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A sugar maple tree. Three species of maple trees are predominantly used to produce maple syrup: the sugar maple (Acer saccharum), [5] [6] the black maple (), [5] [7] and the red maple (), [5] [8] because of the high sugar content (roughly two to five per cent) in the sap of these species. [9]
While any Acer species may be tapped for syrup, many do not have sufficient quantities of sugar to be commercially useful, whereas sugar maples (A. saccharum) are most commonly used to produce maple syrup. [34] Québec, Canada is a major producer of maple syrup, an industry worth about 500 million Canadian dollars annually. [34] [35]
Quebec is the world's biggest maple syrup producer. [343] The province has a long history of producing maple syrup, and creating new maple-derived products . Other major food products include beer, wine (including ice wine and ice cider ), and cheese.
Canada produces nearly three-quarters of the world’s pure maple syrup, according to the U.S. International Trade Commission. Syrup harvests vary every year due to climate, tree disease and other ...
The theft a global strategic maple syrup preserve about two hours north of Montreal involved stealing about $18 million worth of maple syrup over several months in 2011 and 2012, making it one of ...
Quebec Maple Syrup Producers (QMSP; French: Producteurs et productrices acéricoles du Québec, PPAQ) is a federated organization that regulates the production and marketing of maple syrup from Quebec. It was known as the Federation of Quebec Maple Syrup Producers (French: Fédération des producteurs acéricoles du Québec, FPAQ) until 2018. [4]
The sugar maple is one of the most important Canadian trees, being, with the black maple, the major source of sap for making maple syrup. [23] Other maple species can be used as a sap source for maple syrup, but some have lower sugar content and/or produce more cloudy syrup than these two. [23] In maple syrup production from Acer saccharum, the ...
Maple sugar is what remains after the sap of the sugar maple is boiled for longer than is needed to create maple syrup or maple taffy. [10] Once almost all the water has been boiled off, all that is left is a solid sugar. [10] By composition, this sugar is about 90% sucrose, the remainder consisting of variable amounts of glucose and fructose. [11]