(NC) Canada produces 85 percent of the world’s annual supply of pure maple syrup –not surprising considering the maple leaf’s iconic status in our national identity. But just how much do you know about our famous sticky treat? Read on for more facts about Canada’s liquid gold.
• 91 percent of Canada’s maple syrup is produced in the province of Quebec.
• The top importer of pure Canadian maple syrup is the United States, followed by Japan, Germany, the United Kingdom, and France.
• Pure maple syrup is 100 percent natural with just one ingredient – maple tree sap.
• Maple sap is mostly water (97 percent) plus natural sugars, some vitamins, minerals, amino acids and proteins. It takes about 40 litres of sap to produce one litre of syrup.
• During the annual “sugaring off” season, tree sap changes – producing the different grades, colours, and flavours of the resulting maple syrup. Early in the season, it is light in colour and slightly sweet. As the weeks go by, it becomes darker, richer and caramelized.
• Amber varieties of maple syrup have bold caramel-maple flavour, while very strong-tasting dark versions are primarily used in commercial food production. M
* Each 60 millilitre serving is also an excellent source of vitamin B2 and a good source of zinc..”
• To be designated pure maple syrup by law in Canada, it must originate from maple sap and be free of any additives, maple substitutes or flavoured products.