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.
Our new favourite... 
