“I am passionate about tea, running, the idea that we are bound only by the limits of our imaginations, and maple syrup.” – Misha Collins
Who doesn’t like maple syrup?
In Canada, it is referred to as liquid gold and for good reason. It is packed with antioxidants and healthy minerals, such as zinc, magnesium, calcium and potassium, and aids in creating a healthy immune system, among other healthy benefits.
To the Algonquians, it was referred to as “sinzibukwud,” meaning drawn from wood, a much sought after commodity. From its first discovery, it has never lost its appeal. For maple syrup producers in Canada, which takes place in most provinces, Quebec tops the list producing 90 percent of our country’s maple syrup.
Maple syrup production has come a long way since being known as “sinzibukwud.” The traditional bucket attached to maple trees to capture its inner gold has been replaced by scientific and technical means – rubber tubing, vacuums, and reverse osmosis. It has become high tech to increase production and decrease labour, all the while maintaining the same anticipated result: pure maple syrup.
There are a number of species of maple trees, but the most sought-after for syrup production is the sugar maple. Its sugar content in the sap is greater than any other maple tree. Red maple makes excellent syrup as well, but its sugar content is half of that of the sugar maple.
Tapping maple trees
During the growing season in spring, maple trees accumulate starch. With the spring thaw, enzymes convert the starch to sugar, which mixes with the water absorbed through the roots, creating a slightly sweet taste. Warmer days force the sap from the roots to the branches to feed new growth. This is the time for tapping and playing the waiting game.
Much is dependent on weather conditions. Ideal tapping requires evenings with below freezing temperatures followed by sunny windless days with 5ºC-10ºC temperatures. This freeze-thaw cycle is what gets the sap moving. The chemistry of the sap changes on a daily basis. With tapping beginning in early March, it is usually over by April 15 when the sap becomes bitter tasting.
A maple tree can be tapped once it reaches 12 inches in diameter and normally loses about 7-10% of its sap. There are no detrimental repercussions from tapping since the drilled holes will fill in naturally with bark in two to three years. If using the same tree the following year, new holes are drilled at 10 cm above and 15 cm to either side of the previous hole to prevent scar tissue formation, which could leave the tree susceptible to disease.
How is maple syrup produced after tapping?
Once tapped, a maple tree can yield 38 litres of sap per season. It will take 30-45 litres of sap to produce 1 litre of pure maple syrup. The sap contains at least 90% water, which needs to be eliminated through the process of heating and evaporation. Reverse osmosis, which involves a filtration process to separate the water from the sap, is required for the process of condensing the sap until it has the distinctive sweet flavour of maple syrup.
Rubber tubing is attached to each tapped tree. The tubing then leads to larger pipes that, with the aid of a vacuum system, lead directly to the sugar house where the sap is processed. Once the sap reaches a sugar concentration of 66%, it is deemed maple syrup. It is checked constantly at this point to ensure that the concentration is neither too high (the syrup will crystallize) nor too low (where it will spoil). You could say it’s an exact science.
Today, we’ve become a very health-conscious society. We want to know what we’re eating. Maple syrup is a healthy pure choice. People are looking for natural sugar as opposed to processed sugar.
Canadians sure do love their maple syrup!