National Maple Syrup Day
Imagine today was National Maple Syrup Day. What’s an elegant way to commemorate than by enjoying breakfast with the most delectable ingredient in the world. Pancakes, waffles, french toast – none of these options would be possible without maple syrup.
December 17th start National Maple Syrup Day a fascinating December Global holiday. Get the flapjacks ready, Pancakes, french toast, or biscuits topped with butter and delicious maple syrup are all recommended orders on this delicious day.
How is Maple Syrup made?
Maple syrup is produced by the xylem sap of the sugar maple tree (Acer saccharum) red maple tree (Acer rubrum), or black maple tree (A. nigrum) although it does not need to be made from only those species. The sap flows, most heavily in late winter and early spring, when colder temperatures cause the cells in the trees to absorb it; they then turn it into food for energy until summer months arrive.
In the winter, these trees preserve starch in their trunks and roots. The starch is changed to sugar in the spring, which rises in the sap. The tapping process begins with the removal of the bark from the maple trees. Boring holes are then drilled into the trunks of the maple trees and their sap is collected. Heating is used to evaporate much of the water out of the sap, leaving a concentrated syrup.
The production process is slightly more difficult than that of most sugary products like honey or cane sugar. First, a tap with a spout is drilled into the trunks of trees so that sap can flow directly out – this takes about 40 gallons of sap to produce just one gallon of finished syrup. This raw sap must be boiled down so much that its water content evaporates – usually, it takes about 40 gallons of sap (and boiling!) to make just one gallon of syrup. Finally, most maple syrup is filtered through reverse osmosis; this removes the microscopic particles that cause grittiness.
After all that processing, you deserve to treat yourself to National Maple Syrup Day! Try pairing your favorite type of pancakes (or waffles or french toast) with real maple syrup for a burst of flavor – and enjoy every bite.
The Origins of Maple Syrup
Maple syrup has been consumed and collected by North American indigenous peoples for thousands of years.
Maple syrup production has a long and fascinating history in North America. Maple syrup was produced long before Europeans arrived in the New World. Although there are no written records to confirm when it was discovered, several Native American myths recount a similar tale.
According to the Michigan Maple Syrup Association, the Chippewa and Ottawa tribes of Michigan have a legend in which NenawBozhoo, a god who witnessed his people becoming lazy as they drank pure maple syrup from the maple trees instead of hunting or foraging for food, saw that his people were becoming lazy as they drank pure maple syrup from the maple trees rather than hunt or forage for food. He cast a spell on the maple trees that caused the syrup to transform into a watery sap that had to be processed before it could be consumed.
While this may be nothing more than a myth, we do have records of how early Native Americans processed maple sap. Native Americans placed the maple sap in broad, shallow bark pots and left them outside to freeze, resulting in maple sugar. The water would be separated from the sugar after this process.
As time went on, new and improved techniques for turning maple sugar into syrup emerged among Native Americans. They began constructing “sugar bushes” where they burned off the ice by boiling it over hot stones. When European settlers arrived, they boiled up the sap using the open fire to create a syrup. The practice was later enhanced up by those European settlers, who refined the production techniques gradually.
In-consulsion
In the 1970s, technological advancements improved the process of making maple syrup further.
Today’s maple syrup harvesters utilize tubing to assist the sap flow from the tree into the “sugar shack” or syrup-boiling structure. Despite changes in production technology, maple syrup’s rich and lovely taste has remained consistent through time.
Maple syrup is the most commonly used alternative to table sugar in North America. The National Maple Syrup Festival, held annually in March in Madison, Wisconsin, is a major festival honoring this crop.
National Maple Syrup Day is a day when people can celebrate the amazing taste of maple syrup. National Maple Syrup Day celebrates this tasty treat and its many uses both in cooking and as a sweetener for coffee drinks such as lattes.
There are different types of maple syrups: Dark amber, light amber, grade b, and Vermont maple syrup. National Maple Day celebrates any kind of maple syrup, as all varieties have a unique flavor.
- Dark amber: dark color, delicate taste that hints of caramel
- Light Amber: lighter in color and stronger in flavor than dark amber
- Grade B: strong maple taste with a deeper color
- Vermont maple syrup: the original produced from pure sap collected from sugar maples.
This is also used as an ingredient for cooking, desserts, or beverages such as coffee. National Maple Syrup Day allows consumers to celebrate their love of this sweet treat by attending National Maple Syrup Festival or celebrating National Maple Syrup Day at home. A good excuse to make pancakes. As there are many types of maple syrups available.
In Canada and the United States, National Maple Syrup Day falls on December 17th. And if that was today, we would all get out there and indulge in this sticky sweet treat at least once.
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For more information check out our All Glorious December Global Holidays article here.
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