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Maple syrup

History
Indians
Pre-contact indigenous peoples, living in the northeast of America North were the first known inhabitants have produced maple syrup and maple sugar. According to oral traditions and archaeological evidence, Maple tree sap was treated for its sugar content, long before Europeans arrived in the region.
The Algonquin recognized SAP for energy and nutrition. At the beginning of the thaw period, they used stone tools to make V-shaped incisions in trees, then inserted reeds or concave pieces of bark to run the sap into buckets, which were often made from the bark birch. Maple sap, already high in sugar content, yet not sweet, was concentrated either by dropping stones cooking Hot buckets, or leaving them exposed to cold temperatures at night, and the elimination of the ice that formed on top.
First Nations and Native Americans also used clay pots for boiling maple sap. They heated the fire just only protected by a roof of tree branches.
Colonial to modern times
A 19th century illustration, "the manufacture of sugar in Indians of the North "(note the use of metal containers, introduced as a result of European contact)
In the early stages of European settlement, in the northeast of North America, indigenous peoples showed the settlers how to tap arrive (in) the trunks of certain types of maple in end-of-winter/early-spring of thaw, harvest the sap, and boil to evaporate some water, concentrating the sugar content in the remaining liquid, and alter the taste slightly, heat caramelize some sugar. This activity has quickly become an integral part of colonial life. Long before the early 1700s, European settlers and fur traders and Native Americans, have been extensively involved in the industry. During the 17th and 18th centuries, the sap was treated an important source of concentrated sugar, liquid and crystalline solid form. The Revised European treatment methods somewhat, with access to more advanced technologies, especially in metallurgy, machinery, and use of domestic animals. Typically, maple sugar party began operating at the beginning of the thaw period in forest regions known to contain a sufficiently large number of maple, concentrated within a reasonable range of transport to justify the effort. First they bored holes in the trunks of maples, usually over a large tree hole, added home-made (usually carved wooden) beaks in the holes, then hung a wooden bucket of the projection end of the spout to collect the sap. The buckets were routinely carried out by business segments cylindrical bucket cutting from a tree trunk and then obviously appropriate large core of each segment from one end the cylinder, creating a sealed transparent container. Sap buckets filled slowly, drop by drop. Periodically, members of the party returned for sugar get the sap that had accumulated. He was then transferred to the holding of larger vessels (barrels or large pots carved wooden logs) often mounted on sleds or carts pulled by draft animals or it was transported in buckets or containers similarly practice. Sap collection buckets were returned to the nozzles mounted on trees, and the process was repeated as long the sap flow remained "soft". The particular weather conditions of late-winter / early-spring "thaw" period were and still are, essential to determine the length of the "sugar shack" season. As the weather continues to warm, a normal Maple process in early spring biological changes may be the taste of the sap, which makes it unpleasant. Depending on conditions, some sugar could spend several days to several weeks engaged in these activities. The boiling process was time consuming. The sap collected was transported to the base camp of the party, where he was then poured into large (almost always) craft metal and boiled to obtain the desired consistency. The sap was usually treated to a central collection point, or over a fire built outdoors, or in a shelter built for this purpose. To protect against weather conditions very early spring, sugars parts built a small camp. Often, entire families displaced in the woods together to collect and boil the SAP production of maple syrup and maple sugar at a time.
In 1850, the "cabin sugar "or" sugar shack "(outside the hut or building used for boiling the sap) arrived as we know it today. The settlers had refined the methods of sap collection. The sap was transported with great barrels drawn by horses or oxen and brought to the sugar shack for processing. At that time, sugar maple was the only sugar available in other types of sugar were hard to find and expensive, and has been called "sugar of the country." production methods were streamlined since colonial times, but remain fundamentally the same. SAP must first be carefully collected and summarized for syrup pure, without chemicals or preservatives.
At the beginning of maple syrup was made by boiling about 40 gallons (160 l) of SAP on an open fire to a gallon (4 liters) of syrup was obtained.
This process has undergone little change over the past two hundred years maple syrup recorded decision. At the time of the Civil War, policymakers have begun to use a syrup large piece of flat sheet as it was more efficient to boil a pot of heavy rounded iron than leaving a lot of slipping past the heated air.
Virtually all manufacturers of syrup in the past have been dairy farmers self-sufficient so that made syrup and sugar for their own use and for income booster. The process has continued to evolve as a result of innovations developed in their work. In 1864, a Canadian borrowed some ideas design of evaporators sorghum and asked a series of baffles in the pan pots to channel the boiling sap. In 1872, developed a Vermonter an evaporator with two pans and a metal arch or firebox which greatly reduces the boiling time. Seventeen years later, in 1889, another Canadian folded tin that formed at the bottom of a saucepan in a series of flues which increased the heated area of the pan and again decreased the time to boil.
Technology has remained the same until 1960, when he was no longer a company independently with large families as farm laborers. Make syrup because it was so much work, farmers could not afford to hire large teams it took to gather all the buckets and haul the sap to the evaporator house. During the energy crisis of the 1970s, syrup manufacturers have responded with another wave of technological breakthroughs. Pipe systems, which had been experimented with since the beginning of the century have been perfected and the sap came directly from the tree at home evaporator. The vacuum pumps were added to the tube systems. Pre-heating have been developed to recycle waste heat steam. Reverse osmosis machines were developed to take Some of the water out of the sap before it is boiled. Several producers even obtained surplus desalinization machines from the U.S. Navy and have used to take some water out of the sap before boiling.
Technological developments are continuing. Improvements in the tubes, new filtering techniques, "supercharged" pre-heaters and storage containers have been developed more. Research continues on the Control of pests and improved woodlot management. In 2009, the University of Vermont has unveiled a new type of valve that prevents the return of the sap in the tree, reducing bacterial contamination and prevent the tree trying to heal the hole.
Production
Maple production syrup is centered in northern North America, and is often associated with Quebec in Canada, but, given the correct weather conditions, it can be done where maples grow. Usually the species of maple sugar maple (Acer saccharum) and maple Black (Acer nigrum), due to high sugar content in the sap of about two percent. A maple syrup production farm is called a "sugar bush" or "sugarwoods." Sap is often cooked in a "sugar house" (also known as a "sugar shack" or sugar shack), a building which is louvered at the top to evacuate the steam from the boiling sap.
Canada is more than 80 percent of the world's maple syrup, producing about 26.5 million liters in 2005. The vast majority of this comes from Quebec: the province is by far the largest producer with about 75 percent of world production (24.66 million liters in 2005). Production in Quebec is controlled by a system of supply management, producers receive quota allocations Fdration the producers of acricoles Qubec. The province also maintains own "strategic reserves" of maple syrup, which reached its peak in 2004, when it reached 60 million pounds, or 17.03 million liters.
The provinces of Ontario, Nova Scotia, New Brunswick Island Prince Edward Island and British Columbia produce small amounts. The Province of Manitoba produced maple syrup with sap Manitoba maple tree (Acer negundo, also known as the "Box Elder"). Manitoba maple syrup has a slightly different taste that of sugar maple syrup because it contains less sugar and sap flows more slowly, the performance of the Manitoba maple tree is usually less than half that of a similar size maple.
Vermont is the largest U.S. producer, with U.S. 920000 gallons (3.5 million l) in 2009, followed by Maine with 395,000 U.S. gallons (1,500,000 l) and New York with 362,000 U.S. gallons (1,370,000 l). Wisconsin, Ohio, New Hampshire, Michigan, Pennsylvania, Massachusetts and Connecticut all produced marketable quantities of maple syrup of less than U.S. gallons of 120 miles (450 000 l) each in 2009.
Traditional tap
Two taps in a maple tree, using plastic tubing for sap collection.
A small-scale evaporation pan used in Ohio.
A sugar shack, where sap is boiled down maple syrup.
Traditionally, maple syrup was harvested by tapping a maple tree through the bark and wood, and let the sap flow in a bucket, which involved the daily collection, less labor-intensive methods such as the use of plastic pipes have continuously since replaced it in all cabins, but the scale of production.
Production is concentrated in February, March and April, depending on the weather local. Cold nights and warm days are needed to induce sap flow. The temperature change from top to bottom of absorption of water causes ground freezing and temperatures above freezing cause a stem pressure to develop, which, with gravity, causes sap to flow cuts or other wounds in the stem or branches. To harvest the sap, holes are drilled into the maple trees and tubes (taps, spouts, blow torches) are inserted. Sap flows through the spouts into buckets or plastic pipe. The modern use of plastic tubes with a partial vacuum has a production increased. A hole must be drilled in a new place every year, the old hole produce sap for only one season due to the natural healing process of the tree, called-off wall. Maple sap is collected from buckets and taken to the sugar shack, and if plastic pipes and pipelines are used, and pipelines are arranged so that the sap flows by gravity into the sugar shack, or if not possible, in the tanks storage from which the sap is pumped or transported by truck to the sugar shack.
It takes about 40 liters (10 gal) of sap to be reduced to 1 liter (1 pint) of syrup. A mature sugar maple produces about 40 gallons of sap during the 4 - to the sugar season of six weeks. Trees are not used until they have a diameter of 25 cm (10 in.) at breast height and the tree is at least 40 years. If the tree is more than 45 centimeters (18 inches) can be operated twice on opposite sides. It is recommended that the tap hole drilled a width of 8 mm (in) and a depth of from 25 to 40 mm (1.0 to 1.6 inches). During cooking, the sap is fed automatically by pipes from a storage tank with a long, narrow striped stove called the evaporator. The evaporator is usually divided into two sections, pan front and back. As summarized in the sap, the water evaporates, it becomes denser and sweeter. As the density increases sap it made its way back from the rear of the evaporator pan evaporator before. The syrup is boiled until it reaches the right density of maple syrup, 1333 kg/m3. [Citation needed] The proper density of at least 66% sugar is reached when the sap boiling temperature reaches 219 F (104 C). The density is tested with a hydrometer. If the density is too low the syrup will not be quite soft and the syrup will spoil. If the density is too high, the syrup will crystallize in bottles. When the syrup reaches the correct density, it is drawn off, filtered and bottled warm.
By the 1970s, some maple syrup producers started using reverse osmosis to remove water from the sap boiled before even down to the syrup. The use of reverse osmosis allows approximately 75 to 80% of the water to be removed of the sap before boiling, reduce energy consumption and exposure of the syrup to high temperatures. Contamination microbial degradation of membranes should be monitored.
Maple syrup is sometimes boiled down to maple sugar, a hard candy usually sold in pressed blocks, and maple taffy. Intermediate levels of boiling can also be used to create various intermediate products, including maple cream (less hard and granular than maple sugar) and maple butter (Creamy, with a consistency a little thinner than peanut butter). During the production season in New England, a traditional delicacy known as "sugar on snow" is often prepared by the maple syrup on snow or drizzle hot shaved ice, resulting in a soft tire-like confection.
From the mid-80s, the communities of Northern Quebec began to open the "Sugar Shack" or sugar shacks to the public. These sugar shacks are usually located on farms large and maple were often built only for tourism purposes. These sugar shacks for maple syrup go directly to the public and also restaurants serving food are often inspired maple syrup and candy.
Grades
Canadian, American, and the classification of Vermont
The U.S. grades of syrup. From left to right: Fancy Vermont Grade A Medium Amber, Grade A Dark Amber, Grade B
In Canada, there are three grades of color containing several classes, ranging from Canada # 1, including Extra Light (sometimes known as AA), clear (A) and medium (B) with # 2, Amber (C), and finally # 3 Dark (D). Performance a typical year will include approximately 2530% of each color 1, 10% Amber, and Dark 2%. Number 2 grade syrups are for cooking and seasoning, but are also very popular on pancakes and waffles. In addition, Canada # 2 Amber may be labeled Ontario Amber for farm sales in that province alone. Syrup quality number 3 is heavy, and limits for use in flavorings business. [Citation needed]
The United States uses the grading standards a little different. Maple syrup is divided into two main categories: Class A and Class B. Grade A is broken down into three layers: Light Amber (sometimes known as Fancy), Medium Amber and Dark Amber. Grade B is darker than Grade A Dark Amber. The Vermont Agency of Agriculture, Food and Markets uses a ranking system similar color and taste. The Vermont Fancy is similar in color and taste of U.S. Grade A Light (Fancy). The scoring system differs from the Vermont American system to maintain a level slightly higher than the density of the product. Vermont maple is boiled just a bit more for a little thicker, denser product. The ratio of the volume of sap for the given volume of finished syrup is higher in the system of Vermont. Maple syrup is sold in liquid volume, not weight. Vermont ranked product hardware percent more than half solid and less water in its composition. A note not to table syrup called commercial or grade C, is also produced. This is very dark, with a very strong flavor. Maple syrup business is generally used as a flavoring agent in other products.
The grades roughly correspond at various times in the season when the syrup is produced. Canada # 1 Extra Light and U.S. Grade A Light Amber is the grades start to the season, while Canada is # 2 and # 3 and U.S. Grade B is late season grades. Typically # 1 Extra Light and Grade A (especially Class A Light Amber) has a mild flavor more delicate than # 3 or Grade B, which is very dark with a robust flavor. The grades of syrup are primarily used for deep cooking.
Off-flavors
Sometimes the flavors are found in maple syrup. Although it is more common toward the end of the season in the production of commercial grade it can also be present at the beginning of the season in the production of Canada No. 1 Grade or Grade A Light American. Identification of bad taste in grades table is a cause of cessation of production and the dumping of the product or the reclassification of commercial quality product if the bad taste is light. Off flavors are described as follows: metabolism, derived from metabolic changes in the tree as spring arrives and having either a woody, popcorn, or sometimes peanut butter-like flavor; friend, referring to the swelling buds of new and its impact on the taste and have a bitter chocolate or burnt taste, and simmer, an after-taste caused by fermentation and having a fruity flavor of honey, often accompanied by surface foam. In addition, if the trees are stressed or repulsive diseases or insects (moths, for example), they will produce a folic acid-to cause a bad taste. After an ice storm, trees can also produce the same acid.
Use in foods and the importance of cultural
Maple syrup
Nutritional value per 100 g (3.5 oz)
Energy
1093 kJ (261 kcal)
Carbohydrates
67.09 g
Sugars
59.53 g
Dietary fiber
0 g
Fat
0.20 g
Protein
0 g
Thiamin (B1 Vit.)
0.006 mg (0%)
Riboflavin (B2 Vit.)
0.01 mg (1%)
Niacin (vitamin B3)
0.03 mg (0%)
Pantothenic acid (B5)
0.036 mg (1%)
Vitamin B6
0.002 mg (0%)
Folate (vitamin B9)
0 g (0%)
Vitamin C
0 mg (0%)
Calcium
67 mg (7%)
Iron
1.20 mg (10%)
Magnesium
14 mg (4%)
Phosphorus
2 mg (0%)
Potassium
204 mg (4%)
Zinc
4.16 mg (42%)
The percentages are relative to U.S. recommendations for adults.
Source: USDA Nutrient Database
Maple syrup and its artificial imitations are the favorite toppings for pancakes, waffles and french bread in North America. Maple syrup can also be used for a variety of uses, including: biscuits, chicken, fresh donuts, fried dough, donuts, ice cream, hot cereal and fresh fruit (especially grapefruit). It is also used as a sweetener for applesauce, baked beans, candied sweet potatoes, winter squash, cakes, pies, breads, fudge and other sweets, milkshakes, tea, coffee, and grog.
Maple syrup and maple sugar were used during the American Civil War and the abolitionists in the years before the war because the cane sugar and molasses was produced mostly by slaves in the South. During rationing Food in World War II, people in the northeastern United States were encouraged to expand their sugar rations by sweetening foods with maple syrup and maple sugar, and recipe books were printed to help housewives use this alternative source.
In Quebec, New Brunswick Eastern Ontario and New England, the process has become part of culture. A tradition that goes on in the houses of sugar (Tabernacles) in early spring for meals served with maple syrup. A typical offer pancakes, baked beans and sausages, usually followed by a sugar on snow ("snow tire" in Quebec), or sometimes maple taffee in English Canada. Sugar on snow is thickened hot syrup poured on fresh snow and then eaten off sticks as it cools quickly. This thick maple syrup-based candy is sometimes served with yeast-risen donuts, sour dill pickles, and / or coffee.
Because of the predominance of sugar maple tree in south-eastern Canada (When Europeans settled in what would become Canada), its leaf has come to symbolize the country, and is represented on its flag. Several States U.S., including New York and Vermont, have the sugar maple tree as their state. A scene from the sap collection is shown in the Vermont quarter, the State and the boxes of the Manufacturers Association of Vermont maple sugar, "a non-governmental organization agricultural works to protect the integrity and purity of maple products in Vermont, and promote its historical importance to the culture of Vermont.
Imitation maple syrup
United States, "maple syrup" must be made entirely from of maple sap (Small amounts of substances such as salt can be added). "Maple flavored" syrups contain maple, but also other (cheaper) ingredients. "Pancake syrup", "syrup waffles", "table syrup" and syrups of the same name are imitations, which are less expensive than real maple syrup. In these syrups, the main ingredient is usually corn syrup flavored with high fructose sotolon do not have real maple content. They are usually thickened beyond the viscosity of maple syrup. U.S. labeling laws prohibit these products have "maple" in their name.
The seeds of fenugreek, a spice, can be prepared to have a syrup-like flavor and is used to make a very strong commercial flavor that is similar to the maple syrup, but much cheaper; Mapleine is an example of that. [Citation needed] smells of a treatment plant Fenugreek Frutarom has produced a maple syrup smell that sometimes-covered New York from 2005, 2009 be identified as originating from a plant in Hudson County Frutarom.
Qubcois sometimes refer to imitation maple syrup syrup that pole ("pole syrup"), a joke referring in syrup as having been done by tapping telephone poles.
In 1905, Crescent Foods Inc. created the aroma of maple called imitation Mapleine. Purchased by the McCormick spices, it still delivers "Ascending Mapleine" of limited production runs.
Australia and South Africa, the syrup Maple is sold as imitation "maple-flavored syrup." [citation needed]
Identification of maples
Maples The most commonly used to collect the sap is sugar maple, black maple, red maple and maple silver. These maples are common in eastern Canada and northeastern United States. The sugar maple and black maple provide the highest content sugar, and are therefore ideal for a yield of maple syrup and better reduce the boiling time. Faster often makes for a boiling syrup higher grade. The bark of sugar maple is dark gray to brown and developed vertical grooves and ridges, often interrupted by plates of the bark. The leaf is rounded at the base, the extension to five lobes usually without fine teeth (compared to red maple and money). The color is bright green with a paler green underside. Sugar Maple fruit seeds has joined in a straight line, while the wings are separated by about 60 degrees. Each winged seed is about 1 inch (25 mm) long and ripen in the fall.
See also
Power Portal
Agave nectar
Birch syrup
Hickory Syrup
Palm syrup
Plant sap
Rubber tapping
Sweet sorghum
The syrup
Yacon syrup
References
^ Http: / / www.canadianmaplesyrup.com / maplehistory.html
^
^ Http://www.nass.usda.gov/nh/mapleconf2005.pdf
^ Johnston, David (2009-03-01). "Growers are concerned consumers will sour on the maple syrup." Montreal Gazette (Canwest). http://www.montrealgazette.com/Producers+fear+consumers+will+sour+maple+syrup/1334062/story.html. Retrieved 2009-03-01.
^
^
^ Maple Syrup Producers Association of Ontario
^ For example, 21 CFR 168,140 (U.S.).
^ For example, 21 CFR 168,180 (U.S.).
^ 21 CFR 168,140 (a), 168 180 (c).
^ MacInnis, Craig (July 6, 2008). "Not just for breakfast anymore. "The Ottawa Citizen. http://www.canada.com/ottawacitizen/news/life/story.html?id=600c9b51-d198-4796-acfe-464b8cdb8fe3.
^ Test HistoryLink: Crescent Manufacturing Company
^ Identification of maple
External Links
Wikimedia Commons has media related to: Maple syrup
Wikibooks Cookbook has a recipe / module
Maple syrup
The Canadian Encyclopedia: Maple Sugar Industry
Statistics by State (U.S. Department of Agriculture, June 2005).
Taste and nutrition:
Nutritional Information
Maple Sugar Sweet
Production:
"The North American Maple Syrup Producers Manual" (1st edition), edited by Melvin R. Koelling and Randall B. Heiligmann, Ohio State University Extension (Bulletin 856), 1996. (Archived at Internet Archive Wayback Machine #) "The Bible" the production of maple syrup.
"Maple Syrup Quality Control Manual" by Kathryn Hopkins, University of Maine Cooperative Extension (Bulletin 7038)
Categories: Breakfast foods | Canadian cuisine | Food maple | New England cuisine | Québec cuisine | Vermont cuisine | Syrup | Cooking Aboriginal CanadaHidden categories: Related Articles from January 2008 | All Related Articles | All Related Articles | Related Articles in December 2008 | Related Articles from June 2009 | Related Articles from August 2009 About the Author

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