No artificial colors, flavors, preservatives. Maple syrup is 100% natural.
Its benefits are similar to those found in berries, tea, red wine and linseed
So, used in moderation, maple products are the preferred ingredients when using a sweetening agent in a recipe. They help create new flavors and enhance the taste of healthy foods. Nothing better than plain yogurt, fresh strawberries and maple sugar chips! Mmm! What a treat!
Source of 100% natural energy, maple syrup provides simple carbohydrates that easily metabolize into glucose and act as fuel during exercise. Because it is not processed, it contains vitamins and minerals known to promote muscle recovery including manganese, riboflavin, zinc, potassium. It is an ideal ingredient to fill up with energy and nutrients before, during and after endurance training.
Nutritionally, maple products are one step ahead of other common sweetening agents such as white sugar, brown sugar, honey and corn syrup, which they can replace advantageously.
157.3 million pounds of maple syrup were produced in the world in 2015.
On average, 40 liters of sap (9 gallons) are needed to produce 1 liter (.22 gallon) of syrup.
Maple products are unique because they are the only food products made from the sap of a tree.
In 2016 the province of Quebec produced 148.2 million pounds of maple syrup and its products are sold in 53 countries world wide.
Maple sap harvest begins only once Quebec’s frigid winter temperature makes way for spring’s warmth, which allows the precious sap to flow.
Taffy, sugar and maple butter (which doesn’t contain butter) are all obtained when maple syrup is heated to higher temperatures.
World wide, there are some 150 different maple species: the Sugar Maple can be found only in the north eastern part of America. Other than the Sugar Maple, both the Red Maple and the Silver Maple produce their own maple sap.
Maple syrup is mainly produced in Canada and more precisely in the province of Quebec (almost 75% of the world’s production). This is why, in Quebec, it is often referred to as “Blond Gold”, one of the world’s finest products.
Boiling allows for the evaporation and therefore the concentration of the sugar contained in the sap. Once this concentration reaches 66%, or more commonly called 66° Brix, Voila! Maple syrup results.
Traditionally, sap was collected into pails hung from trees. Today, maple producers generally use a pipe system, connecting each tree to the sugar shack. The sap travels either by gravity or by vacuum to large stainless steel tanks. It is then sent through a reverse osmosis system and ends up in an evaporator where it will be boiled down and become maple syrup.
Maple syrup is a unique product because, due to the temperature, both its flavor and its color change during the production season, from a pale to a darker gold. It is therefore not only the equipment or the procedure used that determines the syrup’s color, but also Mother Nature.
The Canadian Food Inspection Agency (CFIA) and the Quebec Ministry of Agriculture, Fisheries and Food jointly control safety and quality of maple products in Canada. Syrup must comply with a specific grading system of 4 color classes determined by the quantity of light transmitted through the syrup.
Golden … Delicate taste
Amber … Rich taste
Dark … Robust taste
Very Dark … Strong taste
However, choosing maple syrup is a matter of taste and well beyond its classification. Maple syrup is a high quality, 100% pure natural product which everyone can appreciate depending on his/hers own personal taste.
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