Maple Syrup Pure maple syrup is a "natural" food, processed by heat concentration of pure maple sap, which is the nutrient liquid utilized by the plant for the annual growth of its tissues.
In the boiling, concentrating and filtering process the nutrients remain in the syrup. There are quantitative differences in syrup's nutritive composition, due to metabolic and environmental differences among maple trees and differences in the methods of sap collecting and syrup processing. Pure maple syrup contains most of the substances useful in the human diet.
Maple syrup is a sweetener made from the sap of maple trees. It is most often eaten with pancakes or waffles, but can also be used as an ingredient in baking or in preparing desserts. Canada produced more than three-quarters of the world's maple syrup, with 10,300 maple syrup producers using more than 33,680,000 taps.[1] The province of Quebec is by far the world's largest producer, with 15,600,000 litres in 2001 - about four times as much as all U.S. production combined. The provinces of Ontario and New Brunswick produce much smaller amounts, about 1,040,000 litres and 670,000 litres respectively (2002). Nova Scotia also produces a small amount of syrup. Eighty percent of Canada's maple syrup exports in 2002 went to the U.S.
