Maple syrup is a favorite breakfast ingredient, mainly on American tables. For centuries, it has been used by North American Indians as both food and medicine. It was discovered by the Canadian Indians and became a traditional product of Canada. The maple leaf is featured on the country's flag, and the maple tree is of exceptional importance there. It is thick, fluid, and sweet, with a characteristic "burned" flavor.
Already in early spring, the sap begins to flow abundantly through the trees. Before vegetation begins, the sap flows from the roots to the crown of the tree, carrying carbohydrates stored in the roots.
The best conditions are sunny weather and the temperature oscillating around 15°C. The sap flows most abundantly around noon, on the warm side of the trunk when the temperature is the highest. The harvest time is four to eight weeks. The drop in temperature at night slows down the flow of juices.
That's why the march break was invented, so farmers could bring their kids to help with the process of extracting sap from the trees. At least that's what most of them claim :)
On this basis, 4 types are distinguished:
It is also worth mentioning that the color of the syrup changes as the sugaring season progresses: Lighter syrup is usually made when the sap first begins to flow; darker syrup appears later. Darker syrup has a stronger flavor than lighter syrup, but the quality and sugar content is the same.