- Eighty percent of the world’s maple syrup comes from Canada (take that, Vermont), so here are some great facts you might not know about our favorite pancake topping.
- It takes about 40 liters of sap to make one liter of maple syrup
- Most trees only yield between 35 and 55 liters of sap in a season, so producing syrup is definitely a labor-intensive process. (But it’s totally worth it…)
- A tree takes about 40 years before it’s big enough to tap
- Maple syrup is a long-term investment.
- Most sap harvesting is done with suction pumps, rather than spiles and buckets
- Those old-fashioned sap buckets are just that—old fashioned. Tubes and suction pumps are much more efficient.
- Only three of 13 species of maple trees native to Canada are used for syrup
- Sugar maples are the big ones, but black maple and red maple are also tapped.
- Aunt Jemima and Mrs. Butterworth don’t know what they’re talking about-That “maple flavored” breakfast syrup is really corn syrup (plus a lot of other stuff). Sure, it’s cheap, but it doesn’t even come close to the real thing... We know what's up!
- There are three federal categories of maple syrup
- A quarter-cup of maple syrup is high in minerals
- A 60 ml portion of maple syrup contains 100 percent of your recommended daily allowance of manganese, as well at 37 percent of riboflavin, 18 percent of zinc, 7 percent of magnesium, and 5 percent of calcium and potassium. Plus, the antioxidant levels are comparable to a banana or a serving of broccoli.
- Running sap is all about physics
- As sugar maples grow, they convert starch into sugar. This sugar mixes with water absorbed by the trees’ roots. When temperatures start to climb in the spring, the water-sugar mixture expands, forcing its way from the roots up through the tree.
- The first written account of maple syrup production comes from 1606
- Stored properly, a sealed container of maple syrup can keep for several years
- An unopened container of maple syrup can be kept at room temperature. It’s recommended that once a container is opened, it be refrigerated in a plastic or glass container, and will last between three to six months before running the risk of crystallization.
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