maple syrup

Maple syrup has long been part of Canada’s cultural icon. With forests brimming with majestic red, black and sugar maples, the country has just the right mix of cold spring nights and warm daytime temperatures to produce the clear-coloured sap used to make maple syrup.

Canada produces 85 percent of the world’s maple syrup, ranging from traditional maple syrup to maple sugar, maple butter, maple candy and more.

Every spring in Eastern Canada, as the snow begins to melt, the eagerly anticipated maple sugaring season begins.

Sap is highly precious as it can only be harvested from maple trees with over 40 years of age, and it takes 40 litres of sap to make one litre of syrup.

Delicious and sweet on its own, maple syrup contains minerals, organic acids and maple taste precursors. It is an excellent source of riboflavin, manganese, copper and calcium.