Maple syrup

Indigenous peoples Indigenous peoples living in northeastern North America were the first groups known to have produced maple syrup and maple sugar. According to Indigenous oral traditions, as well as archaeological evidence, maple tree sap was being processed into syrup long before Europeans arrived in the region. Indigenous tribes developed rituals around syrup-making, celebrating the Sugar Moon (the first full moon of spring) with a Maple Dance. Many aboriginal dishes replaced the salt traditional in European cuisine with maple syrup. Colonists In the early stages of European colonization in northeastern North America, local Indigenous peoples showed the arriving colonists how to tap the trunks of certain types of maples during the spring thaw to harvest the sap. André Thevet, the "Royal Cosmographer of France", wrote about Jacques Cartier drinking maple sap during his Canadian voyages. By 1680, European settlers and fur traders were involved in harvesting maple products. However, rather than making incisions in the bark, the Europeans used the method of drilling tapholes in the trunks with augers. Prior to the 19th century, processed maple sap was used primarily as a source of concentrated sugar, in both liquid and crystallized-solid form, as cane sugar had to be imported from the West Indies. Sap filled the buckets, and was then either transferred to larger holding vessels (barrels, large pots, or hollowed-out wooden logs), often mounted on sledges or wagons pulled by draft animals, or carried in buckets or other convenient containers. The sap-collection buckets were returned to the spouts mounted on the trees, and the process was repeated for as long as the flow of sap remained "sweet". The specific weather conditions of the thaw period were, and still are, critical in determining the length of the sugaring season. The boiling process was very time-consuming. The harvested sap was transported back to the party's base camp, where it was then poured into large vessels (usually made from metal) and boiled down to achieve the desired concentration. Since 1850 Around the time of the American Civil War (1861–1865), 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. A large number of technological changes took place during the 1970s. Plastic tubing systems that had been experimental since the early part of the century were perfected, allowing sap to flow directly from the tree to the evaporator house. Vacuum pumps were added to the tubing systems, and preheaters were developed to recycle heat lost in the steam. Producers developed reverse-osmosis machines to take a portion of water out of the sap before it was boiled, increasing processing efficiency. Experiments suggest that saplings could be used in plantations in place of mature trees, potentially boosting productivity per acre dramatically. Because saplings have smaller diameters, they require less extreme diurnal temperature changes to trigger freeze–thaw cycles. This enables sap production in warmer climates beyond northeastern North America. ==Production==

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. Maple syrup production begins with collecting sap in a "sugarbush". During the day, sucrose stored in the roots for the winter rises through the trunk as sugary sap. A hole is bored into the trunk of the tree to allow the sap to flow out of a spile that is tapped in the hole. The taps are left in place for the season, and the sap flows during the day when the temperature is above freezing. Some producers also tap in autumn, though this practice is less common than spring tapping. Maples can continue to be tapped for sap until they are over 100 years old. Climate change is dramatically impacting the production of maple syrup. Increased temperatures in late winter/early spring causes the season for maple sap collection to shift earlier in the year, with increased summer temperatures causing a decrease in sugar content in sap, and drought/heavy rainfall impacting forest ecosystems. ==Processing==

Sap is often processed in a "sugar shack", also known as a "sugarhouse", "sugar cabin", "sugar shanty", or cabane à sucre. Open pan evaporation methods have been streamlined since colonial days, but remain largely unchanged. Maple syrup is made by boiling between 20 and 50 volumes of sap (depending on its concentration) over an open fire until 1 volume of syrup is obtained, usually at a temperature over the boiling point of water. As the boiling point of water varies with changes in air pressure, the correct value for pure water is determined at the place where the syrup is being produced each time evaporation is begun and periodically throughout the day. Boiling the syrup is a tightly controlled process, which ensures appropriate sugar content. Syrup boiled too long will eventually crystallize, whereas under-boiled syrup will be watery, and will quickly spoil. The finished syrup has a density of 66° on the Brix scale (a hydrometric scale used to measure sugar solutions). The syrup is then filtered to remove precipitated "sugar sand", crystals made up largely of sugar and calcium malate. Smaller producers can also use batchwise recirculating reverse osmosis, with the most energy-efficient operation taking the sugar concentration to 25% prior to boiling. The higher the sugar content of the sap, the smaller the volume of sap is needed to obtain the same amount of syrup. To yield 1 unit of syrup, sap at 1.5 per cent sugar content will require 57 units, while sap at 3.5 per cent sugar content only needs 25 units of sap. The sap's sugar content is highly variable and will fluctuate even within the same tree. The filtered syrup is graded and packaged while still hot, usually at a temperature of or greater. The containers are turned over after being sealed to sterilize the cap with the hot syrup. Packages can be made of metal, glass, or coated plastic, depending on volume and target market. The syrup can also 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. Off-flavours Off-flavours can occasionally develop during the production of maple syrup, caused by contaminants in the boiling apparatus (such as disinfectants), microorganisms, fermentation byproducts, metallic can leaching, or "buddy sap"—an off-flavour that occurs late in the syrup season when tree budding has begun. In some circumstances it is possible to remove off-flavours through processing. ==Commerce==

Until the 1930s, the United States produced most of the world's maple syrup. Today, after rapid growth in the 1990s, Canada produces more than 80 per cent of the world's maple syrup, producing about in 2016. In 2023 Canada exported $376million of maple syrup to the United States, $47.8million to Germany, $31.6million to France, and $30.2million to the UK, exporting to 68 countries in total. , Quebec accounts for 91.6 per cent of maple syrup produced in Canada, followed by New Brunswick at 4.7 per cent and Ontario at 3.4 per cent. However, 96.8 per cent of exported Canadian maple syrup originated from Quebec, whereas 2.6 per cent of exported syrup originated from New Brunswick, and the remaining 0.6 per cent from all other provinces. Production in Quebec is controlled through a supply management system, with producers receiving quota allotments from the government sanctioned Quebec Maple Syrup Producers (QMSP; ), which also maintains reserves of syrup, although there is a black-market trade in Quebec product. In 2017 the QMSP 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. British Columbia is home to a growing maple sugar industry using sap from the bigleaf maple, which is native to the West Coast of the United States and Canada. In 2011 there were 82 maple syrup producers in British Columbia. In 2019 it led with over , followed by New York with and Maine with . Wisconsin, Ohio, New Hampshire, Michigan, Pennsylvania, Massachusetts and Connecticut all produced marketable quantities of maple syrup. Maple syrup has been produced on a small scale in some other countries, notably Japan and South Korea. However, in South Korea in particular, it is traditional to consume maple sap, called gorosoe, instead of processing it into syrup. ==Markings==

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 1.6mm. If the maple syrup is of Canada Grade A level, the name of the colour class must appear on the label in both English and French. Also, the lot number or production code, and either: (1) the name and address of the sugar bush establishment, packing or shipper establishment, or (2) the first dealer and the registration number of the packing establishment, must be labelled on any display panel other than the bottom. ==Grades==

maple syrup reserve in Laurierville in 2016 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 2014. The Canadian Food Inspection Agency (CFIA) 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. As of 31 December 2014, the CFIA and as of 2 March 2015, the United States Department of Agriculture (USDA) Agricultural Marketing Service issued revised standards intended to harmonize Canadian and United States regulations on the classification of maple syrup as follows: • Grade A • Golden colour and delicate taste • Amber colour and rich taste • Dark colour and robust taste • Very dark colour and strong taste • Processing grade • Substandard 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 . Vermont, in an effort to "jump-start" the new grading regulations, adopted the new grading system as of 1 January 2014, after the grade changes passed the US Senate and House in 2013. 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 2015. New Hampshire did not require legislative approval and so the new grade laws became effective as of 16 December 2014, and producer compliance was required as of 1 January 2016. Golden and amber grades typically have a milder flavour than dark and very dark, which are both dark and have an intense maple flavour. Syrup harvested earlier in the season tends to yield a lighter colour. With the new grading system, the classification of maple syrup depends ultimately on its internal transmittance at 560nm wavelength through a 10mm sample. Golden must have 75 per cent or more transmittance, amber must have 50.0 to 74.9 per cent transmittance, dark must have 25.0 to 49.9 per cent transmittance, and very dark is any product having less than 25.0 per cent transmittance. • As in Quebec, Ontario's producers had two "number" grades: • Number 1, with three colour classes • Number 2, with one colour class, which was typically referred to as "Ontario Amber" when produced and sold in that province only A typical year's yield for a maple syrup producer will be about 25 to 30 per cent of each of the #1 colours, 10 per cent #2 amber, and 2 per cent #3 dark. The United States used different grading standards ⁠– ⁠some states still do as they await state regulation. Maple syrup was divided into two major grades: • Grade A • Light amber (sometimes known as fancy) • Medium amber • Dark amber • Grade B In Massachusetts the Grade B was renamed "Grade A Very Dark, Strong Taste" 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. The Vermont grading system differed from the US system in maintaining a slightly higher standard of product density (measured on the Baumé scale). New Hampshire maintained a similar standard, but not a separate state grading scale. The Vermont-graded product had 0.9 per cent more sugar and less water in its composition than US-graded. One grade of syrup not for table use, called commercial or Grade C, was also produced under the Vermont system. ==Packing regulations==

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. As stated in the maple products regulations, Canadian maple syrup can be classified as "Canadian Grade A" and "Canadian Processing Grade". Any maple syrup container under these classifications should be filled to at least 90% of the bottle size while still containing the net quantity of syrup product as stated on the label. 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 5kg 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. ==Nutrition==

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 inverted sugar created in the boiling process. Maple syrup contains a wide variety of polyphenols and volatile organic compounds, including vanillin, hydroxybutanone, lignans, propionaldehyde, and numerous organic acids. It is not yet known exactly all compounds responsible for the distinctive flavour of maple syrup, although primary flavour-contributing compounds are maple furanone (5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone), strawberry furanone, and maltol. A more recently identified compound is quebecol, created when the maple sap is boiled to create syrup. Its sweetness derives from a high content of sucrose (99% of total sugars). Its brown colour – a significant factor in the appeal and the quality grading of maple syrup – develops during thermal evaporation. One author described maple syrup as "a unique ingredient, smooth- and silky-textured, with a sweet, distinctive flavourhints of caramel with overtones of toffee will not doand a rare colour, amber set alight. Maple flavour is, well, maple flavour, uniquely different from any other." Environmental factors, including weather and soil type, impact flavour. Maple syrup and its various artificial imitations are widely used as toppings for pancakes, waffles, and French toast in North America. They also serve as flavouring for foods such as fritters, ice cream, porridge, 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. ==Imitations==

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. In the United States maple syrup must be made almost entirely from maple sap, although small amounts of substances such as salt may be added. Labelling laws prohibit imitation syrups from having "maple" in their names unless the finished product contains 10 per cent or more of natural maple syrup. In the United States consumers generally prefer imitation syrups, likely because of the significantly lower cost and sweeter flavour; they typically cost about , whereas authentic maple syrup costs as of 2015. In September 2016 the FDA published a consumer advisory to carefully inspect the ingredient list of products labelled as "maple". ==Cultural significance==

is a maple leaf. 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. Several US states, including West Virginia, New York, Vermont, and Wisconsin, have the sugar maple as their state tree. A scene of sap collection is depicted on the Vermont state quarter, issued in 2001. 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 enslaved people in the South. Because of food rationing during the Second World War, people in the northeastern United States were encouraged to stretch their sugar rations by sweetening foods with maple syrup and maple sugar, ==See also==