Sugar-maple capital of the world
Maple syrup is a somewhat unique product in that it is only produced in a small part of the world where weather patterns, tree growth and historical need converged to create an entire industry. Maple syrup production takes place in the northeastern region of North America, concentrated mainly in Quebec and Vermont, with small producers in New York, Maine and other parts of New England. There are also outlying regions that produce maple syrup in Wisconsin, Ohio, Ontario and the Maritime provinces of Canada. The reason for this clustering is tied to the distribution of maple trees and the nature of the changing seasons. Since maple syrup is produced from the sap of these trees, the winter thaw is required to start sap running inside the tree trunks in order for them to be tapped. The climate of each of these regions is also conducive to the proliferation of maple trees.
How much maple syrup can you drink?
80 percent of the world’s maple syrup supply is produced within Canada’s borders, and of that, 93 percent is produced in Quebec. This represents 7 million gallons a year from Canada. The United States’ total export is less than 2 million gallons, with the largest producer being Vermont at 450 000 gallons. Depending on their grade, these syrups end up being used either as table syrups, ingredients for maple sugar products or as flavoring for commercially processed foods.
70 percent of Canadian production is exported, as Canada’s small population couldn’t possibly consume 7 million gallons a year. 77 percent of this export finds its way into the United States – Canada’s largest trading partner. Other large consumers of Canadian maple syrup include Germany, Japan, the UK, Australia and France. Of the maple syrup that remains within Canada, a great deal of it is used in the tourism industry, particularly in Quebec, where sugar shacks are an important part of local culture and the tourist economy. In addition to providing a glimpse into the Quebecois culture, these sugar shacks also introduce thousands of visitors a year to the taste of maple syrup, sending them home with a new addiction and a few gallons of syrup to last them until their next visit.
A shift in focus
While maple syrup used to be primarily marketed to large food companies looking to use it as a flavoring in maple products such as cured meats, syrups and confections, in the 1970’s regulations in the United States dramatically reduced the percentage of maple syrup required in a product in order to bear the maple syrup name. This precipitated a huge drop in exports and forced the syrup industry to target individual consumers. Fortunately this strategy has paid off, and as more and more people become accustomed to the taste and sweetness of maple products, demand has continued to grow. Not only is maple syrup now commonly found in over 30 countries around the world, but it has managed to cultivate an aura of exclusivity that has carved out a place for it in the world of haut cuisine. It’s not hard to see why – most people only need a small taste of maple syrup to get hooked on this delicious, sweet treat.