- Maple syrup contains iron, potassium, magnesium and phosphorus – and has a higher calcium content than milk! Maple syrup also contains small amounts of amino acids, proteins and vitamins B2, B5 and niacin.
- A syrup’s grade is determined by the amount of light that passes through the syrup. The darker the syrup, the stronger the flavor. Light syrup is made early in the maple season when the weather is coldest, and dark syrup comes later in the season as the weather gets warmer.
- All grades of syrup have the same thickness (density) and weight — 11 pounds per gallon. It takes about 40 to 50 gallons of sugar water (called “sap” in the northern U.S.) to make a gallon of maple syrup!
- On average, one taphole will yield 10 gallons of sugar water which, condenses into 1 quart of maple syrup when boiled. On average, we take 10 gallons of sugar water, per tap, from each tree during the season. This ensures that no trees are hurt in the process.
