Maple syrup flavors, aroma and bouquet are complexes and sometimes subtle. Many factors influence maple syrup flavors and not unlike gourmet food such as chocolate, wine, olive oil, vanilla and fine cheese, maple syrup has a rich and wide vocabulary to define its bouquet. You could hear someone say a certain maple syrup has a roasted ground black coffee dominant flavour combined with delicate fruity hazelnut minor flavor and a touch of cinnamon, well unlikely but the vocabulary is there!
Yvon Poitras, general manager of the New Brunswick Maple Syrup Association, was elected over the weekend as vice-president of the International Maple Syrup Institute.
The institute provides marketing solutions to the various players in the U.S. and Canadian maple products industry.
Samuel Adams Utopias, a strong beer brewed with a blend of malts and maple syrup and aged in cognac, bourbon and port casks, is expected to sell for $115 a bottle when it arrives at the LCBO in November.
State Agriculture Commissioner Patrick Hooker announced today a state grant of nearly $1.2 million to help eradicate the Asian longhorned beetle. The invasive insect threatens maple trees, which generate nearly $20 million annually to the state through the maple syrup industry and tourism.
“Maples are the most abundant tree in New York’s forests, making this bug the single greatest threat to the health of our state’s woodlots, urban street trees and city parks. We are committed to rid this pest from New York State as soon as possible, and, well before 2033,” he said.
Maple syrup — it's not just for waffles and French toast.
It's hardly an adequate slogan for Canadian maple producers but it does sum up what many feel about a product so closely associated with this country.
"I think we need to make people aware that maple syrup is more than just a sweetener," said Nick Bereznick, a maple producer from Tara, west of Owen Sound, and a member of the Ontario Maple Syrup Producers Association (OMSPA). "It's more than just something you pour on pancakes."
Research by the USDA Forest Service and a study released by Cornell University demonstrate changes in climate have already had an impact on the iconic sugar maple trees of the Northeastern US and could eventually affect maple syrup production.
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Which region is the golden paradise of maple syrup? Did you know that maple syrup is an entirely North America product?
Maple syrup is made from sap collected from maple trees during the early spring. Not all kind of maple trees can be harvested and the climate needs to be specific. The sugar maple is the preferred kind of maple tree. Its sap has a high sugar content of approximately 2%. The black maple, red maple, silver maple and the ash leafed maple trees can also be tapped but their sugar content is about 1% sugar.
It is always a pleasure to receice your family and friends over for diner but you also want to impress them! An interesting selection of cocktail might just do that, checkout MapleSyrupWorld's impressive list of Maple syrup cocktails.
The state’s maple syrup producers are also getting some federal money to sweeten breakfast tables and more.
The Maple Syrup Producers Association of Connecticut is getting $28,800. Growers hope that the local industry could grow from $1 million today to $20 million per year over the next 10 years and send Connecticut syrup around the country and internationally.
This past spring, the Federation of Quebec Maple Syrup Producers (FPAQ) organized the first-ever recipe contest in Japan where the star ingredient was maple. Aimed at professional chefs, the contest was dubbed "Maple Discovery - The First New Recipe Contest Using Maple Products" and was divided into three categories: Western Cuisine, Chinese Cuisine and Japanese Cuisine.
The six winners (three Grand Prizes and three Second Prizes) were announced on October 2 at a ceremony at the Westin Tokyo. The contest was held on behalf of the Canadian maple syrup industry with the financial support of Agriculture and Agri-Food Canada. Sixteen finalists, selected by the jury from among 210 participants, prepared their maple creations as part of the event. The three Grand Prize recipients won a trip to Quebec in March to learn more about how maple syrup is made and to explore the Maple Gourmet Road. The Second Prize winners received ¥250,000 each (about C$3,000).
Mr. Naoki Kiguchi wowed the judges, in Western Cuisine, with his "Canadian Lobster with Citrus Jelly, Maple Composition." Mr. Kazumasa Sotome won the Chinese Cuisine category with a "Duo of Lacquered Duck and Foie Gras with Maple Extract, Fried Taro and Two Kinds of Soy" and Mr. Toru Tayasu's winning dish was his "Study of Fine Canadian Maple" in Japanese Cuisine category.
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Maple producers in the province will be better able to manage risks with maple syrup production as Nova Scotia becomes the second province to offer an insurance program. “With sales of about $1 million each year, Nova Scotia maple producers are creating jobs and growing the economy,” said Agriculture Minister John MacDonell. “We are showing genuine leadership by working with the maple industry to provide an insurance program that reflects the needs of the sector.” The maple insurance plan, developed in consultation with industry, helps producers manage risks such as disease, weather, and wildlife.
Quebec maple syrup continues to make waves in Japan! From September 18 to December 23, an exhibition called "The Attraction of Maple" at the Hiroshima Botanical Garden, organized by the directors of the Garden, is featuring Quebec's liquid gold. On the menu: education and degustation! Using images and objects, the exhibit explains the process of the sugar run and how maple sap is transformed into maple products. Visitors learn the four colours and grades of syrup, some tips for identifying 100% pure maple syrup, nutritional information, the culture of sugaring time in Quebec, some ways to use maple in everyday life and some suggestions for cooking with maple syrup, in Quebec and around the world. The experience would not be complete without a little sampling of the different grades of maple syrup!
Under fire in maple syrup country, the maker of Log Cabin All Natural Syrup said Tuesday it's getting rid of the product's caramel coloring in response to complaints by producers of the real thing. That may not be enough. Officials in Vermont -- the nation's largest producer of pure maple syrup -- say the Pinnacle Foods product's label and packaging are still misleading to consumers and violate the state's maple syrup labeling regulations.