How do I use maple syrup for cooking?
Pure maple syrup can be used as a healthy alternative to sugar in a variety of dishes, such as desserts and baked goods (pies and cakes, just to name a few). The natural sweetener also adds depth and complexity to a wide range of entrees, and can be used as an ingredient in glazes, rubs or barbeque sauces for poultry, meat, seafood or vegetables.
To substitute maple syrup for granulated sweeteners such as white sugar, use a one-for-one substitution and reduce the quantity of liquid ingredients in the recipe (water, milk, juice) by one fourth of a cup. Maple syrup also serves as a one-to-one substitution for other liquid sweeteners, such as honey, molasses and corn syrup.
Pure maple syrup can also:
- Add a subtle sweetness and a hint of maple flavor to fresh fruit, cereal and ice cream
- Sweeten tea, hot chocolate, coffee, eggnog and smoothies
- Jazz up a cocktail, instead of simple syrup
Is maple syrup sustainable?
Maple syrup is 100% pure and natural, and producers must adhere to strict guidelines and standards set forth by Canadian law and the Federation of Quebec Maple Syrup Producers throughout the production process. Each maple harvest season, the sugar trees are tapped in a slightly different area than the previous year, preserving the health and enforcing the sustainable growth of the trees. The Canadian ‘Preservation of Agricultural Land and Agricultural Activities’ Act (i.e., Loi sur la protection du territoire et des activités agricoles) forbids cutting down an entire maple grove in an agricultural zone.
How much maple syrup comes from Canada?
Canada produces 71% of the world’s pure maple syrup, 91% of which is produced in Quebec. Canada’s maple syrup producing regions are located in the provinces of Quebec (primary producer), Ontario, New Brunswick, Prince Edward Island and Nova Scotia. There are more than 8,600 maple syrup businesses in Canada. The Federation of Quebec Maple Syrup (FPAQ) ensures the economic, social and ethical interests for the more than 7,400 maple businesses in Quebec.
Maple syrup has long been part of Canada’s cultural fabric. The country’s Amerindian peoples taught the early settlers how to harvest sap and boil it to make maple syrup. Today, Canadian maple syrup is exported to approximately 50 countries, including the U.S. which is the primary importer. In 2007, Canada produced 67.6 million pounds of maple syrup yet exported 67.7 to the U.S. using reserve supply from previous years to support the growing exportation demand.