Every container of maple syrup must be new if it has a capacity of 5 litres or less or is marked with a grade name. [20] Many aboriginal dishes replaced the salt traditional in European cuisine with maple sugar or syrup.
Founded in 1976 in Brattleboro, Vermont, Spring Tree products were aptly named to help capture the tradition of tapping trees and making pure maple syrup in the warmer, sunny days of spring. [58] As of 2003, Vermont produced about 5.5 percent of the global syrup supply. Now is the time for marking maple trees for spring tapping. I figured they might be making the fruit snacks at a separate facility...never know until you check. Nights are still cold at that time of year – meaning the metal taps and fittings tended to freeze and block the maple water flow. [47], Maples are usually tapped beginning at 30 to 40 years of age. Maple syrup, also known in Canada as liquid gold, is a truly special product. Anyhow, this was awhile back and I probably should double check again to make sure nothing's changed, but when I had talked with Spring Tree, I got a very different response. [93] Labeling laws prohibit imitation syrups from having "maple" in their names unless the finished product contains 10 percent or more of natural maple syrup. Sap is collected from maple trees in late winter / early spring. 1400 Old Country Road Golden must have 75 percent or more transmittance, Amber must have 50.0 to 74.9 percent transmittance, Dark must have 25.0 to 49.9 percent transmittance, and Very Dark is any product having less than 25.0 percent transmittance. So many wonderful recipes call for peanut butter. [19] The maple sap was concentrated either by dropping hot cooking stones into the buckets[21] or by leaving them exposed to the cold temperatures overnight and disposing of the layer of ice that formed on top. Thanks for your inquiry about the possibility that Spring Tree syrup could have ingredients that could cause an allergic reaction. 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). ", "Tapping Walnut Trees for a Novel and Delicious Syrup", "Chapter 2: History of Maple Syrup and Sugar Production", "Chapter 8: Syrup Filtration, Grading, Packing, and Handling", "Development and testing of the check-valve spout adapter", "Maple Syrup Revolution: A New Discovery Could Change the Business Forever", "A two-dimensional heat transfer model for predicting freeze-thaw events in sugar maple trees", "Minimizing the energy requirements for the production of maple syrup", "Variation in Sugar Content of Maple Sap", "Feasibility of producing maple syrup in New Zealand", "Appendix 1: Maple Production and Processing Facilities", "Background Information and Justification for Reintroducing the Maple Tapping Access Program Act as part of the new Federal Stimulus Package", "Statistical Overview of the Canadian Maple Industry – 2015", "How a maple syrup rebellion is growing in Quebec", "Quebec's 'autocratic' control over maple syrup producers in need of major overhaul: provincial report", "BC Bigleaf Maple Syrup Finding its Niche", "In South Korea, drinks are on the maple tree", "Consolidated federal laws of canada, Maple Products Regulations", "Labelling Requirements for Maple Products", "Regulations Amending the Maple Products Regulations", "United States Standards for Grades of Maple Syrup", "New grading system in place for maple syrup", "Effect of the new high vacuum technology on the chemical composition of maple sap and syrup", "Appendix 2: Maple Chemistry and Quality", "Further investigation into maple syrup yields 3 new lignans, a new phenylpropanoid, and 26 other phytochemicals", "Chapter 4 Maple Syrup—Production, Composition, Chemistry, and Sensory Characteristics", "Sweeteners and table sirups: Subpart B—Requirements for Specific Standardized Sweeteners and Table Sirups, Maple sirup", "5 Things You Need to Know About Maple Syrup", "Making the Grade: Why the Cheapest Maple Syrup Tastes Best", "Why Americans overwhelmingly prefer fake maple syrup", "Maple syrup producers: Fake flavors nothing like the real thing", "What's in a Name? Maple syrup is a natural sweetener that essentially comes from maple tree sap. [5], Three species of maple trees are predominantly used to produce maple syrup: the sugar maple (Acer saccharum), the black maple (A. nigrum), and the red maple (A. rubrum),[6] because of the high sugar content (roughly two to five percent) in the sap of these species. spring tree-maple-syrup Nährwertangaben und Nährwertinformationen. Technological improvements in the 1970s further refined syrup processing. [68], In Canada, the packing of maple syrup must follow the "Packing" conditions stated in the Maple Products Regulations, or utilize the equivalent Canadian or imported grading system. [73], The Vermont Agency of Agriculture Food and Markets used a similar grading system of colour, and is roughly equivalent, especially for lighter syrups, but using letters: "AA", "A", etc. [13], Similar syrups may also be produced from walnut, birch, or palm trees, among other sources. Our Grade A pure maple syrups have a delightful flavor, and our sugar-free syrups let you enjoy the delicious taste of maple without worrying about your sugar intake. [83] Its sweetness derives from a high content of sucrose (99% of total sugars). [2][3], The Canadian provinces of Manitoba and Saskatchewan produce maple syrup using the sap of the box elder or Manitoba maple (Acer negundo). 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 buckets, which were often made from birch bark. As of December 31, 2014, the CFIA[64] and as of March 2, 2015, the United States Department of Agriculture (USDA) Agricultural Marketing Service[65] issued revised standards intended to harmonize Canada-United States regulations on the classification of maple syrup as follows: As long as maple syrup does not have an off-flavour, is of a uniform colour, and is free from turbidity and sediment, it can be labelled as one of the A grades. The Vermont-graded product had 0.9 percent more sugar and less water in its composition than US-graded. Michelle / June 7, 2017 / 1 Comment. [60] However, in South Korea in particular, it is traditional to consume maple sap, called gorosoe, instead of processing it into syrup. Amount Per Serving ; Calories 353 Calories from Fat 0 % Daily Value* Total Fat 0g: 0%: Saturated Fat 0g: 0%: Trans Fat 0g: Cholesterol 0mg: 0%: Sodium 17mg: 1%: Total Carbohydrate 88.33g: … Sugar Free Syrup You can indulge in your favorite meal using a low calorie syrup, without worrying about your sugar intake. what is up with that? ], So if we ask them if there is any possibility that their maple syrup contains lead, they will tell us to consult our doctor? The spring tree corporation was founded in 1976 by three Vermont entrepreneurs operating from a small converted dairy in Brattleboro, VT They named their company and their product "spring tree" capturing the tradition to tap maple trees and make maple syrup when the warmer sunny days of spring arrive. 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. [48] This is roughly equal to seven percent of its total sap. This real, pure syrup is really tasty! [92], In Canada, maple syrup must be made entirely from maple sap, and syrup must have a density of 66° on the Brix scale to be marketed as maple syrup. Hidden Springs Maple is a Vermont family maple farm. I got a gentleman who was very nice and understanding about allergies. Also, I believe their product is from Canada and hearing from the Canadian users, they seem to be really strict about labeling with Canadian products. Whereas in the past each state or province had their own laws on the classification of maple syrup, now those laws define a unified grading system. [94] In the United States, consumers generally prefer imitation syrups, likely because of the significantly lower cost and sweeter flavour;[95][96] they typically cost about $8 per US gallon ($2 per litre), whereas authentic maple syrup costs $40–$60 per US gallon ($11–$16 per litre) as of 2015. [19] 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. [This message has been edited by AlwaysAvoidAnaphylaxis (edited May 13, 2004). [19], In the early stages of European colonization in northeastern North America, local Indigenous peoples showed the arriving colonists how to tap the trunks of certain types of maples during the spring thaw to harvest the sap. [46], A maple syrup production farm is called a "sugarbush" or "sugarwood". The reply was a very snotty, "What do you think? [95][102] Because of food rationing during the Second World War, people in the northeastern United States were encouraged to stretch their sugar rations by sweetening foods with maple syrup and maple sugar,[19] and recipe books were printed to help housewives employ this alternative source. The average maple tree will produce 35 to 50 litres (9.2 to 13.2 US gal) of sap per season, up to 12 litres (3.2 US gal) per day. Seasons last for four to eight weeks, depending on the weather. [59], Maple syrup has been produced on a small scale in some other countries, notably Japan and South Korea. [27] 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. Pure Maple Syrup is made from the sap of a maple tree. Awareness | Causes | Food Allergy News | New Product News | Other Allergies | Peanut Allergy News | Prevention | Restaurants | Travel | Videos. [74][75] The Vermont grading system differed from the US system in maintaining a slightly higher standard of product density (measured on the Baumé scale). Isn't it awful when you get someone who doesn't quite "get it" especially being in the food industry? It is a bit different to get used to at first if you usually have the typical cheaper syrup… [85][86] These flavours are evaluated using a procedure similar to wine tasting. 57 units of sap with 1.5 percent sugar content will yield 1 unit of syrup, but only 25 units of sap with a 3.5 percent sugar content are needed to obtain one unit of syrup. This sweet solution brings needed nutrients to the whole tree, but especially to the buds that eventually turn into those wonderful maple … Westbury, NY 11590. Maple water can only be harvested in spring when the trees finish their hibernation and prepare for budding. [51] Today, after rapid growth in the 1990s, Canada produces more than 80 percent of the world's maple syrup, producing about 73 million kg (80,000 short tons) in 2016. [23] By 1680, European settlers and fur traders were involved in harvesting maple products. It is an incredible site to witness. It also contains trace amounts of amino acids which increase in content as sap flow occurs. [30] Experiments show that it may be possible to use saplings in a plantation instead of mature trees, dramatically boosting productivity per acre. Maple syrup is a syrup usually made from the xylem sap of sugar maple, red maple, or black maple trees, although it can also be made from other maple species. Because Spring Tree Maple Syrup comes from mature maple trees in old forests, no fertilizers, herbicides or pesticides are ever needed. Amber color and rich taste taste makes this syrup great on pancakes and waffles. I tried to explain how some companies have separate facilities but alas, I just gave up on trying to educate the woman. [52] A Manitoba maple tree's yield is usually less than half that of a similar sugar maple tree. [26] Sap is not tapped at night because the temperature drop inhibits sap flow, although taps are typically left in place overnight. Spring Tree has a custom-designed bottle whose sparkling clear fluted glass highlights the rich amber shade of pure maple syrup. As in Quebec, Ontario's producers had two "number" grades: Number 2, with one colour class, which was typically referred to as "Ontario Amber" when produced and sold in that province only. It is surprising (and alarming if you have a... Those with severe peanut allergies soon learn to look for the 'peanut-free sign' on any packaged food purchase. The Canadian province of Quebec is by far the largest producer, responsible for 70 percent of the world's output; Canadian exports of maple syrup in 2016 were C$487 million (about US$360 million), with Quebec accounting for some 90 percent of this total.[2][3]. Culinary experts have praised its unique flavour, although the chemistry responsible is not fully understood. [12] In the Southeastern United States, Florida sugar maple (Acer floridanum) is occasionally used for maple syrup production. [2][54][55] In 2017, the FPAQ mandated increased output of maple syrup production, attempting to establish Quebec's dominance in the world market. We're a nut company?" It consists primarily of sucrose and water, with small amounts of the monosaccharides glucose and fructose from the invert sugar created in the boiling process. Read on for a deep dive into learning more about this precious, pure and vegan syrup that tastes oh-so-delicious on our morning pancakes. He said that all they made was maple syrup and there was no worry with cross-contamination (my son is allergic to dairy, gluten, and peanut). Sap is often boiled in a "sugar house" (also known as a "sugar shack", "sugar shanty", or cabane à sucre), a building louvered at the top to vent the steam from the boiling sap. Wisconsin, Ohio, New Hampshire, Michigan, Pennsylvania, Massachusetts, and Connecticut all produced marketable quantities of maple syrup of less than 265,000 US gal (1.0 million L) each in 2013. [52] Ontario holds the most maple syrup farms in Canada outside of Quebec, with 2,240 maple syrup producers in 2011. One grade of syrup not for table use, called commercial or Grade C, was also produced under the Vermont system. [26] As the weather continues to warm, a maple tree's normal early spring biological process eventually alters the taste of the sap, making it unpalatable, perhaps due to an increase in amino acids. [88][89][90][91], Maple syrup and its various artificial imitations are widely used as toppings for pancakes, waffles, and French toast in North America. Consumer Relations [2][52] Production in Quebec is controlled through a supply management system, with producers receiving quota allotments from the government sanctioned Federation of Quebec Maple Syrup Producers (Fédération des producteurs acéricoles du Québec, FPAQ), which also maintains reserves of syrup,[2][53] although there is a black-market trade in Quebec product. [22] André Thevet, the "Royal Cosmographer of France", wrote about Jacques Cartier drinking maple sap during his Canadian voyages. For more information please visit our privacy policy. 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). [32], Open pan evaporation methods have been streamlined since colonial days, but remain basically unchanged. [19][20], Maple sugaring parties typically began to operate at the start of the spring thaw in regions of woodland with sufficiently large numbers of maples. New Hampshire did not require legislative approval and so the new grade laws became effective as of December 16, 2014, and producer compliance was required as of January 1, 2016. The Canadian Food Inspection Agency (CFIA) announced in the Canada Gazette on 28 June 2014 that rules for the sale of maple syrup would be amended to include new descriptors, at the request of the IMSI.[64]. It is also used as an ingredient in baking and as a sweetener or flavouring agent. [27] Modern filtration methods were perfected to prevent contamination of the syrup. SPRING TREE, ORGANIC PURE MAPLE SYRUP Nutrition Facts. In Canada, syrups must be made exclusively from maple sap to qualify as maple syrup and must also be at least 66 percent sugar. What for? In the early spring, maple trees are tapped, then the sap is collected, then cooked down until it … [82] New compounds have been identified in maple syrup, one of which is quebecol, a natural phenolic compound created when the maple sap is boiled to create syrup. Ask the doctor if our son can eat the maple syrup? Most trees can produce 20 to 60 litres (5 to 15 US gallons) of sap per season. Nutrition Facts. But just a few months ago I learned that identifying sugar maple in spring is easier than I ever imagined. This situation compelled Donald Lapierre from Canada to … [56] Manitoba maple syrup has a slightly different flavour from sugar-maple syrup, because it contains less sugar and the tree's sap flows more slowly. [52], In 2015, Quebec accounts for 90.83 percent of maple syrup produced in Canada, followed by New Brunswick at 4.83 percent, Ontario at 4.14 percent, and Nova Scotia at 0.2 percent. Each tree can support between one and three taps, depending on its trunk diameter. [67], Golden and Amber grades typically have a milder flavour than Dark and Very dark, which are both dark and have an intense maple flavour. [22] Syrup makers first bored holes in the trunks, usually more than one hole per large tree; they then inserted wooden spouts into the holes and hung a wooden bucket from the protruding end of each spout to collect the sap. [44] In some circumstances, it is possible to remove off-flavours through processing. The freshest sap makes the best syrup. Maple syrup is often used as a condiment for pancakes, waffles, French toast, oatmeal, or porridge. Maple syrup adds an earthy sweetness to savory sauces, marinades, vinaigrettes, and glazes. there were two "number" categories in Quebec. The flavour is richer and more complex, different from the syrup of the sugar maple tree and it …
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