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Canada is the world’s largest exporter of maple products, accounting for approximately 71 per cent of the world’s maple syrup exports. Exports of maple products from Canada amounted to approximately Average price per gallon of maple syrup in the United States in , by state.


– Maple syrup export canada – maple syrup export canada


In , an evaporator was developed that featured two pans and a metal arch or firebox, which greatly decreased boiling time. Some producers also added a finishing pan, a separate batch evaporator, as a final stage in the evaporation process.

Buckets began to be replaced with plastic bags, which allowed people to see at a distance how much sap had been collected. Syrup producers also began using tractors to haul vats of sap from the trees being tapped the sugarbush to the evaporator.

Some producers adopted motor-powered tappers and metal tubing systems to convey sap from the tree to a central collection container, but these techniques were not widely used.

A large number of technological changes took place during the s. Plastic tubing systems that had been experimental since the early part of the century were perfected, and the sap came directly from the tree to the evaporator house. Producers developed reverse-osmosis machines to take a portion of water out of the sap before it was boiled, increasing processing efficiency.

Improvements in tubing and vacuum pumps, new filtering techniques, “supercharged” preheaters, and better storage containers have since been developed. Research continues on pest control and improved woodlot management. Open pan evaporation methods have been streamlined since colonial days, but remain basically unchanged.

Sap must first be collected and boiled down to obtain syrup. Maple syrup is made by boiling between 20 and 50 volumes of sap depending on its concentration over an open fire until 1 volume of syrup is obtained, usually at a temperature 4. As the boiling point of water varies with changes in air pressure the correct value for pure water is determined at the place where the syrup is being produced, each time evaporation is begun and periodically throughout the day.

Boiling the syrup is a tightly controlled process, which ensures appropriate sugar content. Syrup boiled too long will eventually crystallize, whereas under-boiled syrup will be watery, and will quickly spoil. In addition to open pan evaporation methods, many large producers use the more fuel efficient reverse osmosis procedure to separate the water from the sap. The higher the sugar content of the sap, the smaller the volume of sap is needed to obtain the same amount of syrup.

To yield 1 unit of syrup, sap at 1. The containers are turned over after being sealed to sterilize the cap with the hot syrup. Packages can be made of metal, glass, or coated plastic, depending on volume and target market. Off-flavours can sometimes develop during the production of maple syrup, resulting from contaminants in the boiling apparatus such as disinfectants , microorganisms , fermentation products, metallic can flavours, and “buddy sap”, an off-flavour occurring late in the syrup season when tree budding has begun.

Maple syrup production is centred in northeastern North America; however, given the correct weather conditions, it can be made wherever suitable species of maple trees grow, such as New Zealand, where there are efforts to establish commercial production. A maple syrup production farm is called a ” sugarbush “. Maples are usually tapped beginning at 30 to 40 years of age. Each tree can support between one and three taps, depending on its trunk diameter. The average maple tree will produce 35 to 50 litres 9.

Tap seasons typically happen during late winter and spring and usually last for four to eight weeks, though the exact dates depends on the weather, location, and climate. During the day, starch stored in the roots for the winter rises through the trunk as sugary sap, allowing it to be tapped.

Maples can continue to be tapped for sap until they are over years old. Until the s, the United States produced most of the world’s maple syrup. In , Quebec accounts for As of , Quebec had some 7, producers working with 13, farmers, collectively making over 30 million litres 8 million US gallons of syrup.

The Canadian provinces of Manitoba and Saskatchewan produce maple syrup using the sap of the box elder or Manitoba maple Acer negundo. British Columbia is home to a growing maple sugar industry using sap from the bigleaf maple , which is native to the West Coast of the United States and Canada. Vermont has long been the largest US producer, with a record 9. Wisconsin , Ohio , New Hampshire , Michigan , Pennsylvania , Massachusetts and Connecticut all produced marketable quantities of maple syrup.

Maple syrup has been produced on a small scale in some other countries, notably Japan and South Korea. Under Canadian Maple Product Regulations, containers of maple syrup must include the words “maple syrup”, its grade name and net quantity in litres or millilitres , on the main display panel with a minimum font size of 1.

Following an effort from the International Maple Syrup Institute IMSI and many maple syrup producer associations, both Canada and the United States have altered their laws regarding the classification of maple syrup to be uniform.

Whereas in the past each state or province had their own laws on the classification of maple syrup, now those laws define a unified grading system. This had been a work in progress for several years, and most of the finalization of the new grading system was made in As long as maple syrup does not have an off-flavour, is of a uniform colour, and is free from turbidity and sediment, it can be labelled as one of the A grades. If it exhibits any problems, it does not meet Grade A requirements, and then must be labelled as Processing Grade maple syrup and may not be sold in containers smaller than 5 US gallons 20 L.

This grading system was accepted and made law by most maple-producing states and provinces, and became compulsory in Canada as of 13 December Maine passed a bill to take effect as soon as both Canada and the United States adopted the new grades. In New York, the new grade changes became law on 1 January New Hampshire did not require legislative approval and so the new grade laws became effective as of 16 December , and producer compliance was required as of 1 January Golden and Amber grades typically have a milder flavour than Dark and Very dark, which are both dark and have an intense maple flavour.

Golden must have 75 percent or more transmittance, Amber must have Producers in Ontario or Quebec may have followed either federal or provincial grading guidelines. A typical year’s yield for a maple syrup producer will be about 25 to 30 percent of each of the 1 colours, 10 percent 2 Amber, and 2 percent 3 Dark. Maple syrup was divided into two major grades:. The Vermont Agency of Agriculture Food and Markets used a similar grading system of colour, and is roughly equivalent, especially for lighter syrups, but using letters: “AA”, “A”, etc.

New Hampshire maintained a similar standard, but not a separate state grading scale. The Vermont-graded product had 0. One grade of syrup not for table use, called commercial or Grade C, was also produced under the Vermont system. In Canada, the packing of maple syrup must follow the “Packing” conditions stated in the Maple Products Regulations, or utilize the equivalent Canadian or imported grading system.

Every container of maple syrup must be new if it has a capacity of 5 litres or less or is marked with a grade name. Every container of maple sugar must also be new if it has a capacity of less than 5 kg or is either exported out of Canada or conveyed from one province to another. Each maple syrup product must be verified clean if it follows a grade name or if it is exported out of the province in which it was originally manufactured.

The basic ingredient in maple syrup is the sap from the xylem of sugar maple or various other species of maple trees. It consists primarily of sucrose and water, with small amounts of the monosaccharides glucose and fructose from the invert sugar created in the boiling process.

In a g amount, maple syrup provides calories and is composed of 32 percent water by weight, 67 percent carbohydrates 90 percent of which are sugars , and no appreciable protein or fat table. Maple syrup is generally low in overall micronutrient content, although manganese and riboflavin are at high levels along with moderate amounts of zinc and calcium right table. It also contains trace amounts of amino acids which increase in content as sap flow occurs.

Maple syrup contains a wide variety of polyphenols and volatile organic compounds , including vanillin , hydroxybutanone , lignans , propionaldehyde , and numerous organic acids. One author described maple syrup as “a unique ingredient, smooth- and silky-textured, with a sweet, distinctive flavour — hints of caramel with overtones of toffee will not do — and a rare colour, amber set alight. Maple flavour is, well, maple flavour, uniquely different from any other.

These flavours are divided into 13 families: vanilla , burnt, milky, fruity, floral, spicy, foreign deterioration or fermentation , foreign environment , maple, confectionery, plant herbaceous , plant forest, humus or cereals , and plant ligneous.

Maple syrup and its various artificial imitations are widely used as toppings for pancakes , waffles , and French toast in North America. They can also be used to flavour a variety of foods, including fritters , ice cream , hot cereal , fresh fruit , bacon , and sausages.

We export our maple syrup to both Canada and the United States, extending from Europe to some Asian countries. Want to buy and distribute your own brand of pure maple syrup? Our extensive experience allows us to accompany you during the whole process until your products are on the shelves. Bolduc Maple Products. Pure Canadian Maple Syrup!

Our Company Excellence is our motto! Basic Account. You only have access to basic statistics. Single Account. The ideal entry-level account for individual users. Corporate Account. Corporate solution including all features.

Statistics on ” Maple syrup industry ” The most important statistics. The most important statistics. Further related statistics Value of maple product exports in Canada by province Distribution of the gross value of maple products in Canada by province Farm cash receipts of maple products in Canada , by province Maple product exports in Canada by province Farm cash receipts of maple products in Canada Top global importers of maple sugar and maple syrup Ontario maple syrup production Maple syrup farms in Canada , by province Maple syrup farm value in Ontario U.

Further Content: You might find this interesting as well. Statistics Value of maple product exports in Canada by province Distribution of the gross value of maple products in Canada by province Farm cash receipts of maple products in Canada , by province Maple product exports in Canada by province Farm cash receipts of maple products in Canada Top global importers of maple sugar and maple syrup Ontario maple syrup production Maple syrup farms in Canada , by province Maple syrup farm value in Ontario U.

Learn more about how Statista can support your business. UN Comtrade. In terms of value, Quebec accounted for Canadian maple products were exported to 68 different countries around the world in ; As maple trees grow, they accumulate starch, which converts into sugar during the spring thaw and mixes with the water absorbed through tree roots to create maple sap, which generally flows between February and April each year.

Producers use tubing systems, reverse osmosis and high-performance evaporators to collect sap and boil it down to create maple syrup. On average, it takes approximately 40 litres of sap to make one litre of maple syrup. Canadian maple syrup products range from traditional maple syrup to maple sugar, maple butter, maple candy as well as a full range of products containing maple syrup. The CFIA is also responsible for the federal classification of Canadian maple syrup grades and colour descriptors, ensuring they align with standard international grading systems.

Higher yields, due to favourable spring weather and more taps, accounted for the higher production. Production was down by 6. In , production and overall value decreases were also noted in Ontario and Nova Scotia compared to strong production levels. In Ontario, production fell by 7. In Nova Scotia, production decreased by Maple products such as taffy, sugar and maple butter have been converted to syrup equivalent.

Conversion factors: 1 gallon of syrup equals One gallon of syrup weighs One gallon of syrup equals The conversion of maple taffy to syrup varies with the density of syrup that year.

The last Census of Agriculture was conducted in The next Census of Agriculture will occur in May The gross value of maple products includes maple sugar, maple syrup, maple taffy and maple butter.

This was a marked year-on-year increase in export growth as compared to , when exports experienced a 6. In , New Brunswick, which accounted for 2. While Ontario only accounted for 0.



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