23 Facts About Maple syrup

Maple syrup is a syrup made from the sap of maple trees.

Maple syrup was first made by the Indigenous peoples of North America.

Maple syrup is often used as a condiment for pancakes, waffles, French toast, oatmeal, or porridge.

Contrary to popular belief, Maple syrup was not produced by dropping heated stones into wooden bowls.

Around the time of the American Civil War, Maple syrup makers started using large, flat sheet metal pans as they were more efficient for boiling than heavy, rounded iron kettles, because of a greater surface area for evaporation.

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Maple syrup is made by boiling between 20 and 50 volumes of sap over an open fire until 1 volume of syrup is obtained, usually at a temperature 4.

Boiling the Maple syrup is a tightly controlled process, which ensures appropriate sugar content.

The Maple syrup is then filtered to remove precipitated "sugar sand", crystals made up largely of sugar and calcium malate.

The syrup can be heated longer and further processed to create a variety of other maple products, including maple sugar, maple butter or cream, and maple candy or taffy.

Maple syrup production is centred in northeastern North America; however, given the correct weather conditions, it can be made wherever suitable species of maple trees grow, such as New Zealand, where there are efforts to establish commercial production.

Production in Quebec is controlled through a supply management system, with producers receiving quota allotments from the government sanctioned Federation of Quebec Maple Syrup Producers, which maintains reserves of syrup, although there is a black-market trade in Quebec product.

In 2017, the FPAQ mandated increased output of maple syrup production, attempting to establish Quebec's dominance in the world market.

Manitoba maple syrup has a slightly different flavour from sugar-maple syrup, because it contains less sugar and the tree's sap flows more slowly.

Maple syrup has been produced on a small scale in some other countries, notably Japan and South Korea.

The Canadian Food Inspection Agency announced in the Canada Gazette on 28 June 2014 that rules for the sale of maple syrup would be amended to include new descriptors, at the request of the IMSI.

In Canada, maple syrup was classified prior to 31 December 2014, by the Canadian Food Inspection Agency as one of three grades, each with several colour classes:.

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.

Basic ingredient in maple syrup is the sap from the xylem of sugar maple or various other species of maple trees.

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 .

Maple syrup contains a wide variety of polyphenols and volatile organic compounds, including vanillin, hydroxybutanone, lignans, propionaldehyde, and numerous organic acids.

Maple syrup flavour is, well, maple flavour, uniquely different from any other.

In Canada, maple syrup must be made entirely from maple sap, and syrup must have a density of 66° on the Brix scale to be marketed as maple syrup.

Maple syrup products are considered emblematic of Canada, and are frequently sold in tourist shops and airports as souvenirs from Canada.