9/27/2023 0 Comments Types of maple trees in ontario![]() Maple syrup is still served mainly over pancakes and considered a condiment, though it is now used to prepare sauces, glazes and vinaigrettes or in marinades and in baking. Growth in that market rejuvenated the industry. Efforts were made to develop a new market aimed directly at the consumer. When the US Food and Drug Administration reduced the minimum volume of maple syrup that must be listed as an ingredient in products sold as “maple syrup” and “maple sugar” from 15 perĬent to 2 per cent, sales plunged dramatically and the industry experienced a major crisis. In the early 1970s, the traditional buyers were large food companies. More cannot be graded and sold as pure maple syrup ( see also Agriculture and Food Policy). ![]() If a syrup does not meet those grades, it is considered “Canada processing grade.” Maple syrup must be in the range of 66 to 68.9 degrees on the Brix scale, which measures sugar content in liquids. “Grade A” syrups are divided into four categories: golden colour and delicate taste amber colour and rich taste dark colour and robust taste ![]() Maple syrup is graded according to colour, flavour and density standards are prescribed by federal regulation. It has an abundance of trace minerals that are essential to good nutrition, including potassium, magnesium, phosphorus, manganese, iron, zinc, copper and tin, as well as calcium. Maple syrup is a pure, natural sweetener. Other principal buyers are Germany (9.8 per cent), Japan (4.8 per cent), the United Kingdom (6.0 per cent),Īustralia (5.2 per cent) and France (4.4 per cent). The most important export market is the United States, to which Canadian producers send 59.1% per cent of total exports. Quebec exports 95 per cent of Canada’s maple products. In 2020, over 61 million kg of maple products were exported, for a value of $515 million. However, its share of world production fell from 80 per cent to 71 per cent between 20 due to rising competition from the United States. The value of maple products (sugar, butter and syrup) made during 2016 amounted to $487 million.Ĭanada’s share of the world’s maple production increased by over 225 per cent between 20. Production came from New Brunswick (4 per cent), Ontario (3 per cent) and Nova Scotia (1 per cent). Province of Quebec, with 7,863 farms and 42 million taps, produced 11.2 million gallons in 2016, which represented 92 per cent of total Canadian production. Those farms produced 12.2 million gallons of syrup, accounting for 71 per cent of the world’s maple syrup. In 2016, there were 11,468 maple farms in Canada and 47 million taps. Improvements were also made in the way sap was tapped and transported from trees to the sugar shack. Methods decreased the amount of time it took to boil down the sap. (alternatively sugar house, or cabane à sucre in French), where it was boiled down to syrup in large metal kettles over a fire. Colonists drilled holes into maples and fitted them with wooden spouts through which sap flowed and was collected in hollowed-out logs. Maple sugar production began among settlers in the late 1700s and early 1800s. ![]() “distillation” of sap by Mi’kmaq in 1606. Jacques Cartier’s voyages, in 1557, and by Marc Lescarbot, who described the collection and The first settler accounts of maple sugaring were by André Thevet, who wrote of Sap down to syrup by adding hot rocks to birch-bark pots or boiled the sap in clay or metal kettles over a fire.įrench settlers learned from the Indigenous peoples how to tap trees to obtain sap and how to boil it to reduce it to sweet syrup or sugar slabs to be stored for later use. Some left the sap out in the cold and threw away the frozen water that separated from the sugary syrup. Birch-barkīowls were placed beneath the tap to catch the watery sap in early spring, when sap was made into syrup using different methods. Techniques varied, but Indigenous peoples tapped trees by cutting v-shaped patterns into the bark or by inserting basswood or willow tubes into the tree. The Anishinaabe called the “sugaring off” period when sap was collected the “maple moon” or “sugar month.” The tradition of sugaring off became established in communities in the deciduous forests of North America and has survived to the present. Keep food stores for winter months when food was scarce. Maple curing was a food preservation method practised by the Anishinaabe that allowed communities to That might have also established the culinary technique of maple-cured meats. Haudenosaunee tradition tells of the piercing of the bark of a maple and the use of its “sweet water” to cook venison, a happy accident Long before the arrival of European settlers. Including the Abenaki, Haudenosaunee and Mi’kmaq, The sweet sap of the sugar maple ( Acer saccharum) was known and valued by Indigenous peoples of the Eastern Woodlands,
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