Sugarmakers produce maple syrup much the same way they did hundreds of years ago. It happens in three steps: the tapping of the tree, the sugaring process, and bottling. While modern manufacturers have access to technology in the vein of reverse osmosis filters and elaborate tubing systems, the principles behind production remain relatively unchanged. These thriving woodlands promote better air quality and provide a home for all sorts of plants, critters, and micro-organisms. In Canada, where sugarmakers account for about 70 percent of global syrup production, there are laws in place to protect forests from being cut down. Plenty are also certified organic and therefore never use pesticides. Many producers tend to be family-owned and operated and take great care to keep their trees healthy by not over-tapping them.

For example, golden and amber varieties tend to have a buttery essence and are excellent drizzled over foods, whereas darker selections are ideal for baking or adding an earthy sweetness to home-brewed beer.ĭepending on the company you purchase from, the manufacture of pure maple syrup can be better for the environment than that of its mass-produced cousins. They run the gamut from golden and amber to dark and very dark, and each type boasts its own complexities and flavor notes. Taste is another element to consider when choosing your syrup. On top of all that, it tends to have a lower calorie count than honey. Of course, syrup is by no means a health food, but it can serve as an excellent substitution for processed sugar in baking, a light topping for ice cream, and a sweetener in your morning coffee. It also retains plenty of its natural vitamins and minerals - you’ll find everything from calcium and iron to vitamins B6 and C. This makes it ideal for families that want to avoid chemicals and additives. On the other hand, pure maple syrup is simply maple tree sap that has been boiled to create a thick, concentrated solution with nothing else added.

These products consist of corn syrup, are full of preservatives and emulsifiers, and are artificially flavored and colored. Butterworth’s, you’ll notice a litany of ingredients. If you take a look at the back of a bottle of Aunt Jemima, Log Cabin, or my coveted Mrs. I was eating table syrup, which is a far cry from the genuine stuff. It would be many years before I realized I wasn’t actually ingesting true maple syrup. My young taste buds never noticed a lack of complexity in the warm, sticky sauce that poured out of those lady-shaped bottles - they were simply thrilled to experience something sweet. Butterworth’s to fill every square of my Eggo waffles and utterly drown my pancakes with religious zeal.

Maple 2019 what is new