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In the United, Canada, Europe and other countries around the world, maple syrup that is derived from the juice of maple trees is widely used as a natural sweetener. The all-organic sugarness containing various kinds of vitamins and nutrients is contained in the carefully harvested juice of the maple tree. Pure organic Canadian maple syrup is now considered as a primary provider of energy and health by many indivduals in the U.S. Long before the Brittish settlers set their foot on Indian soil, maple syrup has already been present for a long period of time. The Pre-Columbian Indians who live in the Northern part of N.A. were one of the first if not the first known indivduals to have developed and created maple syrup. Research also shows that long before the Brittishs arrive, the indians were already processing, developing and consuming maple syrup.

Suitable maple tree trunks containing sap were searched for by the natives during the end of the winter or in early sring. They will then collect these juices and then boil it in order to let some of the water and liquid content evaporate. The pure canadian maple sugar left will then be concentrated upon together with the remaining water. The taste of the sugar will then be changed due to it being caramelized making it into maple syrup. The Brittish settlers quickly integrated into their culture this maple making process. There were several significant changes into the maple making processes during the period of 1700 up to 1800. Brittishs, fur traders and indians were intensely involved in this sugar making industry as the maple syrup back then was one of the major providers of concentrated sugar. The Brittishs brought about the development of the process of making maple syrup due to their more advance and sophisticated technologies involving metallurgy and toolmaking. They also use the sap to make pure canadian maple candy.

Today, maple syrup production is generally focused on the northeastern region of North America. The Vermont farm, a world renowned maple producing stand full of maple trees is located in the U.S. Vermont together with the other numerous maple stands in the U.S. are closely related to the other maple farms located in Canada and Europe. These farms use “sugar houses” or “sugar shacks” where maple tree juice is boiled in the hundreds. There are two major maple species that can be extracted from sugar bushs. First is the sugar maple also known as “acer saccharum”. This is the kind of maple syrup that has average to moderate sugar content. The second one is the “acer nigrum” also known as the black maple. It is characterized by dark color and high sugar content extracted from U.S. and Canadian maple trees.

A whopping 80 percent of the total maple syrup manufactured and produced for consumption of the people of the U.S. and other parts of the world come from several maple farms located in Canada. The maple syrup created is roughly 25 up to 30 million gallons per year based on a research conducted last 2005. The farms found in Quebec, Canada contribute most of these millions of liters of maple syrup. By far, this province located in Canada is the world’s biggest creater of maple syrup, totaling up to 75 percent of the total world maple syrup creation based on the research of 2005. The production of maple syrup in Quebec is supervised and controlled with the utilization of modern day volume-need-management system. This system accepts data input requirements pertaining to quotas about the supply to be created and the total demand for the maple syrup from the different parts of the world. Voluminous orders of maple syrup by large scale supermarkets and other wholesalers of maple syrup are sent to this system everyday, amounting to hundreds or even thousands of orders per day. I really like using maple products like pure organic maple butter.

The maple stand in Eastern also maintains a large amount of maple syrup reserves. The reason for this is simple, pertaining to a strategic preparation for situations of a double or triple increase in the need for maple syrup all over the world. Again according to the 2005 research, even if the demand rises to double or even triple the usually amount, the farms in Quebec have enough reserves amounting to 20 million gallons that can meet such rise a possible rise in demand. The Vermont farm located in the United States is the second largest creater of maple syrup as of today. This farm produces about 450 thousand gallons of maple syrup per year, according to a 2007 research conducted in the United States. The remaining thousands of liters are produced by other maple stands located in Maine, New York, Ohio, Connecticut and other parts of the U.S.

The production of maple syrup is largely focused on the months of February up to April. This largely depends upon the local weather conditions surrounding the maple stand. Warm and hot days as well as cold freezing nights greatly contribute to the development of the maple sap. The maple sap will eventually pour out from tap holes and other passages due to the constant rise and fall of the temperature. This sap will be the main ingredient used in order to make maple syrup. The juice will eventually be boiled for long periods of time in order to harvest the liquid substance similar to sugar. In order to manufacture and create maple syrup, sufficient amount of time and energy is needed. It takes about half a day just to boil down 40 gallons of maple juice. These 40 liters will eventually be boiled down into 1 liter of maple syrup. You can just imagine if this was done manually, good thing there are now several upgrades on machineries with regard to producing maple syrup. Not only is the speed of producing maple syrup increased but also the quality and sugarness of the maple syrup created is of the best due to this maple syrup processing machines.

There are currently different grades of maple syrup consisting of several color classes based on Canadian and United States standards. There are 3 main grades of maple syrup in Canada namely Canada 1, 2 and 3 with Canada 1 comprising of extra light and light maple syrup, Canada 2 comprising of medium and amber colored maple syrup and Canada 3 comprising of dark maple syrup. In the U.S. there are mainly four grades namely Vermont Fancy, Grade A medium amber, dark amber and Grade B maple syrup.