Made in Canada: Maple Syrup

Maple syrup is a quintessential Canadian product, with the country being one of the largest producers in the world. The majority of Canada’s maple syrup comes from Quebec, which alone accounts for about 70% of the global supply. The syrup is made by tapping sugar maple trees in late winter to early spring when the nights are still cold, which allows the sap to flow.

The process involves collecting the sap, which is then boiled down to evaporate the water content, resulting in the sweet syrup. Canadian maple syrup is classified into different grades based on color and flavor, ranging from light golden to dark amber.

In addition to being a delicious topping for pancakes and waffles, maple syrup is used in various recipes, from glazes and marinades to desserts.

The history of maple syrup in Canada dates back centuries, long before European settlers arrived. Indigenous peoples, such as the Algonquin and Iroquois, were the first to discover the sweet sap of sugar maple trees. They developed techniques for tapping the trees and boiling the sap into syrup, using it as a vital food source and sweetener long before refined sugars became available.

With the arrival of European settlers in the 17th century, the practice of maple syrup production was adopted and adapted. French settlers, in particular, played a significant role in refining the techniques for tapping and boiling sap. In 1705, the first recorded commercial production of maple syrup occurred in New France (now Quebec), marking the beginning of a growing industry.

Throughout the 18th and 19th centuries, maple syrup production expanded, particularly in Quebec, which became the center of the industry. As settlers moved westward, they brought the tradition of maple syrup-making with them, spreading its popularity across Canada.

By the late 19th and early 20th centuries, advancements in technology, such as the introduction of metal spouts and evaporators, improved the efficiency of syrup production. This period also saw the establishment of maple syrup associations, which helped standardize production methods and promote the product.

Today, maple syrup is not only a staple in Canadian cuisine but also a significant economic product. Canada remains the world’s largest producer of maple syrup, with a strong emphasis on sustainable practices and quality. The annual sugaring-off season continues to be celebrated with festivals and events, showcasing the rich history and cultural significance of this beloved Canadian treasure.

Destination: Canada