Fun facts of the week: maple syrup

Fun facts of the week: maple syrup!


I don’t know about you but I love maple syrup! Not the fake ones thats full of artificial coloring and flavoring, corn syrup, chemical ingredients… Besides serving maple syrup with my breakfast items like pancake and waffles, I love adding it to my water, lemonade, cooking…

  • It takes roughly 40 gallons of sap to make 1 gallon of maple syrup.
  • There is an international maple syrup institute! Design to promote and protect pure maple syrup and other maple syrup products.


  • Maple syrup comes in several grades. No, grade A is not better than grade B. And no, it’s not worse either. AA (extra light), A (light), B (medium), C (Amber), D (Dark)
  • Alfred University offers a maple syrup course!
  • Maple syrup is the only food derived from plant sap.
  • Maple syrup can’t freeze
  • McDonald and the State of Vermont got into a legal tussle over false syrup. Vermonter wasn’t lovin’ it when a misleading called “fruit and maple oatmeal”. Local law dictated that it is illegal to use the word “maple” on a product unless the sweetener is 100% pure maple.
  • The first written account of maple syrup production comes from 1606.
  • Maple syrup can grow mold. Maple syrup producer says you can fish out the mold and heat the maple syrup to make it good to eat again.


  • Quebec, Canada is the largest producer and responsible for three-quarter of the world’s output.
  • Vermont is the largest producer in the states. Generating about 5.5% of global supply.
  • December 17th is national maple syrup day.
  • Maple syrup is boiled even more to produce maple cream, candy, and sugar.

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