Maple Syrup
Maple syrup is a syrup usually made from the xylem sap of sugar maple, red maple, or black maple trees, although it can also be made from other maple species. In cold climates, these trees store starch in their trunks and roots before winter; the starch is then converted to sugar that rises in the sap in late winter and early spring. Maple trees are tapped by drilling holes into their trunks and collecting the sap, which is processed by heating to evaporate much of the water, leaving the concentrated syrup. Most trees can produce 20 to 60 litres (5 to 15 US gallons) of sap per season.The Canadian province of Quebec is by far the largest producer, responsible for 70 percent of the world's output; Canadian exports of maple syrup in 2016 were C$487 million (about US$360 million), with Quebec accounting for some 90 percent of this total.
History Indigenous peoples
living in northeastern North America were the first groups known to have
produced maple syrup and maple sugar. According to aboriginal oral traditions,
as well as archaeological evidence, maple tree sap was being processed into
syrup long before Europeans arrived in the region. There are no authenticated accounts of how
maple syrup production and consumption began, but various legends exist; one of
the most popular involves maple sap being used in place of water to cook
venison served to a chief. Aboriginal
tribes developed rituals around sugar-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 sugar or syrup. The
Algonquians recognized maple sap as a source of energy and nutrition. At the
beginning of the spring thaw, they made V-shaped incisions in tree trunks; they
then inserted reeds or concave pieces of bark to run the sap into buckets,
which were often made from birch bark. The maple sap was concentrated either by
dropping hot cooking stones into the buckets or by leaving them exposed to the cold
temperatures overnight and disposing of the layer of ice that formed on top.
European 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. During the 17th and 18th centuries, 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.
Maple sugaring parties typically began to operate at the start of the
spring thaw in regions of woodland with sufficiently large numbers of maples. Syrup
makers first bored holes in the trunks, usually more than one hole per large
tree; they then inserted wooden spouts into the holes and hung a wooden bucket
from the protruding end of each spout to collect the sap. The buckets were
commonly made by cutting cylindrical segments from a large tree trunk and then
hollowing out each segment's core from one end of the cylinder, creating a
seamless, watertight container. 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. As the weather continues to warm, a maple tree's
normal early spring biological process eventually alters the taste of the sap,
making it unpalatable, perhaps due to an increase in amino acids. 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 to achieve the desired consistency. The sap was
usually transported using large barrels pulled by horses or oxen to a central
collection point, where it was processed either over a fire built out in the
open or inside a shelter built for that purpose (the "sugar shack").
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. Around this
time, cane sugar replaced maple sugar as the dominant sweetener in the US; as a
result, producers focused marketing efforts on maple syrup. The first
evaporator, used to heat and concentrate sap, was patented in 1858. In 1872, an
evaporator was developed that featured two pans and a metal arch or firebox,
which greatly decreased boiling time. Around 1900, producers bent the tin that
formed the bottom of a pan into a series of flues, which increased the heated
surface area of the pan and again decreased boiling time. Some producers also
added a finishing pan, a separate batch evaporator, as a final stage in the
evaporation process. Buckets began to be replaced with plastic bags,
which allowed people to see at a distance how much sap had been collected.
Syrup producers also began using tractors to haul vats of sap from the trees
being tapped (the sugarbush) to the evaporator. Some producers adopted
motor-powered tappers and metal tubing systems to convey sap from the tree to a
central collection container, but these techniques were not widely used.
Heating methods also diversified: modern producers use wood, oil, natural gas,
propane, or steam to evaporate sap. Modern filtration methods were perfected to
prevent contamination of the syrup.
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, and the sap
came 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. Improvements
in tubing and vacuum pumps, new filtering techniques, "supercharged"
preheaters, and better storage containers have since been developed. Research
continues on pest control and improved woodlot management. In 2009, researchers
at the University of Vermont unveiled a new type of tap that prevents backflow
of sap into the tree, reducing bacterial contamination and preventing the tree
from attempting to heal the bore hole.[30] Experiments show that it may be
possible to use saplings in a plantation instead of mature trees, dramatically
boosting productivity per acre.
(Regions of maple syrup production in Southeastern Canada and the Northeastern United-States according)
Processing Open pan
evaporation methods have been streamlined since colonial days, but remain
basically unchanged. Sap must first be collected and boiled down to obtain pure
syrup without chemical agents or preservatives. 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 4.1 °C (7.4
°F) 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. Syrup can be boiled entirely over one heat
source or can be drawn off into smaller batches and boiled at a more controlled
temperature. 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. These crystals are not toxic, but create a "gritty"
texture in the syrup if not filtered out. In addition to open pan
evaporation methods, many large producers use the more fuel efficient reverse
osmosis procedure to separate the water from the sap. The higher the
sugar content of the sap, the smaller the volume of sap is needed to obtain the
same amount of syrup. 57 units of sap with 1.5 percent sugar content will yield
1 unit of syrup, but only 25 units of sap with a 3.5 percent sugar content are
needed to obtain one unit of syrup. 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 82 °C (180 °F) 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.
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 percent of the world's maple
syrup, producing about 73 million kg (80,000 short tons) in 2016. The vast
majority of this comes from the province of Quebec, which is the world's largest
producer, with about 70 percent of global production. Canada exported more than
C$362 million of maple syrup in 2016. In
2015, 64 percent of Canadian maple syrup exports went to the United States (a
value of C$229 million), 8 percent to Germany (C$31 million), 6 percent to
Japan (C$26 million), and 5 percent to the United Kingdom (C$16 million).
In 2015, Quebec accounts for
90.83 percent of maple syrup produced in Canada, followed by New Brunswick at
4.83 percent, Ontario at 4.14 percent, and Nova Scotia at 0.2 percent. However,
94.28 percent of exported Canadian maple syrup originated from Quebec, whereas
4.91 percent of exported syrup originated from New Brunswick, and the remaining
0.81 percent from all other provinces. Ontario holds the most maple syrup farms
in Canada outside of Quebec, with 2,240 maple syrup producers in 2011. This is
followed by New Brunswick, with 191 maple syrup producers; and Nova Scotia,
with 152 maple syrup producers. As of 2016, Quebec had some 7,300 producers
working with 13,500 farmers, collectively making over 8 million US gallons (30
million litres) of syrup.[2][49] Production in Quebec is controlled through a
supply management system, with producers receiving quota allotments from the
Federation of Quebec Maple Syrup Producers (Fédération des producteurs
acéricoles du Québec, FPAQ), which also 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. The
Canadian provinces of Manitoba and Saskatchewan produce maple syrup using the
sap of the box elder or Manitoba maple (Acer negundo). In 2011, there were 67
maple syrup producers in Manitoba, and 24 in Saskatchewan. A Manitoba maple
tree's yield is usually less than half that of a similar sugar maple tree. 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.
Vermont is the biggest US
producer, with over 1.32 million US gallons (5.0 million litres) during the
2013 season, followed by New York with 574,000 US gal (2.17 million L) and
Maine with 450,000 US gal (1.7 million L). Wisconsin, Ohio, New Hampshire,
Michigan, Pennsylvania, Massachusetts, and Connecticut all produced marketable
quantities of maple syrup of less than 265,000 US gal (1.0 million L) each in
2013. As of 2003, Vermont produced about 5.5 percent of the global syrup
supply.
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 1.6 mm. 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 labeled on any display panel other
than the bottom.
Grades 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 December 31, 2014, the
CFIA[61] and as of March 2, 2015, the United States Department of Agriculture
(USDA) Agricultural Marketing Service issued revised standards intended to
harmonize Canada-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 5
US gallons (20 l). If maple syrup does not meet the requirements of Processing
Grade maple syrup (including a fairly characteristic maple taste), it is
classified as Substandard. This grading system was accepted and made law by
most maple-producing states and provinces, and became compulsory in Canada as
of 13 December 2016. Vermont, in an effort to "jump-start" the new
grading regulations, adopted the new grading system as of January 1, 2014,
after the grade changes passed the 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 January 1, 2015.
New Hampshire did not require legislative approval and so the new grade laws
became effective as of December 16, 2014, and producer compliance was required
as of January 1, 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. The darker grades of syrup are used primarily for
cooking and baking, although some specialty dark syrups are produced for table
use.[66] 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 560 nm wavelength through a 10 mm
sample. Golden must have 75 percent or more transmittance, Amber must have 50.0
to 74.9 percent transmittance, Dark must have 25.0 to 49.9 percent
transmittance, and Very Dark is any product having less than 25.0 percent
transmittance.
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 5 kg 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.
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.[90] Labeling laws prohibit imitation
syrups from having "maple" in their names unless the finished product
contains 10 percent or more of natural maple syrup. "Maple-flavoured"
syrups include maple syrup, but may contain additional ingredients.
"Pancake syrup", "waffle syrup", "table syrup",
and similarly named syrups are substitutes which are less expensive than maple
syrup. In these syrups, the primary ingredient is most often high-fructose corn
syrup flavoured with sotolon; they have little genuine maple content, and are
usually thickened above the viscosity of maple syrup. Imitation syrups
are generally cheaper than maple syrup, with less natural flavour. In the
United States, consumers generally prefer imitation syrups, likely because of
the significantly lower cost and sweeter flavour; they typically cost about $8 per US gallon ($2
per litre), whereas authentic maple syrup costs $40–$60 per US gallon ($11–$16
per litre) as of 2015. In 2016, maple syrup producers from nine US
states petitioned the Food and Drug Administration (FDA) to regulate labeling
of products containing maple syrup or using the word "maple" in
manufactured products, indicating that imitation maple products contained
insignificant amounts of natural maple syrup.[In September 2016, the FDA
published a consumer advisory to carefully inspect the ingredient list of
products labeled as "maple"
Cultural significance
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 Southern slaves. 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, and
recipe books were printed to help housewives employ this alternative source.
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