The sweet nectar the runs down the valleys of Canada
Its not joking matter that one of the biggest stereotypes of Canada is its syrup. Maple syrup is big on flavor, and big on money in Canada. Canada produces the vast majority of the worlds maple syrup, 91% of which is produced in Quebec. Canada’s maple syrup producing regions are located in the provinces of Quebec (primary producer), Ontario, New Brunswick, Prince Edward Island and Nova Scotia. There are more than 8,600 maple syrup businesses in Canada. Maple syrup is 100% natural and the producers of it are made to stick to strict guidelines during production.
Maple syrup is made by first tapping a tree. By doing this the producers are able to extract the syrup directly from the maple tree. This process is done in the spring time when the nights are still cold. It causes the tress to take up more water from the ground. During the day when the temperature increases a change in pressure causes liquid to flow back to the bottom of the tree, enabling easy collection of the sap. This all happens between March and late April and collection takes place for about two weeks.
A tree can be tapped for sap extraction if it measures at least 8 inches in diameter. In order for a tree to be tapped to extract maple sap, it must be deemed suitable based on the criteria of health, diameter and growth rate. Up to a maximum number of three taps per tree per season is allowed per regulation
Once the sap is harvested in the woods, the sap is taken to a sugar house where it is boiled to become syrup. While this boiling is happening, pipes from storage tanks feed sap along a narrow ridged pan which is called an evaporator. The evaporation causes the syrup to become denser and sweeter. About 10.5 gallons of sap boil down to make about 1/4 gallon of syrup through this process.