The
history of Michigan maple syrup is nearly as old as the land
itself. Maple syrup is a true American food, and the art of
making maple syrup is generally attributed to Native
Americans. The native population of North America was
producing maple products when Europeans first arrived.
Producing
Michigan maple syrup is essentially a matter of
concentrating the sugar solution to a predetermined level
through evaporation. The equipment needed depends on whether you
are producing maple syrup for home or commercial use. If you
have maple trees in your forest, then you may want to consider
producing maple syrup from them.
Although equipment has been
modernized, the basic process of producing maple syrup
has remained the same throughout history. As more and more people began producing
maple syrup, the technology of doing so improved gradually.
It is a general rule-of-thumb that each tap will yield 10
gallons of sap throughout an approximate six week season,
producing 1 quart of maple syrup. A large proportion of the
costs of producing maple syrup are in fixed overhead, but
producing real maple syrup is worth the effort and the risk;
its sweet, rich flavor has never been successfully imitated.
Pure
Michigan maple syrup is graded according to Federal USDA regulations,
and is based on both color and flavor. Grading standards are
the same for most of the United States. Real maple syrup is
a pure, natural product with a unique flavor, and is simply
the concentrated sap of the maple tree. Making maple syrup
is a time-honored tradition in many parts of Michigan, and
it is as much of an art as a science. Michigan maple syrup is
approximately 33 percent water and 67 percent sugar, and is
a 100 % natural and organic product. Maple syrup is only
produced in North America, since Europe does not have the
proper weather conditions conducive to producing meaningful
amounts of sap. Maple syrup is sublime when poured over
buttermilk pancakes or waffles, and is considered by many to
be the ultimate natural product.
We find most people are
unaware of the many different uses of maple syrup, other
than the tried and true 'pancakes and syrup'. Try
pure Michigan maple syrup on ....grapefruit, hot cereal,
granola, plain yogurt, winter squash, or sweet potatoes.
Use it as a glaze on meat, or poultry and over ice cream for
an outstanding dessert. For a special treat put it in
coffee, milk or a milkshake. The uses for maple syrup are
never-ending.
Maple
syrup is one agricultural crop in which there is no surplus.
Maple syrup is only produced in North America, since Europe
does not have the proper weather conditions conducive to
producing meaningful amounts of sap. All maple syrup is not
created equal, and maple syrup is a source of pride for the
state of Michigan. Maple syrup is boiled even further to
produce Maple cream, sugar, candy, and is a natural
sweetener with many health benefits. Fresh maple syrup is
truly one of the first signs of spring.
