100% pure maple syrup is all-natural and contains no additives or preservatives. There are no known allergens and is considered naturally nonGMO and vegan.
Maple syrup can be made from any maple tree. In Minnesota, these trees include sugar maple, red maple, black maple, silver maple, and box elder. Maple trees that are 10 or more inches in diameter with a healthy crown are considered the best trees for tapping.
The flavor of maple syrup can vary greatly depending on the location of the sugar bush. Some trees produce a more buttery and vanilla-flavored syrup. Other trees produce a sharper flavor. It depends on the minerals in the soil and the water quality in the area. Caramelization of the maple sap or length of boil time can also affect the flavor.
The sugar content of maple syrup is not affected by the color grade of syrup. The correct density of maple syrup is between 66.0 and 69.0% brix.
A stand of maple trees that are tapped for maple sap is called a sugar bush. The largest sugar bushes contain 85,000 – 150,000 taps. These are located in the northeastern part of the United States and Canada. Minnesota and Wisconsin have a few sugar bushes that are as large as 25,000 – 50,000 taps.
A person who makes maple syrup is often called a sugar maker.
Maple syrup can be frozen with no ill effects on the quality of the syrup. Maple syrup unopened will keep for years. Once opened, pure maple syrup must be refrigerated and can last for 12 or more months from the packaged date on the bottle.
The quality of maple syrup is judged on four main criteria: flavor, sugar content, clarity and color. A score is given to each category with the winning maple syrup having the highest total score.
Minnesota has won several North American awards for its maple syrup and maple sugar products.
Most of the world’s maple syrup is produced in North America, primarily in eastern Canada.