Until the 1930s, the United States produced most of the world’s maple syrup.Today, after rapid growth in the 1990s, Canada produces more than 80 percent of the world’s maple syrup and produced about 73 million kg (80,000 tons) in 2016. The majority of this comes from the province of Quebec, the world’s largest producer with about 70 percent of the world’s production. Canada exported more than 362 million in 2016. CAD maple syrup. In 2015, 64 percent of Canada’s maple syrup exports went to the United States (worth 229 million Euros). CAD), 8 percent to Germany (31 million CAD) and 6 percent to Japan (26 million C) and 5 percent for the United Kingdom (16 million C.
In 2015, Quebec accounted for 90.83 percent of Maple Syrup produced in Canada, followed by New Brunswick with 4.83 percent, Ontario with 4.14 percent and Nova Scotia with 0.2 percent.However, 94.28 percent of the exported Canadian maple syrup came from Quebec, while 4.91 percent of the exported syrup came from New Brunswick and the remaining 0.81 percent from all other provinces. Ontario owns most maple syrup farms in Canada outside Quebec with 2,240 maple syrup producers in 2011. It is followed by New Brunswick with 191 maple syrup producers; and Nova Scotia with 152 maple syrup producers.
By 2016, Quebec had about 7,300 producers working with 13,500 farmers who together produced more than 30 million liters of syrup.Production in Quebec is managed by a supply management system, with quotas being maintained by the Federation of Quebec Maple Syrup Producers (FPAQ), which also maintains syrup reserves, although there is a black market trade in Quebec product. In 2017, the FPAQ called for an increase in the production of maple syrup in order to establish Quebec’s dominance on the world market.
The Canadian provinces of Manitoba and Saskatchewan produce maple syrup from the juice of the canned elder or Manitoba maple (Acer negundo).In 2011, there were 67 maple syrup manufacturers in Manitoba and 24 in Saskatchewan. The yield of a Manitoba maple tree is usually less than half the yield of a similar sugar maple tree. Manitoba maple syrup has a slightly different taste than sugar maple syrup, as it contains less sugar and the tree’s juice flows more slowly. British Columbia is home to a growing maple sugar industry using maple juice, which is native to the west coast of the United States and Canada. In 2011, there were 82 maple syrup manufacturers in British Columbia.
Vermont is the largest U.S. manufacturer with more than 1.32 million U.S. gallons (5.0 million liters) in the 2013 season, followed by New York with 574,000 U.S. gallons (2.17 million liters) and Maine with 450,000 U.S. gallons (1.7 million liters).Wisconsin, Ohio, New Hampshire, Michigan, Pennsylvania, Massachusetts, and Connecticut each produced marketable quantities of maple syrup in 2013 with less than 265,000 U.S. gallons (1.0 million l). Vermont produced about 5.5 percent of global syrup in 2003.
Maple syrup was produced in small quantities in some other countries, especially In Japan and South Korea.In South Korea in particular, however, it is a tradition to consume maple juice, called gorosoe, instead of processing it into syrup.
Ribbon Cane is a subtropical type that was once widespread in the southern United States, all the way to the coast of North Carolina.The juice was extracted with horse or mule-driven crushers; The juice was cooked like maple syrup in a shallow pan and then used in syrup form as a sweetener. It is not currently a commercial harvest, but some producers find an immediate sale for their product.
Corn syrup is mainly used in commercially prepared foods as thickeners, sweeteners and moisturizers – an ingredient that stores moisture and thus preserves the freshness of a food.Corn syrup (or HFCS) is the main ingredient in most brands of commercial “pancake syrup” as a cheaper substitute for maple syrup.
In the United States, cane sugar quotas increase the price of sugar; Therefore, domestically produced maize syrup and high-sugar corn syrup are cheaper alternatives, commonly used in processed foods produced in the United States and in mass-produced foods, sweets, soft drinks and fruit drinks. used.
Glucose syrup was the primary corn sweetener in the United States before the production of high fructose corn syrup expanded.HFCS is a variant in which other enzymes are used to convert some of the glucose into fructose. The resulting syrup is sweeter and more soluble. Corn syrup is also available as a retail product.
In combination with sugar, water and Weinstein, sugar glass can be made from corn syrup.