The golden goodness of organic maple syrup is the perfect addition to your morning pancakes. Millions of North Americans enjoy this breakfast staple every day. Farmers harvest the syrup from Maple trees in early spring, and this syrup is a delicious sugar alternative. With a glycemic index of 54, it has a lower impact on blood glucose levels than table sugar or raw honey.
It may surprise you to learn that the commercial brand maple syrup you buy at your favorite grocery store, isn’t maple syrup at all. Manufacturers use sneaky marketing tricks to pull the wool over your eyes and entice you to buy their products. Look at the bottle the next time you pick up a bottle. If it states “maple-flavored,” then it’s not genuine maple syrup.
Food manufacturers add maple flavoring to corn syrup and try to pass it off as the real thing. However, enthusiasts of Canada’s favorite export know how to spot the imposter. Here are 10-facts you may not know about magnificent maple syrup.
1. Canadian Maple Syrup Production
The North American nation of Canada produces over 70-percent of the world’s maple syrup, of which 90-percent comes from Quebec province. This French-speaking part of the country is the largest producer.
The cities of Nova Scotia, Prince Edward Island, Ontario, and New Brunswick led the way in harvesting maple syrup from their endless groves of trees. The Federation of Quebec Maple Syrup (FPAQ) regulates the production of over 7,400 maple syrup businesses in the province, with a further 1,200 in other parts of the country. The organization ensures the economic sustainability of the industry by providing social and ethical guidance.
The Maple tree is part of Canada’s rich cultural heritage, and maple syrup is a cornerstone of the economic and social fabric of their society. The countries Native American population taught the early French settlers how to boil and distill the golden sap into syrup. Canada exports Maple syrup to more than 50 countries all over the world with the U.S being the primary importer.