Course:FNH200/2013w Team18 MapleSyrup

Introduction and History

Maple syrup is a syrup made from the xylem sap of different species of maple. The discovery of the sweet sap of the sugar Maple (Acer saccharum) by the native peoples of eastern North America was long before the arrival of European settlers and probably accidental. . Native people used it both as a sweetener, medicine and even an item of trade and It is possible that maple-cured meat began at this time. Later, the practice was adopted by European settlers, who gradually refined production methods. Even with the improvements of production methods since colonial days, the process remain basically the same. The sap must first be collected and distilled carefully so that you get the same totally natural, totally pure syrup without any chemical agents or preservatives..

Ojibwe woman tapping for sugar maple syrup

Boiling Maple Syrup, Eastern Townships

During the 17th and 18th centuries, processed maple sap was used primarily as a source of concentrated sugar, in both liquid and crystallized-solid form, the latter being an easier product to transport, as cane sugar had to be imported from the West Indies, resulting in a hard to find and expensive product. . A curious fact is that Maple syrup and maple sugar were used during the American Civil War by abolitionists because most cane sugar and molasses were produced by Southern slaves. In this same period in the Civil War, the Maple syrup industry as we know it today was born, with the introduction of the tin cans and the invention of metal spouts and evaporator pans. Maple products are considered emblematic of Canada, in particular Quebec, and are frequently sold in tourist shops and airports as souvenirs from Canada. The sugar maple's leaf has come to symbolize Canada, and is even present on the country's flag. The Canadian province of Quebec is the largest producer, responsible for about three-quarters of the world's output. .

Production

Maple syrup is indeed one of the oldest natural food products in North America, and while the general idea, (that is, taping a maple tree for its sap) remains the same, the process in which maple syrup is produced sustainably on large scale has developed significantly. In today’s market, most maple syrup available comes from large scale commercial operations, although there is still a considerable independent market compared to other natural sweeteners.

Tapping

Regardless of the size of the operation, the first step involves taping a maple tree. The raw material collected from the tree is simple maple sap, the physiological processes in which sap flows through the tree is complex process which is not fully understood. However, simply put, the sapwood or outer xylem tissue of several species of maple tree produces excretes sap as a natural mechanism when the tree’s bark is penetrated. The flow of sap is generally only strong enough during certain parts of the year, typically late winter and early spring, when temperature fluctuations considerably vary above and below freezing. The preferred species of trees to tap are sugar maple, black maple as well as red maple. Trees larger than 10-12 inches in diameter at breast height are typically considered big enough to tap. Taps are made first with a drill, traditionally done manually, but more recently done with a power tool, and the hole is fitted with a spile.

Collection

Buckets and Bags

Traditionally, trees are generally tapped and the sap is collected in a bucket, and more recently in plastic bags. Sixteen quart galvanized buckets are still the most common method of collection still used in the industry. Some operations use plastic bags due to their lighter weight which makes transferring and storage easier, and their ability to better protect the spile from microbial contamination.

Plastic tubing

Plastic tubing has made the process of collecting sap more efficient and viable by decreasing the labor requirement. Several trees can be connected from taps directly to a holding tank. While these state-of-the-art systems greatly reduce labor costs, they are less commonplace in the industry due to their intricate nature and strong values of tradition in the industry.

Storage

Raw sap is generally not stored long term. However, the storage time between collection and processing is important, especially during years of high sap flow. Each producer normally has in approximately 2-3 gallons of storage per tap, and generally each facility will have several containers such that sap collected at different times is not mixed. Containers can come in a variety of materials; including metals, plastics, fiberglass and glass. These containers need not be refrigerated, but rather keep in a cool area where they will not be exposed to any excess heat or direct sunlight.

Processing

Normally about 40 gallons of sap are needed to make one gallon of the finished syrup. It is very important that sap be processed quickly as it is a more than adequate medium for microbes to establish as it is a simple mixture of sugar and water.

Evaporators

The process of converting maple sap into syrup requires the former to become more concentrated. This is accomplished by evaporating water away from the sap in a piece of equipment aptly named an evaporator. Inside the evaporator is where the heating reaction occurs that gives the syrup its distinctive flavor and colour. Batch evaporation is when the entire heating process is carried out in one container, while continuous evaporation is when the syrup is transferred several times to new containers throughout the process. Continuous evaporation is considered a must in the industry today: the time the syrup spends at near-syrup density is shortened in this method and the resulting product is a lighter-coloured higher-quality syrup. Evaporators can range from simple metal kettles hung over an open fire, to flue-type evaporators which incorporate several pans for continuous evaporation and an enclosed firebox.

Filtration & Sedimentation

Open leaving the evaporator, the maple syrup still contains suspended solids, such as the salts of malic acid, an organic acid found in maple sap. All syrups which are to be marketed commercially must have all suspended materials and precipitates removed.

Sedimentation

Sedimentation is the older, less common way of removing particles from syrup. If a syrup is allowed to let stand after coming out of the evaporator, many of the suspended materials will come out of the solution and settle, allowing the syrup to be removed. However, some fine materials will remain in suspension, and during reheating they result in a darker colored product and a low grade, making this option less desirable in the industry.

Filtration

Filtration is the more effective method of removing sediments from syrup. All methods of filtration involve passing the syrup through a filter paper. Gravity filtration simply relies on the weight of the syrup to pass it through the paper, while Pressure filtration relies on an apparatus, typically a vacuum, to pull the syrup through the paper.

Packaging

To prevent contamination of the final product, maple syrups are hot packed. If the temperature of the final syrup product is 180^oF or higher after filtration (as is often the case) then it can be packaged immediately, if not then it must be reheated to 180^oF. Many types of packaging containers are used, including retail containers or larger drums or cans intended for wholesale or retail packing during other times in the year.

Nutrition and composition

Nutrition table

Maple syrup

Maple syrup consists primarily of sucrose and water, with small amounts of the monosaccharides glucose and fructose from the invert sugar created in the boiling process. . Regarding the nutritious aspect, the syrup only contains significant amounts of carbohydrates (26g in a 30 g serving), and as seen on the Nutrition facts table, a small amount of calcium (2% in a 30 g serving). Other components that can be found in maple syrup include organic acids (such as malic acid), minerals, phenoliccompounds (aroma compounds) and trace of amino compounds and vitamins (such as B-vitamins). .

Quality

Maple syrup quality is divided into three levels: Canada No. 1, Canada No. 2, and Canada No. 3. As described in the table, they are grouped according to certain colour and quality characteristics.

Below is a summary of the different quality levels of Canadian Maple Syrup .

Classification	Color Gradient	Description
Canada No. 1	Extra light Light Medium	In order to be classified as "Canada No. 1” category, maple syrup must meet the standards of section 5 of the Canadian food regulations, and: a) must not ferment; b) must have a clear and uniform colour; c) its colour grade must be Extra clear, Clear, or Medium; and it d) must have a maple flavour that is typical of its colour grade, and be free of any unpleasant odours or flavours. Maple syrup product regulations (C.R.C., ch 289)
Canada No. 2	Amber	In order to be classified as "Canada No. 2” category, maple syrup must meet the standards of section 5 of the Canadian food regulations, and: a) must not ferment; b) must have a clear and uniform colour; c) its colour grade must be Amber, and it d) must have a maple flavour that is typical of its colour grade, and be free of any unpleasant odours or flavours. Maple syrup product regulations
Canada No. 3	Dark, or any other ungraded category	In order to be classified as "Canada No. 3” category, maple syrup must meet the standards of section 5 of the Canada food regulations, have a typical maple syrup flavour and: a) must not ferment; b) must have a clear and uniform colour; c) its colour grade must be Extra clear, Clear, or Medium or Dark; d) must be free of any unpleasant odours or flavours, but must contain traces of caramel, plant bud or sap flavours. Maple syrup product regulations (C.R.C., ch 289)

Commerce

Canada is the world leader in production of maple syrup and related products, like maple sugar, soft maple sugar, maple butter and maple taffy. Although people from 45 .countries enjoy the flavor of the natural and nutritious product, North America is the only place of the world where maple syrup is produced .
Quebec is the most important province for maple syrup production in the world. The ratio and production of Quebec’s maple syrup are both significant. In 2012, Quebec was responsible for 92.93% of Canadian maple production (Ontario 2.86%, New Brunswick 4.43%). .and 85% of the world maple syrup production, while USA produced about15% . Also, the amount of maple syrup produced in Quebec was 7,855,000 gallons. During the past 5 years, 2009 was the year with the highest yield, which was 9,078,000 gallons .
Because of low domestic consumption in Canada, the maple industry is a major export sector . From 2006 to 2009, the top five maple syrup importers were the United States, followed by Japan, Germany, France, Australia, and the United Kingdom. Especially, the United States is the main markets for Canadian maple products, including maple syrup.
The exports of maple products contribute a lot to Canadian economy. In 2006, exports to North America ranked first, with a value of $137.1 million. The second place came to exports to European countries at $27.6 million and was followed by Asia at $20.5 million and Oceania at $4.5 million.
As the second largest country of productions of maple syrup and related products, the United States of America also exports them to other countries. Canada is the largest importer of American maple products. In 2006, 39% of the US volume exported to Canada .

Packaging

Maple syrup must adhere to certain packaging and labelling requirements before they can be sold to the general public.

Below is a summary of the labelling requirements prescribed by the Canadian Food Inspection Agency

All items identified with a (YES) in the table must appear on the label of maple syrup containers destined for trade out of the province or in import trade..

Requirements	Interprovincial	Import	Export	Type Height	Location on label	Languages	References (MPR)
Common Name Maple syrup means the syrup obtained by the concentration of maple sap or by the dilution or solution of a maple product, other than maple sap, in potable water [2, MPR]	YES	YES	YES	Minimum 1.6 mm	Principal display panel	English and French	12(1)(a), 19(1)(a)(vi)(A), 19(2)
Net Quantity Declaration (mL or L) Prescribed sizes: 250 ml or less (whole number), 375 ml, 500 ml, 540 ml (19fl. oz.), 750 ml, 1 L, 1.5 L, whole number multiples of 1 L	YES	YES	YES	Numerals: in bold face type, proportional to the area of the principal display surface. Other info: minimum 1.6 mm	Principal display panel	English and French	12(1)d, 19(1)(a)(vi)(B), 10(5), 19 (2), Schedule IV, Schedule V.1
Grades: Canada No. 1, Canada No. 2, Canada No. 3	YES		YES	Proportional to the area of the principal display surface	Principal display panel	English and French	4(1), 12(1) b, Schedule I, Schedule IV
Grade No. 1, Grade No. 2, Grade No. 3		YES		Proportional to the area of the principal display surface	Principal display panel	English and French	19(1)(a)(i) 19(2)
Colour Extra Light, Light, Medium, Amber, Dark	YES	YES	YES	Proportional to the area of the principal display surface	Principal display panel under the grade name	English and French	12(1)(c) 19(1)(a)(iii), 19(2), Schedule III, Schedule IV
Identity and Principal Place of Business, and Registration Number Name and address of the registered sugar bush establishment, packing establishment or shipper establishment;- or Name and address of the first dealer with the registration number of the packing establishment.	YES		YES	Minimum 1.6 mm	Any panel except the bottom	English and/or French	12(1)(e), 16
Name and address of the packing establishment or importer		YES		Minimum 1.6 mm	Any panel except the bottom	English and/or French	19(1)(a)(vi)(C), 19(2),
Country of Origin "Product of ..."		YES		Minimum 1.6 mm	Any panel except the bottom	English and/or French	19(1)(a)(vi)(D), 19(2),

Bulk and Shipping Containers . Bulk containers for maple syrup are referred in the MPR as containers exceeding 5 L. Bulk containers for maple products other than maple syrup are referred in the MPR as containers exceeding 5 kg [19 (2), MPR].

Shipping Containers - Maple Products. It is a recognized acceptable commercial practice to print the number and capacity of the individual prepackaged containers (ex. 12 x 540 mL), and the registration number on the shipping container, although the MPR set out the marking requirements for shipping containers in Sections 12 and 19. In this case, other information required by the regulations may be provided by a sample on the shipping container of the label used on the individual inner prepackaged product.

Imitations and alternatives

Maple syrup can be considered expensive depending on what brand and quality you choose. Prices can approximately be $1 per ounce (May be subjected to changes). Imitations of maple syrup like pancake syrup is a good method of saving money (14 cents an ounce). However, the drawbacks of this is the fact that it contains little (5%) to no maple syrup at all. Instead, manufacturers use high fructose corn syrup, artificial flavouring additives as well as food colouring creating a similar taste and appearance of maple syrup. Maple syrup contains over 300 flavour compounds, including coffee, chocolate, wood and even rum. Due to so many possible flavours, recreating maple syrup is hard and difficult. Maple syrup has multiple health benefits that may encourage people to purchase real syrup. It has the ability to boost your immune system, prevent aging in skin and even help with stomach aches. Nutritional data of maple syrup also contains less calories in comparison to pancake syrup, has antioxidants and vitamins and minerals. . . Among customers in the United States, an experiment was conducted to see whether maple syrup or pancake syrup was preferred. Results showed that Camp Pure Maple Syrup ($8.59 for 8.5 ounces) stood out. Whereas best pancake syrup was Mrs. Butterworth’s ($5.49 for 24 ounces). . .

Final Exam Question

Which of the following is incorrect about maple syrup?

A. Canada is the world lead producer of maple syrup, and Quebec is the biggest maple production province.

B. Maple syrup can be used as the substitute of crane sugar

C. The top level of maple syrup is Canada No.1, followed by Canada No.2 and Canada No.3

D. It is unreasonable to believe that consuming maple syrup is healthier than consuming table sugar

Answer: D

Maple syrup contains a lot of healthy components, like organic acids (such as malic acid), minerals, phenolic compounds (aroma compounds) and trace of amino compounds and vitamins (such as B-vitamins). Therefore, it may be healthier to consume maple syrup.