March is for Maple Syrup


Posted by justtracy | Posted in General Interest | Posted on 28-02-2013

March: The first signs of Spring and Maple Syrup Season!

Why is March the month for Maple Syrup?  It is the magic of longer warmer days and nights below freezing.  The maple trees start to surge to life and the sap starts to flow.

  • From the Vermont Maple Sugar Makers Association: Spring’s warmer temperatures coax sugar maple trees to turn stored starch back into sugar. Sap is made as the tree mixes ground water with the sugar. The sap is mostly crystal clear water with about 2% sugar. It takes 40 gallons of sap to make each gallon of maple syrup which has a sugar content of 66.9%. A typical sugaring season lasts 4 to 6 weeks. A pattern of freezing and thawing temperatures (below freezing at night and 40-45 degrees during the day) will build up pressure within the trees causing the sap to flow from the tapholes.

Canada produces more than 80 percent of the world’s maple syrup. In the United States, the largest producing states in order are Vermont, New York and Maine.

Pure maple syrup has many health benefits and contains as many as 54 antioxidants. For more info on the nutritional value of maple syrup, see the Pure Canadian Maple Syrup website.

And for some funs ways to enjoy maple syrup, see Top 10 Ways to eat maple Syrup from Maple Syrup World.

Did you know that many popular brands of “maple flavored” syrups are NOT real maple syrup. Look for labels that say “PURE Maple Syrup” and always check the ingredients.  Nothing tastes as good as the real thing.

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