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ABOUT MAPLE SYRUP
From my coop manual OZARK COOPERATIVE WAREHOUSE PRODUCT CATALOG (1997, p.386):
Made from the sap of the maple tree, this nutritious sweetener was used by
the Native North Americans who taught settlers their techniques of tapping
trees. The unique flavor of true maple syrup is impossible to duplicate in
artificial maple syrups. Maple syrup is about 60% sucrose with 50 calories
per tablespoon. It also contains small amounts of calcium, potassium,
phosphorous, iron, and sodium. We buy only 100% maple syrup from Canada or
Vermont. It is extracted without the use of formaldehyde or other flow
agents and is boiled down over hardwood fires. It takes about 40 gallons
of sap to make one gallon of maple syrup. Maple syrup should be
refrigerated in hot weather, but it should not be frozen. Grade B maple
syrup is less processed and, therefore, higher in mineral content than
Grade A.
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From: FOOD VALUES OF PORTIONS COMMONLY USED (15h ed.) by Jean A.T.
Pennington, RD, PhD (1989, p.190):
Maple syrup (1 TBSP) - 50 calories, weight 20 grams, 6.5 grams water, 12.8
grams carbohydrates, 2 mg sodium, 20 mg calcium, 35 mg potassium, 2 mg
phosphorous, and 0.2mg iron.
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From my favorite online food dictionary:
http://www.epicurious.com/run/fooddictionary/browse?entry_id=9051
Maple Sugar; Maple Syrup
The American Indians taught the Colonists how to tap the maple tree for its
sap and boil it down to what the Indians called "sweetwater." Canada, New
York and Vermont are all known for their superior maple products. The
maple-tapping season (called "sugar season") usually begins sometime around
mid-February and can last anywhere from 4 to 6 weeks. The "sugarmakers"
insert spouts into the maple trees (a grove of which is called a
"sugarbush") and hang buckets from them to catch the sap. Some companies
connect plastic tubing to the spout, running it from tree to tree and
eventually directly to a large holding tank where it's stored until ready
to be processed. The sap is then taken to the "sugarhouse," where it's
boiled until evaporated to the desired degree. Quite simply, maple syrup
is sap that has been boiled until much of the water has evaporated and the
sap is thick and syrupy. At the beginning of the sugar season, when the
sap is concentrated, it only takes about 20 gallons of it to make a gallon
of syrup, whereas toward the end of the season it may take up to 50 gallons
of sap. Maple sugar, which is about twice as sweet as granulated white
sugar, is the result of continuing to boil the sap until the liquid has
almost entirely evaporated. In between those two stages at least two other
products are made: maple honey (thicker than syrup) and maple cream or
butter (thick and spreadable). Maple syrup is graded according to color
and flavor. Generally, U.S. grades are: Fancy or Grade AA, a light amber
colored syrup with a mild flavor; Grade A is medium amber and
mellow-flavored; Grade B is dark amber and hearty flavored; and Grade C is
very dark with a robust, molasseslike flavor. Since the processing of
maple syrup is labor-intensive, pure maple syrup is quite expensive. A
less costly product labeled maple-flavored syrup is a combination of less
expensive syrup (such as CORN SYRUP) and a small amount of pure maple
syrup. Pancake syrups are usually nothing more than corn syrup flavored
with artificial maple extract. Pure maple syrup should be refrigerated
after opening. Warm to room temperature before serving.
(c) Copyright Barron's Educational Services, Inc. 1995
based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
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How to MAKE YOUR OWN MAPLE SYRUP - infinitely detailed instructions (no
mention of using formaldehyde):
http://www.msue.msu.edu/msue/imp/modft/26179701.html
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Some maple syrup/formaldehyde links:
http://www.gov.mb.ca/labour/safety/publicat/bulletin/bltn147.html?
http://www.osha-slc.gov/SLTC/formaldehyde/index.html
http://cancernet.nci.nih.gov/clinpdq/risk/Formaldehyde.html
http://www.msue.msu.edu/msue/imp/modms/00000019.html
Drake, B.H.; James, R.E.
Impacts of maple syrup grading laws on the maple producing
regions of United States and Canada.
J Food Distrib Res. Beltsville, Md. : Food Distribution
Research Society. Feb 1992. v. 23 (1) p. 83 88.
http://www.msue.msu.edu/msue/imp/modms/00000056.html
Baraniak, Z.; Nagpal, D.S.; Neidert, E.
Gas chromatographic determination of formaldehyde in maple
syrup as 2,4 dinitrophenylhydrazone derivative.
J Assoc Off Anal Chem. Arlington, Va. : The Association.
July/Aug 1988. v. 71 (4) p. 740 741.
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