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Did you know that 75 percent of the world’s maple syrup production occurs in Canada? On top of that, 92 percent originates from Quebec. Other provinces such as New Brunswick four percent , Ontario three percent , and Nova Scotia one percent are responsible for more of the production of maple syrup but to a lesser degree than Quebec.
The second-biggest producer of Maple Syrup is the United States, but Canada is truly the home of maple syrup. In Canada, maple syrup goes beyond being a product we produce and is truly part of our culture. For our fellow Canadians looking for something sweet, keep reading to learn about another Canadian national treasure , maple syrup.
What did the Canadian maple syrup farmer say when he saw a beautiful sugar maple tree? I’d tap that. In , Canadian maple producers harvested This passed the record of Due to this increase, sales in were up 7. That’s a lot of maple. Across Canada, you will find many maple syrup farms. Some of these farms you can visit and buy products from. There are also many Canadian maple syrup festivals to hit up during the year at various farms.
These farms range from small to large, and you will even find some organic maple farms along the way. The indigenous people of Canada , such as the Abenaki, Haudenosaunee, and Mi’kmaq people, utilized maple before European settlers arrived in Canada. Early stories talk about using the “sweet water” to cook venison. The Anishinaabe would cure their food with maple.
This allowed them to have food stored up during the winter months. Early production of maple involved cutting v-shaped patterns or inserting willow or basswood tubes into the sugar maple tree. A bowl made of birch bark would get placed underneath.
This often occurred in the early spring, and the product from the tree would get made into sugary syrup in various ways. When French settlers came to Canada , they learned from the indigenous people how to get sap from the trees and reduce it to syrup or sugar slabs. Production of maple syrup by settlers began in the late s and early s.
Settlers would drill holes into the trees and insert wooden spouts. The spouts would allow the sap to flow through them. Settlers would collect the sap in hollowed-out logs. Here the sap would get turned into syrup. This syrup has been used in a variety of products over the years. Canada is famous for its delicious maple syrup. The amazing Canadian summer would not be possible without its maple trees. As of today, the maple industry is one of the most critical sectors in Canada and provides an opportunity of income for people in the most remote areas in the world.
The process of making maple syrup starts at the tree. There are a variety of trees that can get used in this process. Some of the maple trees you will see get tapped are:. The highest concentration of sugar will come from the sap of the sugar maple tree. The amount of sap you need to make syrup is dependent on the tree.
For a sugar maple tree, 40 gallons of sap will make one gallon of syrup. However, when tapping a box elder tree, 60 gallons of sap may be needed to make that same one gallon of syrup.
Maple trees typically can get tapped once they reach 30 to 40 years of age. The number of times a tree can get tapped in the season is dependent on the diameter of the tree. Once a maple tree is eight inches in diameter or more, it can get tapped.
With every additional 20 cm, the tree can get tapped more than once during the season. The maximum number of taps on a single tree per season is three. This is to protect the trees and to allow them to continue to grow and be healthy.
When maple trees get tapped is dependent on the region you live in and the weather. Temperatures that alternate between freezing and thawing will create pressure that allows the sap to flow when tapping a tree. You want the night to be below freezing. However, warmer temperatures are needed during the day. Typically the days should be running around 4 degrees celcius. In these conditions, a pressure is created that pushes the water to the bottom of the tree and allows the sap to get collected.
The gathering time for sap is generally four to six weeks long. This time generally goes from early March to late April in Canada. The end of the season is indicated by the temperatures remaining above freezing and leaf buds appearing on the trees.
Once the trees have been tapped, and you have the sap, the process of making maple syrup begins. Sap needs to get evaporated quickly after getting collected.
If the sap is not boiled right away, it can ferment. Fermented sap is going to create a syrup that tastes “off. This means that the water needs to get evaporated and boiled down to create a syrup. This is typically done utilizing a commercially produced evaporated pan.
The pan is specifically made to produce maple syrup. However, in the early days, the indigenous people would either boil the sap by adding hot rocks to birch bark pots or bail the sap in clay or metal kettles over the fire.
Some would even simply leave the sap out in the cold and throw away the frozen water as it separated from the syrup. Early settlers would use large metal kettles over a fire. With technological advancements, today’s process is much shorter than what the indigenous people and early settlers of Canada experienced.
Today a thermometer and hydrometer are typically used to ensure that the sap reaches the correct temperature to create a syrup. Once the sap has been evaporated, it will be 33 percent water and 67 percent sugar. It has a light golden coloured hue. The flavour is delicate and sweet. This syrup tastes rich and pure. Amber maple can get used in a variety of dishes, including vinaigrettes and desserts.
This syrup has a flavour that is more pronounced and caramelized. That makes the dark robust taste syrup excellent for baking, cooking, and sauces. True to its name, it will have the most pronounced flavour. The flavour will be distinctive and rich, making it an excellent choice for colouring and perfuming sauces and glazes. Maple syrup is reported to be healthy due to being high in antioxidants. In addition, you can find riboflavin, magnesium, zinc, potassium, and calcium in maple syrup.
Maple syrup also has a lower glycemic index than sugar. Darker coloured syrups are reported to have a high level of antioxidant activity which can decrease the risk of cancer and cardiovascular diseases. In addition, it can aid in digestion because of a prebiotic fibre contained within it. Because of this, the consumption of maple syrup is encouraged by many. However, you must also take into consideration the sugar content of maple syrup. While some may encourage you to “pour it on” and experience the benefits, others caution lovers of maple syrup to utilize it in moderation due to the high sugar content.
Maple season can be torture for those who love that maple taste but can’t do the sugar. However, sugar-free maple syrups do exist. As the years have gone by, new technology has allowed delicious products to get developed for everyone who wants some maple. While there are many sugar-free maple products out there, not all are created equal.
However, Canadian companies such as ChocZero have created products that will leave your taste buds tingling with delight. This company makes keto products. ChocZero has a sugar-free maple syrup that gets made utilizing all-natural maple extract. They sweeten it naturally with monk fruit.
For the calorie-conscious, what do maple syrup calories look like? While there are undoubtedly higher-calorie foods out there, maple syrup should still get consumed in moderation. The number of calories in your maple syrup is, in part, going to depend on the syrup you buy. Sugar-free alternatives like the one discussed above can be around 35 calories per serving.
Maple syrup options with sugar can vary significantly in calories. However, typically you will see the calories for a serving size of one tablespoon ranging around 50 to 55 calories. Two things you will find in abundance in Canada are snow and maple syrup.
The Maple Syrup Can – 1. It Really is Liquid Gold
Maple syrup, also known in Canada as liquid gold, is a truly special product. Though Canada is popularly known as the home of maple syrup, most of the natural product actually comes from a specific part of the country: Quebec. Though its sweet, rich flavor might make you think otherwise, maple syrup boasts plenty of health benefits. The syrup is filled with antioxidants as well as healthy minerals like zinc, magnesium, calcium and potassium.
The cost of pure maple syrup makes a bit more sense when you realize that it takes roughly 40 gallons liters of maple tree sap to produce a single gallon 3. Maple syrup was invented by the Iroquois people , who are indigenous to northeastern America. They pioneered the tapping technology that drew sap from the maple tree, as well as processing techniques for transforming it into syrup and sugar crystals. Like many agricultural crops, maple farming is very weather-dependent.
Producers typically start tapping trees in early spring, when the trees and their sap begin to thaw. In a good year, the sugaring season will last between four and six weeks. Maple syrup is categorized into different grades, which are determined based on the color and light transmission of the product. These factors are influenced by the time of season the sap is collected, not by how the maple syrup is processed.
Due to rationing during the Second World War, Canadians were encouraged to sweeten their food with maple syrup instead of sugar.
While many picture maple sap being gathered by pails and spiles, this tradition is largely outdated, and most industrial maple tree farms rely on more sophisticated systems using suction pumps and tubes. This has been the primary maple sap-gathering method since the s. Maple syrup is most traditionally used as a pancake or crepe topper, but the ingredient is exceptionally versatile. Use maple syrup in marinades, vinaigrettes, baking and even cocktails for an indulgent, natural sweetener.
A single maple tree is capable of producing anywhere between 5 to 15 gallons 19 to 57 liters of sap per season. This wide margin is dependent on a few factors, including weather, tree age and health. A healthy maple tree can produce sap for generations.
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You’re back! Log in to see your past and present bookings. Continue with Facebook or Google. Email Address. Password Show. Forgot password? We use your data to offer you a personalised experience. Find out more. Tess Boissonneault. Maple syrup is packed with nutrients and antioxidants.
There was once a major maple syrup heist. The Iroquois people invented maple syrup. Maple syrup production is heavily weather-dependent. There are different grades of maple syrup. Maple sap is now mostly gathered with suction pump systems, not pails. Maple syrup goes with more than just pancakes. A single tree can produce up to 15 gallons of sap per year. Give us feedback. Read Next View. Cookies Policy We and our partners use cookies to better understand your needs, improve performance and provide you with personalised content and advertisements.
– Canadian Maple Syrup: Everything You Need to Know – Insurdinary
Canada is worldwide famous for its delicious maple syrup. The colorful Canadian summer would not be possible without its maple trees. It helped the how does maple syrup represent canada post people to work more independently and gave /9209.txt a source to earn money. Until здесь the maple industry is one of the most critical sectors in Canada and provides an opportunity of how does maple syrup represent canada post for people in the most remote areas in the world.
The strict Canadian control how does maple syrup represent canada post ensures the usaa auto insurance company code standard of its products. The quality of the maple syrup always depends on the source. There are three predominant species of maple trees which are used in Canada to produce the high-quality maple syrup:.
Most of the trees grow around Nova Scotia, in the west and the south of Quebec, in central and southern Ontario, and the area which stretches to southeastern Manitoba around Lake of the woods. The red maple grows in the southeastern area of Manitoba around the Lake of woods. It can also be found at the border with Ontario and Minnesota and the east of Newfoundland. The geographically and how does maple syrup represent canada post benefits of four provinces contributed to the high посетить страницу of maple trees.
This area of Canada is blessed with an enormous variety of trees which produce the highest quality syrup. The first people who produced maple syrup and maple sugar were the indigenous people in northeastern North America.
It is not know how maple syrup production began, as different sources tell different stories, but various legends exist. One of them is that aboriginal tribes developed a ritual to celebrate the Sugar Moon, which is the first full moon in spring. The indigenous people celebrated this day with a Maple Dance. Furthermore, many of the aboriginal dishes replaced the salt with maple sugar or syrup.
A lot of the first nations saw maple syrup as a source of energy and nutrition. When the first European colonization arrived in northeastern Ссылка America, the local indigenous people showed them how to produce maple syrup.
The collaboration with the Europeans was essential for the first nations as the trading and production of maple syrup was their only source of income during the colonization. While the first nations had enough knowledge about the maple syrup, the colonialists knew how to distribute the sugar around the world. The commercial maple sugar production began among settlers in the late s and is one of the oldest industries in Canada.
The colonists improved the way maple syrup was produced and invented more effective ways to increase the production rate. They started to drill holes into maple trees and fitted wooden spouts through which sap flowed. It then could be easily collected.
The juice was transported into a how does maple syrup represent canada post house. The fluid how does maple syrup represent canada post boiled down to syrup in large metal kettles over a fire. Over the next years, improvements in evaporation methods decreased the amount of time massively it took to boil down the sap.
The transportation from the fluid to the sugar house was also improved to make work more comfortable and more efficient. Around — during the times of the American civil war, syrup makers started to use large how does maple syrup represent canada post pans which made the production process more manageable. A year later, cane sugar replaced was the primary dominant sweetener in the US and replaced the widely used maple sugar.
More effort was needed to distribute the product, and the main focus was to marketing the maple syrup. Over the next 50 years the production process of maple syrup and sugar products as modernized to decrease the costs and to make the sugar products more affordable. During the second world war, due how does maple syrup represent canada post a shortage of sugar, the general public was advised to replace the ordinary sugar with maple products.
More cookbooks and recipes mentioned the use of maple products instead of white sugar and increased sales dramatically. The vast majority of Marple products, around 70 percent of the world market, is produced in this area of Canada. InQuebec was accountable for over 90 percent of the maple syrup produced in Canada. New Brunswick produced nearly 5 percent, and Ontario roughly 4 percent. Nevertheless, almost 95 percent of all the exported Canadian maple syrup originated from Quebec.
Canadian maple syrup is one of the most critical industries for Canadian export. In the export of maple products made more than Candian Dollar. Around 60 percent of the commodity goes to the United States and nearly 10 percent to Germany. InQuebec counted around 7, registered and licenced maple producers. Overall there were 13, farmers, who made collectively over 30 million liters of syrup. The production of maple products gives people, especially in remote areas and the indigenous people a chance to own their own business and earn enough money to make a living.
Even though the producers receiving allotments, Canada still fights a substantial black market of syrup sales. Especially the high-quality syrup of Quebec is known to be liquid gold.
In the past, each state followed its own regulations and laws on the classification of maple products. Following efforts of the International Maple Syrup Institute IMSI producer associations, adjusted their laws regarding the classification of maple syrup. After harmonizing the system, the grading of syrup is now more transparent for the end consumer. The syrups are all processed the same way. The different colours mostly occur during different times of the season.
In general, the lighter in coloured sugar with milder flavour occurs during the earlier seasons, while the darker coloured maple syrup with more robust flavour can be found as the season progresses. Maple syrup is rich in vitamins and nutrients, which helps to boost your immune system. Its antioxidant properties also help to protect your body from free radicals.
Some of the essential nutrients found in high-quality maple syrup are zinc, Potassium, manganese, thiamine, calcium, iron, magnesium, and riboflavin. Manganese is vital to ensure a normal function of your muscular system and helps in energy production. Calcium is how does maple syrup represent canada post your bones and contributes to healthy teeth. Riboflavin, on the other hand, is needed to ensure the normal function of your metabolic processes. Magnesium can lower the risk of heart disease, and Potassium is essential to maintain healthy blood pressure.
Furthermore, maple syrup has a high amount of zinc. Zinc is essential for a lot of functions in your body. It is hugely beneficial for a healthy heart. It is also an important antioxidant which is needed for cellular growth and regeneration. The Canadian maple is one of the most popular products around the world and also one of the healthiest alternatives to regular sugar. The next time we enjoy our pancakes with Canadian maple syrup or sweeten our tea with it, we can be sure that we support one of the oldest industry sectors in the world and we will experience the uniqueness of a natural product which brings the taste of the Canadian summer in our homes.
Quinte West is a city located in the province of Ontario. The city has a population of approximately 45, people and is situated on the Bay of Quinte. Quinte How does maple syrup represent canada post is a popular tourist destination Kenora is a city in Northwestern Ontario, Canada.
It is the seat of the Kenora District. Kenora is situated on the Lake of the Woods, a large freshwater lake, in the northwest corner of the province Skip to content Canada is worldwide famous for its delicious maple syrup.
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Why is Canada famous for its maple syrup? – New Canadian Life.
Maple syrup has been produced on a small scale in some other countries, notably Japan and South Korea. Under Canadian Maple Product Regulations, containers of maple syrup must include the words “maple syrup”, its grade name and net quantity in litres or millilitres , on the main display panel with a minimum font size of 1.
Following an effort from the International Maple Syrup Institute IMSI and many maple syrup producer associations, both Canada and the United States have altered their laws regarding the classification of maple syrup to be uniform.
Whereas in the past each state or province had their own laws on the classification of maple syrup, now those laws define a unified grading system. This had been a work in progress for several years, and most of the finalization of the new grading system was made in As long as maple syrup does not have an off-flavour, is of a uniform colour, and is free from turbidity and sediment, it can be labelled as one of the A grades.
If it exhibits any problems, it does not meet Grade A requirements, and then must be labelled as Processing Grade maple syrup and may not be sold in containers smaller than 5 US gallons 20 L. This grading system was accepted and made law by most maple-producing states and provinces, and became compulsory in Canada as of 13 December Maine passed a bill to take effect as soon as both Canada and the United States adopted the new grades.
In New York, the new grade changes became law on 1 January New Hampshire did not require legislative approval and so the new grade laws became effective as of 16 December , and producer compliance was required as of 1 January Golden and Amber grades typically have a milder flavour than Dark and Very dark, which are both dark and have an intense maple flavour. Golden must have 75 percent or more transmittance, Amber must have Producers in Ontario or Quebec may have followed either federal or provincial grading guidelines.
A typical year’s yield for a maple syrup producer will be about 25 to 30 percent of each of the 1 colours, 10 percent 2 Amber, and 2 percent 3 Dark. Maple syrup was divided into two major grades:. The Vermont Agency of Agriculture Food and Markets used a similar grading system of colour, and is roughly equivalent, especially for lighter syrups, but using letters: “AA”, “A”, etc.
New Hampshire maintained a similar standard, but not a separate state grading scale. The Vermont-graded product had 0.
One grade of syrup not for table use, called commercial or Grade C, was also produced under the Vermont system. In Canada, the packing of maple syrup must follow the “Packing” conditions stated in the Maple Products Regulations, or utilize the equivalent Canadian or imported grading system. Every container of maple syrup must be new if it has a capacity of 5 litres or less or is marked with a grade name. Every container of maple sugar must also be new if it has a capacity of less than 5 kg or is either exported out of Canada or conveyed from one province to another.
Each maple syrup product must be verified clean if it follows a grade name or if it is exported out of the province in which it was originally manufactured. The basic ingredient in maple syrup is the sap from the xylem of sugar maple or various other species of maple trees. It consists primarily of sucrose and water, with small amounts of the monosaccharides glucose and fructose from the invert sugar created in the boiling process.
In a g amount, maple syrup provides calories and is composed of 32 percent water by weight, 67 percent carbohydrates 90 percent of which are sugars , and no appreciable protein or fat table. Maple syrup is generally low in overall micronutrient content, although manganese and riboflavin are at high levels along with moderate amounts of zinc and calcium right table. It also contains trace amounts of amino acids which increase in content as sap flow occurs.
Maple syrup contains a wide variety of polyphenols and volatile organic compounds , including vanillin , hydroxybutanone , lignans , propionaldehyde , and numerous organic acids. One author described maple syrup as “a unique ingredient, smooth- and silky-textured, with a sweet, distinctive flavour — hints of caramel with overtones of toffee will not do — and a rare colour, amber set alight. Maple flavour is, well, maple flavour, uniquely different from any other.
These flavours are divided into 13 families: vanilla , burnt, milky, fruity, floral, spicy, foreign deterioration or fermentation , foreign environment , maple, confectionery, plant herbaceous , plant forest, humus or cereals , and plant ligneous. Maple syrup and its various artificial imitations are widely used as toppings for pancakes , waffles , and French toast in North America. They can also be used to flavour a variety of foods, including fritters , ice cream , hot cereal , fresh fruit , bacon , and sausages.
It is also used as sweetener for granola , applesauce , baked beans , candied sweet potatoes , winter squash , cakes, pies, breads, tea, coffee, and hot toddies. In these syrups, the primary ingredient is most often high-fructose corn syrup flavoured with sotolon ; they have little genuine maple content, and are usually thickened above the viscosity of maple syrup. Imitation syrups are generally cheaper than maple syrup, with less natural flavour. In , maple syrup producers from nine US states petitioned the Food and Drug Administration FDA to regulate labeling of products containing maple syrup or using the word “maple” in manufactured products, indicating that imitation maple products contained insignificant amounts of natural maple syrup.
Maple products are considered emblematic of Canada, and are frequently sold in tourist shops and airports as souvenirs from Canada. The sugar maple’s leaf has come to symbolize Canada, and is depicted on the country’s flag.
Maple syrup and maple sugar were used during the American Civil War and by abolitionists in the years before the war because most cane sugar and molasses were produced by Southern slaves. From Wikipedia, the free encyclopedia. Syrup made from the sap of maple trees. Bottled maple syrup. Cookbook: Maple syrup Media: Maple syrup. See also: Food grading. Archived from the original on 18 May Retrieved 21 May BBC News.
Archived from the original on 6 June Canadian Food Inspection Agency. Archived from the original on 1 December Retrieved 9 December Understanding Food: Principles and Preparation. Cengage Learning. ISBN Archived from the original on 2 March Maple Syrup Colors The flavor and color of maple syrup develop during the boiling of the initially colorless sap.
Government standards Elsevier’s Dictionary of Trees. Elsevier Science. Plants Database. United States Department of Agriculture. Retrieved 15 September Retrieved 10 December Iowa State University.
Archived PDF from the original on 29 August Retrieved 21 October Retrieved 16 September Retrieved 18 September Archived PDF from the original on 14 June US Department of Agriculture. Retrieved 15 May The Globe and Mail. Archived from the original on 11 January Retrieved 12 December Food and Agriculture Organization of the United Nations. Cornell University.
Michigan Maple Syrup Association. Archived from the original on 25 May Retrieved 20 November Maple sugaring among the Abenaki and Wabanki peoples Report. Sweet maple. Chapters Publishing Ltd. Ohio State University. Maple Digest. Archived from the original PDF on 29 December Retrieved 21 September Modern Farmer.
Archived from the original on 26 January Retrieved 20 January Agricultural and Forest Meteorology. Bibcode : AgFM.. Maple Syrup Digest : 8. Journal of Chemical Education. Bibcode : JChEd.. Archived from the original on 23 November Retrieved 18 October Journal of Food Engineering.
Forestry Economics: A Managerial Approach. March Bulletin Archived PDF from the original on 17 April Cooperative Extension Publications, University of Maine. Archived from the original on 29 August Retrieved 20 May Journal of Food Science. PMID Chemeca : Retrieved 19 September Retrieved 4 October Forest Ecology and Management.
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June Archived from the original on 3 June Archived from the original on 4 March Retrieved 22 September National Post. Archived from the original on 10 May Retrieved 18 May Financial Post. Archived from the original on 8 May Retrieved 13 June Maple Syrup Archived from the original PDF on 12 December Retrieved 12 July Tohoku Journal of Agricultural Research.
Hadong Journal. Archived from the original on 2 April Legislative Services Branch. Retrieved 17 July Canada Gazette. Retrieved 13 December Retrieved 14 September Government of Canada. Retrieved 9 August When properly stored in barrels, maple syrup can last for many years, said Michael Farrell, the former director of Cornell University’s Uihlein Forest, a maple syrup research and extension field station in Lake Placid, N.
In years when the yield is good, and more syrup is produced than needed, the extra can be sold to the QMSP and stored “so that when there’s bad years, you have enough to keep people stocked up with syrup on their pancakes,” Farrell said.
In , there was about 60 million kilograms of maple syrup produced, an average amount when compared to past years but down 18 million kilograms compared to However, worldwide demand has increased by more than 20 per cent — a spike industry experts believe was partly fuelled by more people cooking at home during the pandemic — and that has strained the supply. And this was one of those years which was not ideal in terms of maple syrup production, according to Abby van den Berg, a research associate professor at the University of Vermont’s Proctor Maple Research Center in Underhill, Vt.
Many places didn’t have good weather for sap flow until later in the production season, she said, noting that in order for sap to flow, there has to be freezing temperatures, followed by above-freezing temperatures. It actually wasn’t terrible. It wasn’t as good as it had been in past years, and the reserve was there to perform its function,” she said. There is no shortage. Between and , around 3, tonnes were stolen from a storage facility in Quebec.
But it was a few years earlier than that when the strategic reserve actually did run dry. Prices spiked. We lost a lot of markets for pure maple syrup,” he said. Farrell said the
