Maple syrup - Knowledge (XXG)

369: 612: 442:(1861–1865), syrup makers started using large, flat sheet metal pans as they were more efficient for boiling than heavy, rounded iron kettles, because of a greater surface area for evaporation. Around this time, cane sugar replaced maple sugar as the dominant sweetener in the US; as a result, producers focused marketing efforts on maple syrup. The first evaporator, used to heat and concentrate sap, was patented in 1858. In 1872, an evaporator was developed that featured two pans and a metal arch or firebox, which greatly decreased boiling time. Around 1900, producers bent the tin that formed the bottom of a pan into a series of 488: 604: 325: 412:, or carried in buckets or other convenient containers. The sap-collection buckets were returned to the spouts mounted on the trees, and the process was repeated for as long as the flow of sap remained "sweet". The specific weather conditions of the thaw period were, and still are, critical in determining the length of the sugaring season. As the weather continues to warm, a maple tree's normal early spring biological process eventually alters the taste of the sap, making it unpalatable, perhaps due to an increase in amino acids. 425: 1728: 496:

syrup is obtained, usually at a temperature 4.1 °C (7.4 °F) over the boiling point of water. As the boiling point of water varies with changes in air pressure, the correct value for pure water is determined at the place where the syrup is being produced each time evaporation is begun and periodically throughout the day. Syrup can be boiled entirely over one heat source or can be drawn off into smaller batches and boiled at a more controlled temperature.

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wooden bucket from the protruding end of each spout to collect the sap. The buckets were commonly made by cutting cylindrical segments from a large tree trunk and then hollowing out each segment's core from one end of the cylinder, creating a seamless, watertight container. Sap filled the buckets, and was then either transferred to larger holding vessels (barrels, large pots, or hollowed-out wooden logs), often mounted on sledges or wagons pulled by

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not typically produced by dropping heated stones into wooden bowls, especially in northeast North America where Indigenous cultures had been using clay pots for thousands of years. However, modern and historic sources contain evidence that hot stones may have occasionally been used in the upper Midwest and Canada, where hollowed out logs and birchbark containers typically replaced clay pots.

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the US Senate and House in 2013. Maine passed a bill to take effect as soon as both Canada and the United States adopted the new grades. In New York, the new grade changes became law on 1 January 2015. New Hampshire did not require legislative approval and so the new grade laws became effective as of 16 December 2014, and producer compliance was required as of 1 January 2016.

218: 1712:, giving them a less complex and more artificial flavour compared to maple syrup. In the United States, consumers generally prefer imitation syrups, likely because of the significantly lower cost and sweeter flavour; they typically cost about $ 2 per litre ($ 8 per US gallon), whereas authentic maple syrup costs $ 11–$ 16 per litre ($ 40–$ 60 per US gallon) as of 2015. 342:. According to Indigenous oral traditions, as well as archaeological evidence, maple tree sap was being processed into syrup long before Europeans arrived in the region. There are no authenticated accounts of how maple syrup production and consumption began, but various legends exist; one of the most popular involves maple sap being used in place of water to cook 1782: 7417: 108: 42: 1022:" and "Canadian Processing Grade". Any maple syrup container under these classifications should be filled to at least 90% of the bottle size while still containing the net quantity of syrup product as stated on the label. Every container of maple syrup must be new if it has a capacity of 5 litres or less or is marked with a grade name. Every container of 1719:(FDA) to regulate labelling of products containing maple syrup or using the word "maple" in manufactured products, indicating that imitation maple products contained insignificant amounts of natural maple syrup. In September 2016, the FDA published a consumer advisory to carefully inspect the ingredient list of products labelled as "maple". 651:

is roughly equal to seven per cent of its total sap. Tap seasons typically happen during late winter and spring and usually last for four to eight weeks, though the exact dates depend on the weather, location, and climate. The timing of the season and the region of maximum sap flow are both expected to be significantly altered by

726:. In 2011, there were 67 maple syrup producers in Manitoba and 24 in Saskatchewan. A Manitoba maple tree's yield is usually less than half that of a similar sugar maple tree. Manitoba maple syrup has a slightly different flavour from sugar-maple syrup, because it contains less sugar and the tree's sap flows more slowly. 450:

metal tubing systems to convey sap from the tree to a central collection container, but these techniques were not widely used. Heating methods also diversified: modern producers use wood, oil, natural gas, propane, or steam to evaporate sap. Modern filtration methods were perfected to prevent contamination of the syrup.

3432: 1007:). New Hampshire maintained a similar standard, but not a separate state grading scale. The Vermont-graded product had 0.9 per cent more sugar and less water in its composition than US-graded. One grade of syrup not for table use, called commercial or Grade C, was also produced under the Vermont system. 822:

Following an effort from the International Maple Syrup Institute (IMSI) and many maple syrup producer associations, both Canada and the United States have altered their laws regarding the classification of maple syrup to be uniform. Whereas in the past each state or province had their own laws on the

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Until the 1930s, the United States produced most of the world's maple syrup. Today, after rapid growth in the 1990s, Canada produces more than 80 per cent of the world's maple syrup, producing about 73 million kg (80,000 short tons) in 2016. The vast majority of this comes from the province

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The higher the sugar content of the sap, the smaller the volume of sap is needed to obtain the same amount of syrup. To yield 1 unit of syrup, sap at 1.5 per cent sugar content will require 57 units, while sap at 3.5 per cent sugar content only needs 25 units of sap. The sap's sugar content is highly

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that formed on top. Following that, the sap was transported by sled to large fires where it was boiled in clay pots to produce maple syrup. Often, multiple pots were used in conjunction, with the liquid being transferred between them as it grew more concentrated. Contrary to popular belief, syrup was

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Golden and amber grades typically have a milder flavour than dark and very dark, which are both dark and have an intense maple flavour. The darker grades of syrup are used primarily for cooking and baking, although some specialty dark syrups are produced for table use. Syrup harvested earlier in the

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unveiled a new type of tap that prevents backflow of sap into the tree, reducing bacterial contamination and preventing the tree from attempting to heal the bore hole. Experiments show that it may be possible to use saplings in a plantation instead of mature trees, dramatically boosting productivity

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recognized maple sap as a source of energy and nutrition. At the beginning of the spring thaw, they made V-shaped incisions in tree trunks; they then inserted reeds or concave pieces of bark to run the sap into clay buckets or tightly woven birch-bark baskets. The maple sap was concentrated first by

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scale to be marketed as maple syrup. In the United States, maple syrup must be made almost entirely from maple sap, although small amounts of substances such as salt may be added. Labelling laws prohibit imitation syrups from having "maple" in their names unless the finished product contains 10 per

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Maples are usually tapped beginning at 30 to 40 years of age. Each tree can support between one and three taps, depending on its trunk diameter. The average maple tree will produce 35 to 50 litres (9.2 to 13.2 US gal) of sap per season, up to 12 litres (3.2 US gal) per day. This

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Maple syrup production is centred in northeastern North America; however, given the correct weather conditions, it can be made wherever suitable species of maple trees grow, such as New Zealand, where there are efforts to establish commercial production. Climate change is dramatically impacting the

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This grading system was accepted and made law by most maple-producing states and provinces, and became compulsory in Canada as of 13 December 2016. Vermont, in an effort to "jump-start" the new grading regulations, adopted the new grading system as of 1 January 2014, after the grade changes passed

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at 3.4 per cent. However, 96.8 per cent of exported Canadian maple syrup originated from Quebec, whereas 2.6 per cent of exported syrup originated from New Brunswick, and the remaining 0.6 per cent from all other provinces. Ontario holds the most maple syrup farms in Canada outside of Quebec, with

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Open pan evaporation methods have been streamlined since colonial days, but remain basically unchanged. Sap must first be collected and boiled down to obtain syrup. Maple syrup is made by boiling between 20 and 50 volumes of sap (depending on its concentration) over an open fire until 1 volume of

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Buckets began to be replaced with plastic bags, which allowed people to see at a distance how much sap had been collected. Syrup producers also began using tractors to haul vats of sap from the trees being tapped (the sugar bush) to the evaporator. Some producers adopted motor-powered tappers and

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and sediment, it can be labelled as one of the A grades. If it exhibits any problems, it does not meet Grade A requirements, and then must be labelled as "processing grade" maple syrup and may not be sold in containers smaller than 20 litres (5 US gal). If maple syrup does not meet the

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The filtered syrup is graded and packaged while still hot, usually at a temperature of 82 °C (180 °F) or greater. The containers are turned over after being sealed to sterilize the cap with the hot syrup. Packages can be made of metal, glass, or coated plastic, depending on volume and

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The boiling process was very time-consuming. The harvested sap was transported back to the party's base camp, where it was then poured into large vessels (usually made from metal) and boiled down to achieve the desired concentration. The sap was usually transported using large barrels pulled by

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Maple sugaring parties typically began to operate at the start of the spring thaw in regions of woodland with sufficiently large numbers of maples. Syrup makers first bored holes in the trunks, usually more than one hole per large tree; they then inserted wooden spouts into the holes and hung a

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is the most prevalent sugar in maple syrup. In Canada, syrups must be made exclusively from maple sap to qualify as maple syrup and must also be at least 66 per cent sugar. In the United States, a syrup must be made almost entirely from maple sap to be labelled as "maple", though states such as

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362 million of maple syrup in 2016. In 2015, 64 per cent of Canadian maple syrup exports went to the United States (a value of C$ 229 million), 8 per cent to Germany (C$ 31 million), 6 per cent to Japan (C$ 26 million), and 5 per cent to the United Kingdom (C$ 16 million).

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During the day, sucrose stored in the roots for the winter rises through the trunk as sugary sap. A hole is bored into the trunk of the tree to allow the sap to flow out of a spile that is tapped in the hole. The taps are left in place for the season, and the sap flows during the day when the

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One author described maple syrup as "a unique ingredient, smooth- and silky-textured, with a sweet, distinctive flavour – hints of caramel with overtones of toffee will not do – and a rare colour, amber set alight. Maple flavour is, well, maple flavour, uniquely different from any other."

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of Northeastern North America. The practice was adopted by European settlers, who gradually changed production methods. Technological improvements in the 1970s further refined syrup processing. Virtually all of the world's maple syrup is produced in Canada and the United States. The

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used a similar grading system of colour, and is roughly equivalent, especially for lighter syrups, but using letters: "AA", "A", etc. The Vermont grading system differed from the US system in maintaining a slightly higher standard of product density (measured on the

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through a 10 mm sample. Golden must have 75 per cent or more transmittance, amber must have 50.0 to 74.9 per cent transmittance, dark must have 25.0 to 49.9 per cent transmittance, and very dark is any product having less than 25.0 per cent transmittance.

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National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.).

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Boiling the syrup is a tightly controlled process, which ensures appropriate sugar content. Syrup boiled too long will eventually crystallize, whereas under-boiled syrup will be watery, and will quickly spoil. The finished syrup has a density of 66° on the

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Liu, Yongqiang; Rose, Kenneth N.; DaSilva, Nicholas A.; Johnson, Shelby L.; Seeram, Navindra P. (31 May 2017). "Isolation, Identification, and Biological Evaluation of Phenolic Compounds from a Traditional North American Confectionery, Maple Sugar".

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Improvements in tubing and vacuum pumps, new filtering techniques, "supercharged" preheaters, and better storage containers have since been developed. Research continues on pest control and improved woodlot management. In 2009, researchers at the

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served to a chief. Indigenous tribes developed rituals around syrup-making, celebrating the Sugar Moon (the first full moon of spring) with a Maple Dance. Many aboriginal dishes replaced the salt traditional in European cuisine with maple syrup.

551: 707:), which also maintains reserves of syrup, although there is a black-market trade in Quebec product. In 2017, the QMSP mandated increased output of maple syrup production, attempting to establish Quebec's dominance in the world market. 461:

A large number of technological changes took place during the 1970s. Plastic tubing systems that had been experimental since the early part of the century were perfected, and the sap came directly from the tree to the evaporator house.

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that rises in the sap in late winter and early spring. Maple trees are tapped by drilling holes into their trunks and collecting the sap, which is processed by heating to evaporate much of the water, leaving the concentrated syrup.

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per acre. As a result of the smaller tree diameter, milder diurnal temperature swings are needed for the tree to freeze and thaw, which enables sap production in milder climatic conditions outside of northeastern North America.

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In the early stages of European colonization in northeastern North America, local Indigenous peoples showed the arriving colonists how to tap the trunks of certain types of maples during the spring thaw to harvest the sap.

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has long been the largest US producer, with a record 9.5 million litres (2.5 million US gallons) produced in 2022. In 2019 it led with over 7.8 million litres (2.07 million US gallons), followed by

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Maple products are considered emblematic of Canada, 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 depicted on the

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classification of maple syrup, now those laws define a unified grading system. This had been a work in progress for several years, and most of the finalization of the new grading system was made in 2014. The

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As of 2016, Quebec had some 7,300 producers working with 13,500 farmers, collectively making over 30 million litres (8 million US gallons) of syrup. Production in Quebec is controlled through a

446:, which increased the heated surface area of the pan and again decreased boiling time. Some producers also added a finishing pan, a separate batch evaporator, as a final stage in the evaporation process. 3755: 2324:

Utilization of tropical foods: trees : compendium on technological and nutritional aspects of processing and utilization of tropical foods, both animal and plant, for purposes of training and field

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temperature is above freezing. Some producers also tap in autumn, though this practice is less common than spring tapping. Maples can continue to be tapped for sap until they are over 100 years old.

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establishment, packing or shipper establishment, or (2) the first dealer and the registration number of the packing establishment, must be labelled on any display panel other than the bottom.

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Maple syrup has been produced on a small scale in some other countries, notably Japan and South Korea. However, in South Korea in particular, it is traditional to consume maple sap, called

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In Canada, the packing of maple syrup must follow the "Packing" conditions stated in the maple products regulations, or utilize the equivalent Canadian or imported grading system.

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horses or oxen to a central collection point, where it was processed either over a fire built out in the open or inside a shelter built for that purpose (the "sugar shack").

263:, the sugar maple, by some botanists. Of these, the red maple has a shorter season because it buds earlier than sugar and black maples, which alters the flavour of the sap. 3205: 3697: 4073: 3521: 943:

Producers in Ontario or Quebec may have followed either federal or provincial grading guidelines. Quebec's and Ontario's guidelines differed slightly from the federal:

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In Canada, maple syrup was classified prior to 31 December 2014 by the Canadian Food Inspection Agency (CFIA) as one of three grades, each with several colour classes:

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were involved in harvesting maple products. However, rather than making incisions in the bark, the Europeans used the method of drilling tapholes in the trunks with

999: 556: 3759: 3886: 4719: 1582:. It is not yet known exactly all compounds responsible for the distinctive flavour of maple syrup, although primary flavour-contributing compounds are maple 1029:

Each maple syrup product must be verified clean if it follows a grade name or if it is exported out of the province in which it was originally manufactured.

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The United States used different grading standards ⁠— ⁠some states still do as they await state regulation. Maple syrup was divided into two major grades:

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A typical year's yield for a maple syrup producer will be about 25 to 30 per cent of each of the #1 colours, 10 per cent #2 amber, and 2 per cent #3 dark.

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Regions of maple syrup production in Southeastern Canada and the Northeastern United States, according to the Maple Syrup Producers' Association of Ontario

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van den Berg, Abby K; Perkins, Timothy D; Isselhardt, Mark L; Godshall, Mary An; Lloyd, Steven W (October 2009). "Metabolism Off-Flavor in Maple Syrup".

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Reid, Simon; Driller, Tenaya; Watson, Matthew (2020). "A two-dimensional heat transfer model for predicting freeze-thaw events in sugar maple trees".

1606:(99% of total sugars). Its brown colour – a significant factor in the appeal and quality grading of maple syrup – develops during thermal 689:

389 maple syrup producers in 2021. This is followed by New Brunswick, with 114 maple syrup producers; and Nova Scotia, with 39 maple syrup producers.

396:. Prior to the 19th century, processed maple sap was used primarily as a source of concentrated sugar, in both liquid and crystallized-solid form, as 3367: 6317: 4798: 5899: 2130: 2121: 837: 1618:

has developed a "flavour wheel" that details 91 unique flavours that can be present in maple syrup. These flavours are divided into 13 families:

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scale used to measure sugar solutions). The syrup is then filtered to remove precipitated "sugar sand", crystals made up largely of sugar and

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Under Canadian maple product regulations, containers of maple syrup must include the words "maple syrup", its grade name and net quantity in

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must also be new if it has a capacity of less than 5 kg or is either exported out of Canada or conveyed from one province to another.

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Stuckel, Jackie G.; Low, Nicholas H. (1 April 1996). "The chemical composition of 80 pure maple syrup samples produced in North America".

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season tends to yield a lighter colour. With the new grading system, the classification of maple syrup depends ultimately on its internal

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issued revised standards intended to harmonize Canadian and United States regulations on the classification of maple syrup as follows:

734:, which is native to the West Coast of the United States and Canada. In 2011, there were 82 maple syrup producers in British Columbia. 5847: 4622:

The Unofficial Harry Potter Cookbook: From Cauldron Cakes to Knickerbocker Glory—More Than 150 Magical Recipes for Muggles and Wizards

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van den Berg, Abby; Perkins, Timothy (February 2020). "Identifying an Effective Defoamer for Certified Organic Maple Production".

1704:, also known as pancake syrup and waffle syrup, is often used as a substitute for maple syrup. Table syrups are mostly made using 251:), because of the high sugar content (roughly two to five per cent) in the sap of these species. The black maple is included as a 1800: 4255:

Lagacé, Luc; Camara, Mariane; Martin, Nathalie; Ali, Fadi; Houde, Jessica; Corriveau, Stéphane; Sadiki, Mustapha (1 June 2019).

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Number 2, with one colour class, which was typically referred to as "Ontario Amber" when produced and sold in that province only

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on 28 June 2014 that rules for the sale of maple syrup would be amended to include new descriptors, at the request of the IMSI.

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target market. The syrup can also be heated longer and further processed to create a variety of other maple products, including

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requirements of processing-grade maple syrup (including a fairly characteristic maple taste), it is classified as substandard.

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Gellmann, D (2001). "Pirates, Sugar, Debtors, and Slaves: Political Economy and the case for Gradual Abolition in New York".

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Rapp, Joshua; Lutz, David; Huish, Ryan; Dufour, Boris; Ahmed, Selena; Morelli, Toni Lyn; Stinson, Kristina (September 2019).

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can sometimes develop during the production of maple syrup, resulting from contaminants in the boiling apparatus (such as

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Camara, M; Cournoyer, M; Sadiki, M; Martin, N (2019). "Characterization and Removal of Buddy Off‐Flavor in Maple Syrup".

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is the largest producer, responsible for 70 per cent of the world's output; Canadian exports of maple syrup in 2016 were

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were added to the tubing systems, and preheaters were developed to recycle heat lost in the steam. Producers developed

7473: 5962: 5882: 5877: 5862: 2685: 1527:(90 per cent of which are sugars), and no appreciable protein or fat (table). Maple syrup is generally low in overall 4307: 3486: 3296: 3186: 2654: 2635: 2607: 2588: 2440: 2248: 4715: 4216: 4095: 3758:. Canadian Food Inspection Agency, Food Safety and Consumer Protection Directorate. 14 February 2014. Archived from 7463: 7221: 6024: 6004: 5984: 5590: 3137: 694: 324: 291: 3937: 2474: 7488: 7448: 7443: 6333: 6291: 4335:"Further investigation into maple syrup yields 3 new lignans, a new phenylpropanoid, and 26 other phytochemicals" 3820: 3730: 1559: 5184:

UVM Center for Digital Initiatives: The Maple Research Collection by the Vermont Agricultural Experiment Station

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Li, Liya; Seeram, Navindra P. (2011). "Quebecol, a novel phenolic compound isolated from Canadian maple syrup".

672:, which is the world's largest producer, with about 70 per cent of global production. Canada exported more than 266:

A few other species of maple are also sometimes used as sources of sap for producing maple syrup, including the

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compound created when the maple sap is boiled to create syrup. Its sweetness derives from a high content of

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machines to take a portion of water out of the sap before it was boiled, increasing processing efficiency.

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In Canada, maple syrup must be made entirely from maple sap, and syrup must have a density of 66° on the

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procedure to separate the water from the sap. Smaller producers can also use batchwise recirculating

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The Sugar Season: A Year in the Life of Maple Syrup and One Family's Quest for the Sweetest Harvest

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living in northeastern North America were the first groups known to have produced maple syrup and

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As stated in the maple products regulations, Canadian maple syrup can be classified as "Canadian

439: 351: 3567: 2070: 516:. These crystals are not toxic, but create a "gritty" texture in the syrup if not filtered out. 100: 4863:. Food and Drug Administration, US Department of Health and Human Services. 16 September 2016. 6911: 6891: 6635: 6580: 6148: 6014: 5929: 5403: 5158: 5137: 5118: 5092: 5071: 5052: 5033: 5002: 4945: 4680: 4674: 4653: 4647: 4626: 4599: 4593: 4538: 4528: 4451: 4443: 4407: 4372: 4354: 4288: 4185: 4175: 3993: 3968: 3316:"Finding the sweet spot: Shifting optimal climate for maple syrup production in North America" 3080: 2960: 2900: 2896:

Income Opportunities in Special Forest Products: Self-help Suggestions for Rural Entrepreneurs

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As long as maple syrup does not have an off-flavour, is of a uniform colour, and is free from

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In addition to open pan evaporation methods, many large producers use the more fuel efficient

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As of 2022, Quebec accounts for 91.6 per cent of maple syrup produced in Canada, followed by

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Weaver, Nicholas J.; Wilkin, Geoffrey S.; Morison, Ken R.; Watson, Matthew J. (1 May 2020).

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has begun. In some circumstances, it is possible to remove off-flavours through processing.

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can flavours, and "buddy sap", an off-flavour occurring late in the syrup season when tree

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for adults, except for potassium, which is estimated based on expert recommendation from

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Watanabe, Toshiyuki; Aso, Kiyoshi (1962). "On the Sugar Composition of Maple Syrup".

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AGRICULTURAL EXPERIMENT STATION, University of Vermont and State Agricultural College

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Maple syrup and its various artificial imitations are widely used as toppings for

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in North America. They can also be used to flavour a variety of foods, including

1500:

of sugar maple or various other species of maple trees. It consists primarily of

697:

system, with producers receiving quota allotments from the government sanctioned

7268: 7153: 7128: 7111: 7101: 7092: 6958: 6809: 6704: 6444: 6253: 6173: 6163: 6080: 6070: 6009: 5830: 5767: 5672: 5657: 5620: 5560: 5540: 5526: 5500: 5428: 5398: 5358: 5338: 5333: 5302: 1787: 1701: 1670: 1607: 1048: 1023: 797: 774: 636: 544: 536: 463: 401: 339: 304: 247: 241: 84: 76: 4169: 388:

drinking maple sap during his Canadian voyages. By 1680, European settlers and

7238: 7233: 7190: 7173: 7163: 7133: 7123: 7073: 6963: 6851: 6740: 6560: 6506: 6469: 6424: 6419: 6409: 6383: 6359: 6168: 6153: 6090: 5779: 5762: 5723: 5645: 5640: 5490: 5435: 5368: 5363: 5348: 5323: 4497: 1777: 1705: 1666: 1583: 1555: 1548: 1536: 1384: 1244: 1193: 890: 805: 801: 632: 509: 397: 308: 252: 17: 6302: 4447: 4439: 4411: 4358: 3831:(27). Canadian Food Inspection Agency, Government of Canada. 31 December 2014 7317: 7168: 7038: 7013: 6901: 6886: 6866: 6725: 6656: 6646: 6543: 6533: 6464: 6449: 6414: 6227: 6222: 6112: 6100: 6075: 6034: 5662: 5585: 5580: 5532: 5470: 5328: 5295: 5258: 3489:(in French). Fédération des producteurs acéricoles du Québec. Archived from 3076: 1682: 1646: 1532: 1371: 1290: 995:

In Massachusetts, the Grade B was renamed "Grade A Very Dark, Strong Taste"

873: 750: 389: 217: 80: 4861:"What's in a Name? What Every Consumer Should Know About Foods and Flavors" 4542: 4455: 4376: 4292: 4189: 3084: 2727:"Maple Syrup Revolution: A New Discovery Could Change the Business Forever" 2700: 1755:

Maple syrup and maple sugar were used during the American Civil War and by

5193: 3490: 2854:

Ball, David (10 October 2007). "The Chemical Composition of Maple Syrup".

2237: 107: 7058: 7023: 6931: 6916: 6814: 6770: 6755: 6745: 6730: 6720: 6474: 6399: 6085: 5667: 5545: 5485: 5253: 4227: 4099: 3040:. Cooperative Extension Publications, University of Maine. Archived from 2328:. Food and Agriculture Organization of the United Nations. 1989. p. 2236:

Ruth, Robert H; Underwood, J Clyde; Smith, Clark E; Yang, Hoya Y (1972).

1815: 1760: 1650: 1595: 1587: 1563: 1509: 1176: 762: 711: 497: 206: 170:

360 million), with Quebec accounting for some 90 per cent of this total.

141:

in their trunks and roots before winter; the starch is then converted to

4215:

van den Berg, Abby; Perkins, Timothy; Isselhardt, Mark (December 2006).

2780: 41: 7300: 7295: 7285: 7258: 7178: 7078: 7043: 7033: 7018: 6775: 6686: 6555: 6550: 6429: 6232: 6143: 5789: 5757: 5688: 5615: 5565: 5505: 5480: 5290: 5285: 5280: 5263: 4471:

Taste Buds and Molecules: The Art and Science of Food, Wine, and Flavor

3941: 3157:"Midwest maple syrup producers adapt to uncertainty as climate changes" 2867: 2478: 1820: 1662: 1642: 1630: 1619: 1603: 1544: 1520: 1505: 1501: 1277: 1156: 737: 685: 592: 355:

leaving it exposed to the cold temperatures overnight and disposing of

343: 202: 190: 179: 174: 4983: 4350: 3940:. Cornell Sugar Maple Research & Extension Program. Archived from 2922:"Minimizing the energy requirements for the production of maple syrup" 1781: 233:

trees are predominantly used to produce maple syrup: the sugar maple (

7343: 7327: 7305: 7290: 7253: 7211: 7206: 7106: 6861: 6765: 6434: 6394: 6190: 6178: 5650: 5595: 5268: 1634: 1594:. New compounds have been identified in maple syrup, one of which is 1591: 1571: 1260: 669: 194: 159: 138: 55: 639:" (also known as a "sugar shack", "sugar cabin", "sugar shanty", or 4999:

Culinary landmarks: a bibliography of Canadian cookbooks, 1825–1949

7273: 7148: 7068: 7053: 7000: 6750: 6709: 6501: 6379: 6354: 5635: 5570: 5460: 5385: 5224: 4972:

Slavery & Abolition: A Journal of Slave and Post-Slave Studies

1726: 1715:

In 2016, maple syrup producers from nine US states petitioned the

1658: 1654: 1497: 1078: 901: 793: 746: 618: 610: 602: 588: 549: 486: 452: 423: 367: 323: 226: 216: 142: 134: 126: 69: 4831:"Maple syrup producers: Fake flavors nothing like the real thing" 4016:. Fédération des producteurs acéricoles du Québec. Archived from 3731:"Consolidated federal laws of Canada, Maple Products Regulations" 457:

Two taps in a maple tree, using plastic tubing for sap collection

7280: 7263: 7248: 6493: 4915:. United States National Arboretum. 14 July 2010. Archived from 4649:

Oxford Symposium 1981: National & Regional Styles of Cookery

1997:. Vol. 1: North America. Elsevier Science. pp. 20–24. 1694: 1540: 1423: 804:

or production code, and either: (1) the name and address of the

754: 505: 443: 6306: 5197: 2456: 2454: 7088: 6793: 6349: 5703: 4676:

How Baking Works: Exploring the Fundamentals of Baking Science

1098: 130: 72: 2655:"Chapter 8: Syrup Filtration, Grading, Packing, and Handling" 836:

As of 31 December 2014, the CFIA and as of 2 March 2015, the

730:

is home to a growing maple sugar industry using sap from the

4765:"Making the Grade: Why the Cheapest Maple Syrup Tastes Best" 3429:"Statistical Overview of the Canadian Maple Industry – 2015" 3358:. Vol. 129. Historica-Dominion Institute. p. 176. 3117:

Driller, Tenaya; Gandela, Danielle; Watson, Matthew (2018).

1523:

and is composed of 32 per cent water by weight, 67 per cent

745:

with 3.1 million L (820,000 US gal) and

5032:. Food and Agriculture Organization of the United Nations. 4598:. Inner Traditions * Bear & Company. pp. 135–136. 4042:. Ontario Maple Syrup Producers Association. Archived from 958:

As in Quebec, Ontario's producers had two "number" grades:

5189:

US Food and Drug Administration description of table syrup

5029:

Non-wood Forest Products from Temperate Broad-leaved Trees

4138:"Daily Value on the Nutrition and Supplement Facts Labels" 3462:"Statistical Overview of the Canadian Maple Industry 2022" 3138:"How Climate Change is Impacting the Maple Syrup Industry" 2686:"Development and testing of the check-valve spout adapter" 1894:"Quebec's maple syrup producers seeking global domination" 3643:. United States Department of Agriculture. Archived from 749:

with 2.2 million L (580,000 US gal).

3967:(2nd ed.). Simon & Schuster. pp. 668–669. 3965:

On food and cooking: the science and lore of the kitchen

3911:. International Maple Syrup Institute. 29 January 2015. 3187:"Appendix 1: Maple Production and Processing Facilities" 2441:"Chapter 2: History of Maple Syrup and Sugar Production" 1759:

in the years before the war because most cane sugar and

1496:

The basic ingredient in maple syrup is the sap from the

5179:

Maple Syrup Quality Control Manual, University of Maine

5136:(50th anniversary ed.). Chelsea Green Publishing. 4310:. In Koelling, Melvin R; Heiligmann, Randall B (eds.). 3863:. United States Department of Agriculture. 2 March 2015 3299:. In Koelling, Melvin R; Heiligmann, Randall B (eds.). 3256: 3254: 3189:. In Koelling, Melvin R; Heiligmann, Randall B (eds.). 2834: 2832: 2830: 2657:. In Koelling, Melvin R; Heiligmann, Randall B (eds.). 2638:. In Koelling, Melvin R; Heiligmann, Randall B (eds.). 2610:. In Koelling, Melvin R; Heiligmann, Randall B (eds.). 2591:. In Koelling, Melvin R; Heiligmann, Randall B (eds.). 2517: 2515: 2443:. In Koelling, Melvin R; Heiligmann, Randall B (eds.). 2293:"Why settle for maple when you could have birch syrup?" 1892:

Robin Levinson-King and Jessica Murphy (9 April 2017).

1748:. A scene of sap collection is depicted on the Vermont 531:

variable and will fluctuate even within the same tree.

4799:"Why Americans overwhelmingly prefer fake maple syrup" 3725: 3723: 3721: 3719: 3717: 3715: 2496:. Woodland Indian Educational Programs. Archived from 2439:

Koelling, Melvin R; Laing, Fred; Taylor, Fred (1996).

2354:"Tapping Walnut Trees for a Novel and Delicious Syrup" 3821:"Regulations Amending the Maple Products Regulations" 3791:"Regulations Amending the Maple Products Regulations" 3155:

Goldstein, Bennet; Miller, Brittney (15 April 2024).

3119:"Feasibility of producing maple syrup in New Zealand" 1504:

and water, with small amounts of the monosaccharides

173:

Maple syrup is graded based on its colour and taste.

2475:

Maple sugaring among the Abenaki and Wabanki peoples

1626:. Other culinary experts praise its unique flavour. 704:

Les Producteurs et productrices acéricoles du Québec

7336: 7199: 7087: 6999: 6784: 6700: 6601: 6488: 6375: 6340: 6241: 6131: 6063: 5975: 5945: 5813: 5750: 5741: 5681: 5519: 5384: 5377: 5316: 5241: 4511:Perkins, Timothy D.; van den Berg, Abby K. (2009). 3909:"United States Standards for Grades of Maple Syrup" 3885:. Government of Canada. 15 May 2018. Archived from 3858:"United States Standards for Grades of Maple Syrup" 3238:"Sweetest Maple Sugar Shack Experiences in Ontario" 1459: 1447: 1422: 1409: 1396: 1383: 1370: 1357: 1344: 1331: 1310: 1289: 1276: 1259: 1243: 1226: 1209: 1192: 1175: 1154: 1119: 1095: 1077: 1061: 1047: 1042: 777:all produced marketable quantities of maple syrup. 647:at the top to vent the steam from the boiling sap. 300:) is occasionally used for maple syrup production. 65: 51: 4171:Dietary Reference Intakes for Sodium and Potassium 3514:"How a maple syrup rebellion is growing in Quebec" 3276:. Producteurs et productrices acéricoles du Québec 2395:. Michigan Maple Syrup Association. Archived from 1539:are at high levels along with moderate amounts of 384:, the "Royal Cosmographer of France", wrote about 1661:, and sausages. It is also used as sweetener for 1547:(right table). It also contains trace amounts of 1322: 1166: 303:Similar syrups may also be produced from walnut, 2899:. USDA Forest Products Laboratory. p. 181. 2893:Thomas, Margaret G.; Schumann, David R. (1993). 3612:"Vermont maple producers again lead the nation" 3295:Koelling, Melvin R; Davenport, Russell (1996). 3274:"Step-by-Step in the Production of Maple Syrup" 1986: 1984: 1982: 1980: 1978: 1976: 4939:"The 50 State Quarters Program Summary Report" 4595:Whole Food Facts: The Complete Reference Guide 4579: 4567: 4333:Li, Liya; Seeram, Navindra P. (27 July 2011). 4306:Morselli, Mariafranca; Whalen, M Lynn (1996). 3690:"In South Korea, drinks are on the maple tree" 3223: 3020: 3008: 2880: 2806: 2794: 2629: 2627: 2625: 2623: 2621: 2460: 1956:Understanding Food: Principles and Preparation 1551:which increase in content as sap flow occurs. 1043:Nutritional value per 100 g (3.5 oz) 1000:Vermont Agency of Agriculture Food and Markets 6318: 5209: 5115:Meanings of Maple: An Ethnography of Sugaring 5068:Maple Syrup: Recipes from Canada's Best Chefs 5001:. University of Toronto Press. p. 1070. 4735:"5 Things You Need to Know About Maple Syrup" 4066:"New grading system in place for maple syrup" 3467:. Agriculture and Agri-Food Canada. June 2023 3423: 3421: 3419: 3417: 2634:Heiligmann, Randall B; Staats, Lewis (1996). 2606:Heiligmann, Randall B; Winch, Fred E (1996). 2582: 2580: 1586:(5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone), 947:there were two "number" categories in Quebec 189:Maple syrup is often used as a condiment for 8: 4758: 4756: 2153:"Maple syrup production; Publication F-337A" 1037: 702: 491:Traditional bucket tap and a plastic-bag tap 32: 6030:Slavery in the British and French Caribbean 4710: 4708: 4312:North American Maple Syrup Producers Manual 3852: 3850: 3848: 3846: 3785: 3783: 3781: 3779: 3777: 3756:"Labelling Requirements for Maple Products" 3456: 3454: 3452: 3450: 3301:North American Maple Syrup Producers Manual 3207:North American Maple Syrup Producers Manual 3191:North American Maple Syrup Producers Manual 3185:Koelling, Melvin R.; Staats, Lewis (1996). 2659:North American Maple Syrup Producers Manual 2640:North American Maple Syrup Producers Manual 2612:North American Maple Syrup Producers Manual 2593:North American Maple Syrup Producers Manual 2587:Heiligmann, Randall B; et al. (1996). 2445:North American Maple Syrup Producers Manual 2434: 2238:"Maple sirup production from bigleaf maple" 1519:In a 100g amount, maple syrup provides 260 631:A maple syrup production farm is called a " 329:Sugar-Making Among the Indians in the North 137:trees. In cold climates, these trees store 6325: 6311: 6303: 5747: 5381: 5216: 5202: 5194: 5047:Eagleson, Janet; Hasner, Rosemary (2006). 4428:Journal of Agricultural and Food Chemistry 4339:Journal of Agricultural and Food Chemistry 4134:United States Food and Drug Administration 3594:"BC Bigleaf Maple Syrup Finding its Niche" 2432: 2430: 2428: 2426: 2424: 2422: 2420: 2418: 2416: 2414: 1924:"Chapter 13 – Labelling of Maple Products" 1136: 1036: 40: 31: 4366: 4308:"Appendix 2: Maple Chemistry and Quality" 4282: 4272: 4250: 4248: 3543:Kuitenbrouwer, Peter (11 February 2016). 3331: 2982:"Variation in Sugar Content of Maple Sap" 2956:Forestry Economics: A Managerial Approach 2937: 2779: 2217:. United States Department of Agriculture 2191:. United States Department of Agriculture 2077:. United States Department of Agriculture 2051:. United States Department of Agriculture 2025:. United States Department of Agriculture 939:No. 3 dark or any other ungraded category 906:Old US maple syrup grades, left to right: 718:produce maple syrup using the sap of the 4792: 4790: 2653:Koelling, Melvin R; et al. (1996). 1681:, cakes, pies, breads, tea, coffee, and 5132:Nearing, Helen; Nearing, Scott (2000). 5088:Advances in Food and Nutrition Research 4889:. Canadian Heritage. 17 November 2008. 4797:Ingraham, Christopher (27 March 2015). 4517:Advances in Food and Nutrition Research 3750: 3748: 3671:Tohoku Journal of Agricultural Research 2849: 2847: 2539:. Chapters Publishing Ltd. p. 57. 2535:Lawrence, James M; Martin, Rux (1993). 2387: 2385: 2383: 2131:United States Department of Agriculture 2122:Germplasm Resources Information Network 2019:"Acer saccharum Marshall – sugar maple" 1887: 1885: 1883: 1881: 1853: 1851: 1849: 1847: 1845: 1843: 1841: 1837: 1554:Maple syrup contains a wide variety of 838:United States Department of Agriculture 784:, instead of processing it into syrup. 4699: 4679:. John Wiley & Sons. p. 182. 4555: 4217:"Sugar Profiles of Maple Syrup Grades" 4120: 3932: 3930: 3512:Kuitenbrouwer, Peter (25 April 2015). 3260: 3213:(2nd ed.). Ohio State University. 3031: 3029: 2838: 2671: 2571: 2559: 2521: 2374: 2095: 980:Light amber (sometimes known as fancy) 27:Syrup made from the sap of maple trees 4741:from the original on 23 February 2017 4098:. Vermont Maple Syrup. Archived from 3345: 3343: 2045:"Acer nigrum Michx. f. – black maple" 1698:cent or more of natural maple syrup. 615:A "sugar shack" where sap is boiling. 7: 7416: 4469:Chartier, Francois (30 March 2012). 3395:. Cornell University. Archived from 3370:from the original on 6 November 2014 3204:Heiligmann, Randall B., ed. (2006). 3136:Milideo, Lauren (13 February 2024). 3038:"Maple Syrup Quality Control Manual" 2739:from the original on 26 January 2014 2303:from the original on 11 January 2012 2272:. US Department of Agriculture. 1981 2211:"Acer saccharinum L. – silver maple" 428:A bucket used to collect sap, built 259:in a more broadly viewed concept of 4763:Applebaum, Yoni (1 November 2011). 4722:from the original on 16 March 2015. 4076:from the original on 13 August 2017 3236:Elliot, Robert (22 February 2022). 2998:from the original on 17 April 2016. 2760:Agricultural and Forest Meteorology 2684:Perkins, Timothy D (October 2009). 2636:"Chapter 7: Maple Syrup Production" 2165:from the original on 29 August 2017 1858:Marowits, Ross (20 February 2017). 961:Number 1, with three colour classes 186:have more restrictive definitions. 4841:from the original on 24 March 2016 4519:. Vol. 56. pp. 101–143. 4148:from the original on 27 March 2024 3364:10.1038/scientificamerican0923-176 2254:from the original on 14 June 2006. 2151:Randall, Jesse A (February 2010). 953:Number 2, with five colour classes 950:Number 1, with four colour classes 149:Maple syrup was first made by the 25: 6139:Australian Aboriginal sweet foods 5235:List of sugars and sugar products 4913:"State Trees & State Flowers" 4893:from the original on 11 June 2011 4811:from the original on 2 April 2015 4652:. Oxford Symposium. p. 251. 3915:from the original on 1 March 2015 3700:from the original on 2 April 2014 2725:Sorkin, Laura (20 January 2014). 2589:"Chapter 6: Maple Sap Production" 2473:Chenevert, Brian (3 March 2021). 1959:. Cengage Learning. p. 441. 1953:Amy Christine Brown (June 2010). 860:Very dark colour and strong taste 7415: 7406: 7405: 6287: 6286: 6277: 6276: 5117:. University of Arkansas Press. 5091:. Vol. 56. Academic Press. 4867:from the original on 29 May 2017 4775:from the original on 19 May 2017 4673:Paula I. Figoni (October 2010). 4619:Dinah Bucholz (September 2010). 3555:from the original on 8 May 2016. 3524:from the original on 10 May 2016 3435:from the original on 3 June 2017 3431:. Statistics Canada. June 2016. 1904:from the original on 6 June 2017 1866:from the original on 18 May 2017 1801:Great Canadian Maple Syrup Heist 1780: 1516:created in the boiling process. 851:Golden colour and delicate taste 500:are often added during boiling. 106: 95: 4733:Calvo, Trisha (25 March 2017). 4196:from the original on 9 May 2024 3883:"Colour Classes of Maple Syrup" 3688:Choe, Sang-Hun (5 March 2009). 2772:10.1016/j.agrformet.2020.108139 2608:"Chapter 3: The Maple Resource" 1991:Grandtner, Miroslav M. (2005). 1928:Canadian Food Inspection Agency 825:Canadian Food Inspection Agency 50: 3592:Norbury, Keith (19 May 2010). 2980:Taylor, Fred H. (March 1956). 2939:10.1016/j.jfoodeng.2019.109823 2492:Diemer-Eaton, Jessica (2014). 2447:. Ohio State University (OSU). 1994:Elsevier's Dictionary of Trees 842:Agricultural Marketing Service 1: 7479:Forestry in the United States 5070:. Formac Publishing Company. 4525:10.1016/S1043-4526(08)00604-9 4515:. In Taylor, Steve L. (ed.). 4274:10.1016/j.heliyon.2019.e01786 3992:. Celestial Arts. p. 2. 3733:. Legislative Services Branch 3320:Forest Ecology and Management 3170:Dario, Kate (13 March 2024). 2856:Journal of Chemical Education 2127:Agricultural Research Service 1806:List of foods made from maple 1053:1,088 kJ (260 kcal) 908:Grade A Light Amber ("Fancy") 720:box elder or Manitoba maple ( 635:". Sap is often boiled in a " 429: 268:box elder or Manitoba maple ( 7484:Indigenous cuisine in Canada 4473:. Houghton Mifflin Harcourt. 4404:10.1016/0963-9969(96)00000-2 4096:"Maple Syrup Grades Vermont" 3938:"Frequently Asked Questions" 3568:"Tapping the Manitoba Maple" 3333:10.1016/j.foreco.2019.05.045 2291:Leung, Wency (7 June 2011). 2185:"Acer negundo L. – boxelder" 2071:"Acer rubrum L. – red maple" 1717:Food and Drug Administration 1482:Percentages estimated using 857:Dark colour and robust taste 699:Quebec Maple Syrup Producers 400:had to be imported from the 311:trees, among other sources. 7459:Cuisine of New York (state) 4625:. Adams Media. p. 15. 4486:Journal of Functional Foods 4392:Food Research International 3988:Thompson, Jennifer (2003). 2926:Journal of Food Engineering 1475:Link to USDA Database entry 854:Amber colour and rich taste 628:production of maple syrup. 331:(19th-century illustration) 7525: 7499:Non-timber forest products 6334:Non-timber forest products 6025:Reciprocity Treaty of 1875 6005:Demerara rebellion of 1823 5985:1811 German Coast uprising 5591:Non-centrifugal cane sugar 5051:. The Boston Mills Press. 5026:Ciesla, William M (2002). 4997:Driver, Elizabeth (2008). 4580:Eagleson & Hasner 2006 4568:Eagleson & Hasner 2006 3224:Eagleson & Hasner 2006 3021:Eagleson & Hasner 2006 3009:Eagleson & Hasner 2006 2881:Eagleson & Hasner 2006 2807:Eagleson & Hasner 2006 2795:Eagleson & Hasner 2006 2461:Eagleson & Hasner 2006 2356:. Cornell University. 2016 1560:volatile organic compounds 815: 710:The Canadian provinces of 292:Southeastern United States 7401: 6272: 5232: 5151:Whynott, Douglas (2014). 4498:10.1016/j.jff.2011.02.004 3297:"Chapter 1: Introduction" 2959:. Routledge. p. 74. 2158:. Iowa State University. 1481: 1471: 1467: 1443: 1435: 1306: 1302: 1150: 1146: 1139: 1135: 1115: 1111: 1091: 1087: 1057: 91: 39: 5451:High-fructose corn syrup 4440:10.1021/acs.jafc.7b01969 3634:"Maple Syrup Production" 3303:. Ohio State University. 3193:. Ohio State University. 2953:Wagner, John E. (2012). 2661:. Ohio State University. 2642:. Ohio State University. 2614:. Ohio State University. 2595:. Ohio State University. 2477:(Report). Archived from 1710:high-fructose corn syrup 922:Canada No. 1, including 827:(CFIA) announced in the 373:Sugar Making in Montreal 6000:Colonial molasses trade 5456:High-maltose corn syrup 5113:Lange, Michael (2017). 5066:Elliot, Elaine (2006). 4314:. Ohio State University 4226:: 12–13. Archived from 3077:10.1111/1750-3841.14618 3065:Journal of Food Science 3036:Hopkins, Kathy (2016). 2699:: 21–29. Archived from 1484:US recommendations 438:Around the time of the 294:, Florida sugar maple ( 7348:(Iberian agroforestry) 6586:Pacific mountain onion 6260:Pure, White and Deadly 6040:Sugar Duties Acts 1846 5946:By region (historical) 5085:Taylor, Steve (2011). 4646:Alan Davidson (1981). 3963:McGee, Harold (2004). 3352:"Maple Sugar Industry" 3350:Werner, Leo H (1923). 2270:Michx., Florida maple" 1736: 1488:the National Academies 915: 703: 624: 616: 608: 564: 492: 458: 435: 376: 332: 245:), and the red maple ( 222: 112:Media: Maple syrup 7368:Indian forest produce 6839:Hydnocarpus wightiana 6050:Taiwan Sugar Railways 5990:Amelioration Act 1798 4592:Evelyn Roehl (1996). 3356:Canadian Encyclopedia 1730: 1723:Cultural significance 1141:Vitamins and minerals 905: 622: 614: 606: 562: 541:maple butter or cream 490: 476:University of Vermont 456: 427: 371: 327: 220: 101:Cookbook: Maple syrup 7469:Food made from maple 6611:Bare-toothed russula 5729:Unrefined sweeteners 5551:Crystalline fructose 5466:Inverted sugar syrup 5134:The Maple Sugar Book 5049:The Maple Syrup Book 4837:. 16 February 2016. 4737:. Consumer Reports. 4040:"Maple Syrup Grades" 4014:"Maple Syrup Grades" 3614:. WCAX. 10 June 2022 3487:"Actions de la FPAQ" 910:Grade A Medium Amber 684:at 4.7 per cent and 563:Maple sap harvesting 545:maple candy or taffy 239:), the black maple ( 7494:New England cuisine 7222:musical instruments 6480:Woodland strawberry 5814:By region (current) 5714:Sugar confectionery 4804:The Washington Post 4046:on 6 September 2010 3650:on 12 December 2019 3573:. Statistics Canada 2706:on 29 December 2010 2377:, pp. 37, 104. 1588:strawberry furanone 1228:Pantothenic acid (B 1039: 1011:Packing regulations 166:487 million (about 46:Bottled maple syrup 36: 7474:Forestry in Canada 6218:Sweetened beverage 6045:Sugar Intervention 5953:Danish West Indies 5935:U.S. Sugar Program 5694:Cotton candy floss 5601:Plantation Reserve 5496:Steen's cane syrup 4919:on 6 December 2010 4570:, pp. 71, 73. 4224:Maple Syrup Digest 3944:on 8 February 2005 3801:(26). 28 June 2014 3598:The Globe and Mail 2868:10.1021/ed084p1647 2821:Maple Syrup Digest 2562:, pp. 37, 39. 2297:The Globe and Mail 1934:on 1 December 2011 1752:, issued in 2001. 1737: 1616:Agriculture Canada 1531:content, although 1449:Other constituents 916: 912:Grade A Dark Amber 898:Old grading system 625: 617: 609: 565: 493: 459: 440:American Civil War 436: 377: 364:European colonists 336:Indigenous peoples 333: 320:Indigenous peoples 223: 221:A sugar maple tree 151:Indigenous peoples 7464:Cuisine of Quebec 7431: 7430: 6300: 6299: 6149:Blood sugar level 6015:Leith Sugar House 5971: 5970: 5930:Sugar Association 5737: 5736: 5699:Maple sugar foods 5404:Barley malt syrup 5227:as food commodity 5157:. Da Capo Press. 5143:978-1-890132-63-7 5124:978-1-68226-037-1 5077:978-0-88780-697-1 5058:978-1-55046-411-5 5039:978-92-5-104855-9 5008:978-0-8020-4790-8 4984:10.1080/714005193 4686:978-0-470-39813-5 4659:978-0-907325-07-9 4632:978-1-4405-0325-2 4605:978-0-89281-635-4 4434:(21): 4289–4295. 4351:10.1021/jf2011613 4345:(14): 7708–7716. 4233:on 10 August 2013 4181:978-0-309-48834-1 4072:. 22 March 2015. 4020:on 28 August 2011 3974:978-0-684-80001-1 3889:on 30 August 2018 3762:on 30 August 2018 3566:Kendrick, Jenny. 3044:on 29 August 2017 3023:, pp. 65–67. 2906:978-0-7881-1236-2 2862:(10): 1647–1650. 2574:, pp. 37–39. 2546:978-1-881527-00-8 2339:978-92-5-102776-9 2098:, pp. 37–38. 1966:978-0-538-73498-1 1763:were produced by 1731:The motif on the 1494: 1493: 1439: 1438: 695:supply management 560: 225:Three species of 156:Canadian province 120: 119: 16:(Redirected from 7516: 7489:Maritime culture 7449:Canadian cuisine 7444:American cuisine 7419: 7418: 7409: 7408: 7383:Resin extraction 7373:Mushroom hunting 7349: 7095: / etc. 6949: 6842: 6677:Saffron milk cap 6667:Parasol mushroom 6507:Fiddlehead ferns 6327: 6320: 6313: 6304: 6290: 6289: 6280: 6279: 6213:Sugar substitute 6055:Triangular trade 5748: 5409:Brown rice syrup 5382: 5218: 5211: 5204: 5195: 5168: 5147: 5128: 5102: 5081: 5062: 5043: 5013: 5012: 4994: 4988: 4987: 4967: 4961: 4960: 4958: 4956: 4951:on 30 April 2013 4950: 4944:. Archived from 4943: 4935: 4929: 4928: 4926: 4924: 4909: 4903: 4902: 4900: 4898: 4887:"The maple leaf" 4883: 4877: 4876: 4874: 4872: 4857: 4851: 4850: 4848: 4846: 4827: 4821: 4820: 4818: 4816: 4794: 4785: 4784: 4782: 4780: 4760: 4751: 4750: 4748: 4746: 4730: 4724: 4723: 4712: 4703: 4697: 4691: 4690: 4670: 4664: 4663: 4643: 4637: 4636: 4616: 4610: 4609: 4589: 4583: 4577: 4571: 4565: 4559: 4553: 4547: 4546: 4508: 4502: 4501: 4481: 4475: 4474: 4466: 4460: 4459: 4422: 4416: 4415: 4387: 4381: 4380: 4370: 4330: 4324: 4323: 4321: 4319: 4303: 4297: 4296: 4286: 4276: 4252: 4243: 4242: 4240: 4238: 4232: 4221: 4212: 4206: 4205: 4203: 4201: 4164: 4158: 4157: 4155: 4153: 4130: 4124: 4118: 4112: 4111: 4109: 4107: 4092: 4086: 4085: 4083: 4081: 4062: 4056: 4055: 4053: 4051: 4036: 4030: 4029: 4027: 4025: 4010: 4004: 4003: 3990:Very Maple Syrup 3985: 3979: 3978: 3960: 3954: 3953: 3951: 3949: 3934: 3925: 3924: 3922: 3920: 3905: 3899: 3898: 3896: 3894: 3879: 3873: 3872: 3870: 3868: 3862: 3854: 3841: 3840: 3838: 3836: 3817: 3811: 3810: 3808: 3806: 3787: 3772: 3771: 3769: 3767: 3752: 3743: 3742: 3740: 3738: 3727: 3710: 3709: 3707: 3705: 3685: 3679: 3678: 3666: 3660: 3659: 3657: 3655: 3649: 3641:Maple Syrup 2013 3638: 3630: 3624: 3623: 3621: 3619: 3608: 3602: 3601: 3589: 3583: 3582: 3580: 3578: 3572: 3563: 3557: 3556: 3540: 3534: 3533: 3531: 3529: 3509: 3503: 3502: 3500: 3498: 3483: 3477: 3476: 3474: 3472: 3466: 3458: 3445: 3444: 3442: 3440: 3425: 3412: 3411: 3409: 3407: 3401: 3394: 3386: 3380: 3379: 3377: 3375: 3347: 3338: 3337: 3335: 3311: 3305: 3304: 3292: 3286: 3285: 3283: 3281: 3270: 3264: 3258: 3249: 3248: 3246: 3244: 3233: 3227: 3221: 3215: 3214: 3212: 3201: 3195: 3194: 3182: 3176: 3175: 3167: 3161: 3160: 3159:. PBS Wisconsin. 3152: 3146: 3145: 3133: 3127: 3126: 3114: 3108: 3107: 3095: 3089: 3088: 3071:(6): 1538–1546. 3060: 3054: 3053: 3051: 3049: 3033: 3024: 3018: 3012: 3006: 3000: 2999: 2997: 2991:. Bulletin 587. 2986: 2977: 2971: 2970: 2950: 2944: 2943: 2941: 2917: 2911: 2910: 2890: 2884: 2878: 2872: 2871: 2851: 2842: 2836: 2825: 2824: 2816: 2810: 2804: 2798: 2792: 2786: 2785: 2783: 2755: 2749: 2748: 2746: 2744: 2722: 2716: 2715: 2713: 2711: 2705: 2690: 2681: 2675: 2669: 2663: 2662: 2650: 2644: 2643: 2631: 2616: 2615: 2603: 2597: 2596: 2584: 2575: 2569: 2563: 2557: 2551: 2550: 2531: 2525: 2519: 2510: 2509: 2507: 2505: 2500:on 22 March 2023 2489: 2483: 2482: 2481:on 8 March 2023. 2470: 2464: 2458: 2449: 2448: 2436: 2409: 2408: 2406: 2404: 2389: 2378: 2372: 2366: 2365: 2363: 2361: 2350: 2344: 2343: 2319: 2313: 2312: 2310: 2308: 2288: 2282: 2281: 2279: 2277: 2262: 2256: 2255: 2253: 2242: 2233: 2227: 2226: 2224: 2222: 2207: 2201: 2200: 2198: 2196: 2181: 2175: 2174: 2172: 2170: 2164: 2157: 2148: 2142: 2141: 2139: 2137: 2105: 2099: 2093: 2087: 2086: 2084: 2082: 2067: 2061: 2060: 2058: 2056: 2041: 2035: 2034: 2032: 2030: 2015: 2009: 2008: 1988: 1971: 1970: 1950: 1944: 1943: 1941: 1939: 1930:. Archived from 1920: 1914: 1913: 1911: 1909: 1889: 1876: 1875: 1873: 1871: 1855: 1796:Canadian cuisine 1790: 1785: 1784: 1735:is a maple leaf. 1600:natural phenolic 1326: 1264: 1248: 1231: 1214: 1197: 1180: 1170: 1137: 1040: 865:Processing grade 728:British Columbia 706: 561: 434: 431: 357:the layer of ice 110: 99: 66:Main ingredients 44: 37: 35: 21: 7524: 7523: 7519: 7518: 7517: 7515: 7514: 7513: 7434: 7433: 7432: 7427: 7397: 7347: 7332: 7323:Vegetable ivory 7195: 7083: 6995: 6943: 6836: 6798: 6780: 6714: 6696: 6662:Oyster mushroom 6652:Meadow mushroom 6597: 6581:Twincrest onion 6484: 6388: 6371: 6342:Animal products 6336: 6331: 6301: 6296: 6268: 6237: 6196:Sugar addiction 6127: 6118:Sugar sculpture 6059: 5967: 5941: 5918:Tate & Lyle 5909:United Kingdom 5826:Bundaberg Sugar 5809: 5805:Sugar marketing 5733: 5719:Sugarcane juice 5677: 5515: 5373: 5312: 5237: 5228: 5222: 5175: 5165: 5150: 5144: 5131: 5125: 5112: 5109: 5107:Further reading 5099: 5084: 5078: 5065: 5059: 5046: 5040: 5025: 5022: 5017: 5016: 5009: 4996: 4995: 4991: 4969: 4968: 4964: 4954: 4952: 4948: 4941: 4937: 4936: 4932: 4922: 4920: 4911: 4910: 4906: 4896: 4894: 4885: 4884: 4880: 4870: 4868: 4859: 4858: 4854: 4844: 4842: 4835:Chicago Tribune 4829: 4828: 4824: 4814: 4812: 4796: 4795: 4788: 4778: 4776: 4762: 4761: 4754: 4744: 4742: 4732: 4731: 4727: 4714: 4713: 4706: 4698: 4694: 4687: 4672: 4671: 4667: 4660: 4645: 4644: 4640: 4633: 4618: 4617: 4613: 4606: 4591: 4590: 4586: 4578: 4574: 4566: 4562: 4554: 4550: 4535: 4510: 4509: 4505: 4483: 4482: 4478: 4468: 4467: 4463: 4424: 4423: 4419: 4389: 4388: 4384: 4332: 4331: 4327: 4317: 4315: 4305: 4304: 4300: 4254: 4253: 4246: 4236: 4234: 4230: 4219: 4214: 4213: 4209: 4199: 4197: 4182: 4166: 4165: 4161: 4151: 4149: 4132: 4131: 4127: 4119: 4115: 4105: 4103: 4102:on 7 March 2012 4094: 4093: 4089: 4079: 4077: 4064: 4063: 4059: 4049: 4047: 4038: 4037: 4033: 4023: 4021: 4012: 4011: 4007: 4000: 3987: 3986: 3982: 3975: 3962: 3961: 3957: 3947: 3945: 3936: 3935: 3928: 3918: 3916: 3907: 3906: 3902: 3892: 3890: 3881: 3880: 3876: 3866: 3864: 3860: 3856: 3855: 3844: 3834: 3832: 3819: 3818: 3814: 3804: 3802: 3789: 3788: 3775: 3765: 3763: 3754: 3753: 3746: 3736: 3734: 3729: 3728: 3713: 3703: 3701: 3687: 3686: 3682: 3668: 3667: 3663: 3653: 3651: 3647: 3636: 3632: 3631: 3627: 3617: 3615: 3610: 3609: 3605: 3591: 3590: 3586: 3576: 3574: 3570: 3565: 3564: 3560: 3542: 3541: 3537: 3527: 3525: 3511: 3510: 3506: 3496: 3494: 3493:on 4 March 2016 3485: 3484: 3480: 3470: 3468: 3464: 3460: 3459: 3448: 3438: 3436: 3427: 3426: 3415: 3405: 3403: 3402:on 20 June 2010 3399: 3392: 3388: 3387: 3383: 3373: 3371: 3349: 3348: 3341: 3313: 3312: 3308: 3294: 3293: 3289: 3279: 3277: 3272: 3271: 3267: 3259: 3252: 3242: 3240: 3235: 3234: 3230: 3222: 3218: 3210: 3203: 3202: 3198: 3184: 3183: 3179: 3169: 3168: 3164: 3154: 3153: 3149: 3135: 3134: 3130: 3116: 3115: 3111: 3097: 3096: 3092: 3062: 3061: 3057: 3047: 3045: 3035: 3034: 3027: 3019: 3015: 3007: 3003: 2995: 2984: 2979: 2978: 2974: 2967: 2952: 2951: 2947: 2919: 2918: 2914: 2907: 2892: 2891: 2887: 2879: 2875: 2853: 2852: 2845: 2837: 2828: 2818: 2817: 2813: 2805: 2801: 2793: 2789: 2757: 2756: 2752: 2742: 2740: 2724: 2723: 2719: 2709: 2707: 2703: 2688: 2683: 2682: 2678: 2670: 2666: 2652: 2651: 2647: 2633: 2632: 2619: 2605: 2604: 2600: 2586: 2585: 2578: 2570: 2566: 2558: 2554: 2547: 2534: 2532: 2528: 2520: 2513: 2503: 2501: 2491: 2490: 2486: 2472: 2471: 2467: 2459: 2452: 2438: 2437: 2412: 2402: 2400: 2391: 2390: 2381: 2373: 2369: 2359: 2357: 2352: 2351: 2347: 2340: 2321: 2320: 2316: 2306: 2304: 2290: 2289: 2285: 2275: 2273: 2264: 2263: 2259: 2251: 2240: 2235: 2234: 2230: 2220: 2218: 2215:Plants Database 2209: 2208: 2204: 2194: 2192: 2189:Plants Database 2183: 2182: 2178: 2168: 2166: 2162: 2155: 2150: 2149: 2145: 2135: 2133: 2107: 2106: 2102: 2094: 2090: 2080: 2078: 2075:Plants Database 2069: 2068: 2064: 2054: 2052: 2049:Plants Database 2043: 2042: 2038: 2028: 2026: 2023:Plants Database 2017: 2016: 2012: 2005: 1990: 1989: 1974: 1967: 1952: 1951: 1947: 1937: 1935: 1922: 1921: 1917: 1907: 1905: 1891: 1890: 1879: 1869: 1867: 1857: 1856: 1839: 1834: 1829: 1786: 1779: 1776: 1725: 1691: 1578:, and numerous 1576:propionaldehyde 1568:hydroxybutanone 1477: 1472: 1430: 1417: 1404: 1391: 1378: 1365: 1352: 1339: 1327: 1297: 1284: 1271: 1262: 1254: 1246: 1238: 1229: 1221: 1212: 1204: 1195: 1187: 1178: 1171: 1142: 1131: 1126: 1107: 1102: 1073: 1068: 1035: 1013: 913: 911: 909: 907: 900: 889:at 560 nm 820: 814: 790: 665: 607:Pouring the sap 601: 570: 550: 525:reverse osmosis 521:reverse osmosis 485: 468:reverse-osmosis 432: 422: 386:Jacques Cartier 366: 322: 317: 297:Acer floridanum 286:A. macrophyllum 284:bigleaf maple ( 215: 116: 58: 52:Place of origin 47: 33: 28: 23: 22: 15: 12: 11: 5: 7522: 7520: 7512: 7511: 7506: 7501: 7496: 7491: 7486: 7481: 7476: 7471: 7466: 7461: 7456: 7451: 7446: 7436: 7435: 7429: 7428: 7426: 7425: 7413: 7402: 7399: 7398: 7396: 7395: 7390: 7388:Rubber tapping 7385: 7380: 7375: 7370: 7365: 7360: 7354:Forest farming 7351: 7340: 7338: 7334: 7333: 7331: 7330: 7325: 7320: 7315: 7310: 7309: 7308: 7298: 7293: 7288: 7283: 7278: 7277: 7276: 7266: 7261: 7256: 7251: 7246: 7241: 7236: 7231: 7230: 7229: 7224: 7219: 7209: 7203: 7201: 7197: 7196: 7194: 7193: 7188: 7183: 7182: 7181: 7176: 7166: 7161: 7156: 7151: 7146: 7141: 7136: 7131: 7126: 7121: 7116: 7115: 7114: 7104: 7098: 7096: 7085: 7084: 7082: 7081: 7076: 7071: 7066: 7061: 7056: 7051: 7046: 7041: 7036: 7031: 7026: 7021: 7016: 7011: 7005: 7003: 6997: 6996: 6994: 6993: 6990:Vateria indica 6986: 6981: 6976: 6971: 6966: 6961: 6956: 6951: 6946:Shorea robusta 6939: 6934: 6929: 6924: 6914: 6909: 6904: 6899: 6894: 6889: 6884: 6879: 6874: 6869: 6864: 6859: 6854: 6849: 6844: 6832: 6827: 6822: 6817: 6812: 6807: 6801: 6799: 6797: 6796: 6791: 6785: 6782: 6781: 6779: 6778: 6773: 6768: 6763: 6758: 6753: 6748: 6743: 6738: 6733: 6728: 6723: 6717: 6715: 6713: 6712: 6707: 6701: 6698: 6697: 6695: 6694: 6689: 6684: 6679: 6674: 6669: 6664: 6659: 6654: 6649: 6644: 6638: 6636:Honey mushroom 6633: 6628: 6623: 6618: 6613: 6607: 6605: 6599: 6598: 6596: 6595: 6594: 6593: 6588: 6583: 6578: 6573: 6568: 6558: 6553: 6548: 6547: 6546: 6541: 6531: 6530: 6529: 6519: 6517:Mahuwa flowers 6514: 6509: 6504: 6498: 6496: 6486: 6485: 6483: 6482: 6477: 6472: 6467: 6462: 6457: 6452: 6447: 6442: 6437: 6432: 6427: 6422: 6417: 6412: 6407: 6402: 6397: 6391: 6389: 6387: 6386: 6376: 6373: 6372: 6370: 6369: 6364: 6363: 6362: 6352: 6346: 6344: 6338: 6337: 6332: 6330: 6329: 6322: 6315: 6307: 6298: 6297: 6295: 6294: 6284: 6273: 6270: 6269: 6267: 6266: 6265: 6264: 6251: 6245: 6243: 6239: 6238: 6236: 6235: 6230: 6225: 6220: 6215: 6210: 6209: 6208: 6206:Residual sugar 6201:Sugars in wine 6198: 6193: 6188: 6186:Health effects 6183: 6182: 6181: 6176: 6171: 6161: 6159:Flavored syrup 6156: 6151: 6146: 6141: 6135: 6133: 6129: 6128: 6126: 6125: 6123:Treacle mining 6120: 6115: 6110: 6105: 6104: 6103: 6093: 6088: 6083: 6078: 6073: 6067: 6065: 6061: 6060: 6058: 6057: 6052: 6047: 6042: 6037: 6032: 6027: 6022: 6017: 6012: 6007: 6002: 5997: 5992: 5987: 5981: 5979: 5973: 5972: 5969: 5968: 5966: 5965: 5960: 5955: 5949: 5947: 5943: 5942: 5940: 5939: 5938: 5937: 5932: 5922: 5921: 5920: 5915: 5907: 5902: 5897: 5896: 5895: 5893:Tongaat Hulett 5890: 5880: 5875: 5870: 5865: 5860: 5855: 5850: 5845: 5840: 5839: 5838: 5833: 5828: 5817: 5815: 5811: 5810: 5808: 5807: 5802: 5797: 5792: 5787: 5785:Sugarcane mill 5782: 5777: 5772: 5771: 5770: 5760: 5754: 5752: 5745: 5739: 5738: 5735: 5734: 5732: 5731: 5726: 5721: 5716: 5711: 5706: 5701: 5696: 5691: 5685: 5683: 5679: 5678: 5676: 5675: 5670: 5665: 5660: 5655: 5654: 5653: 5648: 5643: 5638: 5633: 5628: 5618: 5613: 5608: 5603: 5598: 5593: 5588: 5583: 5578: 5576:Molasses sugar 5573: 5568: 5563: 5558: 5553: 5548: 5543: 5538: 5537: 5536: 5523: 5521: 5517: 5516: 5514: 5513: 5508: 5503: 5498: 5493: 5488: 5483: 5478: 5473: 5468: 5463: 5458: 5453: 5448: 5443: 5438: 5433: 5432: 5431: 5426: 5421: 5411: 5406: 5401: 5396: 5394:List of syrups 5390: 5388: 5379: 5375: 5374: 5372: 5371: 5366: 5361: 5356: 5351: 5346: 5341: 5336: 5331: 5326: 5320: 5318: 5314: 5313: 5311: 5310: 5308:Reducing sugar 5305: 5300: 5299: 5298: 5293: 5288: 5283: 5273: 5272: 5271: 5266: 5261: 5256: 5249:Monosaccharide 5245: 5243: 5239: 5238: 5233: 5230: 5229: 5223: 5221: 5220: 5213: 5206: 5198: 5192: 5191: 5186: 5181: 5174: 5173:External links 5171: 5170: 5169: 5163: 5148: 5142: 5129: 5123: 5108: 5105: 5104: 5103: 5097: 5082: 5076: 5063: 5057: 5044: 5038: 5021: 5018: 5015: 5014: 5007: 4989: 4962: 4930: 4904: 4878: 4852: 4822: 4786: 4752: 4725: 4704: 4692: 4685: 4665: 4658: 4638: 4631: 4611: 4604: 4584: 4572: 4560: 4558:, p. 133. 4548: 4533: 4503: 4476: 4461: 4417: 4398:(3): 373–379. 4382: 4325: 4298: 4244: 4207: 4180: 4159: 4125: 4113: 4087: 4057: 4031: 4005: 3999:978-1587611810 3998: 3980: 3973: 3955: 3926: 3900: 3874: 3842: 3825:Canada Gazette 3812: 3795:Canada Gazette 3773: 3744: 3711: 3694:Hadong Journal 3680: 3661: 3625: 3603: 3584: 3558: 3549:Financial Post 3535: 3504: 3478: 3446: 3413: 3381: 3339: 3306: 3287: 3265: 3250: 3228: 3216: 3196: 3177: 3162: 3147: 3128: 3109: 3090: 3055: 3025: 3013: 3001: 2972: 2965: 2945: 2912: 2905: 2885: 2873: 2843: 2826: 2811: 2799: 2787: 2750: 2717: 2676: 2664: 2645: 2617: 2598: 2576: 2564: 2552: 2545: 2526: 2511: 2484: 2465: 2450: 2410: 2399:on 25 May 2011 2379: 2367: 2345: 2338: 2314: 2283: 2257: 2228: 2202: 2176: 2143: 2111:Acer saccharum 2100: 2088: 2062: 2036: 2010: 2003: 1972: 1965: 1945: 1915: 1877: 1836: 1835: 1833: 1830: 1828: 1825: 1824: 1823: 1818: 1813: 1811:List of syrups 1808: 1803: 1798: 1792: 1791: 1775: 1772: 1742:country's flag 1733:flag of Canada 1724: 1721: 1690: 1687: 1675:sweet potatoes 1492: 1491: 1479: 1478: 1473: 1469: 1468: 1465: 1464: 1461: 1457: 1456: 1451: 1445: 1444: 1441: 1440: 1437: 1436: 1433: 1432: 1428: 1426: 1420: 1419: 1415: 1413: 1407: 1406: 1402: 1400: 1394: 1393: 1389: 1387: 1381: 1380: 1376: 1374: 1368: 1367: 1363: 1361: 1355: 1354: 1350: 1348: 1342: 1341: 1337: 1335: 1329: 1328: 1321: 1316: 1308: 1307: 1304: 1303: 1300: 1299: 1295: 1293: 1287: 1286: 1282: 1280: 1274: 1273: 1269: 1267: 1257: 1256: 1252: 1250: 1241: 1240: 1236: 1234: 1224: 1223: 1219: 1217: 1207: 1206: 1202: 1200: 1190: 1189: 1185: 1183: 1173: 1172: 1165: 1160: 1152: 1151: 1148: 1147: 1144: 1143: 1140: 1133: 1132: 1129: 1127: 1120: 1117: 1116: 1113: 1112: 1109: 1108: 1105: 1103: 1096: 1093: 1092: 1089: 1088: 1085: 1084: 1081: 1075: 1074: 1071: 1069: 1062: 1059: 1058: 1055: 1054: 1051: 1045: 1044: 1034: 1031: 1012: 1009: 993: 992: 989: 988: 987: 984: 981: 968: 967: 966: 965: 962: 956: 955: 954: 951: 941: 940: 937: 934: 933: 932: 929: 926: 899: 896: 870: 869: 866: 863: 862: 861: 858: 855: 852: 830:Canada Gazette 813: 810: 789: 786: 664: 661: 653:climate change 643:), a building 641:cabane à sucre 600: 597: 581:microorganisms 569: 566: 514:calcium malate 484: 481: 421: 418: 375:, October 1852 365: 362: 321: 318: 316: 313: 278:A. saccharinum 276:silver maple ( 236:Acer saccharum 214: 211: 129:made from the 118: 117: 115: 114: 103: 92: 89: 88: 75:(usually from 67: 63: 62: 53: 49: 48: 45: 26: 24: 18:Maple sugaring 14: 13: 10: 9: 6: 4: 3: 2: 7521: 7510: 7507: 7505: 7502: 7500: 7497: 7495: 7492: 7490: 7487: 7485: 7482: 7480: 7477: 7475: 7472: 7470: 7467: 7465: 7462: 7460: 7457: 7455: 7452: 7450: 7447: 7445: 7442: 7441: 7439: 7424: 7423: 7414: 7412: 7404: 7403: 7400: 7394: 7391: 7389: 7386: 7384: 7381: 7379: 7376: 7374: 7371: 7369: 7366: 7364: 7363:Honey hunting 7361: 7359: 7355: 7352: 7350: 7346: 7342: 7341: 7339: 7335: 7329: 7326: 7324: 7321: 7319: 7316: 7314: 7311: 7307: 7304: 7303: 7302: 7299: 7297: 7294: 7292: 7289: 7287: 7284: 7282: 7279: 7275: 7272: 7271: 7270: 7267: 7265: 7262: 7260: 7257: 7255: 7252: 7250: 7247: 7245: 7242: 7240: 7237: 7235: 7232: 7228: 7225: 7223: 7220: 7218: 7215: 7214: 7213: 7210: 7208: 7205: 7204: 7202: 7198: 7192: 7189: 7187: 7184: 7180: 7177: 7175: 7172: 7171: 7170: 7167: 7165: 7162: 7160: 7157: 7155: 7152: 7150: 7147: 7145: 7142: 7140: 7137: 7135: 7132: 7130: 7127: 7125: 7122: 7120: 7119:Coconut sugar 7117: 7113: 7110: 7109: 7108: 7105: 7103: 7100: 7099: 7097: 7094: 7090: 7086: 7080: 7077: 7075: 7072: 7070: 7067: 7065: 7062: 7060: 7057: 7055: 7052: 7050: 7047: 7045: 7042: 7040: 7037: 7035: 7032: 7030: 7027: 7025: 7022: 7020: 7017: 7015: 7012: 7010: 7007: 7006: 7004: 7002: 6998: 6992: 6991: 6987: 6985: 6982: 6980: 6977: 6975: 6972: 6970: 6967: 6965: 6962: 6960: 6957: 6955: 6952: 6950: 6947: 6940: 6938: 6935: 6933: 6930: 6928: 6925: 6922: 6918: 6915: 6913: 6910: 6908: 6905: 6903: 6900: 6898: 6895: 6893: 6890: 6888: 6885: 6883: 6880: 6878: 6875: 6873: 6870: 6868: 6865: 6863: 6860: 6858: 6855: 6853: 6850: 6848: 6845: 6843: 6840: 6833: 6831: 6828: 6826: 6823: 6821: 6818: 6816: 6813: 6811: 6808: 6806: 6803: 6802: 6800: 6795: 6792: 6790: 6787: 6786: 6783: 6777: 6774: 6772: 6769: 6767: 6764: 6762: 6759: 6757: 6754: 6752: 6749: 6747: 6744: 6742: 6739: 6737: 6734: 6732: 6729: 6727: 6724: 6722: 6719: 6718: 6716: 6711: 6708: 6706: 6703: 6702: 6699: 6693: 6692:Yellow knight 6690: 6688: 6685: 6683: 6682:Slippery jack 6680: 6678: 6675: 6673: 6670: 6668: 6665: 6663: 6660: 6658: 6655: 6653: 6650: 6648: 6645: 6642: 6639: 6637: 6634: 6632: 6629: 6627: 6624: 6622: 6619: 6617: 6614: 6612: 6609: 6608: 6606: 6604: 6600: 6592: 6589: 6587: 6584: 6582: 6579: 6577: 6574: 6572: 6569: 6567: 6564: 6563: 6562: 6559: 6557: 6554: 6552: 6549: 6545: 6542: 6540: 6537: 6536: 6535: 6532: 6528: 6525: 6524: 6523: 6520: 6518: 6515: 6513: 6512:Heart of palm 6510: 6508: 6505: 6503: 6500: 6499: 6497: 6495: 6491: 6490:Edible plants 6487: 6481: 6478: 6476: 6473: 6471: 6468: 6466: 6463: 6461: 6458: 6456: 6455:Juniper berry 6453: 6451: 6448: 6446: 6443: 6441: 6438: 6436: 6433: 6431: 6428: 6426: 6423: 6421: 6418: 6416: 6413: 6411: 6408: 6406: 6403: 6401: 6398: 6396: 6393: 6392: 6390: 6385: 6381: 6378: 6377: 6374: 6368: 6365: 6361: 6358: 6357: 6356: 6353: 6351: 6348: 6347: 6345: 6343: 6339: 6335: 6328: 6323: 6321: 6316: 6314: 6309: 6308: 6305: 6293: 6285: 6283: 6275: 6274: 6271: 6262: 6261: 6257: 6256: 6255: 6252: 6250: 6249:Robert Lustig 6247: 6246: 6244: 6240: 6234: 6231: 6229: 6226: 6224: 6221: 6219: 6216: 6214: 6211: 6207: 6204: 6203: 6202: 6199: 6197: 6194: 6192: 6189: 6187: 6184: 6180: 6177: 6175: 6172: 6170: 6167: 6166: 6165: 6162: 6160: 6157: 6155: 6152: 6150: 6147: 6145: 6142: 6140: 6137: 6136: 6134: 6130: 6124: 6121: 6119: 6116: 6114: 6111: 6109: 6106: 6102: 6099: 6098: 6097: 6094: 6092: 6089: 6087: 6084: 6082: 6079: 6077: 6074: 6072: 6069: 6068: 6066: 6062: 6056: 6053: 6051: 6048: 6046: 6043: 6041: 6038: 6036: 6033: 6031: 6028: 6026: 6023: 6021: 6018: 6016: 6013: 6011: 6008: 6006: 6003: 6001: 5998: 5996: 5993: 5991: 5988: 5986: 5983: 5982: 5980: 5978: 5974: 5964: 5961: 5959: 5956: 5954: 5951: 5950: 5948: 5944: 5936: 5933: 5931: 5928: 5927: 5926: 5925:United States 5923: 5919: 5916: 5914: 5913:British Sugar 5911: 5910: 5908: 5906: 5903: 5901: 5898: 5894: 5891: 5889: 5886: 5885: 5884: 5881: 5879: 5876: 5874: 5871: 5869: 5866: 5864: 5861: 5859: 5856: 5854: 5851: 5849: 5846: 5844: 5841: 5837: 5834: 5832: 5829: 5827: 5824: 5823: 5822: 5819: 5818: 5816: 5812: 5806: 5803: 5801: 5798: 5796: 5793: 5791: 5788: 5786: 5783: 5781: 5778: 5776: 5773: 5769: 5766: 5765: 5764: 5761: 5759: 5756: 5755: 5753: 5749: 5746: 5744: 5740: 5730: 5727: 5725: 5722: 5720: 5717: 5715: 5712: 5710: 5709:Sugar alcohol 5707: 5705: 5702: 5700: 5697: 5695: 5692: 5690: 5687: 5686: 5684: 5680: 5674: 5671: 5669: 5666: 5664: 5661: 5659: 5656: 5652: 5649: 5647: 5644: 5642: 5639: 5637: 5634: 5632: 5629: 5627: 5624: 5623: 5622: 5619: 5617: 5614: 5612: 5609: 5607: 5604: 5602: 5599: 5597: 5594: 5592: 5589: 5587: 5584: 5582: 5579: 5577: 5574: 5572: 5569: 5567: 5564: 5562: 5559: 5557: 5554: 5552: 5549: 5547: 5544: 5542: 5539: 5535: 5534: 5530: 5529: 5528: 5525: 5524: 5522: 5518: 5512: 5509: 5507: 5504: 5502: 5499: 5497: 5494: 5492: 5489: 5487: 5484: 5482: 5479: 5477: 5474: 5472: 5469: 5467: 5464: 5462: 5459: 5457: 5454: 5452: 5449: 5447: 5444: 5442: 5441:Glucose syrup 5439: 5437: 5434: 5430: 5427: 5425: 5422: 5420: 5419:Maesil-cheong 5417: 5416: 5415: 5412: 5410: 5407: 5405: 5402: 5400: 5397: 5395: 5392: 5391: 5389: 5387: 5383: 5380: 5376: 5370: 5367: 5365: 5362: 5360: 5357: 5355: 5352: 5350: 5347: 5345: 5342: 5340: 5337: 5335: 5332: 5330: 5327: 5325: 5322: 5321: 5319: 5315: 5309: 5306: 5304: 5301: 5297: 5294: 5292: 5289: 5287: 5284: 5282: 5279: 5278: 5277: 5274: 5270: 5267: 5265: 5262: 5260: 5257: 5255: 5252: 5251: 5250: 5247: 5246: 5244: 5240: 5236: 5231: 5226: 5219: 5214: 5212: 5207: 5205: 5200: 5199: 5196: 5190: 5187: 5185: 5182: 5180: 5177: 5176: 5172: 5166: 5164:9780306822056 5160: 5156: 5155: 5149: 5145: 5139: 5135: 5130: 5126: 5120: 5116: 5111: 5110: 5106: 5100: 5098:9780080922355 5094: 5090: 5089: 5083: 5079: 5073: 5069: 5064: 5060: 5054: 5050: 5045: 5041: 5035: 5031: 5030: 5024: 5023: 5019: 5010: 5004: 5000: 4993: 4990: 4985: 4981: 4977: 4973: 4966: 4963: 4947: 4940: 4934: 4931: 4918: 4914: 4908: 4905: 4892: 4888: 4882: 4879: 4866: 4862: 4856: 4853: 4840: 4836: 4832: 4826: 4823: 4810: 4806: 4805: 4800: 4793: 4791: 4787: 4774: 4770: 4766: 4759: 4757: 4753: 4740: 4736: 4729: 4726: 4721: 4717: 4711: 4709: 4705: 4701: 4696: 4693: 4688: 4682: 4678: 4677: 4669: 4666: 4661: 4655: 4651: 4650: 4642: 4639: 4634: 4628: 4624: 4623: 4615: 4612: 4607: 4601: 4597: 4596: 4588: 4585: 4582:, p. 74. 4581: 4576: 4573: 4569: 4564: 4561: 4557: 4552: 4549: 4544: 4540: 4536: 4534:9780123744395 4530: 4526: 4522: 4518: 4514: 4507: 4504: 4499: 4495: 4491: 4487: 4480: 4477: 4472: 4465: 4462: 4457: 4453: 4449: 4445: 4441: 4437: 4433: 4429: 4421: 4418: 4413: 4409: 4405: 4401: 4397: 4393: 4386: 4383: 4378: 4374: 4369: 4364: 4360: 4356: 4352: 4348: 4344: 4340: 4336: 4329: 4326: 4313: 4309: 4302: 4299: 4294: 4290: 4285: 4280: 4275: 4270: 4267:(6): e01786. 4266: 4262: 4258: 4251: 4249: 4245: 4229: 4225: 4218: 4211: 4208: 4195: 4191: 4187: 4183: 4177: 4173: 4172: 4163: 4160: 4147: 4143: 4139: 4135: 4129: 4126: 4123:, p. 41. 4122: 4117: 4114: 4101: 4097: 4091: 4088: 4075: 4071: 4067: 4061: 4058: 4045: 4041: 4035: 4032: 4019: 4015: 4009: 4006: 4001: 3995: 3991: 3984: 3981: 3976: 3970: 3966: 3959: 3956: 3943: 3939: 3933: 3931: 3927: 3914: 3910: 3904: 3901: 3888: 3884: 3878: 3875: 3859: 3853: 3851: 3849: 3847: 3843: 3830: 3826: 3822: 3816: 3813: 3800: 3796: 3792: 3786: 3784: 3782: 3780: 3778: 3774: 3761: 3757: 3751: 3749: 3745: 3732: 3726: 3724: 3722: 3720: 3718: 3716: 3712: 3699: 3695: 3691: 3684: 3681: 3677:(2): 175–181. 3676: 3672: 3665: 3662: 3646: 3642: 3635: 3629: 3626: 3613: 3607: 3604: 3599: 3595: 3588: 3585: 3569: 3562: 3559: 3554: 3550: 3546: 3539: 3536: 3523: 3519: 3518:National Post 3515: 3508: 3505: 3492: 3488: 3482: 3479: 3463: 3457: 3455: 3453: 3451: 3447: 3434: 3430: 3424: 3422: 3420: 3418: 3414: 3398: 3391: 3385: 3382: 3369: 3365: 3361: 3357: 3353: 3346: 3344: 3340: 3334: 3329: 3325: 3321: 3317: 3310: 3307: 3302: 3298: 3291: 3288: 3275: 3269: 3266: 3263:, p. 39. 3262: 3257: 3255: 3251: 3239: 3232: 3229: 3226:, p. 30. 3225: 3220: 3217: 3209: 3208: 3200: 3197: 3192: 3188: 3181: 3178: 3173: 3166: 3163: 3158: 3151: 3148: 3143: 3139: 3132: 3129: 3124: 3120: 3113: 3110: 3105: 3101: 3094: 3091: 3086: 3082: 3078: 3074: 3070: 3066: 3059: 3056: 3043: 3039: 3032: 3030: 3026: 3022: 3017: 3014: 3011:, p. 59. 3010: 3005: 3002: 2994: 2990: 2983: 2976: 2973: 2968: 2966:9780415774406 2962: 2958: 2957: 2949: 2946: 2940: 2935: 2931: 2927: 2923: 2916: 2913: 2908: 2902: 2898: 2897: 2889: 2886: 2883:, p. 56. 2882: 2877: 2874: 2869: 2865: 2861: 2857: 2850: 2848: 2844: 2841:, p. 12. 2840: 2835: 2833: 2831: 2827: 2822: 2815: 2812: 2809:, p. 53. 2808: 2803: 2800: 2797:, p. 55. 2796: 2791: 2788: 2782: 2777: 2773: 2769: 2765: 2761: 2754: 2751: 2738: 2734: 2733: 2732:Modern Farmer 2728: 2721: 2718: 2702: 2698: 2694: 2687: 2680: 2677: 2674:, p. 40. 2673: 2668: 2665: 2660: 2656: 2649: 2646: 2641: 2637: 2630: 2628: 2626: 2624: 2622: 2618: 2613: 2609: 2602: 2599: 2594: 2590: 2583: 2581: 2577: 2573: 2568: 2565: 2561: 2556: 2553: 2548: 2542: 2538: 2530: 2527: 2524:, p. 37. 2523: 2518: 2516: 2512: 2499: 2495: 2488: 2485: 2480: 2476: 2469: 2466: 2463:, p. 15. 2462: 2457: 2455: 2451: 2446: 2442: 2435: 2433: 2431: 2429: 2427: 2425: 2423: 2421: 2419: 2417: 2415: 2411: 2398: 2394: 2388: 2386: 2384: 2380: 2376: 2371: 2368: 2355: 2349: 2346: 2341: 2335: 2331: 2327: 2326: 2318: 2315: 2302: 2298: 2294: 2287: 2284: 2271: 2269: 2268:Acer barbatum 2261: 2258: 2250: 2246: 2239: 2232: 2229: 2216: 2212: 2206: 2203: 2190: 2186: 2180: 2177: 2161: 2154: 2147: 2144: 2132: 2128: 2124: 2123: 2118: 2116: 2112: 2104: 2101: 2097: 2092: 2089: 2076: 2072: 2066: 2063: 2050: 2046: 2040: 2037: 2024: 2020: 2014: 2011: 2006: 2004:9780080460185 2000: 1996: 1995: 1987: 1985: 1983: 1981: 1979: 1977: 1973: 1968: 1962: 1958: 1957: 1949: 1946: 1933: 1929: 1925: 1919: 1916: 1903: 1899: 1895: 1888: 1886: 1884: 1882: 1878: 1865: 1861: 1854: 1852: 1850: 1848: 1846: 1844: 1842: 1838: 1831: 1826: 1822: 1819: 1817: 1814: 1812: 1809: 1807: 1804: 1802: 1799: 1797: 1794: 1793: 1789: 1783: 1778: 1773: 1771: 1769: 1766: 1762: 1758: 1757:abolitionists 1753: 1751: 1750:state quarter 1747: 1743: 1734: 1729: 1722: 1720: 1718: 1713: 1711: 1707: 1703: 1699: 1696: 1688: 1686: 1684: 1680: 1676: 1672: 1668: 1664: 1660: 1656: 1652: 1648: 1644: 1640: 1636: 1632: 1627: 1625: 1621: 1617: 1611: 1609: 1605: 1601: 1597: 1593: 1589: 1585: 1581: 1580:organic acids 1577: 1573: 1569: 1565: 1561: 1557: 1552: 1550: 1546: 1542: 1538: 1534: 1530: 1529:micronutrient 1526: 1525:carbohydrates 1522: 1517: 1515: 1511: 1507: 1503: 1499: 1489: 1485: 1480: 1476: 1470: 1466: 1462: 1458: 1455: 1452: 1450: 1446: 1442: 1434: 1427: 1425: 1421: 1414: 1412: 1408: 1401: 1399: 1395: 1388: 1386: 1382: 1375: 1373: 1369: 1362: 1360: 1356: 1349: 1347: 1343: 1336: 1334: 1330: 1325: 1320: 1317: 1315: 1314: 1309: 1305: 1301: 1294: 1292: 1288: 1281: 1279: 1275: 1268: 1266: 1258: 1251: 1249: 1242: 1235: 1233: 1225: 1218: 1216: 1208: 1201: 1199: 1194:Riboflavin (B 1191: 1184: 1182: 1174: 1169: 1164: 1161: 1159: 1158: 1153: 1149: 1145: 1138: 1134: 1128: 1125: 1124: 1118: 1114: 1110: 1104: 1101: 1100: 1094: 1090: 1086: 1082: 1080: 1076: 1070: 1067: 1066: 1065:Carbohydrates 1060: 1056: 1052: 1050: 1046: 1041: 1032: 1030: 1027: 1025: 1021: 1016: 1010: 1008: 1006: 1001: 996: 990: 985: 982: 979: 978: 976: 975: 974: 971: 963: 960: 959: 957: 952: 949: 948: 946: 945: 944: 938: 935: 930: 927: 924: 923: 921: 920: 919: 904: 897: 895: 892: 888: 887:transmittance 882: 878: 875: 867: 864: 859: 856: 853: 850: 849: 847: 846: 845: 843: 839: 834: 832: 831: 826: 819: 811: 809: 807: 803: 799: 795: 787: 785: 783: 778: 776: 772: 771:Massachusetts 768: 764: 760: 759:New Hampshire 756: 752: 748: 744: 739: 735: 733: 732:bigleaf maple 729: 725: 723: 717: 713: 708: 705: 700: 696: 690: 687: 683: 682:New Brunswick 678: 675: 671: 662: 660: 656: 654: 648: 646: 642: 638: 634: 629: 621: 613: 605: 598: 596: 594: 590: 586: 582: 578: 577:disinfectants 574: 567: 548: 546: 542: 538: 532: 528: 526: 522: 517: 515: 511: 507: 501: 499: 489: 482: 480: 477: 471: 469: 465: 455: 451: 447: 445: 441: 426: 419: 417: 413: 411: 410:draft animals 405: 403: 399: 395: 391: 387: 383: 374: 370: 363: 361: 358: 353: 348: 345: 341: 337: 330: 326: 319: 314: 312: 310: 306: 301: 299: 298: 293: 289: 287: 281: 279: 273: 271: 264: 262: 258: 254: 250: 249: 244: 243: 238: 237: 232: 230: 219: 212: 210: 208: 204: 200: 196: 192: 187: 185: 181: 176: 171: 169: 165: 161: 157: 152: 147: 144: 140: 136: 132: 128: 124: 113: 109: 104: 102: 98: 94: 93: 90: 86: 82: 78: 74: 71: 68: 64: 61: 60:United States 57: 54: 43: 38: 30: 19: 7509:Tree tapping 7420: 7393:Wildcrafting 7378:Naval stores 7356: / 7344: 7313:Tendu leaves 7269:Natural dyes 7158: 7139:Gutta-percha 7091: / 7029:Frankincense 6989: 6945: 6902:Mango butter 6847:Cocoa butter 6838: 6835:Chaulmoogra 6805:Allanblackia 6736:Black pepper 6621:Birch bolete 6571:Canada onion 6556:Wild ginseng 6551:Saw palmetto 6492: / 6382: / 6258: 6108:Sugar people 6096:Sugar packet 6020:Molasses Act 5995:Blackbirding 5888:Illovo Sugar 5883:South Africa 5836:Wilmar Sugar 5631:Butterscotch 5626:Barley sugar 5531: 5475: 5446:Golden syrup 5424:Mogwa-cheong 5276:Disaccharide 5153: 5133: 5114: 5087: 5067: 5048: 5028: 4998: 4992: 4978:(2): 51–68. 4975: 4971: 4965: 4953:. Retrieved 4946:the original 4933: 4921:. Retrieved 4917:the original 4907: 4895:. Retrieved 4881: 4869:. Retrieved 4855: 4843:. Retrieved 4834: 4825: 4813:. Retrieved 4802: 4777:. Retrieved 4769:The Atlantic 4768: 4743:. Retrieved 4728: 4695: 4675: 4668: 4648: 4641: 4621: 4614: 4594: 4587: 4575: 4563: 4551: 4516: 4506: 4489: 4485: 4479: 4470: 4464: 4431: 4427: 4420: 4395: 4391: 4385: 4342: 4338: 4328: 4318:23 September 4316:. Retrieved 4311: 4301: 4264: 4260: 4235:. Retrieved 4228:the original 4223: 4210: 4198:. Retrieved 4170: 4162: 4150:. Retrieved 4141: 4128: 4116: 4104:. Retrieved 4100:the original 4090: 4078:. Retrieved 4069: 4060: 4050:19 September 4048:. Retrieved 4044:the original 4034: 4022:. Retrieved 4018:the original 4008: 3989: 3983: 3964: 3958: 3948:22 September 3946:. Retrieved 3942:the original 3917:. Retrieved 3903: 3891:. Retrieved 3887:the original 3877: 3867:14 September 3865:. Retrieved 3835:14 September 3833:. Retrieved 3828: 3824: 3815: 3803:. 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In the 248:A. rubrum 242:A. nigrum 81:red maple 7411:Category 7227:textiles 7059:Pine tar 7024:Creosote 6974:Tea-tree 6969:Tea-seed 6937:Pongamia 6927:Phulwara 6912:Nagkesar 6907:Murumuru 6882:Kpangnan 6830:Carnauba 6771:Pine nut 6756:Hazelnut 6746:Cinnamon 6731:Bay leaf 6721:Allspice 6643:(reishi) 6475:Tamarind 6440:Gambooge 6400:Bilberry 6282:Category 6242:Research 6086:Sugaring 5900:Tanzania 5775:Refinery 5743:Industry 5668:Wasanbon 5606:Powdered 5546:Chancaca 5486:Molasses 5378:Products 5354:Honeydew 5254:Fructose 4891:Archived 4865:Archived 4839:Archived 4815:30 March 4809:Archived 4773:Archived 4739:Archived 4720:Archived 4543:19389608 4456:28494583 4377:21675726 4293:31198865 4194:Archived 4190:30844154 4152:28 March 4146:Archived 4136:(2024). 4106:27 March 4074:Archived 4024:27 March 3919:10 March 3913:Archived 3893:9 August 3698:Archived 3553:Archived 3522:Archived 3433:Archived 3368:Archived 3106:: 11–18. 3085:31120572 2993:Archived 2737:Archived 2504:22 March 2301:Archived 2249:Archived 2160:Archived 1902:Archived 1898:BBC News 1864:Archived 1816:Mapleine 1774:See also 1765:Southern 1761:molasses 1653:, fresh 1643:fritters 1631:pancakes 1596:quebecol 1584:furanone 1564:vanillin 1521:calories 1510:fructose 1454:Quantity 1379:2.908 mg 1319:Quantity 1313:Minerals 1255:0.002 mg 1239:0.036 mg 1222:0.081 mg 1188:0.066 mg 1163:Quantity 1157:Vitamins 991:Grade B. 848:Grade A 788:Markings 763:Michigan 743:New York 712:Manitoba 663:Commerce 589:metallic 207:porridge 191:pancakes 184:New York 7422:Commons 7337:Related 7301:Tanbark 7296:Shellac 7286:Quinine 7259:Gambier 7179:ogogoro 7079:Varnish 7044:Lacquer 7034:Gamboge 7019:Camphor 7009:Benzoin 6919: ( 6825:Capuacu 6810:Babassu 6776:Vanilla 6687:Truffle 6672:Red cap 6641:Lingzhi 6430:Coconut 6405:Binukaw 6380:Berries 6233:Vinasse 6144:Bagasse 6132:Related 6064:Culture 5977:History 5790:Engenho 5758:Boilery 5724:Tuzemák 5689:Caramel 5616:Sucanat 5566:Jaggery 5556:Gelling 5506:Treacle 5481:Mizuame 5344:Coconut 5317:Sources 5291:Sucrose 5286:Maltose 5281:Lactose 5264:Glucose 4368:3140541 4284:6556809 4261:Heliyon 4200:21 June 3766:17 July 3737:17 July 3654:12 July 3618:13 June 3406:20 June 3174:. 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CBC. 1821:Treacle 1663:granola 1635:waffles 1620:vanilla 1604:sucrose 1572:lignans 1545:calcium 1506:glucose 1502:sucrose 1431:1.47 mg 1353:0.11 mg 1333:Calcium 1278:Choline 1205:1.27 mg 1123:Protein 1020:Grade A 914:Grade B 840:(USDA) 782:gorosoe 738:Vermont 701:(QMSP; 686:Ontario 645:louvred 593:budding 344:venison 315:History 257:variety 227:maple ( 213:Sources 203:oatmeal 195:waffles 180:Vermont 175:Sucrose 7345:Dehesa 7306:tannin 7291:Rattan 7254:Forage 7217:edible 7212:Bamboo 7207:Amadou 7186:Rubber 7107:Chicle 7049:Mastic 7001:Resins 6984:Ucuuba 6979:Tucuma 6964:Tamanu 6921:kernel 6892:Mafura 6862:Illipe 6815:Bacuri 6766:Nutmeg 6710:spices 6435:Durian 6395:Banana 6263:(1972) 6191:Nectar 6179:Jallab 5963:Hawaii 5905:Uganda 5873:Rwanda 5651:Toffee 5596:Panela 5414:Cheong 5386:Syrups 5269:Xylose 5161: 5140: 5121: 5095: 5074: 5055: 5036: 5005: 4871:21 May 4845:21 May 4779:20 May 4745:21 May 4683: 4656: 4629: 4602: 4541: 4531: 4454: 4446: 4410: 4375: 4365: 4357: 4291: 4281: 4188: 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