Maple syrup is a breakfast favourite around the world, and its origins and production have a rich history. In Canada, its ancestral home, Maple Syrup is produced by boiling Maple Sap collected from Sugar Maple trees. Not much has changed in the way it is produced from the traditional way first used by the indigenous people of the region, hundreds of years ago. In the origins and production of Maple Syrup, sap collection starts on the night of the Sugar Moon. V-shaped incisions are made in tree trunks, and the sap that flows out is collected in buckets. Today, while the processing methods have become more advanced to control the quality of the delicate golden liquid, the tradition of Maple sugaring parties still exist with families gathering in the woods to collect the first sap of the season together.
Anywhere from 20 to 60 litres of maple sap can be extracted from a single tree per season, and this contains about 1-3% sugar. The sap is boiled down in a slow and controlled manner, by a factor of 20-50 (depending on the original sugar content of the sap) to concentrate the sugar to approximately 66%. While the starting sugar concentration of the sap varies from tree to tree and year to year, the final product is tightly controlled and graded while still warm. The traditional method of open flame boiling is still common, though producers today also use vacuum evaporators and reverse osmosis machines to concentrate the sap efficiently without losing any flavour.
When it comes to the origins and production of Maple Syrup, Quebec in Canada produces over 70% of the world’s supply. The region has the ideal conditions for the growth of the prized Sugar Maple trees, which grow over 30 years before they are tapped! As per Canadian laws, maple syrup must be made entirely from maple sap, and the syrup must have a density of 66° on the Brix scale. The best quality maple syrup is free from any off-flavours, turbidity, or sediment, and is classified Grade A. The colour of the syrup varies with the season, with sap harvested earlier in the season having a lighter golden yellow colour.
The Intricacies in the Origins and Production of Maple Syrup.
As a natural, partially processed product, maple syrup has a bouquet of aromas and some nuanced flavours beyond that great bear hug of sweetness. Maple syrup is an old-fashioned yet long-lived taste of Quebec. Understanding your maple syrup will help you better appreciate the characteristic warm, vanilla notes and at the same time enjoy the subtle differences in each batch.
100% maple syrup does not contain any added sugars, preservatives, colouring agents, or any other additives! It is a completely natural product, produced by extracting maple sap from maple trees, filtering it, and then slowly boiling it to evaporate the excess water.
