Did You Know?
- Maple syrup is only produced in Eastern Canada and the North-Eastern United States - an entirely North American crop!
- 85% of the world's maple syrup is produced in Canada.
- In 2011 there were 61 commercial producers in the Nova Scotia maple industry, with 143,200 litres of pure maple syrup being made from 371,000 taps.
- The Sugar Maple (Acer saccharum) is the main species of maple tree used for syrup production. It has a higher sugar content, longer period of sap flow and produces syrup with the most pleasing flavour.
- Maple sap fresh from the tree is approximately 2-3% sugar. The finished maple syrup is ~66% sugar (or 66 brix).
- Maple trees are approximately 40 years old before they are tapped. Many of the maple trees being tapped are over 100 years old!
- During the sugaring season, an average maple tree will yield between 35 and 50 litres of sap.
- It takes 40 litres of maple sap to make 1 litre of maple syrup.
- Maple syrup made from sap collected at the beginning of the season tends to be clearer and lighter in taste. As the season progresses, the syrup becomes darker and has a stronger flavor.
- Maple syrup is 100% natural and free of any colouring, additives or preservatives.
- Maple syrup has one of the lowest calorie levels of common sweeteners, is an excellent source of manganese and a good source of zinc, and has been shown to contain over 54 antioxidants.