Pure canadian maple syrup is a sugarener produced from the juice of maple trees and is commonly used by many people in the United States, Canada, Europe and other parts of the world.   The all-organic sweetness containing various kinds of vitamins and nutrients is contained in the carefully harvested juice of the maple tree. Many people especially in the United States have recognized maple syrup as a key source of energy and nutrition. Maple syrup has been present even before the European colonizers ever set foot in Native American soil.   The Pre-Columbian Native Americans who live in the Northern part of North America were one of the first if not the first known people to have developed and created maple syrup.   Research also shows that long before the British arrive, the Indians were already processing, developing and consuming maple syrup and other things like pure maple candy.

The indians would find suitable maple tree trunks during the end of winter or early May period.   These juices will be collected and then heated by batch thereby evaporating some of the water in it.  The sugar left will then be concentrated upon together with the remaining water.   The sugar will then be slightly caramelized thereby altering the taste of the sugar and turning it into syrup like substance. The European settlers quickly integrated into their culture this maple making process.   There were several significant changes into the maple making processes during the period of 1700 up to 1800. The maple syrup became one of the major if not the major provider of concentrated sugar thereby making Europeans, natives as well as fur traders engage into it in a fast pace.  The Europeans brought about the development of the process of making maple syrup due to their more advance and sophisticated technologies involving metallurgy and toolmaking they could also make things like pure maple sugar.

Today, maple syrup production is generally focused on the northeastern region of North America.   The Vermont stand, a world renowned maple producing farm full of sugar bushs is located in the U.S.  Vermont together with the other numerous maple farms in the U.S. are closely related to the other maple farms located in Canada and Europe.  These stands use “sugar houses” or “sugar shacks” where maple tree juice is heated in the hundreds. There are currently two main kinds or varieties of maple syrup that can be harvested from maple trees.  First is the sugar maple also known as “acer saccharum”.   This is the kind of maple syrup that has average to moderate sugar content.   The second one is the “acer nigrum” also known as the black maple. This is the kind of maple syrup classified as dark syrup because of its color due to the high sugar content from the sap it was extracted from which makes a great maple butter.

A whopping 80 percent of the total maple syrup manufactured and produced for consumption of the indivduals of the U.S. and other parts of the world come from several maple farms located in Canada.  According to a research organized last 2005, the maple syrup produced from Canada totaled 25 up to 30 million liters per annum.  The farms found in Eastern, Canada contribute most of these millions of liters of maple syrup.  Again according to the research last 2005 Quebec has been the world’s largest creater of maple syrup, producing up to 75 percent of the total maple syrup for the whole world. The creation of maple syrup in Quebec is supervised and controlled with the utilization of modern day supply-need-management system.   This system accepts data input requirements pertaining to quotas about the volume to be created and the total demand for the maple syrup from the different parts of the world.   Voluminous orders of maple syrup by large scale supermarkets and other wholesalers of maple syrup are sent to this system everyday, amounting to hundreds or even thousands of orders per day.

The maple stand in Quebec also maintains a large amount of maple syrup reserves.   Since maple syrup is consumed everyday by thousands and thousands of indivduals, the manufacturers and owners of the maple farms have strategically prepared for any outburst in the demand for maple syrup.   Again according to the 2005 research, even if the demand rises to double or even triple the usually amount, the stands in Eastern have enough reserves amounting to 20 million gallons that can meet such rise a possible rise in need. The next biggest creater of maple syrup is the Vermont farm located in the U.S.   This farm creates about 450 thousand gallons of maple syrup per year, according to a 2007 research conducted in the U.S..   The remainder with regard to the total demand of maple syrup worldwide is being supplied by other stands beside Vermont and Quebec and are located in Maine, New York, Connecticut and other U.S. stand lands.

February, March and April are the months that are the center of maple syrup creation.  This largely depends upon the local weather conditions surrounding the maple stand.   Maple sap can be harvested due to the heat and cold factors present during the day and night respectively.  The constant changes of the temperature will eventually make the juice come out of the artificial tap holes or other exit parts of the maple tree. This sap will be the main ingredient used in order to make maple syrup.   The sap will eventually be heated for long periods of time in order to harvest the liquid substance similar to sugar. Processing maple syrup needs ample amount of time and energy.   It takes about half a day just to boil down 40 liters of maple juice.   These 40 gallons will eventually be boiled down into 1 liter of maple syrup.   Good thing there are now innovations and technological developments with regard to the machineries used in maple syrup production, unlike before.   The quality and sugarness of the maple syrup as well as the time saved in processing it is all thanks to these modern day maple processing machines available in the market.

There are currently different grades of maple syrup consisting of several color classes based on Canadian and U.S. standards.   In Canada, there are mainly three grades namely Canada number 1 consisting of extra light and light maple syrup, Canada number 2 consisting of medium and amber and then Canada number 3 consisting of dark maple syrup.   In the U.S. there are mainly four grades namely Vermont Fancy, Grade A medium amber, dark amber and Grade B maple syrup.