1. It is the only food to be derived from plant sap.40 gallons of sap make 1 gallon of maple syrup. Confused with the conversion rate? This is because the new sap has a low sugar content, yet fantastic maple syrup is formed, at least, of 66 percent sugar. Additionally, consider this: Most trees just yield 5 to 15 gallons of sap for every season. Now that is one work intensive fluid!
2. The content of sugar in the syrup remains constant for various grades, with change only in the hue and flavor. The changes happen in the maple tree due the changing external temperature.This amber fluid does not freeze.
3. 80% of the global supply of maple syrup comes from Canada. In fact, Quebec itself produces ⅔ of the global supply.The people of the First Nations from the upper East of North America were the first to create maple syrup much sooner than the entry of the main Europeans. They made maple sugar for the whole year as it kept any longer than syrup and was much lighter to convey when voyaging.
4. Early season maple syrup has a tendency to be lighter in shade with a mild flavor and dynamically getting darker with a more grounded and more powerful maple flavor as the season proceeds onward.
5. An International Maple Syrup Institute was established in 1975 which works "to advance and ensure purity of maple syrup and other maple syrup items." Among different things, the institute is attempting to create international standards for syrup quality and consistency.Since pure maple syrup is expensive there are many companies producing fake maple syrup using high fructose corn syrup and cellulose gum. A caramel coloring is used to give that amber hue.