About Maple Syrup

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About Maple SyrupRegion and Terroir

  • Canada produces 80% of maple syrup sold in the world, 91% of which is produced in Quebec.
  • There are 13,500 maple syrup producers in Canada.
  • While Quebec is the primary maple-producing region in the world, other regions in Canada such as Ontario, New Brunswick, Prince Edward Island and Nova Scotia also produce small amounts of syrup.

Production Process

  • Production is closely tied to culture and history in Canada and Quebec, with many farms passed down for generations.
  • Syrup is made from the sap of the sugar maple tree and produced in limited capacity only once per year.
  • The maple harvest season only lasts for a period of about 12 to 20 days, usually in early March to the end of April.
  • In the springtime, the nights are still cold and the water from the soil is naturally absorbed into the tree. During the day, the warmer temperature creates pressure that pushes the water back down to the bottom of the tree, making sap collection possible.
  • Forty liters of maple sap make one liter of maple syrup.

High Quality and Natural Product

  • Maple syrup is 100% natural, pure and free of any coloring or additives.
  • There are organic and kosher brands of maple syrup and about 20% of all Quebec maple syrup is organic.
  • Canadian laws and regulations for maple syrup production ensure the quality and cleanliness of maple syrup production. Each province has its own complementary maple syrup regulation.
  • Producers must adhere to strict quality control standards throughout the production process.

Health Benefits

*Figures below based on research by the Canadian Nutrient File (Health Canada).

  • Maple syrup contains fewer calories than corn syrup and honey.
  • Maple syrup does not contain high fructose corn syrup.
  • The leading pancake syrup brands contain zero pure maple syrup and rely on high fructose corn syrup as the primary sweetening ingredient, along with additives like artificial flavorings and coloring agents.
  • Maple syrup contains various amino acids, minerals and vitamins.
  • Maple syrup contains antioxidants, which can delay or prevent free radical induced diseases, such as diabetes and cancer. A portion of ¼ cup of maple syrup contains as many antioxidants as a raw tomato or broccoli.
  • A portion of ¼ cup of maple syrup contains 100% of the Daily Value of manganese, which is an important factor in energy production and antioxidant defenses and necessary for normal brain and nerve function. Maple syrup (1/4 cup) is the forth aliment that contains the most manganese on all aliment in the USDA National Nutrient Database for Standard Reference.
  • A portion of ¼ cup of maple syrup contains 34% of the Daily Value of riboflavin, which aids in the metabolic process and 11% of the Daily Value of zinc, which is essential for a healthy immune system.
  • Potassium decreases risk of hypertension or stroke.


  • Quebec maple syrup can be used as a healthier alternative to sugar in a variety of desserts and baked goods, such as pies and cakes.
  • To substitute maple syrup for white sugar, use a one-for-one substitution and reduce the quantity of liquid ingredients in the recipe (water, milk, juice) by about a quarter of a cup. Maple syrup may also serve as a one-to-one substitution for other liquid sweeteners, such as honey, molasses and corn syrup.
  • Maple syrup can add depth and complexity to cooking, as an ingredient in glazes, rubs or barbeque sauces for poultry, meat, seafood or vegetables.
  • Maple syrup can also:
    • add a subtle sweetness and a hint of maple flavor to fresh fruit, cereal and ice cream
    • sweeten tea, hot chocolate, coffee, eggnog and smoothies
    • jazz up a cocktail, instead of simple syrup
  • By continuing to boil the maple sap, producers can make a variety of maple products, such as maple sugar, maple butter, soft and hard maple candy and maple taffy.

Taste & Flavor Components

  • Quebec maple syrup has a complex flavor profile and classification system, and is graded according to its color, clarity, density and the strength of its maple flavor.
  • Categories and Grading of Canadian Maple Syrup
    • Grade A: Light Amber, Medium Amber, Dark Amber
    • Grade B: Amber coloring
  • Made from sap tapped at the beginning of the season, Grade A syrup is generally clearer and lighter in taste. As the season advances, the syrup becomes darker and more caramelized in flavor.
  • Because of their intensity of flavor, Grade B maple syrup is often used in large batch, commercial maple products, such as cereal and granola.
  • Because of its stronger taste, it is suggested to use darker maple syrup when cooking.

Cultural Connection

  • Maple syrup is a key ingredient in Quebec and international cuisine.
  • Each spring, Canadians go to their local “sugar shack” for a traditional, hearty meal, featuring maple dishes like split pea soup, maple-smoked ham, baked beans, crêpes and a variety of maple desserts and candy.
  • Maple taffy, a favorite treat for children, is made by pouring reduced hot maple syrup onto clean snow. Once sufficiently hardened, the soft maple candy can be twirled around a wooden stick and enjoyed.