All about maple syrup

 Description:

100% pure maple syrup and maple products are natural, nutritious products with no coloring agents and no additives produced from sap of the sugar maple tree. Maple syrup is produced by the evaporation of maple water. It takes 40 gallons of maple water to produce one gallon of maple syrup. Maple syrup production or the “sugaring off” season only occurs once a year for 6‐8 weeks in mid‐February through April. Québec produces over 85 percent of the world’s maple syrup, equal to 93 percent of Canadian production. (Source: Québec Ministry of Agriculture, Fisheries and Food) Maple syrup and maple products are defined by their sugar density: 66 brix or 66 percent sugar. Maple syrup and maple products have many flavor profiles. Generally speaking, the lighter, the color, the grade, the more delicate the flavor and the darker the color grade, the stronger the taste. These flavors are heavily influenced by the “terroir” or growing regions of the sugar maple trees.

 

Versatility:

Maple syrup and other maple products come in liquid and solid forms for a variety of applications. Maple syrup is the most common form of maple available. Other forms of maple products include sugars of varying granularity, taffy, cream, concentrate/glaze, jelly, butter and maple flakes.

 

Nutritional value of pure maple syrup:

Pure maple syrup is a “natural” food, processed by heat concentration of pure maple sap, which is the nutrient liquid used by the plant for the annual growth of its tissues. In the boiling, concentrating and filtering process the nutrients remain in the syrup. There are quantitative

differences in syrup’s nutritive composition, due to metabolic and environmental differences among

maple trees and differences in the methods of sap collecting and syrup processing. Pure maple syrup contains most of the substances useful in the human diet.

 

Sugars:

Are an important source of energy. The main sugar in pure maple syrup is sucrose, which is the sole sugar in the Fancy grade syrups. The darker grades of syrup contain a small and variable amount of fructose and glucose

Minerals:

Have specific & nonspecific nutritional functions in the body metabolism. In pure maple syrup, the main minerals present are calcium, potassium, manganese, magnesium, phosphorus, Iron and zinc. These are all essential for health maintenance. Manganese in particular is an essential cofactor in a number of enzymes important in energy production and antioxidant defences.