Maple season happens during March and April and lasts from 3 to 6 weeks.

1 litre (3 lbs.) of Maple Syrup is the most one tree produces in a season.

About 36 to 44 gallons of sap is evaporated just to make 1 gallon of Maple Syrup, or in metric, 30 to 45 litres of sap is required to produce 1 litre of syrup.

The main nutritional value of maple syrup, per 100g is:

  • Calcium: 70 mg
  • Phosphorus: 8 mg
  • Potassium: 300 mg
  • Magnesium: 10 mg
  • Silica: 20 mg
  • Thiamine: 0.13 mg
  • Niacin: 0.10 mg
  • Riboflavin: 0.06 mg
  • Sodium: 10 mg
  • Iron: 1.20 mg

Calcium concentration is variable. The amount of calcium can range from 600 ppm for Grade AA (#I Extra Light) maple syrup to 1000 ppm for Grade D (#3 Dark) maple syrup. Other minerals are about the same for the different grades.

Maple syrup, compared to refined sugars, is the easiest for our metabolism to digest. The natural sugar that contains maple syrup is produced during the growing season by photosynthesis and stored as starch in the inner bark. With the spring thaw, enzymes change this starch into sugar which mixes with water absorbed through the roots, imparting a slightly sweet taste.

Maple syrup has 50 calories per tablespoon, while fructose has 46, corn syrup has 60 and honey has 64 calories per tablespoon.

Maple syrup is stored at room temperature until opened, then refrigerated. It should be kept in a dark cool place if being stored for long periods.

Use maple syrup to flavour milk, eggnog & shakes, hot & cold cereals, plain yogurt, on pancakes, crepes, waffles, baked beans and bacon.

Other special treats with that unique pure maple flavour such as maple taffy, maple syrup butter, and maple sugar also come from maple tree sap.