Maple sugar
As maple sugar (fr. Sucre d'érable , Eng. Maple sugar ) is referred to from the sap of sugar maple ( Acer saccharum ) in North America gained sugar .
In the purified state, maple sugar corresponds in terms of its composition and properties to common sugar, namely cane sugar sucrose .
The northern states of the USA and Canada are the producing countries of this sugar. The sap is obtained by drilling into the trunks, from which maple syrup is first produced by evaporation . With further evaporation the sugar crystallizes out. Most of the harvest is sold as syrup.
The sap of the tree contains 0.5 to 5 percent sugar; a tree provides 2½ to 3 kilograms of sugar per year. The extraction takes place from the end of February to the beginning of May.
The other types of maple also contain sugar in their sap, but not as much.
literature
- A. Bömer (Ed.), A. Juckenack (Ed.), B. Tillmans (Ed.), B. Bleyer (Ed.): Cereal flours, honey, sugar, fruits, vegetables . Dpringer, 2013, ISBN 9783642906152 , pp. 444–447 ( excerpt (Google) )
- J. König: Food, luxury items and utensils, their extraction, composition and composition . Springer, 2013, ISBN 9783642498183 , p. 418 ( excerpt (Google) )
- Helen Nearing, Scott Nearing: The Maple Sugar Book: Together with Remarks on Pioneering as a Way of Living in the Twentieth Century . Chelsea Green Publishing, 2000, ISBN 9781603581271
- Barbara Mills Lassonde: Maple Sugaring in New Hampshire . Arcadia Publishing, 2004, ISBN 9780738536866
