Content deleted Content added
Reverted 1 edit by 216.185.78.2 (talk) |
m Reverted edit by 63.160.115.163 (talk) to last version by Nikkimaria |
||
| (31 intermediate revisions by 18 users not shown) | |||
Line 1:
{{short description|Syrup made from the sap of maple trees}}
{{featured article}}{{bots|deny=Citation bot,InternetArchiveBot}}
{{Use Canadian English|date=January 2024}}
{{Use dmy dates|date=January 2023}}
Line 24:
Maple syrup is graded based on its colour and taste. [[Sucrose]] is the most prevalent sugar in maple syrup. In Canada, syrups must be made exclusively from maple sap to qualify as maple syrup and must also be at least 66 per cent sugar.<ref>{{cite web|title=Chapter 13 – Labelling of Maple Products |url=http://www.inspection.gc.ca/english/fssa/labeti/guide/ch13e.shtml |publisher=[[Canadian Food Inspection Agency]] |accessdate=9 December 2011 |url-status=dead |archiveurl=https://web.archive.org/web/20111201232833/http://www.inspection.gc.ca/english/fssa/labeti/guide/ch13e.shtml |archivedate=1 December 2011 }}</ref> In the United States, a syrup must be made almost entirely from maple sap to be labelled as "maple", though states such as [[Vermont]] and [[New York (state)|New York]] have more restrictive definitions.
Maple syrup is often used as a condiment for [[pancake]]s, [[waffle]]s, [[French toast]], [[oatmeal]], or [[porridge]]. It is also used as an ingredient in baking and as a sweetener or flavouring agent. Culinary experts have praised its unique flavour, although the chemistry responsible is not fully understood.<ref name="Brown2010">{{cite book |author=Amy Christine Brown |title=Understanding Food: Principles and Preparation |url=https://books.google.com/books?id=ppMzyDFyHUwC&pg=PA441 |date=June 2010 |publisher=Cengage Learning |isbn=978-0-538-73498-1 |page=441
== Sources ==
Line 37:
=== Indigenous peoples ===
[[File:Sugar-Making Among the Indians in the North.gif|thumb|left|''Sugar-Making Among the Indians in the North'' (19th-century illustration)]]
[[Indigenous peoples of the Americas|Indigenous peoples]] living in northeastern North America were the first groups known to have produced maple syrup and [[maple sugar]]. According to Indigenous oral traditions, as well as
The [[Algonquian peoples|Algonquian]]s recognized maple sap as a source of energy and nutrition. At the beginning of the spring thaw, they made V-shaped incisions in tree trunks; they then inserted reeds or concave pieces of bark to run the sap into clay buckets or tightly woven birch-bark baskets. The maple sap was concentrated first by leaving it exposed to the cold temperatures overnight and disposing of [[fractional freezing|the layer of ice]] that formed on top. Following that, the sap was transported by sled to large fires where it was boiled in clay pots to produce maple syrup. Often, multiple pots were used in conjunction, with the liquid being transferred between them as it grew more concentrated. Contrary to popular belief, syrup was not typically produced by dropping heated stones into wooden bowls, especially in northeast North America where Indigenous cultures had been using clay pots for thousands of years.<ref>{{cite report|author=Chenevert, Brian|url=https://abenakitribe.org/maple-syrup|date=3 March 2021|title=Maple sugaring among the Abenaki and Wabanki peoples|archivedate=8 March 2023|archiveurl=https://web.archive.org/web/20230308031917/https://abenakitribe.org/maple-syrup|url-status=dead}}</ref><ref name="history"/> However, modern and historic sources contain evidence that hot stones may have occasionally been used in the upper Midwest and Canada, where hollowed out logs and birchbark containers typically replaced clay pots.<ref>{{cite web|author=Diemer-Eaton, Jessica|url=http://www.woodlandindianedu.com/hotstonemaplesugaring.html|date=2014|title=Hot-Stone Boiling Maple Sap to Syrup: Theory, Basis, & Public Demonstrations|publisher=Woodland Indian Educational Programs|archiveurl=https://web.archive.org/web/20230322150820/http://www.woodlandindianedu.com/hotstonemaplesugaring.html|archivedate=22 March 2023|accessdate=22 March 2023}}</ref>
Line 54:
Around the time of the [[American Civil War]] (1861–1865), syrup makers started using large, flat sheet metal pans as they were more efficient for boiling than heavy, rounded iron kettles, because of a greater surface area for evaporation.<ref name="production2"/> Around this time, cane sugar replaced maple sugar as the dominant sweetener in the US; as a result, producers focused marketing efforts on maple syrup. The first evaporator, used to heat and concentrate sap, was patented in 1858. In 1872, an evaporator was developed that featured two pans and a metal arch or firebox, which greatly decreased boiling time.<ref name="history"/> Around 1900, producers bent the tin that formed the bottom of a pan into a series of [[flue]]s, which increased the heated surface area of the pan and again decreased boiling time. Some producers also added a finishing pan, a separate batch evaporator, as a final stage in the evaporation process.<ref name="production2"/>
Buckets began to be replaced with plastic bags, which allowed people to see at a distance how much sap had been collected. Syrup producers also began using tractors to haul vats of sap from the trees being tapped (the
[[File:Sap plastic tubing.jpg|thumb|left|upright|Two taps in a maple tree, using plastic tubing for sap collection]]
Line 60:
A large number of technological changes took place during the 1970s. Plastic tubing systems that had been experimental since the early part of the century were perfected, and the sap came directly from the tree to the evaporator house.{{sfn|Ciesla|2002|p=40}} [[Vacuum pump]]s were added to the tubing systems, and preheaters were developed to recycle heat lost in the steam. Producers developed [[reverse-osmosis]] machines to take a portion of water out of the sap before it was boiled, increasing processing efficiency.<ref name="history"/>
Improvements in tubing and vacuum pumps, new filtering techniques, "supercharged" preheaters, and better storage containers have since been developed. Research continues on pest control and improved woodlot management.<ref name="history"/> In 2009, researchers at the [[University of Vermont]] unveiled a new type of tap that prevents backflow of sap into the tree, reducing bacterial contamination and preventing the tree from attempting to heal the bore hole.<ref name="perkins">{{cite journal |last=Perkins |first=Timothy D |title=Development and testing of the check-valve spout adapter |journal=Maple Digest |date=October 2009 |volume=21A |pages=21–29 |url=http://www.uvm.edu/~pmrc/check-valve.pdf |accessdate=21 September 2010 |url-status=dead |archiveurl=https://web.archive.org/web/20101229072138/http://www.uvm.edu/~pmrc/check-valve.pdf |archivedate=29 December 2010 }}</ref> Experiments show that it may be possible to use saplings in a plantation instead of mature trees, dramatically boosting productivity per acre.<ref>{{cite news|last=Sorkin|first=Laura|title=Maple Syrup Revolution: A New Discovery Could Change the Business Forever|url=http://modernfarmer.com/2014/01/maple-syrup-revolution/|accessdate=20 January 2014|newspaper=[[Modern Farmer (magazine)|Modern Farmer]]|date=20 January 2014|url-status=live|archiveurl=https://web.archive.org/web/20140126065512/http://modernfarmer.com/2014/01/maple-syrup-revolution/|archivedate=26 January 2014}}</ref> As a result of the smaller tree diameter, milder diurnal temperature swings are needed for the tree to freeze and thaw, which enables sap production in milder climatic conditions outside of northeastern North America.<ref>{{Cite journal|last1=Reid|first1=Simon|last2=Driller|first2=Tenaya|last3=Watson|first3=Matthew|year=2020|title=A two-dimensional heat transfer model for predicting freeze-thaw events in sugar maple trees
== Processing ==
Line 69:
Boiling the syrup is a tightly controlled process, which ensures appropriate sugar content. Syrup boiled too long will eventually crystallize, whereas under-boiled syrup will be watery, and will quickly spoil. The finished syrup has a density of 66° on the [[Brix#|Brix scale]] (a [[hydrometer|hydrometric]] scale used to measure sugar solutions).{{sfn|Elliot|2006|p=12}} The syrup is then filtered to remove precipitated "sugar sand", crystals made up largely of sugar and [[calcium malate]].<ref name=ball/> These crystals are not toxic, but create a "gritty" texture in the syrup if not filtered out.{{sfn|Eagleson|Hasner|2006|p=56}}
In addition to open pan evaporation methods, many large producers use the more fuel efficient [[reverse osmosis]] procedure to separate the water from the sap.<ref name="ThomasSchumann1993">{{cite book|last1=Thomas|first1=Margaret G.|last2=Schumann|first2=David R.|title=Income Opportunities in Special Forest Products: Self-help Suggestions for Rural Entrepreneurs|url=https://books.google.com/books?id=4FsDVbhiskkC&pg=PA181
The higher the sugar content of the sap, the smaller the volume of sap is needed to obtain the same amount of syrup. To yield 1 unit of syrup, sap at 1.5 per cent sugar content will require 57 units, while sap at 3.5 per cent sugar content only needs 25 units of sap.<ref name="Wagner2011">{{cite book|last=Wagner|first=John E.|title=Forestry Economics: A Managerial Approach|url=https://books.google.com/books?id=jdSoAgAAQBAJ&pg=PT74|year=2012|publisher=Routledge|isbn=9780415774406|page=74
The filtered syrup is graded and packaged while still hot, usually at a temperature of {{convert|82|°C|°F}} or greater. The containers are turned over after being sealed to sterilize the cap with the hot syrup. Packages can be made of metal, glass, or coated plastic, depending on volume and target market.{{sfn|Eagleson|Hasner|2006|p=59}} The syrup can also be heated longer and further processed to create a variety of other maple products, including [[maple sugar]], [[maple butter|maple butter or cream]], and [[maple taffy|maple candy or taffy]].{{sfn|Eagleson|Hasner|2006|pp=65–67}}
Line 91:
A maple syrup production farm is called a "[[sugar bush|sugarbush]]". Sap is often boiled in a "[[sugar house]]" (also known as a "sugar shack", "sugar cabin", "sugar shanty", or ''cabane à sucre''), a building [[Louvre (window)|louvre]]d at the top to vent the steam from the boiling sap.<ref name="facilities">{{cite book |last1=Koelling |first1=Melvin R. |last2=Staats |first2=Lewis |editor1-first=Melvin R |editor1-last=Koelling |editor2-last=Heiligmann |editor2-first=Randall B |title=North American Maple Syrup Producers Manual |chapter-url=https://web.archive.org/web/20060701150215/http://ohioline.osu.edu/b856/index.html |year=1996 |publisher=Ohio State University |chapter=Appendix 1: Maple Production and Processing Facilities }}</ref><ref>{{Cite book |url=https://holmes.osu.edu/sites/holmes/files/imce/Program_Pages/Maple/North%20American%20Maple%20Syrup%20Producers%20Manual%20full%20pdf.pdf |title=North American Maple Syrup Producers Manual |publisher=Ohio State University |year=2006 |editor-last=Heiligmann |editor-first=Randall B. |edition=2nd |language=en}}</ref>{{sfn|Eagleson|Hasner|2006|p=30}}<ref>{{cite web|url=https://ontarioculinary.com/the-best-sugar-shack-experiences-in-ontario/|author=Elliot, Robert|date=22 February 2022|title=Sweetest Maple Sugar Shack Experiences in Ontario|accessdate=19 September 2022}}</ref>
Maples are usually tapped beginning at 30 to 40 years of age. Each tree can support between one and three taps, depending on its trunk diameter. The average maple tree will produce {{convert|35|to|50|L|USgal}} of sap per season, up to {{convert|12|L|USgal}} per day.{{sfn|Ciesla|2002|p=39}} This is roughly equal to seven per cent of its total sap. Tap seasons typically happen during late winter and spring and usually last for four to eight weeks, though the exact dates
During the day, sucrose stored in the roots for the winter rises through the trunk as sugary sap. A hole is bored into the trunk of the tree to allow the sap to flow out of a spile that is tapped in the hole.<ref name="production">{{cite book |last1=Heiligmann |first1=Randall B |editor1-first=Melvin R |editor1-last=Koelling |editor2-last=Heiligmann |editor2-first=Randall B |title=North American Maple Syrup Producers Manual |chapter-url=https://web.archive.org/web/20060701150215/http://ohioline.osu.edu/b856/index.html |year=1996 |publisher=Ohio State University |chapter=Chapter 6: Maple Sap Production |display-authors=etal }}</ref> The taps are left in place for the season, and the sap flows during the day when the temperature is above freezing.<ref name="ce">{{cite encyclopedia |last=Werner |first=Leo H |title=Maple Sugar Industry |volume=129 |issue=3 |pages=176 |url=https://www.thecanadianencyclopedia.ca/en/article/maple-sugar-industry |encyclopedia=Canadian Encyclopedia |publisher=Historica-Dominion Institute |accessdate=20 September 2010 |url-status=live |archiveurl=https://web.archive.org/web/20141106123650/http://www.thecanadianencyclopedia.com/en/article/maple-sugar-industry/ |archivedate=6 November 2014
== Commerce ==
Until the 1930s, the United States produced most of the world's maple syrup.<ref>{{cite web |title=Background Information and Justification for Reintroducing the Maple Tapping Access Program Act as part of the new Federal Stimulus Package |publisher=Cornell University |url=http://maple.dnr.cornell.edu/pubs/MaplePartOfStimulusPackage.pdf |accessdate= 20 June 2010 |archive-url=https://web.archive.org/web/20100620082752/http://maple.dnr.cornell.edu/pubs/MaplePartOfStimulusPackage.pdf |archive-date=20 June 2010 |url-status=dead}}</ref> Today, after rapid growth in the 1990s, Canada produces more than 80 per cent of the world's maple syrup, producing about {{convert|73|e6kg|ST|adj=ri0|abbr=unit}} in 2016.<ref name=cbc17/> The vast majority of this comes from the province of [[Quebec]], which is the world's largest producer, with about 70 per cent of global production.<ref name=cbc17/><ref name=bbc17/> Canada exported more than [[Canadian dollar|C$]]362 million of maple syrup in 2016.<ref name=bbc17/> In 2015, 64 per cent of Canadian maple syrup exports went to the United States (a value of C$229 million), 8 per cent to Germany (C$31 million), 6 per cent to Japan (C$26 million), and 5 per cent to the United Kingdom (C$16 million).<ref name=statscan16/>
{{as of|2022}}, Quebec accounts for 91.6 per cent of maple syrup produced in Canada, followed by [[New Brunswick]] at 4.7 per cent
As of 2016, Quebec had some 7,300 producers working with 13,500 farmers, collectively making over {{convert|8|e6USgal|e6L|abbr=off|order=flip}} of syrup.<ref name=cbc17/><ref name="statscan16">{{cite web|url=http://www.agr.gc.ca/eng/industry-markets-and-trade/statistics-and-market-information/by-product-sector/horticulture-industry/horticulture-sector-reports/statistical-overview-of-the-canadian-maple-industry-2015/?id=1475692913659|title=Statistical Overview of the Canadian Maple Industry – 2015|date=June 2016|publisher=Statistics Canada|accessdate=21 May 2017|url-status=live|archiveurl=https://web.archive.org/web/20170603023316/http://www.agr.gc.ca/eng/industry-markets-and-trade/statistics-and-market-information/by-product-sector/horticulture-industry/horticulture-sector-reports/statistical-overview-of-the-canadian-maple-industry-2015/?id=1475692913659|archivedate=3 June 2017}}</ref> Production in Quebec is controlled through a [[supply management (Canada)|supply management]] system, with producers receiving quota allotments from the government sanctioned [[Quebec Maple Syrup Producers]] (QMSP; {{Lang-fr|Les Producteurs et productrices acéricoles du Québec|label=none}}), which also maintains reserves of syrup,<ref name=cbc17/><ref name="fpac">{{cite web |title=Actions de la FPAQ |url=http://www.siropderable.ca/actions.aspx |archiveurl=https://web.archive.org/web/20160304002353/http://www.siropderable.ca/actions.aspx |url-status=dead |archivedate=4 March 2016 |publisher= Fédération des producteurs acéricoles du Québec |accessdate=22 September 2010 |language=French}}</ref> although there is a black-market trade in Quebec product.<ref name=cbc17/><ref>{{cite news|url=http://business.financialpost.com/features/how-a-maple-syrup-rebellion-is-growing-in-quebec|title=How a maple syrup rebellion is growing in Quebec|author=Kuitenbrouwer, Peter|work=National Post|accessdate=18 May 2016|url-status=live|archiveurl=https://web.archive.org/web/20160510020501/http://business.financialpost.com/features/how-a-maple-syrup-rebellion-is-growing-in-quebec|archivedate=10 May 2016 |date=25 April 2015}}</ref><ref>{{cite news|url=http://business.financialpost.com/news/agriculture/quebecs-autocratic-control-over-maple-syrup-producers-in-need-of-major-overhaul-provincial-report|title=Quebec's 'autocratic' control over maple syrup producers in need of major overhaul: provincial report|work=Financial Post|author=Kuitenbrouwer, Peter|date=11 February 2016|url-status=live|archiveurl=https://web.archive.org/web/20160508191758/http://business.financialpost.com/news/agriculture/quebecs-autocratic-control-over-maple-syrup-producers-in-need-of-major-overhaul-provincial-report|archivedate=8 May 2016 }}</ref> In 2017, the QMSP mandated increased output of maple syrup production, attempting to establish Quebec's dominance in the world market.<ref name=cbc17/><ref name=bbc17/>
The Canadian provinces of [[Manitoba]] and [[Saskatchewan]] produce maple syrup using the sap of the [[Acer negundo|box elder or Manitoba maple (''Acer negundo'')]].<ref name="Grandtner2005"/> In 2011, there were 67 maple syrup producers in Manitoba
[[Vermont]] has long been the largest US producer, with a record {{convert|2.5|e6USgal|e6L|abbr=off|order=flip}} produced in 2022.<ref>{{cite news |title=Vermont maple producers again lead the nation |url=https://www.wcax.com/2022/06/10/vermont-maple-producers-again-lead-nation/?outputType=amp |accessdate=13 June 2022 |publisher=WCAX |date=10 June 2022}}</ref> In 2019 it led with over {{convert|2.07|e6USgal|e6L|abbr=off|order=flip}}, followed by [[New York (state)|New York]] with {{convert|820000|USgal|e6L|abbr=unit|order=flip}} and [[Maine]] with {{convert|580000|USgal|e6L|abbr=unit|order=flip}}. [[Wisconsin]], [[Ohio]], [[New Hampshire]], [[Michigan]], [[Pennsylvania]], [[Massachusetts]] and [[Connecticut]] all produced marketable quantities of maple syrup.<ref>{{cite web |title=Maple Syrup Production |work=Maple Syrup 2013 |publisher=United States Department of Agriculture |accessdate=12 July 2021 |url=https://www.nass.usda.gov/Statistics_by_State/Pennsylvania/Publications/Survey_Results/2019/Maple%20Syrup%202019.pdf |archive-date=12 December 2019 |archive-url=https://web.archive.org/web/20191212123720/https://www.nass.usda.gov/Statistics_by_State/Pennsylvania/Publications/Survey_Results/2019/Maple%20Syrup%202019.pdf |url-status=dead }}</ref>
Line 109:
== Markings ==
Under Canadian maple product regulations, containers of maple syrup must include the words "maple syrup", its grade name and net quantity in [[litre]]s or [[millilitres]], on the main display panel with a minimum font size of 1.6 mm.<ref name="LegislativeServices">{{Cite web|url=http://www.laws.justice.gc.ca/eng/regulations/C.R.C.,_c._289/page-3.html#h-16|title=Consolidated federal laws of Canada, Maple Products Regulations|publisher=Legislative Services Branch|accessdate=17 July 2018}}</ref><ref name="CFIA">{{Cite web|url=http://www.inspection.gc.ca/food/labelling/food-labelling-for-industry/maple-products/eng/1392414400422/1392414462687?chap=15|title=Labelling Requirements for Maple Products|publisher=Canadian Food Inspection Agency, Food Safety and Consumer Protection Directorate|date=14 February 2014|accessdate=17 July 2018|archivedate=30 August 2018|archiveurl=https://web.archive.org/web/20180830115239/http://www.inspection.gc.ca/food/labelling/food-labelling-for-industry/maple-products/eng/1392414400422/1392414462687?chap=15|url-status=dead}}</ref> If the maple syrup is of Canada Grade A level, the name of the colour class must appear on the label in both English and French.<ref name="LegislativeServices"/> Also, the [[lot number]] or
== Grades ==
Line 122:
**Amber colour and rich taste
**Dark colour and robust taste
**Very dark colour and
*Processing grade
*Substandard
Line 133:
=== Old grading system ===
[[File:Syrup grades large.JPG|thumb|Old US maple syrup grades, left to right:<br />
In Canada, maple syrup was classified prior to 31 December 2014 by the Canadian Food Inspection Agency (CFIA) as one of three grades, each with several colour classes:<ref name=CFIA2014/>
Line 204:
In a 100g amount, maple syrup provides 260 [[calorie]]s and is composed of 32 per cent water by weight, 67 per cent [[Carbohydrate|carbohydrates]] (90 per cent of which are sugars), and no appreciable protein or fat (table). Maple syrup is generally low in overall [[micronutrient]] content, although [[manganese]] and [[riboflavin]] are at high levels along with moderate amounts of [[zinc]] and [[calcium]] (right table). It also contains trace amounts of [[amino acid]]s which increase in content as sap flow occurs.<ref name="chem">{{cite book |last1=Morselli |first1=Mariafranca |last2=Whalen |first2=M Lynn |editor1-first=Melvin R |editor1-last=Koelling |editor2-last=Heiligmann |editor2-first=Randall B |title=North American Maple Syrup Producers Manual |chapter-url=https://web.archive.org/web/20060701150215/http://ohioline.osu.edu/b856/index.html |year=1996 |publisher=Ohio State University |chapter=Appendix 2: Maple Chemistry and Quality |accessdate=23 September 2016 }}</ref>
Maple syrup contains a wide variety of [[polyphenol]]s and [[volatile organic compound]]s, including [[vanillin]], [[hydroxybutanone]], [[lignan]]s, [[propionaldehyde]], and numerous [[organic acid]]s.<ref name="li-1">{{Cite journal|last1=Li|first1=Liya|last2=Seeram|first2=Navindra P.|date=2011-07-27|title=Further investigation into maple syrup yields 3 new lignans, a new phenylpropanoid, and 26 other phytochemicals|journal=Journal of Agricultural and Food Chemistry|volume=59|issue=14|pages=7708–7716|doi=10.1021/jf2011613|issn=1520-5118|pmc=3140541|pmid=21675726}}</ref><ref>{{Cite journal|last1=Stuckel|first1=Jackie G.|last2=Low|first2=Nicholas H.|date=1996-04-01|title=The chemical composition of 80 pure maple syrup samples produced in North America|journal=Food Research International|language=en|volume=29|issue=3|pages=373–379|doi=10.1016/0963-9969(96)00000-2|issn=0963-9969}}</ref><ref>{{Cite journal|last1=Liu|first1=Yongqiang|last2=Rose|first2=Kenneth N.|last3=DaSilva|first3=Nicholas A.|last4=Johnson|first4=Shelby L.|last5=Seeram|first5=Navindra P.|date=2017-05-31|title=Isolation, Identification, and Biological Evaluation of Phenolic Compounds from a Traditional North American Confectionery, Maple Sugar|journal=Journal of Agricultural and Food Chemistry|volume=65|issue=21|pages=4289–4295|doi=10.1021/acs.jafc.7b01969|issn=1520-5118|pmid=28494583}}</ref> It is not yet known exactly all compounds responsible for the distinctive flavour of maple syrup,<ref name="ball">{{Cite journal |title=The Chemical Composition of Maple Syrup |journal=Journal of Chemical Education |date=10 October 2007 |first=David |last=Ball |volume=84 |issue=10 |pages=1647–1650 |doi= 10.1021/ed084p1647
One author described maple syrup as "a unique ingredient, smooth- and silky-textured, with a sweet, distinctive flavour – hints of caramel with overtones of toffee will not do – and a rare colour, amber set alight. Maple flavour is, well, maple flavour, uniquely different from any other."<ref name="ce"/> [[Agriculture Canada]] has developed a "flavour wheel" that details 91 unique flavours that can be present in maple syrup. These flavours are divided into 13 families: [[vanilla]], burnt, milky, fruity, floral, spicy, foreign (deterioration or fermentation), foreign (environment), maple, confectionery, plant (herbaceous), plant (forest, humus or cereals), and plant (ligneous).{{sfn|Taylor|2011|p=133}}{{sfn|Eagleson|Hasner|2006|pp=71, 73}} These flavours are evaluated using a procedure similar to [[wine tasting]].{{sfn|Eagleson|Hasner|2006|p=74}} Other culinary experts praise its unique flavour.<ref name="Roehl1996">{{cite book|author=Evelyn Roehl|title=Whole Food Facts: The Complete Reference Guide|url=https://books.google.com/books?id=H8lwmA52ltIC&pg=PA135|year=1996|publisher=Inner Traditions * Bear & Company|isbn=978-0-89281-635-4|pages=135–136
Maple syrup and its various artificial imitations are widely used as toppings for [[pancake]]s, [[waffle]]s, and [[French toast]] in North America. They can also be used to flavour a variety of foods, including [[fritter]]s, [[ice cream]], [[porridge|hot cereal]], fresh [[fruit]], [[bacon]], and sausages. It is also used as sweetener for [[granola]], [[applesauce]], [[baked beans]], candied [[sweet potato]]es, winter [[Squash (fruit)|squash]], cakes, pies, breads, tea, coffee, and [[hot toddy|hot toddies]].{{sfn|Elliot|2006}}
Line 225:
== See also ==
{{Portal|Food}}
* [[Canadian cuisine]]
* [[Great Canadian Maple Syrup Heist]]▼
* [[List of foods made from maple]]
* [[List of syrups]]
* [[Mapleine]]
▲* [[Great Canadian Maple Syrup Heist]]
* [[Treacle]]
Line 242:
* {{cite book |last1=Eagleson |first1=Janet |last2=Hasner |first2=Rosemary |title=The Maple Syrup Book |publisher=The Boston Mills Press |year=2006 |isbn=978-1-55046-411-5}}
* {{Cite book |last=Elliot |first=Elaine |title=Maple Syrup: Recipes from Canada's Best Chefs |year=2006 |publisher=Formac Publishing Company |isbn=978-0-88780-697-1}}
* {{cite book|last=Taylor|first=Steve|title=Advances in Food and Nutrition Research
== Further reading ==
* {{cite book|last=Lange|first=Michael|year=2017|title=Meanings of Maple: An Ethnography of Sugaring|publisher=University of Arkansas Press|isbn=978-1-68226-037-1|ref=none}}
* {{cite book |last1=Nearing |first1=Helen |last2=Nearing |first2=Scott |title=The Maple Sugar Book |publisher=Chelsea Green Publishing |year=2000 |edition=50th anniversary |isbn=978-1-890132-63-7|ref=none}}
* {{Cite book |last=Whynott |first=Douglas |title=The Sugar Season: A Year in the Life of Maple Syrup and One Family's Quest for the Sweetest Harvest|publisher=Da Capo Press |year=2014 |isbn=9780306822056 |url=https://books.google.com/books?id=majqAQAAQBAJ |
== External links ==
* [https://extension.umaine.edu/publications/7038e/ Maple Syrup Quality Control Manual, University of Maine]
* [https://web.archive.org/web/20100705044222/http://cdi.uvm.edu/collections/getCollection.xql?pid=maple&title=Maple%20Research%20Collection UVM Center for Digital Initiatives: The Maple Research Collection by the Vermont Agricultural Experiment Station]
| |||