Maple syrup - Wikipedia

^ .mw-parser-output cite.citation{font-style:inherit}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .id-lock-free a,.mw-parser-output .citation .cs1-lock-free a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited a,.mw-parser-output .id-lock-registration a,.mw-parser-output .citation .cs1-lock-limited a,.mw-parser-output .citation .cs1-lock-registration a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription a,.mw-parser-output .citation .cs1-lock-subscription a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-subscription,.mw-parser-output .cs1-registration{color:#555}.mw-parser-output .cs1-subscription span,.mw-parser-output .cs1-registration span{border-bottom:1px dotted;cursor:help}.mw-parser-output .cs1-ws-icon a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}.mw-parser-output code.cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;font-size:100%}.mw-parser-output .cs1-visible-error{font-size:100%}.mw-parser-output .cs1-maint{display:none;color:#33aa33;margin-left:0.3em}.mw-parser-output .cs1-format{font-size:95%}.mw-parser-output .cs1-kern-left,.mw-parser-output .cs1-kern-wl-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right,.mw-parser-output .cs1-kern-wl-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}"How maple syrup is made". Vermont Maple. ^ a b c d e f g Marowits, Ross (20 February 2017). "Quebec increases maple syrup production amid internal revolt, foreign competition". CBC. Archived from the original on 18 May 2017. Retrieved 21 May 2017. ^ a b c d Robin Levinson-King and Jessica Murphy (9 April 2017). "Quebec's maple syrup producers seeking global domination". BBC News. Archived from the original on 6 June 2017. Retrieved 21 May 2017. ^ "Chapter 13 – Labelling of Maple Products". Canadian Food Inspection Agency. Archived from the original on 1 December 2011. Retrieved 9 December 2011. ^ Amy Christine Brown (June 2010). Understanding Food: Principles and Preparation. Cengage Learning. p. 441. ISBN 978-0-538-73498-1. Archived from the original on 2 March 2017. Maple Syrup Colors The flavor and color of maple syrup develop during the boiling of the initially colorless sap. Government standards ... but real maple syrup has a unique flavor and smoothness not duplicated by substitutes. Pure or blended ^ Elliot 2006, pp. 8–10. ^ Ciesla 2002, pp. 37–38. ^ "Acer saccharum subsp. nigrum". Germplasm Resources Information Network (GRIN). Agricultural Research Service (ARS), United States Department of Agriculture (USDA). Retrieved 10 December 2011. ^ Randall, Jesse A (February 2010). "Maple syrup production; Publication F-337A" (PDF). Iowa State University, Forestry Extension, Ames, IA. Archived (PDF) from the original on 29 August 2017. Retrieved 21 October 2016. ^ a b Ehman, Amy Jo (25 April 2011). "Sask. sap too sweet to waste". The StarPhoenix. p. B1. ^ a b Heiligmann, Randall B; Winch, Fred E (1996). "Chapter 3: The Maple Resource". In Koelling, Melvin R; Heiligmann, Randall B (eds.). North American Maple Syrup Producers Manual. Ohio State University. Archived from the original on 24 September 2016. Retrieved 23 September 2016. ^ Ruth, Robert H; Underwood, J Clyde; Smith, Clark E; Yang, Hoya Y (1972). "Maple sirup production from bigleaf maple" (PDF). PNW-181. 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"Labelling Requirements for Maple Products". www.inspection.gc.ca. Retrieved 17 July 2018. ^ a b c d e f Rivard, Luc (28 June 2014). "Regulations Amending the Maple Products Regulations". Canada Gazette, Vol. 148, No. 26; Canadian Food Inspection Agency, Government of Canada. Retrieved 13 December 2017. ^ a b c d "United States Standards for Grades of Maple Syrup". US Department of Agriculture. 2 March 2015. Archived from the original on 3 April 2015. ^ "Colour Classes of Maple Syrup". Government of Canada. 15 May 2018. Retrieved 9 August 2018. ^ "United States Standards for Grades of Maple Syrup". International Maple Syrup Institute. 29 January 2015. Archived from the original on 1 March 2015. Retrieved 10 March 2015. ^ a b "Frequently Asked Questions". Cornell Sugar Maple Research & Extension Program. Archived from the original on 8 February 2005. Retrieved 22 September 2010. ^ McGee, Harold (2004). On food and cooking: the science and lore of the kitchen (2nd ed.). 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"Chapter 4 Maple Syrup—Production, Composition, Chemistry, and Sensory Characteristics". Advances in Food and Nutrition Research. 56: 101–143. doi:10.1016/S1043-4526(08)00604-9. ISBN 9780123744395. PMID 19389608. ^ Taylor 2011, p. 133. ^ Eagleson & Hasner 2006, pp. 71, 73. ^ Eagleson & Hasner 2006, p. 74. ^ Evelyn Roehl (1996). Whole Food Facts: The Complete Reference Guide. Inner Traditions * Bear & Company. pp. 135–136. ISBN 978-0-89281-635-4. Archived from the original on 2 March 2017. The unique flavor of maple syrup comes from trace amounts of minerals. sugars, and other substances in the syrup. It is very difficult to synthesize this flavor artificially. To make maple sugar, a crystalline sweetener, maple sap, is boiled until ... ^ Dinah Bucholz (September 2010). The Unofficial Harry Potter Cookbook: From Cauldron Cakes to Knickerbocker Glory—More Than 150 Magical Recipes for Muggles and Wizards. Adams Media. p. 15. ISBN 978-1-4405-0325-2. Archived from the original on 2 March 2017. For golden syrup, use light or dark corn syrup, light molasses, or pure maple syrup. Maple syrup will impart a unique flavor to the finished product, so use it with discretion. ^ Alan Davidson (1981). Oxford Symposium 1981: National & Regional Styles of Cookery. Oxford Symposium. p. 251. ISBN 978-0-907325-07-9. Archived from the original on 2 March 2017. As the sap flow progresses, sugar content in the sap falls, and the resulting syrup is darker, with a richer maple flavor. ... Now that people buy maple syrup specifically for its "unique" flavor, they might be advised to look for Grade A... ^ Paula I. Figoni (October 2010). How Baking Works: Exploring the Fundamentals of Baking Science. John Wiley & Sons. p. 182. ISBN 978-0-470-39813-5. Archived from the original on 2 March 2017. This makes maple syrup an extremely expensive sweetener. 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