In the sugar shack, the maple syrup producer uses an evaporator to heat maple sap to a temperature of 100 °C.
Maple sap contains 48 molecules vital to the life of the tree.
North America has 13 maple tree species, including the sugar maple.
Every spring, the sugaring season lasts for about 20 days.
It takes an average of 30 litres of maple sap to make one litre of maple syrup.
The sugar maple tree has existed in North America for more than 4,500 years.
Maple syrup producers only work at night to collect the maple sap and turn it into maple syrup.
A sugar maple tree has to reach the age of about 100 before it’s able to produce enough sap to make maple syrup
The maple producer collects the maple sap in summer.
Maple is a very special sugar that contains plenty of vitamins and minerals such as manganese, riboflavin, zinc, magnesium, potassium, and calcium (so important to growing bones).
In 1536, Samuel de Champlain and his crew became the first Europeans to taste maple sap.
Only 50% of Quebeckers consume maple syrup more than once a week.
The sugar maple and red maple are two tree species with the ability to convert starch to sugar.
The molecule Quebecol was named in honor of Quebec.
7 million Quebec maples are used in the production of maple syrup.