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Дело в том, что с ними все в порядке? Николь всегда пробуждалась очень медленно и ужасно не любила всякую бурную деятельность в утренние часы; перекатившись на бок, – обещала Николь. – Теперь я обязана тебе собственной жизнью по крайней мере трижды”.
– Maple Syrup Industry | The Canadian Encyclopedia
Canadian maple syrup products range from traditional maple syrup to maple sugar, maple butter, maple candy as well as a full range of products containing maple. Maple syrup is graded based on its colour and taste. Sucrose is the most prevalent sugar in maple syrup. In Canada, syrups must be made exclusively from maple. Maple comes in a surprising range of products, with a variety of textures & applications.
Why is maple syrup important in canada map
Research continues on pest control and improved woodlot management. Open pan evaporation methods have been streamlined since colonial days, but remain basically unchanged. Sap must first be collected and boiled down to obtain syrup. Maple syrup is made by boiling between 20 and 50 volumes of sap depending on its concentration over an open fire until 1 volume of syrup is obtained, usually at a temperature 4.
As the boiling point of water varies with changes in air pressure the correct value for pure water is determined at the place where the syrup is being produced, each time evaporation is begun and periodically throughout the day. Boiling the syrup is a tightly controlled process, which ensures appropriate sugar content. Syrup boiled too long will eventually crystallize, whereas under-boiled syrup will be watery, and will quickly spoil.
In addition to open pan evaporation methods, many large producers use the more fuel efficient reverse osmosis procedure to separate the water from the sap. The higher the sugar content of the sap, the smaller the volume of sap is needed to obtain the same amount of syrup. To yield 1 unit of syrup, sap at 1. The containers are turned over after being sealed to sterilize the cap with the hot syrup. Packages can be made of metal, glass, or coated plastic, depending on volume and target market. Off-flavours can sometimes develop during the production of maple syrup, resulting from contaminants in the boiling apparatus such as disinfectants , microorganisms , fermentation products, metallic can flavours, and “buddy sap”, an off-flavour occurring late in the syrup season when tree budding has begun.
Maple syrup production is centred in northeastern North America; however, given the correct weather conditions, it can be made wherever suitable species of maple trees grow, such as New Zealand, where there are efforts to establish commercial production. A maple syrup production farm is called a ” sugarbush “. Maples are usually tapped beginning at 30 to 40 years of age. Each tree can support between one and three taps, depending on its trunk diameter.
The average maple tree will produce 35 to 50 litres 9. Tap seasons typically happen during late winter and spring and usually last for four to eight weeks, though the exact dates depends on the weather, location, and climate. During the day, starch stored in the roots for the winter rises through the trunk as sugary sap, allowing it to be tapped. Maples can continue to be tapped for sap until they are over years old.
Until the s, the United States produced most of the world’s maple syrup. In , Quebec accounts for As of , Quebec had some 7, producers working with 13, farmers, collectively making over 30 million litres 8 million US gallons of syrup. The Canadian provinces of Manitoba and Saskatchewan produce maple syrup using the sap of the box elder or Manitoba maple Acer negundo.
British Columbia is home to a growing maple sugar industry using sap from the bigleaf maple , which is native to the West Coast of the United States and Canada. Vermont has long been the largest US producer, with a record 9. Wisconsin , Ohio , New Hampshire , Michigan , Pennsylvania , Massachusetts and Connecticut all produced marketable quantities of maple syrup.
Maple syrup has been produced on a small scale in some other countries, notably Japan and South Korea. Under Canadian Maple Product Regulations, containers of maple syrup must include the words “maple syrup”, its grade name and net quantity in litres or millilitres , on the main display panel with a minimum font size of 1.
Following an effort from the International Maple Syrup Institute IMSI and many maple syrup producer associations, both Canada and the United States have altered their laws regarding the classification of maple syrup to be uniform. 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. This had been a work in progress for several years, and most of the finalization of the new grading system was made in 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.
If it exhibits any problems, it does not meet Grade A requirements, and then must be labelled as Processing Grade maple syrup and may not be sold in containers smaller than 5 US gallons 20 L. This grading system was accepted and made law by most maple-producing states and provinces, and became compulsory in Canada as of 13 December Maine passed a bill to take effect as soon as both Canada and the United States adopted the new grades.
In New York, the new grade changes became law on 1 January New Hampshire did not require legislative approval and so the new grade laws became effective as of 16 December , and producer compliance was required as of 1 January Golden and Amber grades typically have a milder flavour than Dark and Very dark, which are both dark and have an intense maple flavour.
Golden must have 75 percent or more transmittance, Amber must have Producers in Ontario or Quebec may have followed either federal or provincial grading guidelines.
A typical year’s yield for a maple syrup producer will be about 25 to 30 percent of each of the 1 colours, 10 percent 2 Amber, and 2 percent 3 Dark. Maple syrup was divided into two major grades:. 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.
New Hampshire maintained a similar standard, but not a separate state grading scale. The Vermont-graded product had 0.
One grade of syrup not for table use, called commercial or Grade C, was also produced under the Vermont system. 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.
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. Every container of maple sugar must also be new if it has a capacity of less than 5 kg or is either exported out of Canada or conveyed from one province to another.
Each maple syrup product must be verified clean if it follows a grade name or if it is exported out of the province in which it was originally manufactured. The basic ingredient in maple syrup is the sap from the xylem of sugar maple or various other species of maple trees.
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. In a g amount, maple syrup provides calories and is composed of 32 percent water by weight, 67 percent carbohydrates 90 percent of which are sugars , and no appreciable protein or fat table.
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. It also contains trace amounts of amino acids which increase in content as sap flow occurs.
Maple syrup contains a wide variety of polyphenols and volatile organic compounds , including vanillin , hydroxybutanone , lignans , propionaldehyde , and numerous organic acids. One author described maple syrup as “a unique ingredient, smooth- and silky-textured, with a sweet, distinctive flavour — hints of caramel with overtones of toffee will not do — and a rare colour, amber set alight. Maple flavour is, well, maple flavour, uniquely different from any other. 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.
Maple syrup and its various artificial imitations are widely used as toppings for pancakes , waffles , and French toast in North America. They can also be used to flavour a variety of foods, including fritters , ice cream , hot cereal , fresh fruit , bacon , and sausages. It is also used as sweetener for granola , applesauce , baked beans , candied sweet potatoes , winter squash , cakes, pies, breads, tea, coffee, and hot toddies.
In these syrups, the primary ingredient is most often high-fructose corn syrup flavoured with sotolon ; they have little genuine maple content, and are usually thickened above the viscosity of maple syrup.
Imitation syrups are generally cheaper than maple syrup, with less natural flavour. In , maple syrup producers from nine US states petitioned the Food and Drug Administration FDA to regulate labeling of products containing maple syrup or using the word “maple” in manufactured products, indicating that imitation maple products contained insignificant amounts of natural maple syrup.
Maple products are considered emblematic of Canada, and are frequently sold in tourist shops and airports as souvenirs from Canada. The sugar maple’s leaf has come to symbolize Canada, and is depicted on the country’s flag. Maple syrup and maple sugar were used during the American Civil War and by abolitionists in the years before the war because most cane sugar and molasses were produced by Southern slaves.
From Wikipedia, the free encyclopedia. Syrup made from the sap of maple trees. Bottled maple syrup. Cookbook: Maple syrup Media: Maple syrup. See also: Food grading. Archived from the original on 18 May Retrieved 21 May BBC News. Archived from the original on 6 June Canadian Food Inspection Agency. Archived from the original on 1 December Retrieved 9 December Understanding Food: Principles and Preparation.
Cengage Learning. ISBN Archived from the original on 2 March Maple Syrup Colors The flavor and color of maple syrup develop during the boiling of the initially colorless sap. Government standards Elsevier’s Dictionary of Trees. Elsevier Science. Plants Database. United States Department of Agriculture. Retrieved 15 September Retrieved 10 December Iowa State University. Archived PDF from the original on 29 August Retrieved 21 October Retrieved 16 September Retrieved 18 September Archived PDF from the original on 14 June US Department of Agriculture.
Retrieved 15 May The Globe and Mail. Archived from the original on 11 January Retrieved 12 December Food and Agriculture Organization of the United Nations. Cornell University. Michigan Maple Syrup Association. Archived from the original on 25 May Retrieved 20 November Maple sugaring among the Abenaki and Wabanki peoples Report.
Sweet maple. Chapters Publishing Ltd. Ohio State University. Maple Digest. Archived from the original PDF on 29 December Retrieved 21 September Modern Farmer. Archived from the original on 26 January Retrieved 20 January Agricultural and Forest Meteorology. Bibcode : AgFM.. Maple Syrup Digest : 8. Journal of Chemical Education. Bibcode : JChEd.. Archived from the original on 23 November Retrieved 18 October Journal of Food Engineering.
Forestry Economics: A Managerial Approach. March Bulletin Archived PDF from the original on 17 April Cooperative Extension Publications, University of Maine. Archived from the original on 29 August Retrieved 20 May Journal of Food Science. PMID Chemeca : Retrieved 19 September Retrieved 4 October Forest Ecology and Management.
Canadian Encyclopedia. Historica-Dominion Institute. Bibcode : SciAm. Also, maple syrup is doctor-approved for infants under 12 months old, which honey is not, making it attractive for a key consumer demographic in China—newborn mothers— according to Leblanc.
The year-old coop, comprising 2, family-owned farms, processes and bottles all of its maple syrup in Quebec. That allows for full quality control from tree to table, and Citadelle has numerous certifications attesting to that quality, including one from the British Retail Council and another from Fair for Life. And total traceability. In fact, the coop has been selling into China through distributors for 17 years already, although only in brick-and-mortar stores.
That had meant a limited reach for the brand, stunting its potential growth. The company is venturing that with a population of nearly 1. Two years ago, Citadelle held cooking contests around the inclusion of maple syrup in traditional Chinese recipes as a way to engage potential customers.
Now, following the sales bump from the Canadian Pavilion, Chen is leveraging tools offered by Tmall to draw more significant interest. Chen also bundles the maple syrup with other products such as oats, and even ice wine, to leverage the brand power that all products in Canada have given its reputation as a source of safe, quality goods.
HI Canada | Why is Maple Syrup Such a Big Deal in Canada? We’ve Got….Canadian sugar shack and maple syrup | Authentik Canada
Archived from the original on 8 February This carbon dioxide, when released into the intercellular spaces in the cambium, pressurizes the “chamber”. The industry standard for filtration has become the filterpress; diatomaceous earth is added to the hot syrup prior to filtration, and then the syrup is pressed through a series of cast plates with filter paper. These sugars mature during winter and are harvested while the frost is still in the ground. He believes that these trees will have the genes to better withstand warmer weather. Less healthy trees may take longer to recover; this is dangerous primarily because the hole functions as an entry point for the most serious threat to trees in any forest — fungus. Maple water contains a small amount of naturally occurring sugar — 4 grams per 8.