantity to harvest. These conditions are found to the North-East of the United States in states such as Vermont, Maine, New York, Wisconsin, Ohio, New Hampshire, Michigan, Pennsylvania, Massachusetts, Connecticut and in Canada exclusively. Maple syrup production is entirely a North-American product.
Tapping
To give enough sap, a maple needs to be about 40 years old and 10 inches diameter at 54 inches from the ground. A tree with a diameter up to 17 inches should only be tap once. Trees between 18 and 24 inches can support 2 taps while a diameter of 25 inches and more can support 3 taps. It is important to drill tapholes when temperatures are above freezing to reduce the risk of injury to the tree. A 7/16 inch diameter drill should be used at a slight upward angle for 2 to 2 ½ inches and you should stay clear of the previous year taphole. For trees with more than one taphole, distribute them around the circumference of the tree. Avoid any wood backing up in the hole to prevent slowing the sap flow. Once the hole is drilled, install the tap by pushing it in the hole and secure it lightly with a hammer. Avoid being forceful as you could split the wood and cause severe damage to the tree.
Collecting
In the old days, the sap was collected using a bucket emptied frequently during a good day. Since the mid-70 the sap has been collected using a tubing system with a vacuum pump. It is a more effective technique with less work required during sap season although you do have to maintain your tubing system during the off season. The collecting period is concentrated during the month of February, March and April depending on local weather condition and location. Freezing night and below freezing temperature during the day are required for a good flow of sap. This change in condition causes water to flow upward from the roots and the soil to the tree and through the taphole.
The volume of collected sap varies depending on the size of the tree, the temperature variation, the time of the year and the age of the tree.
Maple Syrup Production
For the best quality of maple syrup, the sap should be boiled the same day it is collected. Forty gallons of sap is required to produce a single gallon of maple syrup. This figure is a rule of thumb and can vary depending on sap sugar content. To speed up the boiling process and reduce its cost, a reverse-osmosis machine will remove up to 80% of the water. It also has the benefit of reducing the exposure of the syrup to unnecessary high temperature. The sap will be boiled up to 7 degree Fahrenheit above water’s boiling temperature (the water boiling temperature changes depending on your area and altitude but it is roughly 214 degrees). The maple syrup will be ready when its sugar density reaches at least 66% or 66Brix (Brix is the unit of measurement of sugar concentration, it is also used in winemaking). To measure the sugar density, you can use a hydrometer. Once the sap has been transformed into maple syrup, it should be hot filtered to remove any gritty material called sugar sand before packaging or storing. The last step before bottling is to grade the maple syrup. Visit our Maple Syrup Grading page to learn more about this process.
Bottling
The maple syrup is warmed to 180 degrees Fahrenheit to make sure it is sterilized before packaging. Once the syrup as reached the correct temperature it is hot packaged in bottles, cans or bigger container such as jugs, pails and drums.
Healthy forest: The maple forest are inspected and managed by certified foresters to ensure the sustainable management of our forestland, promote tree health and biodiversity, and reduce erosion.
Respectful management practices of maple forest and their ecosystems. Development and maintenance focus on preserving the maple forest ecosystem and improving tree population vitality over the long term.
Species diversity is encouraged in the maple forest, in particular companion species to the sugar maple.
No pesticides, fertilizer or chemicals are used to manage the forest. It’s healthy and it is clean.
Tapping
The organic body verify and impose a limit on the number of taps in maple trees. This practice sustains the health of each of our maple tree. Though maple sugar tap holes are very small and don’t harm the sugar maples at all, too many of them could add up. This rule is to make sure that the trees can stay healthy for a long time to come.
The tapping of maple trees at any other time than the maple season is forbidden.
Maple equipment
All the machinery, the tubes/buckets, and the bottling equipment are inspected as well as the soaps used to clean the equipment.
Evaporator pans are made of stainless steel and that’s the only steel allowed, with special soldering
Maple Syrup Production
Sap sterilization prior to boiling is prohibited to avoid changing or denaturing the maple sap.
Only certified organic vegetable oil is used as anti-foaming agent when boiling the maple sap.
Maple Syrup filtration system is monitored and restricted as well as temporary container which might be used before the maple syrup is transferred into the specially designed barrels.
Cleaning
The certification ensures that all cleaning done after the sugaring season is done with certified product and washed with potable clean water during both cleaning and rinsing.
Maple Syrup Study Finds 20 Disease-Fighting Antioxidants in Pure Maple Syrup
In a new study lead by the University of Rhode Island, Dr. Navindra Seeram discovered more than 20 compounds related to human health in maple syrup, 13 of which were revealed for the first time in maple syrup. “We already know the maple tree has strong antioxidant,” Seeram said. Several of these antioxidant compounds are also reported to have anti-cancer, anti-bacterial and anti-diabetic properties and are present in Maple Syrup. “People are increasingly interested in healthier food alternatives,” Seeram said.
Prior to the study, the industry was aware that Maple Syrup was full of natural minerals and vitamins, including zinc, manganese and calcium. The same antioxidant compounds were found in berries, this is an exciting advance because the population didn’t previously link a sweetener with healthy biological properties. “Today, Americans have great awareness in learning the health benefits of distinctive foods,” Seeram said.
When choosing syrup as a sweetener, it is healthier to use 100 percent pure maple syrup. A recent study established that 50 percent of Americans are unaware if the syrup they consume is real maple syrup or pancake syrup.
A healthful alternative to other sugars, pure maple syrup is a savoury staple for cooking and has various gastronomic uses past breakfast, from a touch of sweet in tea, drizzled over vegetables, or as a glaze for grilled poultry and fish.
Maple syrup is unique. It is the single product in our food regiment that comes from a plant’s sap. Throughout the years, many cultures have profited from its health benefits as a homeopathic medication for illnesses, including flu, stomach aches, high blood pressure and cholesterol. Maple syrup’s high levels of zinc and manganese can assist in heart health and in improving the immune system.
When you want to satisfy your sweet tooth, don’t forget to consider using maple syrup which contains fewer calories and a higher concentration of minerals than honey. It is available throughout the year in your local supermarket.
Maple syrup is one of the many wonders of the world. This viscous amber liquid with its characteristic earthy sweet taste is made from the sap of the sugar, black or red maple tree. The process of creating maple syrup begins with tapping (piercing) the tree, which allows the sap to run out freely. The sap is clear and almost tasteless and very low in sugar content when it is first tapped. It is then boiled to evaporate the water producing syrup with the characteristic flavor and color of maple syrup and sugar content of 60%.
Since maple sap color and consistency various throughout the sugaring season not all maple syrup produced is identical. Therefore a grading system is used. The United States and Canada use a slightly different system but both are based on how light or dark the syrup is. Grade B maple syrup or dark syrups are often used for cooking while lighter syrups are often used on pancakes or even ice cream.
This is the first post in a series of posts on how maple syrup is produced. First, on harvesting maple sap.
The maple sap to collect mainly in late winter or early spring, depending on the region, where freezing nights are followed by days of thaw (temperature diurnal and nocturnal positive negative).A notch (in the traditional version) to retrieve the maple water, liquid containing about 2% to 3% sugar.This sugar (mainly sucrose)5 from the roots of the tree.In spring, it mounts under the bark through the xylem, the entire tree in order to provide sufficient energy to boost metabolism.
Maple water (or sap gross) is different from the sap drawn.This, far more loaded with minerals and complex organic molecules, not back by the roots when the metabolism of the tree is revived.The arrival of the sap and its bitter taste marks the end of the harvest of sap.
We do not harvest water from a maple tree whose trunk is less than 20 cm in diameter.The general rule is to wait until 45 years after the planting of a maple tree before starting to harvest its water.However, a sugar maple can live 300 years or more.It can give water every spring for many years.
Later in the season, maple sap is very dark and makes for great grade b maple syrup.
Maple Syrup has a lot of uses in the kitchen. Far more than you might imagine.
The main use of maple syrup is to pour on pancakes or waffles.
It can be used instead of fruit, yogurt nature to enhance the taste.
We mix with ice cream, flavored with vanilla or plain, in the form of syrup or broken loaf sugar maple, its crystal form, for a crispy texture.
Wines, aperitifs, sparkling dishes are manufactured by fermentation of pure maple syrup or pickled with other herbs, plants or fruit juice.A distillation subsequent achieves liquor aperitif or digestive, to varying degrees of concentration of ethanol.Kitchens more likely, pastries also make use of various alcohols wisely maple finish or composition of a food, to cook, deglaze, blaze.
It is used in several recipes, including that of ” beans “that consists of getting a long bake at low heat in pork fat with bouquet garni and serve still warm topped with syrup in a mixture of sweet- salty.This dish Quebec has traditionally used the broad bean for its size and rich in nutrients, but any other bean filled locally grown well this office.
It whitewashes some maple syrup meat, including pork, ham or ribs before cooking.Its special taste, its sweetness and its natural flavors penetrate the meat and caramelize the surface of the pieces of meatroasted on which he gives a glaze finish.
Pure Maple Syrup Drippings 