Monthly Archives: March 2011

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 … Continue reading →

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 … Continue reading →