Lucas Bottelier, Junior
Many people, even everyday users of liquid gold, are unaware of the day dedicated to celebrating and learning about the history of maple syrup. This day is December 17, and there is much more to learn about where the delicious novelty comes from and how it is produced.
First comes the maple trees. There is a long process that starts right before winter, when the temperatures drop below 20 degrees Fahrenheit in the nighttime and reach 40 to 50 degrees in the daytime. Before winter hits the maple trees build up and store starch in their trunks and roots, which eventually is converted into sugar through a temperate chemical reaction called enzymatic hydrolysis. As spring nears, the sugar in the tree starts to rise up and oxidize, which predicts the color, consistency, and sweetness of the syrup. There are a variety of maple trees and other types of trees which can produce sugar, but maple trees and red maples are the best in taste and they produce the most out of any other species.
The farmers tap the trees by drilling a hole around two to three inches into the tree with a 3/8 to 5/8 inch diameter depending on the size of the tree, generally following the rule of "the larger the tree the larger the diameter." Then, the metal spigot is tapped into the hole, but not fully. It is important that the spigot does not reach the very end of the hole since the sap needs a signal to gravitate towards that specific area—if the hole is plugged, the tree would not produce anywhere near the same amount of sugar as it would if done correctly. A bucket is then hung beneath the spigot and covered with a lid. An average tree will produce around 10 to 20 gallons of sap per tap and as long as the tree remains healthy it can consistently produce this amount for many years. It takes around 40 gallons of sap to make one gallon of maple syrup and it is done so through the process of evaporation. The sap that comes directly from the tree usually has a very low sugar content and is almost tasteless. Depending on the company, the sap is usually boiled down until it has a sugar content of around 60 percent and this is the process that gives it its signature viscous and brown appearance.
The color of syrup does not depict its quality; it actually represents the taste of the syrup and when the tree was tapped. Generally, trees that produce a lighter-colored syrup were most likely tapped a bit earlier in the season, and trees that produce a darker sap were most likely tapped later in the season, when there is snow on the ground.
Although it has a high sugar content, maple syrup actually has quite a few health benefits, so much so that the Native Americans used to use it to increase function in certain areas of the body. It contains fewer calories and has a higher concentration of minerals than honey; it also contains manganese and zinc, which strengthens your immune system as well as your heart. There are also rumors that it can benefit men's reproductive health, but this is yet to be proven.
It is important to understand where your food comes from and how it is produced. Many items that are made today are not produced in such a natural and simple fashion. I guess you can say that maple companies have always stuck to their roots (*insert laughing track*). In December, it is recommended to buy maple syrup before the 17th, since it can sell out in places like Canada, where there are die-hard consumers. Now that the few benefits of this delicious liquid gold are understood, feel free to indulge in as many pancakes and waffles as you want over the holidays, but don't forget to share!
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