Maple Syrup, oddly enough, is tapped from various types of Maple trees in Canada (mostly) and in USA. The Maple Syrup we have sourced comes from Quebec and has been acclaimed as “top quality” from a number of locals who have lived part of their lives in Canada or the U.S.
Maple trees are only harvested in early spring and then the sap goes through a process where the water is evaporated leaving the concentrated maple syrup. It takes up to 50 litres of sap to make 1 litre of maple syrup!
Maple Syrup is naturally organic…
Beware of imitations and substitutions.
In the United States, “maple syrup” must be made almost entirely from maple sap, although small amounts of substances such as salt may be added. “Maple-flavoured” syrups include maple syrup but may contain additional ingredients. “Pancake syrup”, “waffle syrup”, “table syrup”, and similarly named syrups are substitutes which are less expensive than maple syrup. In these syrups, the primary ingredient is most often high fructose corn syrup flavoured with sotolon; they have no genuine maple content, and are usually thickened far beyond the viscosity of maple syrup.
American labelling laws prohibit imitation syrups from having “maple” in their names. Similar laws also exist in Canada, where syrup must have a minimum density
Imitation syrups are generally cheaper than maple syrup, but tend to taste artificial.
Health benefits of Maple Syrup:
Maple Syrup is less refined than honey and sugar and retains many valuable nutrients.
On average, an 80ml serving of Maple Syrup supplies more than 100% of the daily required intake of manganese, 37% of riboflavin, 18% of zinc, 7% of magnesium and 5% of calcium and potassium.
Maple Syrup and its products also contain phenolic compounds which are found in sap. These substances have antioxidant and anticancerogenic properties.
Maple Syrup (GI 54) has a lower GI than sugar (GI 58) or honey (GI 87).
Read more here