What is maple syrup used for? Application in cooking: where they add, what they eat with

Maple syrup. Many people are very fond of sweets and enjoy eating chocolates and cakes. Everyone knows that sweets are harmful to the body.

In addition, in the modern confectionery industry, far from the most useful substances are used - palm oil, synthetic fats, stabilizers, etc.

It would seem that it is worth deleting sweets from the menu altogether. But nature gave us syrups.

Maple syrup is made from broadleaf maple sap... The main manufacturer is Canada. Even despite the strict control of the production process of the product, there are still fakes on the market.

In this article, we will talk about maple syrup, consider its benefits and side effects.

1. The abscisic acid in maple syrup stimulates the pancreas. One of its main functions is the secretion of the hormone insulin, which is involved in the breakdown of glucose. It is with the lack of insulin production that diabetic conditions are associated.

2. In the composition of maple syrup, a unique element was discovered, named Quebecol in honor of the birthplace of maple. It tastes sweet, but it is not a carbohydrate.

In terms of chemical composition, the component is close to the substances of the phenolic group and, therefore, approved for use by patients with diabetes... In the near future, thanks to Quebecol, there may be a sweetener for people dependent on external insulin.

3. The product is very rich in potassium. Its content in 100 g of syrup is up to 210 mcg. The function of this mineral is to provide nutrition and support the tone of smooth muscles, to which the heart muscle belongs.

5. For girls during puberty and women during pregnancy, zinc will support protein absorption and growth.

6. Zinc plays an important role in the growth of lymphocytes - cells that form an immune response to a viral or bacterial attack.

7. Manganese, the content of which is 3.5 micrograms per 100 g of maple syrup, together with calcium and zinc, is important for maintaining the correct balance of substances in the bone tissue.

8. Manganese is involved in the formation and transmission of nerve impulses.

9. Maple syrup contains antioxidants similar to those found in red wine and tomatoes. However, unlike tomatoes and wine, antioxidants have no effect on the gallbladder or liver.

10. Maple syrup, due to its low content of substances that cause allergies, can be used by people prone to such reactions of the body.

11. Natural maple syrup contains no colorants or preservatives.

Maple syrup harm

1. Talking about the dangers of maple syrup, it is worth understanding how it is used for food. As a therapeutic diet, any syrup, including maple syrup, has recommendations for the daily rate. One spoonful a day is not harmful.

But if you regularly use syrup as a topping for pancakes and other baked goods, then you need to understand that more harm comes from flour products, and not from syrup.

2. The syrup should be taken with caution in diabetics. Despite its low, maple syrup is not indicated for all types and degrees of diabetes.

3. It is undesirable to use maple syrup during pregnancy in case of high uterine tone. The potassium contained in the syrup maintains the tone of smooth muscles, and the potassium antagonist in this case will be magnesium, which is prescribed to reduce the tone.

Homemade maple syrup

Maple syrup is an expensive product. Its average price is $ 70-80 per liter, but you can try to make the syrup yourself.

It will differ from the original Canadian one in a reduced content of glucose and other substances and, possibly, in taste.

1. Maple sap can be harvested during heavy spring traffic when nutrients reach the buds of the tree. This usually happens when the air warms up to + 15 ... + 20 during the day, and frosts are still present at night.

2. Select a maple tree with a five-pointed leaf and a wide trunk, drill a hole in it at an angle so that the sap flows down. Insert the tube and lead it into an enamel or glass container.

3. On average, a liter of syrup will need up to 50 liters of fresh juice. From one tree in a few hours, you can get 4-6 liters.

4. The juice should be boiled in an enamel bowl until a syrup is made by evaporating the water. The process, depending on the sugar content in the juice, can take up to 18-25 hours.

5. When a syrupy state is reached, remove the dishes from the stove and let them cool, then pour into several jars, close the lids and refrigerate.

If you have ever collected birch sap, then you can handle maple sap without any problems. Purchase juice or collect it yourself - the choice is yours.

Here you can find interesting information about maple syrup - what it is, whether it is healthy or harmful, what it is made of, how to choose and where to buy it, what can be replaced and much more. This product was originally distributed in Canada and North America and is now popular around the world. Whether to include maple syrup in your diet, read on.

What is Maple Syrup?

Maple syrup is a sweet, thick, golden to brownish liquid made exclusively from concentrated sap of certain types of maple and used as a natural sweetener in food.

It is one of the oldest natural types of sugar substitutes and was consumed hundreds of years ago by the indigenous people of North America.

What maple syrup looks like - photo

How and from what maple syrup is made

More than 90% of the world's supply of this sweetener now comes from Canada and the United States.

Maple syrup is made from the sap of certain types of maple tree in a two-step process:

1. In early spring, the bark is cut on the maple (or a hole is drilled), plastic or metal pipes, taps and a container are attached, and light sap gradually flows out of the cut. It is very liquid, almost like water, but it contains about 2% sugar (sucrose).
2. The liquid sugar is boiled until most of the water has evaporated, leaving a thick, sweet syrup that is then filtered to remove impurities.

No preservatives, artificial flavors or colors are added to it.

The "sugar" season lasts 4-6 weeks. It takes about 40 liters of sap to make 1 liter of maple syrup. One tree can produce this amount within four weeks. The trees must be at least 30-40 years old.

The best syrup is obtained from such types of maple as:

• Sugar (Acer saccharum)- his leaf is depicted on the national flag of Canada, this is the symbol of this country.
• Black (Acer nigrum) is a close relative of the sugar maple.
• Red (Acer rubrum) - used less often than the previous two.

How to choose and where to buy maple syrup

In stores and supermarkets, you will come across a variety of counterfeit flavored products. Here are three things to consider before purchasing a bottle of maple syrup:

1. The first and most obvious tip: read the ingredients to make sure it is made with 100% maple syrup and not "maple flavor" or high fructose syrup, sugar or other sweetener. Sometimes it is a mixture of both, but if you want a quality product, it has to be 100% pure maple syrup and nothing else. And no preservatives.
2. Any state is capable of producing delicious high-quality maple syrup, the only difference will be in taste and processing method, however, it is worth giving preference to countries for which the production of this sweetener is traditionally Canada and the United States.
3. Last but not least, it's worth paying attention to understanding what you plan to use it for. Ask yourself: do you need a strong maple flavor or not? This is important because this product has its own classification and labeling system.

Dividing maple syrup into classes does not mean that one is better and the other is worse in quality, it is all about the difference in taste and color due to the fact that the juice for its production is collected at different times of the season. For example, class A is light with a subtle maple scent, while class B is darker and more intense in flavor. The darker the color, the stronger the maple scent.

Class A (Grade A) is divided into 3 groups:

1. Light amber - Light Amber - golden color and very delicate taste and light aroma.
2. Medium Amber - Medium Amber → or → Amber with Rich Taste - amber color and rich, then delicate taste and smell.
3. Dark amber - Dark Amber → or → Dark with Robust Taste - thick dark color, pronounced taste and strong aroma.

Class B (Grade B) → or → Dark with Robust Taste - very dark color and strong taste.

When buying, choose high-quality organic products from well-known world manufacturers who guarantee real 100% pure maple syrup, for example, you can order this in the IHerb online store:

How does maple syrup taste and smell?

Different types of maple syrup have a distinct taste and smell:

• very light, often buttery popcorn aroma;
• darker smells more like caramel;
• medium in color will have a recognizable maple scent.

How and how much to store maple syrup

After you've opened your maple syrup bottle, be sure to put it in the refrigerator. Glass containers are preferable if you plan to store the syrup for two or more years. In plastic packaging, maple syrup has a shelf life of up to four months in the refrigerator.

Since pure maple syrup does not freeze when made correctly, it can be stored almost indefinitely in the freezer. Just preheat it in the microwave on high power for 30 to 60 seconds for every ½ cup before use.

Maple syrup chemical composition

The main difference between maple syrup and refined sugar is that it contains minerals and antioxidants that are beneficial to the body. True, in addition to a decent amount of minerals, in particular, manganese and zinc, do not forget that it has a very high sugar content.

Nutritional information for maple syrup per 20 g (1 tablespoon)

Name	Quantity	Percentage of the daily value,%
Calorie content	52.2 Kcal	3
Carbohydrates	13.4 g	4
Sugar	11.9 g	-
Manganese	0.7 mg	33
Zinc	0.8 g	6
Calcium	13.4 mg	1
Potassium	40.8 mg	1
Iron	0.2 mg	1
Magnesium	2.8 mg	1

Some of the main antioxidants have also been found in maple syrup: benzoic, gallic, cinnamic acids and various flavonoids - catechin, epicatechin, rutin and quercetin. Most are in low concentrations, while others are in higher concentrations, so it's possible that the beneficial properties of these antioxidants could counteract harmful high sugar intake.

Health Benefits of Maple Syrup

No one would say maple syrup is a healthy food. If you are going to use it as a natural sweetener and consume it every day in unlimited quantities, then you may harm your body.

The benefits of maple syrup are only considered in comparison with refined sugar, and here are some of its benefits:

• Contains antioxidants... Maple syrup contains over 20 types of antioxidants in the form of various polyphenols. They protect the cells of the body from damage by free radicals. This protects against inflammation and various chronic diseases. Antioxidants are also good for the skin and help slow the signs of aging - at least for a while.
• Has anti-inflammatory effect... The antioxidant compounds in maple syrup reduce oxidative stress and prevent disease.
• In maple syrup fewer calories and a higher concentration of minerals than in honey and even more so in sugar. The glycemic index (GI) of pure maple syrup is 54, white sugar is 58, and honey is 57. It is recommended to eat foods with a GI below 55.

Contraindications (harm) of maple syrup

Eating too much sugar from any source is one of the leading causes of common health problems such as obesity, type 2 diabetes, and cardiovascular disease. It follows that even natural sweeteners such as maple syrup should only be used in small amounts in order not to harm your health.

Excessive consumption of maple syrup can also cause nausea and dehydration.

During pregnancy and lactation, it is worth limiting the use of maple syrup, however, as well as sugar and its other substitutes.

Children can use it from the age of 1 year and older (in moderation).

The use of maple syrup in cooking

While most people know maple syrup as a sauce for pancakes or pancakes, it also has other uses in cooking. It is also used in salty dishes, it goes especially well with vegetables.

Here's how to use maple syrup:

• Its characteristic caramel flavor goes well with desserts and pastries - pancakes, waffles, ice cream, yogurt, pudding.
• It is a heat-resistant sweetener, so it can be used in marinades, icings, baked goods, or just by itself. It is a good alternative to refined sugar in your morning coffee or tea. You can make a delicious maple syrup tea with a pinch of ground cinnamon.
• As a sugar substitute, it is suitable for a wide variety of baked goods.
• In North American cooking, it is used in marinades and sauces, forming an appetizing crust when frying meat and as an excellent addition to meatballs or soups.
• A spoonful of delicious golden syrup in gold brings a delicate flavor to hot drinks like grog or punch.
• It is also ideal for making sweets - sweets, lollipops, butterscotch.

If you plan to use it in baked goods instead of sugar:

• Use ¾ cup pure maple syrup to replace 1 cup granulated sugar.
• In this case, you need to reduce the dominant liquid in the recipe (kefir or milk, water, etc.) by 3 tablespoons for each portion of the sweetener.

Note that maple syrup will add a brownish tint to the baked goods.

• To replace sugar in other foods, use ¾ syrup of the recipe.
• When replacing honey, use a one-to-one ratio.

Homemade Maple Syrup Pancakes Recipe - video

How to replace maple syrup

If you don’t like the taste of maple, or prefer something more affordable, it’s easy enough to find alternatives to replace it, such as in baked goods. For replacement, take the same amount of one of the ingredients:

• honey;
• corn syrup;
• molasses;
• agave syrup.

Be aware that replacing maple syrup with other sweeteners will change the flavor of your dish and may also affect the texture of your baked goods.

The health benefits of maple syrup have made it a healthy source of sugar, if not overused. Stick to moderation and enjoy the added health benefits of this natural sweetener.

Maple syrup is a great addition to waffles or pancakes. Maple syrup, like the maple leaf, is a symbol of Canada. In this article, you will learn what real maple syrup is made from, as well as how and where it is made.

Maple syrup is a sweet syrup made from maple sap. Only 4 types of maple are suitable for obtaining syrup:

• sugar maple,
• red maple,
• black maple,
• Norway maple.

Real maple syrup has a light woody flavor.

Most maple syrup is produced in Canada. Maple syrup and sugar maple are symbols of Canada and some states in the United States (for example, Vermont). The sugar maple leaf has become the national emblem of Canada.

Maple syrup is also produced in Russia; it is produced in the Leningrad region.

Production technology

Usually, maple sap is harvested in early spring: from late January to late April. In nature, this period is called "crying plants." This period is similar to the same phenomenon in birch and is also characteristic of other types of maples, for example, white and holly.

The process of collecting juice begins in the season when the kidneys swell and the air temperature is above zero during the day and below zero at night. This is very important, since it is at this time that the tree gives off more juice.

The best and most favorable time is March. It is believed that the juice is especially sweet at this time.

To collect juice, holes are drilled in the tree trunk with a diameter of 3 to 15 mm and a depth of 2 to 5 cm. Tubes are inserted into the holes through which the juice flows into a special container.

The juice is then concentrated by evaporation, turning it into maple syrup. The juice is evaporated on large, flat, heated surfaces. Sugar is not added during thickening.

Since the juice is 96% water, it takes many hours to evaporate the water and obtain the syrup of the required concentration. On average, 40 liters of juice makes about 1 liter of syrup.

Place of production

About 80% of the world's maple syrup is produced in the Canadian province of Quebec. Canada's maple syrup exports are estimated at over C $ 145 million annually. In Canada, maple syrup is also produced in the provinces of Ontario and New Brunswick.

In the United States, maple syrup is produced in upstate New York, Maine, Massachusetts, Vermont, and Pennsylvania.

Vermont is the largest manufacturer in the United States, accounting for about 5.5 percent of global shipments.

Syrup is conventionally divided into Canadian and American (Vermont) based on its density and transparency.

In Canada, a special government commission monitors the purity and authenticity of Canadian maple syrup.

Sugar maple naturally grows only in North America. Maple syrup was originally harvested and used by the indigenous peoples of this continent. Later, the practice of obtaining maple syrup was adopted by European settlers, who gradually improved the methods of extraction.

Maple syrup is often added to pancakes or waffles. It can also be used in many other dishes, from ice cream to cornbread. In addition, maple syrup is used as an ingredient in baked goods and desserts.

When the average American wants to replenish the sugar reserves in the body, he often chooses maple syrup. Scientists claim that this product contains more minerals and significantly fewer calories than various types of honey.

Natural maple syrup is a thick, viscous liquid of amber hue with a characteristic earthy taste, made from the sugar-rich sap of black or red maple (acer saccharum). Trees suitable for sweet production grow only in some regions of North America: New York, Vermont, Nova Scotia, Quebec, Nebraska.

Fresh maple sap is clear and does not have a distinct taste. The characteristic aroma of the syrup, deep amber color and caramel taste appear during the digestion of water. In the finished product, the sugar content is 60% or more.

Maple syrup has received worldwide attention not so much for its sweetness, but for the presence of 54 natural antioxidants and valuable minerals such as manganese and zinc. The antioxidants in this wonderful food are similar to those found in tomatoes, berries, red wine, whole wheat, and flax seeds.

Just ¼ cup of maple syrup contains more calcium than an equal amount of whole milk and a comparable potassium dose to bananas.

An important advantage of the product over other sweets (including brown sugar, stevia, agave syrup and even honey) is that it contains an extremely small amount of oxalates and purines, therefore it does not cause food allergies.

The most important health benefits of maple syrup include antibacterial, antidiabetic, anti-cancer, and cardiac medicinal properties.

Dessert antioxidants

Manganese is an important cofactor in many human enzymes. It is involved in the body's antioxidant defense against free radicals and in energy production. It is essential for the activity of superoxide dismutase, which resists oxidative stress in virtually all cells in the body that are in contact with oxygen.

Note that just one tablespoon of syrup contains more than 20% of your daily value for manganese.

Diabetic Benefits

Maple syrup may be important in lowering blood glucose levels, United Press International (UPI) reported. This sweet product contains significant concentrations of abscisic acid (ABA), a chemical that stimulates the secretion of insulin by the pancreas and increases insulin sensitivity in fat cells. It turns out that maple syrup in the long term can become a very effective cure for diabetes.

Sweet heart syrup

Maple syrup can be very effective against progressive atherosclerosis due to its high zinc concentration. This mineral is essential for the health of the endothelium (the inner lining of blood vessels) and protection against the damaging effects of oxidized fats, in particular cholesterol.

Studies by scientists from the Department of Medicine and the University of Turku (Finland) have shown that the endothelium is prone to damage in case of zinc deficiency.

Maple sap syrup can provide another heart-healthy service for the supply of manganese and several other minerals that affect the levels of "bad" and "good" cholesterol in the blood.

Sweet immunity aid

Zinc and manganese are important for more than just protecting against free radicals and naturally cleansing blood vessels. They are reliable allies for our immune system.

Scientists have drawn attention to the relationship between deficiency of zinc and its derivatives and the number of different types of white blood cells in children, including T-lymphocytes, macrophages, and B-cells.

It turned out that the lack of zinc in the child's body led to a decrease in the number of leukocytes and the effectiveness of the immune response. Whereas the introduction of additional doses of the indicated mineral into the diet brought immunity back to normal.

Natural sources of manganese like maple syrup are very beneficial for your health. Manganese is not only a component of the antioxidant defense, but also a powerful anti-inflammatory agent and a good immunostimulant.

For men's health

Among the many facts about the benefits of maple syrup, there is another one that is extremely important for the reproductive health of men. Low levels of zinc in the prostate increase the risk of cancer. This mineral is often used by European therapists to reduce the size of this important gland.

Therefore, the diet of every man should contain high doses of zinc, as well as manganese, which is a catalyst for the synthesis of fatty acids and cholesterol and a participant in the production of sex hormones.

Selection and storage rules

The quality of maple syrup, according to the official USDA label, is based on three key characteristics: color, flavor, and concentration. Accordingly, there are three types of syrup: light amber, medium amber, dark amber.

The lighter the product, the more subtle aroma it has. Opened bottles should only be stored in the refrigerator.

At the annual meeting of the American Chemical Society in San Francisco in March 2010, Associate Professor of Biomedical and Pharmaceutical Sciences Navindra Siram of the University of Rhode Island gave a heated speech in favor of maple syrup: “Maple syrup is a unique food in our diet that transfers warmth to humans. sun and the healing power of vegetable juices. "

As you can see, today maple syrup and its potential benefits are examined literally under a microscope.

Today, maple syrup is known as a natural sugar substitute. Bottles with a sweet brown liquid can be found in any kitchen for adherents of healthy eating and those who seek to get rid of extra pounds. This sticky product is believed to provide the body with vital nutrients and help it stay healthy. Is this really so, and is the maple additive shown to everyone, let's figure it out together.

What is Maple Syrup

Maple syrup is a sticky, sweet substance derived from the sap of certain varieties of maple trees. Such trees are not at all uncommon and are found on many continents. But, despite this, Canada has been able to retain its leadership in the world food market for centuries.

About 80 percent of all inherent goods are manufactured in this country. It just so happened historically that Canadians have this traditional delicacy. It's not for nothing that the maple leaf is depicted on the Canadian flag.

Did you know? Maple syrup is known to have been popular with the Indians even before Christopher Columbus discovered America. Although the first written mentions of this delicacy date back to 1760. They are about wonderful Canadian maples, the juice of which is suitable for producing edible sugar.

Appearance and taste

You can buy maple syrup today in specialized stores or order through the Network from distributors. You can also do it yourself.

A quality product is different:

• density;
• transparent or translucent consistency (similar to honey);
• ductility;
• a wide range of amber shades (from light yellow to dark red);
• pleasant aroma.

This woody product tastes very sweet, so it is widely used in cooking. The liquid is suitable for baking pancakes, waffles, cornbread, gingerbread, as well as for making ice cream and other desserts. Genuine syrup has a specific woody flavor.

How maple syrup is made

Both in industry and at home, maple syrup is made in several stages. The first involves the collection of raw materials, which is carried out by drilling the trunks of sugar, holly, red and black maples. And the second provides for the evaporation of the juice to a certain density.

Important! Maple syrup color depends on the harvest time. The later this happens, the richer the color will be. As a rule, these are variations of purple and brown shades. It is believed that such a product has a more concentrated aroma and richer taste.

The technology for making genuine syrup is very close to the technology for producing coconut sugar. The tree sap flows down numerous tubes, which are fixed on the maple trunk, into a special container. Then the liquid is poured into clean containers and simmered over low heat until a honey consistency is obtained.

Overexposing the raw materials can result in maple sugar. In cooking, it is customary to use dark varieties of syrup for dishes, the preparation of which requires heat treatment. And the light ones are served raw with desserts. Unfortunately, there are many fakes on sale that have nothing to do with maple. They are made from fructose and regular sugar. And for camouflage, add maple flavor. Therefore, you should be careful when buying similar products.

Syrup composition

Despite the popularity of this herbal product, there are very opposite opinions about its benefits. Some argue that this is an excellent tool for maintaining the vital functions of the body, while others are convinced that the meager composition of maple syrup can do little to help the body, let alone a weakened one.

Did you know? The Canadian people earn about $ 145 million annually from the export of maple sap.

Therefore, before judging the benefits or dangers of a Canadian delicacy, let's try to look into its contents. Experts who in laboratory conditions studied the quantitative composition of the nutrients of this product came to the conclusion that the proportion of vitamins and minerals in the syrup is insignificant. As a result, the myth about the healing properties of the liquid was dispelled.

If we take the equivalent of the daily requirement of the human body for nutrients, then in a hundred-gram portion of maple syrup we find:

• magnesium (165%);
• zinc (28%);
• calcium (7%);
• iron (7%);
• potassium (6%).

But what benefits can we talk about when, in order to saturate the body, for example, with zinc and magnesium, you need to eat at least 100 grams of the product. But in addition to these components, it contains 67 grams of sucrose. It turns out that the minimum indicators of bonus minerals cannot compensate for such an amount of sugar.

Important! When preparing sweet desserts, it is unacceptable to combine sugar and maple syrup.

The maple delicacy contains B vitamins, as well as polyphenols, quebecol, and 24 antioxidants. They can be successfully replaced with a small amount of walnuts or any berries. Plus, the alternative is much less sugar.

Therefore, all lovers of maple sweetener should take this nuance into account. Moreover, there are no proteins and fats in 100 grams of liquid, but 67 grams of carbohydrates are present. And this is with a calorie content of 268 kilocalories.

Beneficial features

It is quite obvious that a herbal product cannot act as an effective means for weight loss and health improvement. It is much healthier to replace sugar in your diet, for example.

Along with this, there is an opinion that with the help of regular use of maple syrup, you can heal the cardiovascular system, improve immunity and male potency. It has also been experimentally proven that Quebecol, which is contained in the liquid, blocks the development of cancer cells and slows down the breakdown of carbohydrates.

But these experiments were carried out not even on animals, but in a test tube. Therefore, it is impossible to speak confidently about the benefits of the product for humans.

Possible harm and contraindications

You can harm maple syrup in cases of uncontrolled eating. After all, the sucrose present in the composition will contribute to disruptions in metabolic processes, as well as provoke diabetes mellitus and obesity.

Therefore, it is worth giving up the sweet supplement for people with high blood sugar levels, as well as for those who are diagnosed with an individual intolerance to the product.

How to choose and store a finished product

Despite the disadvantages of this sweet sauce, many recommend trying it.
And all because of the pleasant taste and aroma. Therefore, in order not to fall on the hook of scammers, we offer you a selection of rules. Guided by them, you can easily distinguish a real product from a fake.

1. A quality liquid is always transparent or translucent. The cloudy consistency should alert you.
2. Be sure to read the information on the label. It is important to pay attention to the country of manufacture and distributor. There should also be a golden maple leaf on the back of the bottle. This is another confirmation of the authenticity of the Canadian product.
3. Don't count on the cheapness of the product. Real syrup is expensive due to the costly process of making it. Just imagine: to get 1 liter of syrup you need 40 liters of maple sap.
4. The taste of an authentic product has a hint of wood. Moreover, we are talking about an additive collected from different varieties of maple and at any time of the year.

For storing sweet sauce, you can choose a refrigerator or a regular kitchen cabinet. But if the product will be stored at room temperature, it will definitely require a sealed lid.
Experts advise pouring the unpacked additive into a glass container and, for reliability, put it in the refrigerator. If the measures and conditions specified by the manufacturer are observed, the product can be stored for up to 3 years.

Cooking Recipe: From Juice to Syrup

If you decide to delve into the secrets of the technology of reproducing a traditional Canadian delicacy on your own, you will need to be patient at first. The fact is that a lot of time will pass from the moment of harvesting the juice to receiving the finished product.

Tapping trees and collecting sap

In the spring, when sap begins to flow, select maples with thick trunks. Trees must be healthy. If buds have begun to bloom on them, you need to look for other specimens for juice collection.

Did you know? On the world stage of the 18th century, the production of maple syrup was minimized. This was due to the popularity of cane sugar, the production of which required less financial and labor resources. But Canadians have continued to pass on their secrets from generation to generation..

In the future, a small hole is made on a suitable barrel with a drill. It is important that its depth does not exceed 8 centimeters. After that, an iron "nose" is inserted into the recess, from which the tube departs. No more than 3 liters of juice can be collected from one such hole per day.