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Everyone’s heard of maple
syrup - but a lot of people
are unsure of where it
comes from.
It’s a sweetener made from the sap
of some maple trees. In cold climate
areas, these trees store sugar in their
roots before the winter and the sap,
which rises in the spring, can be tapped
and concentrated. Canada produces
80 per cent of the world's supply of
maple syrup.
Maple syrup is most often eaten with
waffles, pancakes, oatmeal, crumpets
and French toast. It is sometimes used
as an ingredient in baking, the making
of sweets, preparing desserts, or as a
sugar source and flavouring agent in
making beer.
Usually, the maple species used are the
sugar maple (Acer saccharum) and the
black maple (Acer nigrum), because of
a high sugar content in the sap of
roughly two per cent.
A maple syrup production farm is
called a ‘sugar bush’ or ‘the sugar-
woods’ and the sap is boiled in a
‘sugar house’.
It takes approximately 40 litres of sap
to be boiled down to 1 litre of syrup.
A mature sugar maple produces about
40 litres of sap during the 4- to 6-week
sugaring season.
Country Range maple and agave
syrup is freefrom artificial additives
and preservatives.
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