- 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.
Check out our Sugar House Here
340 Marshall Rd. Fitchburg, MA 01420
Call us: 978-696-3130