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Maple Syrup - Canada grade A, AMBER, 500 ml. (Organic) - Canadian Heritage Organics

ONF-0010


 
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ONTARIO AND CANADA COLOUR CLASSIFICATION FOR MAPLE SYRUP

1. Golden, Delicate Taste
2. Amber, Rich Taste
3. Dark, Robust Taste
4. Very Dark, Strong Taste

How Maple Syrup is Manufactured


Maple syrup was founded by the North American Indians, and used as a spring tonic. Maple syrup is the boiled, condensed sap of maple trees. Of the six species of maple trees native to Quebec, only two supply suitable sap for syrup, the sugar maple (canadian national emblem) and the red maple. Maple sugar is a brown, crystalline sugar obtained from maple syrup.

A lot of work is necessary before you taste your first drop of maple syrup. First, the wood needed to fire the evaporator during maple season is gathered by clearing the maple bush of its dead and fallen trees. In early March, with snowshoes on to trek the entire maple bush that’s covered with 3 or 4 feet of snow, holes are tapped 1/4″ thick and 1-1/2″ deep in every tree that has a minimum diameter of 8″ (50 years of age for a maple tree). Holes must be carefully tapped at the right angle to ensure sap flows easily, and the tree heals well after the season.

A spout attached to each taphole is connected to a bucket, or tubes. In the past, sap was put into buckets and gathered by horse drawn carts. Although widely used, many modern producers use a pipeline system, pumping the sap directly from the trees to the sugar shack for processing, as is the case for Canadian Heritage Organics – organic maple syrup and other maple syrup products.

Now the work begins. Starting at 4:00 am, the evaporator is fired up and the sap is boiled down until it reaches maple syrup density. Organic safflower oil is used at this stage as an antifoaming agent, then filtered out of the evaporator.

Maple sugar and maple nuggets are made with 100% pure maple syrup; no other ingredients are added. The water in the maple syrup is evaporated off until an exact consistency is reached and is then stirred until it crystallizes.

Maple butter is made with 100% pure maple syrup as well. The water in the maple syrup is evaporated off and is then churned until it reaches a creamy, buttery consistency.

How Maple Syrup is Graded


Once manufactured, maple syrup is graded by producers to meet Federal Standards. Grades refer to the colour and flavour of the syrup. The five grades of maple syrup are:

  • No 1 Extra Light or Grade A
  • No 1 Light or Grade A
  • No 1 Medium or Grade B
  • No 2 Amber or Grade C
  • No.3 Dark or Grade D

Light maple syrup is obtained at the beginning of the production season when the temperature change between night and day is extreme. Dark maple syrup is achieved at the season end when temperature changes are very slight. Medium maple syrup is acquired in mid season, when temperature changes are moderate. Nature decides which grade of maple syrup you receive. Generally speaking, the darker the colour, the stronger the flavour.

Nutritional Information

Maple season happens during March and April and lasts from 3 to 6 weeks.

1 litre (3 lbs.) of Maple Syrup is the most one tree produces in a season.

About 36 to 44 gallons of sap is evaporated just to make 1 gallon of Maple Syrup, or in metric, 30 to 45 litres of sap is required to produce 1 litre of syrup.

The main nutritional value of maple syrup, per 100g is:

  • Calcium: 70 mg
  • Phosphorus: 8 mg
  • Potassium: 300 mg
  • Magnesium: 10 mg
  • Silica: 20 mg
  • Thiamine: 0.13 mg
  • Niacin: 0.10 mg
  • Riboflavin: 0.06 mg
  • Sodium: 10 mg
  • Iron: 1.20 mg

Calcium concentration is variable. The amount of calcium can range from 600 ppm for Grade AA (#I Extra Light) maple syrup to 1000 ppm for Grade D (#3 Dark) maple syrup. Other minerals are about the same for the different grades.

Maple syrup, compared to refined sugars, is the easiest for our metabolism to digest. The natural sugar that contains maple syrup is produced during the growing season by photosynthesis and stored as starch in the inner bark. With the spring thaw, enzymes change this starch into sugar which mixes with water absorbed through the roots, imparting a slightly sweet taste.

Maple syrup has 50 calories per tablespoon, while fructose has 46, corn syrup has 60 and honey has 64 calories per tablespoon.

Maple syrup is stored at room temperature until opened, then refrigerated. It should be kept in a dark cool place if being stored for long periods.

Use maple syrup to flavour milk, eggnog & shakes, hot & cold cereals, plain yogurt, on pancakes, crepes, waffles, baked beans and bacon.

Other special treats with that unique pure maple flavour such as maple taffy, maple syrup butter, and maple sugar also come from maple tree sap.

Maple Syrup Has Earned Superfood Notoriety



Three cheers for canadian-made maple syrup. It has reached superfood status, is rich in minerals and is the lower calorie option for natural sweetness. Here’s the lowdown:

Polyphenols
Scientists from the University of Rhode Island have discovered Canadian maple syrup may have similar health benefits of superfoods, like berries, tea, red wine and flax seeds.The researchers found 54 compounds in the sweet stuff, five unique to maple syrup and many of these compounds have antioxidant properties, which act as anti-cancer and anti-inflammatory agents.

Quebecol: A polyphenol specific to maple
Among the five new compounds, one polyphenol is of particular interest, Quebecol, in honor of the province of Quebec, this compound is created during the process of boiling down maple sap into maple syrup. We do know that the sheer quantity and variety of identified compounds with documented health benefits qualifies maple syrup as a superfood Journal of Functional Foods.

Whole Food
Food that undergoes little to no processing provides greater health benefits. 100% pure maple syrup is a natural, non-refined product, which gives it an edge over other sweetening agents.

Lower calorie sweetener
Maple is considered the best sweetener compared to white sugar and honey as it contains the least calories. Maple syrup has 202 Calories per ¼ cup serving, where as corn syrup has 246, and honey 260.
Maple syrup, compared to refined sugars, is the easiest for our metabolism to digest. The natural sugar is produced during the growing season by photosynthesis and stored as starch in the inner bark. With the spring thaw, enzymes change this starch into sugar which mixes with water absorbed through the roots, imparting a slightly sweet taste.
Rich in Minerals
Maple syrup is rich in essential minerals: 1/4 cup maple syrup covers 100% of our daily needs of Manganese, an important mineral for bone formation that also acts as antioxidant. This same amount also contributes to 37% of our daily needs in Riboflavin, 18% in Zinc, 7% in Magnesium and 5% in Calcium and Potassium. Interestingly, No.3 Dark, or D Grade has the highest mineral content.

Why Organic Maple Syrup


Producing organic maple syrup involves the respect of the environment, trees and the ecosystem of the maple bush. Producing organic maple syrup also involves respecting organic certification standards in processing the sap:

  • No chemical fertilizers, pesticides, phytocides, etc. are used in the maple bush or in the area where organic products are processed. If necessary, agricultural lime, wood ash or natural fertilizers may be used.
  • There is a limit of three tapholes are done per tree. No over-tapping. No germicides (paraformaldehyde) in tapholes.
  • Selective and correct use of vacuum tubing
  • Avoid at all times frequent use of machinery to prevent injury to the surfaced roots.
  • There is no lead or lead solder used in the equipment required for processing Canadian Heritage Organics – organic maple products – consequently, there is no lead in the finished product. Lead can be a concern with some conventional maple syrup producers using older equipment.
  • During the running season, the line system must be cleaned with natural biodegradable products.
  • No synthetic chemical products are used to control foam during boiling. Instead, certified organic and Montreal Kosher vegetable anti-foaming agent is used, such as safflower oil.
  • No treatment of sap with ultra-violet radiation. No microwave cooking of processed organic maple products. The maple syrup is strained though a fine polyethylene membrane
  • Maple syrup is stores in stainless steel, instead of galvanized steel drums.
  • Each bottle of organic maple syrup is traceable. Using the lot #, one is able to determine the manufacturer is, and when the syrup was produced

Maple Syrup is Good For You


Benefits

  • Less calories than white sugar or honey
  • High mineral content
  • Antioxidant agent
  • Anti-inflammatory agent
  • Anticancer agent

A recent article published in March 2011 mentions scientific studies done in 2007 by a renown researcher, Richard Béliveau, that confirm maple syrup’s role in the prevention of cancer, acting as an antioxidant and anti-inflammatory agent1. This is due to the fact that maple trees produce protective phenolic substances to fight against bacteria, virus, fungus, etc. which is found in the sap used to make the maple syrup. These substances play a major role in our own immune system in the prevention of cancer.

Maple syrup is rich in essential minerals; 1/4 cup maple syrup covers 100% of our daily needs of Manganese, an important mineral for bone formation that also acts as antioxidant. This same amount also contributes to 37% of our daily needs in Riboflavin, 18% in Zinc, 7% in Magnesium and 5% in Calcium and Potassium.

Maple is considered the best sweetener compared to white sugar and honey as it contains the least calories. Maple syrup contains 12 grams of carbohydrates per tablespoon compared to 15 g and 17 g for honey and white sugar2.

Its low calorie content coupled with its antioxidant powers and mineral content make maple syrup the sweetener to prefer.


Average Customer Review: 5 of 5 Total Reviews: 1 Write a review.

  0 of 0 people found the following review helpful:
 
Our new favourite... April 25, 2018
Reviewer: Jo-Anne from ON Canada  
This maple syrup is delicious. It does not overpower the other ingredients in a recipe.

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