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-{{Refimprove|date=January 2008}}
-[[Image:Maple syrup.jpg|thumb|150px|Bottled maple syrup produced in [[Quebec]].]]
-'''Maple syrup''' is a sweetener made from the sap of [[maple]] trees. In Canada and the United States it is most often eaten with waffles and pancakes. It is sometimes used as an ingredient in [[baking]], the making of [[candy]], preparing [[dessert]]s, or as a sugar source and flavoring agent in making [[beer]]. [[Sucrose]] is the most prevalent sugar in maple syrup.
+==Speedy deletion of [[:Fire man sam (club penguin)]]==
-It was first collected and used by [[Indigenous peoples of the Americas|Native Americans]]/[[First Nations]] and was later adopted by European settlers.<ref>http://www.canadianmaplesyrup.com/maplehistory.html</ref>
+[[Image:Ambox warning_pn.svg|48px|left]] A tag has been placed on [[:Fire man sam (club penguin)]] requesting that it be speedily deleted from Wikipedia. This has been done under [[WP:CSD#A1|section A1 of the criteria for speedy deletion]], because it is a very short article providing little or no context to the reader. Please see [[Wikipedia:Stub#Essential information about stubs|Wikipedia:Stub]] for our minimum information standards for short articles. Also please note that articles must be on [[Wikipedia:Notability|notable]] subjects and should provide references to [[Wikipedia:Reliable sources|reliable sources]] that [[Wikipedia:Verifiability|verify]] their content.
+If you think that this notice was placed here in error, you may contest the deletion by adding <code>{{tl|hangon}}</code> to '''the top of [[:Fire man sam (club penguin)|the page that has been nominated for deletion]]''' (just below the existing speedy deletion or "db" tag), coupled with adding a note on '''[[ Talk:Fire man sam (club penguin)|the talk page]]''' explaining your position, but be aware that once tagged for ''speedy'' deletion, if the article meets the criterion it may be deleted without delay. Please do not remove the speedy deletion tag yourself, but don't hesitate to add information to the article that would would render it more in conformance with Wikipedia's policies and guidelines. Lastly, please note that if the article does get deleted, you can contact [[:Category:Wikipedia administrators who will provide copies of deleted articles|one of these admins]] to request that a copy be emailed to you. <!-- Template:Db-nocontext-notice --> <!-- Template:Db-csd-notice-custom --> [[User:Newsaholic|Newsaholic]] ([[User talk:Newsaholic|talk]]) 21:01, 13 October 2008 (UTC)
-Maple syrup was invented by a random Dude named Bob Handsoap
-== Production ==
-Maple syrup production is centered in northeastern North America, and is commonly associated with [[Quebec]] in Canada and [[Vermont]] in the U.S. However, given the correct weather conditions, it can be made wherever maple trees grow. Usually, the maple species used are the sugar maple (''[[Acer saccharum]]'') and the black maple (''[[Acer nigrum]]''), because of a high sugar content in the sap of roughly two percent. A maple syrup production farm is called a "[[sugar bush]]" or "the sugarwoods". Sap is often boiled in a "[[sugar house]]" (also known as a "sugar shack" or ''cabane à sucre''), a building which is [[louver]]ed at the top to vent the steam from the boiling sap.
-Canada makes more than 80 percent of the world's maple syrup, producing about 7 million [[United States customary units#Liquid volume|US gallons]] in 2005. The vast majority of this comes from [[Quebec]]: the province is by far the world's largest producer, with about 75 percent of the world production (6.515 million US gallons in 2005).[http://www.nass.usda.gov/nh/mapleconf2005.pdf] The provinces of [[Ontario]], [[Nova Scotia]], [[New Brunswick]] and [[Prince Edward Island]] produce smaller amounts.
-Vermont is the biggest U.S. producer, with 450,000 US gallons in 2007, followed by [[Maine]] with 225,000 US gallons and [[New York]] with 224,000 US gallons.  [[Wisconsin]], [[Ohio]], [[New Hampshire]], [[Michigan]], [[Pennsylvania]], [[Massachusetts]], and [[Connecticut]] all produced marketable quantities of maple syrup of less than 100,000 US gallons each in 2007.<ref>[http://www.nass.usda.gov/QuickStats/indexbysubject.jsp?Pass_subgroup=Specialty+Crops#top USDA National Agricultural Statistics Service]</ref>
-[[Image:Maple syrup bucket.jpg|thumb|Traditional tap]]
-[[Image:Sap plastic tubing.jpg|thumb|Two taps in a maple tree, using plastic tubing for sap collection.]]
-Traditionally, maple syrup was harvested by tapping a maple tree through the bark and into the wood [[phloem]], then letting the sap run into a bucket, which required daily collecting; less labour-intensive methods such as the use of continuous plastic pipelines have since superseded this, in all but cottage-scale production.
-Production is concentrated in February, March, and April, depending on local weather conditions. Freezing nights and warm days are needed in order to induce sap flows.  The change in temperature from above to below freezing causes water uptake from the soil, and temperatures above freezing cause a stem pressure to develop, which, along with gravity, causes sap to flow out of tapholes or other wounds in the stem or branches.  To collect the sap, holes are bored into the maple trees and tubes (taps, spouts, [[spile]]s) are inserted. Sap flows through the spouts into buckets or into plastic tubing. Modern use of plastic tubing with a partial [[vacuum]] has enabled increased production. A hole must be drilled in a new location each year, as the old hole will produce sap for only one season due to the natural healing process of the tree, called walling-off.  Maple sap is collected from the buckets and taken to the [[sugar house]]; if plastic tubing and pipelines are used, then the pipelines are arranged so that the sap will flow by gravity into the [[sugar house]], or if that is not possible, into holding tanks from which the sap is pumped or transported by tanker truck to the sugar house.
-[[Image:Making Maple Syrup.JPG|thumb|A small scale evaporation pan used in Ohio.]]
-[[Image:Sugar house.jpg|thumb|A sugar house where sap is boiled down to maple syrup.]]
-It takes approximately 40 liters of sap to be boiled down to 1 liter of syrup.   A mature sugar maple produces about 40 liters of sap during the 4-6 week sugaring season.  Trees are not tapped until they have a diameter of 25 cm at chest-height and the tree is at least 40 years old.  If the tree is more than 45 cm it can be tapped twice on opposite sides.  It is recommended that the drilled tap hole have a  width of 7.94 mm and a depth of 25 mm to 40 mm.
-During cooking, the sap is fed automatically by pipe from a storage tank to a long and narrow ridged pan called the evaporator.  The evaporator is divided into two sections, the front pan and the back pan.  As the sap boils, the water evaporates; it becomes denser and sweeter.  As the density of the sap increases, it works its way from the rear evaporator to the front evaporator.
-Once there is enough syrup in the front pan, the cook shuts the valve connecting the two pans.  This is a critical period in maple syrup production.  Heat needs to be strictly regulated.  The syrup is boiled until it reaches the correct density of maple syrup, 1333 kg/m<sup>3</sup>.  The density is tested with a hydrometer.  If the density is too low the syrup will not be sweet enough and if the density is too high the syrup will crystallize in bottles.  When the syrup has reached a density of 1333 kg/m<sup>3</sup>, it can be drawn off into an approved container.  At this point, fluid regulation becomes an art form.  The cook has to control the flow of sap from the rear pan to the front pan.  If the flow is too great it will dilute the maple syrup being drawn off.  If the flow is too light the pans will be burned and future syrup will taste charred.
-Starting in the 1970s, some maple syrup producers started using [[reverse osmosis]] to remove water from sap before being further boiled down to syrup. The use of reverse osmosis allows approximately 75 to 80% of the water to be removed from the sap prior to boiling, reducing energy consumption and exposure of the syrup to high temperatures. [[Foodborne illness|Microbial contamination]] and degradation of the [[Cell membrane|membranes]] has to be monitored.
-Maple syrup is sometimes boiled down further to make [[maple sugar]], a hard candy usually sold in pressed blocks, and [[maple taffy]]. Intermediate levels of boiling can also be used to create various intermediate products, including [[maple cream]] (less hard and granular than maple sugar) and [[maple butter]] (creamy, with a consistency slightly less thick than peanut butter).
-Starting in the mid 80's, northern communities in the province of Quebec began to open the "Cabane à Sucre" or Sugar Shacks to the public. These sugar shacks were generally located on large maple farms and often were built solely for tourist purposes. These sugar shacks serve maple syrup direct to the public and also are often restaurants serving maple syrup inspired meals and treats.
-== Grades ==
-=== Canadian, U.S., and Vermont grading===
-[[Image:Syrup grades large.JPG|thumb|U.S. Syrup grades.  Left to right, Vermont Fancy, Grade A Medium Amber, Grade A Dark Amber, Grade B]]
-In Canada, there are three grades containing several color classes, ranging from Canada #1, including Extra Light (sometimes known as AA), Light (A), and Medium (B); through #2, Amber (C); and finally #3 Dark (D). A typical year's yield will include about 25-30% of each of the #1 colors, 10% Amber, and 2% Dark. Extra light syrups are recommended for making maple sugar candy, on pancakes and waffles; Light for [[French toast]] and cornbread, desserts and cereals; Medium for [[Glaze (cooking technique)|glazing]], sweetening, or eating on its own. Number 2 grade syrups are intended for baking and flavouring. In addition, Canada #2 Amber may be labeled Ontario Amber for farm sales in that province only.<ref>[http://www.ontariomaple.com/fact-finding/pure-maple-syrup.html Ontario Maple Syrup Producers Association]</ref> Number 3 grade syrup is heavy, and restricted for use in commercial flavourings.
-The United States uses somewhat different grading standards. Maple syrup is divided into two major grades, Grade A and Grade B. Grade A is further broken down into three subgrades: Grade A Light Amber (sometimes known as "Fancy"), Grade A Medium Amber, and Grade A Dark Amber. Grade B is darker than Grade A Dark Amber. The [[Vermont Agency of Agriculture Food and Markets]] uses a similar grading system of color and taste. The grade "Vermont Fancy" is similar in color and taste to U.S Grade A Light (Fancy). The Vermont grading system differs from the U.S. in maintaining a slightly higher standard of product density. Vermont maple is boiled just a bit longer for a slightly thicker product. The ratio of number of gallons of sap to gallon of finished syrup is higher in Vermont. Maple syrup is sold by [[volume|liquid volume]], not weight; however, a gallon of Vermont Grade A Medium Amber weighs slightly more than a gallon of U.S. Grade A Medium Amber. The Vermont graded product has one-half percent more solids and less water in its composition.  A non-table grade of syrup called "commercial", or Grade C, is also produced. This is very dark, with a very strong flavor. Commercial maple syrup is generally used as a flavoring agent in other products.
-The grades roughly correspond to what point in the season the syrup was made. Canada #1 Extra Light and U.S. Grade A Light Amber is early season syrup, while Canada #2 and #3/U.S. Grade B is late season syrup. Typically #1 Extra Light and Grade A (especially Grade A Light Amber) has a milder, more delicate flavor than #3 or Grade B, which is very dark with a robust flavor. The dark grades of syrup are primarily used for cooking and baking.
-===Off-flavours===
-Sometimes off-flavours are found in maple syrup. While this is more common toward the end of the season in the production of commercial grade product, it may also be present early in the season during the production of Canada #1 grade or U.S. Grade A Light. Identification of off-flavour in table grades is cause for ceasing production and either dumping the product or reclassifying the product as commercial grade if the off-flavour is slight. Off-flavours are described as: ''metabolism,'' derived from [[metabolism|metabolic]] changes in the tree as spring arrives and having either a woody, popcorn, or sometimes peanutbutter-like flavour; ''buddy,'' referring to the swelling of the new buds and its impact on the flavour and having a bitter chocolate or burnt flavour; and ''ferment,'' an off-taste caused by [[Fermentation (biochemistry)|fermentation]] and having a honey or fruity flavour, often accompanied by surface foam. Additionally, if trees are stressed or fighting off disease or insects (eg. [[gypsy moth]]s), they will produce a folic-like acid causing a bad taste. After an ice storm, trees may also produce the same acid.
-==Use in food and cultural significance==
-{{nutritionalvalue | name=Maple syrup | kJ=1093 | protein=0 g | fat=0.20 g | carbs=67.09 g | sucrose=56.28|glucose=2.37|fiber=0 g | | sugars=59.53 g | iron_mg=1.20 | calcium_mg=67 | magnesium_mg=14 | phosphorus_mg=2 | potassium_mg=204 | zinc_mg=4.16 | vitC_mg=0 | pantothenic_mg=0.036 | vitB6_mg=0.002 | folate_ug=0 | thiamin_mg=0.006 | riboflavin_mg=0.01 | niacin_mg=0.03 | right=1 | source_usda=1 }}
-Maple syrup and its artificial imitations are the preferred toppings for [[pancake]]s, [[waffle]]s, and [[French toast]] in [[North America]].
-Maple syrup can also be used for a variety of uses, including: [[Biscuit#Biscuits in American English|biscuits]], fresh [[donuts]], [[fried dough]], [[fritter]]s, [[ice cream]], [[porridge|hot cereal]], and fresh [[fruit]] (especially [[grapefruit]]). It is also used as sweetener for [[applesauce]], [[baked beans]], candied [[sweet potato]]es, winter [[Squash (fruit)|squash]], [[cake]]s, [[pie]]s, [[bread]]s, [[fudge]] and other [[candy]], [[milkshake]]s, [[tea]], [[coffee]], and [[hot toddy|hot toddies]].
-Maple syrup and maple sugar were used during the [[American Civil War]] and by [[Abolitionism|abolitionists]] in the years prior to the war because most [[Sugarcane|cane sugar]] and [[molasses]] was produced by [[American South|Southern]] [[Slavery in the United States|slaves]]. During food rationing in [[World War II]], people in the northeastern United States were encouraged to stretch their sugar rations by sweetening foods with maple syrup and maple sugar, and recipe books were printed to help housewives employ this alternate source.
-In Quebec, eastern Ontario, and New England the process has become part of the culture. One tradition is going to sugar houses (''cabanes à sucre'') in early spring for meals served with maple syrup-based products, especially the dish known variously as ''Tire sur la neige'' (in Quebec), [[maple taffee]] (in [[English Canada]]), and sugar on snow (in the [[United States]]). This is thickened hot syrup poured onto fresh snow and then eaten off sticks as it quickly cools. This thick maple syrup-based candy can be served in some cases served with yeast-risen [[doughnut]]s, [[Pickled cucumber|sour dill pickles]], and [[coffee]].
-Owing to the sugar maple tree's predominance in southeastern Canada (where European settlement of what would become Canada began), its leaf has come to symbolize the country, and is depicted on its flag. Several [[U.S. state]]s, including New York and Vermont, have the sugar maple as their [[state tree]]. A scene of sap collection is depicted on the [[Vermont]] [[50 State Quarters|state quarter]] as well as the tins of the [[Vermont Maple Sugar Makers' Association]], a non-governmental agricultural organization that works to protect the integrity and purity of Vermont maple products, and to promote its historic signifigance to the culture of Vermont.
-== Imitation maple syrup ==
-Many "maple-flavored syrups" are imitations (table syrups), which are less expensive than real maple syrup. In these syrups the primary ingredient is most often [[high fructose corn syrup]] flavored with [[sotolon]], with little (2-3 percent) or no real maple syrup content. They are usually thickened far beyond the [[viscosity]] of real maple syrup. Since U.S. [[Food labeling regulations|labeling laws]] prohibit these products from being labelled "maple syrup," many manufacturers simply call the imitation "syrup" or "pancake syrup." [[Aunt Jemima]], now owned by [[Quaker Oats]], is a major North American producer of pancake syrup.
-Québécois sometimes refer to imitation maple syrup as ''sirop de poteau'' ("pole syrup"), a joke referring to the syrup as having been made by tapping [[Utility pole|telephone poles]].<ref>{{cite web|title=Not just for breakfast anymore|author=MacInnis, Craig|publisher=The Ottawa Citizen|url=http://www.canada.com/ottawacitizen/news/life/story.html?id=600c9b51-d198-4796-acfe-464b8cdb8fe3|date=[[July 6]], [[2008]]}}</ref>
-In 1905, Crescent Foods Inc. created the popular imitation maple flavoring called Mapleine. Bought out by McCormick spices, it still distributes "Crescent Mapleine" in limited-production runs.
-<ref>[http://www.historylink.org/essays/output.cfm?file_id=2006 HistoryLink Essay: Crescent Manufacturing Company<!-- Bot generated title -->]</ref>
-== Identification of Maple Trees ==
-Maple trees most commonly tapped for sap collection are [[Sugar Maple]], [[Black Maple]], [[Red Maple]], and [[Silver Maple]].  These maple trees are common in the Northeast United States and Eastern Canada.  The Sugar Maple provides the highest sugar content, and therefore is ideal for a better maple syrup yield.   Maple trees are identified based on leaf structure, bark, fruit, and other characteristics.  The bark on the Sugar Maple is dark brown and has developed vertical grooves and ridges.  The leaf is rounded at the base, extending to generally 5 lobes without fine teeth (compared to Red and Silver Maples). The color is bright green, with a paler green underside.  Sugar Maple fruit has seeds joined in a straight line, while the wings are separated by approximately 60 degrees.  Each winged seed is about 1 inch long and matures in the fall.
-<ref>[http://www.tapmytrees.com/mapletrees.html Identification of Maple Trees]</ref>
-== Tapping Maple Trees ==
-The sole ingredient of maple syrup is maple sap, which is collected by tapping the tree when daytime temperatures rise above freezing (32 degrees Fahrenheit / 0 Celsius) and nighttime temperatures fall below freezing. The exact time of year depends upon where you live and weather conditions, but generally between mid-February and mid-March is the ideal time to tap. The rising temperature creates pressure in the tree, generating the sap flow, which is basically a transfer of the sap from the tree above the ground and the root system below the ground. The sap typically flows for 4 to 6 weeks, with the best sap produced early on in the sap-flowing season.
-The location of the tap hole should be at a height that is convenient for easy collection, generally at a height of about 3 feet. If the tree has been tapped in previous seasons, do not tap within 6 inches of the former tap hole. If more than one tap is to be placed in the same tree (a tree 21-27 inches in diameter can support two taps and above 27 inches can support 3 taps), distribute the tap holes around the circumference of the tree. Be sure to avoid any damaged area of the tree.
-To tap a maple tree, drill a hole 2 to 2 ½ inches deep at a slight upward angle to facilitate downward flow of sap from the hole. The shavings from the drilled tap hole should be light brown, indicating healthy sapwood.  Insert the spile (tap) and gently tap the spile into the tree with a hammer (do not pound the spile into the tree, as this may cause the wood to split). If the sap is flowing, you should immediately see sap dripping from the spile.  Attach a bucket to collect the sap and a lid to prevent rain, snow, and foreign material from entering the bucket.  <ref>[http://www.tapmytrees.com/taptree.html Tap Maple Trees]</ref>
-==References==
-{{reflist}}
-== See also ==
-* [[Syrup]]
-* [[Birch syrup]]
-* [[Plant sap|Sap (plant)]]
-* [[Rubber tapping]]
-== External links ==
-{{commons|Maple syrup|Maple syrup}}
-{{cookbook}}
-* [http://www.northamericanmaple.org/ The North American Maple Syrup Council] – includes extensive links to state and local maple syrup producers associations and other maple-related links.
-* [http://www.thecanadianencyclopedia.com/index.cfm?PgNm=TCE&ArticleId=A0005095 The Canadian Encyclopedia: Maple Sugar Industry]
-* [http://www.smallisabigidea.com/ Video: How to Tap a Maple Tree]
-*[http://www.domorewithmaple.com Do More With Maple!]
-* [http://web.archive.org/web/20060429074616/http://ohioline.osu.edu/b856/ "North American Maple Syrup Producers Manual"] (1st edition), edited by Melvin R. Koelling and Randall B. Heiligmann, ''[[Ohio State University]] Extension'' (Bulletin 856), 1996. (archived at [[Internet Archive#Wayback Machine]]) – "The Bible" of maple syrup production. A much updated 2006 edition is available in printed form.
-* [http://www.umext.maine.edu/onlinepubs/PDFpubs/7038.pdf "Maple Syrup Quality Control Manual"] by Kathryn Hopkins, ''[[University of Maine]] Cooperative Extension'' (Bulletin 7038)
-* [http://vermontmaple.org/ Vermont Maple Sugar Makers' Association & Vermont Maple Foundation]
-* [http://www.coombsfamilyfarms.com/press_release.php?id=102 Health Benefits of Maple Syrup]
-* [http://maple.dnr.cornell.edu/ Cornell Sugar Maple Research & Extension Program]
-* [http://www.uvm.edu/~pmrc/ University of Vermont Proctor Maple Research Center]
-* [http://www.massmaple.org/ The Massachusetts Maple Producers Association]
-* [http://www.eyelandpub.com/eyelandpub/maple%20syrup/000.htm "Pure Pennsylvania Maple Syrup": A Photo Essay] by Peter J. Singhofen, 2005.
-* [http://www.maplesource.com/Info_Center/sugar/sweetness.php Maple Sugar Sweetness Scale]
-* [http://www.studentfilms.com/film/get.do?id=408 "A Sugarbush Tale": Short documentary about small-scale maple-syrup production in Vermont]
-* [http://www.cookingforengineers.com/article.php?id=16&title=Maple+Syrup+Grades Cooking For Engineers - Kitchen Notes: Maple Syrup Grades]
-* [http://www.nytimes.com/2006/12/20/dining/20mapl.html?ex=1167282000&en=2aa3848fbe31c2c7&ei=5070&emc=eta1 "Fresh From Vermont’s Maples, a Taste of Terroir"] by Jane Black, ''[[New York Times]]'', December 20, 2006.
-* [http://www.nass.usda.gov/Statistics_by_State/New_England_includes/Publications/0605mpl.pdf Statistics by State (June 2005)].
-*[http://www.histori.ca/minutes/minute.do?id=10128 Historica’s Heritage Minute video docudrama about “Maple Syrup.”] [http://en.wikipedia.org/wiki/Adobe_Flash_Player (Adobe Flash Player.)]
-[[Category:Breakfast foods]]
-[[Category:Canadian cuisine]]
-[[Category:Food made from maple|Syrup]]
-[[Category:New England cuisine]]
-[[Category:Quebecois cuisine]]
-[[Category:Vermont culture]]
-[[Category:Vermont cuisine]]
-[[Category:Syrup]]
-[[af:Esdoringstroop]]
-[[ca:Xarop d'auró]]
-[[pdc:Buschmelassich]]
-[[de:Ahornsirup]]
-[[es:Jarabe de arce]]
-[[fr:Sirop d'érable]]
-[[it:Sciroppo d'acero]]
-[[he:סירופ מייפל]]
-[[ja:メープルシロップ]]
-[[no:Lønnesirup]]
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-[[pl:Syrop klonowy]]
-[[pt:Xarope de ácer]]
-[[ru:Кленовый сироп]]
-[[fi:Vaahterasiirappi]]
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