Maple syrup
Canadian maple syrup
-
-
Pure liquid gold
In eastern Canada, every spring, when the snow began to melt, the animals wake up from their hibernation, the long-awaited production of maple syrup season started again! Canada produces 85 percent of the world's maple syrup. In Canada there are over one hundred million maple, but only a part can be used in the production of maple syrup. Maple syrup production is mainly concentrated in the eastern part of Canada, the 10,500 producers, the vast majority concentrated in the province of Quebec.
Nature Conservation
Producing high-quality maple syrup is the pride of Canadians. When maple growing internally accumulate starch until spring comes, it will ferment the starch into sugar, and roots absorbed moisture mixed microstrip produce sweet sap. Maple syrup contains about 97% water, rich in minerals, organic acids and the unique flavor of maple syrup. On average, 40 liters of maple syrup can only be made from one liter of maple syrup.
Canadian maple syrup industry caught taking care of Maple, so lush maple group flourished. Despite collecting maple sap equal to capture nutrients, but every single maple industry collected only 1 to 1.5 liters, or no more than one tenth of the syrup, is not harmful for the health of maple.
World-class professional
Long before European settlers arrived in Canada, the Indians had to collect maple sap as a sweet drink with. European immigrants introduced metal kitchenware maple sap to make maple syrup and bring to boil condensed into (a sticky sap concentrated form). Maple syrup high sugar content so that it can save a lot of years, maple syrup can then continue to boil until it becomes solid maple syrup. Maple syrup is also used as a panacea for the treatment of certain diseases, or the French colony in Canada, maple syrup is the main sugar.
The early 1970s, the invention of new technology to let farmers know how to use a new method to produce maple syrup, maple syrup industry for energize. The researchers committed to developing innovative methods of collecting maple sap, the use of catheters, reverse osmosis, all kinds of evaporator and other tools for the maple syrup industry hopes to find more efficient production methods. Modern production practices maple syrup has been great progress, but still maintain today's maple syrup time of pure natural. When collecting sap, to poke a hole in the bottom of the maple. Only a few weeks in early spring when warming can collect sap. Juice stored in the bucket hanging on the trunk of the tree house, or link them to the sugar shack go through a plastic pipe network, where the sap in the evaporator cooked for a long time. Requires 40 liters of maple sap to extract one liter of maple syrup. Canning or bottling maple syrup is still hot in the state to ensure quality.
Canadian production of maple syrup are supervised by the Canadian Food Inspection Agency, safety and quality is in line with national standards. Canada's maple syrup evaluation criteria are divided into three levels, five colors, namely:
Canada's first-class (very light amber, light amber, medium amber)
Canada's second-level (amber)
Canada's third-level (deep amber)
Buy Canadian food, taste wonderful extraordinary taste
Sweetness and special flavor of maple syrup could be any need for sugar dishes in excellent ingredients. Although many Western dishes using maple syrup, maple syrup research on how to integrate non-traditional and Asian dishes are already under the. Try it! You will love it!
About the Canadian maple syrup industry and export goods, detailed data, see the following pages：
Agri-Food Trade Service – Agriculture and Agri-Food Canada
www.ats.agr.gc.ca
Maple Products Sector Information – Agriculture and Agri-Food Canada
www.agr.gc.ca/misb/hort/index_e.cfm?s1=sit&page=maple-erable
Canadian Agricultural Products Act – Maple Products Regulations
http://lois.justice.gc.ca/en/C-0.4/