Before the cold of winter, sugar maple trees store starch in their trunks and roots until the coming of spring, when the starch is converted into sugar, ready to be tapped and boiled into a sugary treat.
To celebrate the arrival of spring and maple syrup, check out these sweet facts on Canada’s sweetest export!
- The maple season typically lasts 8-10 weeks, but sap flow is heaviest for about 10-20 days in the early spring
- Warm sunny days above 4C and frosty nights are ideal for sap flow
- A maple tree is usually 12 inches in diameter before it is tapped
- It takes 30-50 gallons of sap to make one gallon of maple syrup
- Maple syrup is a renewable resource and made mostly by the burning of wood -a renewable fuel
- The Algonquin Indians called maple sugar Sinzibuckwud
- Canada produces 80% of the worlds pure maple syrup -no wonder Canadian’s are so sweet!