Tractor & Heavy Equipment

Maple syrup

History
Indians
pre-contact indigenous peoples who live in northeastern North America were the first known to have produced maple syrup and maple sugar. According to oral tradition and archaeological evidence, the sap is being processed for the contents sugar, long before the arrival of Europeans in the region.
Algonquin recognized SAP as a source of energy and nutrition. At the beginning of the period of thaw using stone tools to make V-shaped incisions in trees, then insert reeds or concave pieces of bark to run the sap in buckets, which often are made of birch bark. Maple sap, which are rich in sugar and still taste sweet, concentrated either by dropping hot stones into cubes cooking, or leave them exposed to cold temperatures at night, and the removal of the ice formed on top.
First United Nations and Native Americans have also used pots mud to boil the sap. Heat the fire only protected by a roof of tree branches.
Colonial to modern times
An illustration of the 19th century "The Indian production of sugar in the North" (note the use of metal containers, introduced after European contact)
In the early stages of European settlement in the north-eastern North America, indigenous peoples have demonstrated how settlers arriving to take advantage of (in) trunks of certain types of melting end-of-winter/early-spring maple, harvest the sap and boil some water to evaporate, concentrating the sugar content in the liquid remaining, and alter the taste a little heat caramelize some sugar. This activity is rapidly becoming an integral part of colonial life. Long before the beginning 1700, European settlers and fur traders and Native Americans have participated actively in the industry. During the 17th and 18th centuries, the sap is processed an important source concentrated sugar, liquid and crystalline solid. The European review of treatment methods somewhat, with access to improved technologies, particularly in metallurgy, tool making and use of domestic animals. In general, maple sugar parties began operations in early snowmelt in the forest regions that may contain a large enough number of maples, concentrated within a reasonable range transport to justify the effort. First holes in the trunks maple, usually over a tree house big hole inserted (usually carved) peaks in the holes, then hung up a wooden bucket final projection each supplier to collect the sap. The cubes are often made by reducing the corporate network of a truncated cylindrical segments and then proceed to break large base of each segment from one end of the cylinder, creating a transparent waterproof container. Sap buckets slowly, drop by drop. Periodically, members of the party regained the sap that had accumulated. It was then transferred to a further exploitation of vessels (barrels, large pots, or hollow logs of wood) are often mounted on sleds or wagons pulled by draft animals or has been done in bins or containers of the same practice. Buckets of sap collection were returned to the nozzles mounted on trees and the process is repeated as many times as the sap flow remained "soft." The particular time, the late winter and early spring "thaw" period were and still are essential in determining the length of the cabin "Sugar" season. As the climate continues to warm, a normal process Maple biological early spring sap may alter the flavor, making it unpleasant. Depending on conditions, a little sugar could be several days several weeks devoted to these activities. Boiling process has been a long time. The harvest of sap was transported to the party's base camp, where he drained into large (Almost always) metal containers and boil to desired consistency. The sap is usually a collection center or through an open fire or in a shelter built for this purpose. To protect against the weather of spring, parts of sugar has built a small camp. Often, entire families moved into the forest and collect and boil the production of SAP Once the maple syrup and maple sugar.
In the 1850s, the sugar shack "or" sugar shack (outside the hut or building used for boiling the sap) arrived as we know it today. The colonists had perfected methods to give sap. The sap is transported in large barrels drawn by horses or oxen and brought to the sugar shack in the transformation. At that time, the sugar maple sugar was only available in other types of sugar were hard to find and expensive, and Sugar has been called "country." Methods production have been streamlined since colonial times, remain basically the same. Sap must first be collected and boiled down slowly to get the syrup Pure maple, without chemicals or preservatives.
Earlier Maple syrup was obtained by boiling about forty gallons (160 liters) of SAP in an open fire in a gallon (4 L) of syrup was obtained.
This process has changed little during the first two hundred years of making maple syrup registered. At the time of the Civil War, the authorities have begun to use the syrup in a large, flat plate, it was more efficient to boil a heavy iron pot rounded leaves that much of the last blade of hot air.
Virtually all manufacturers of syrup in the past have been independent producers who have made milk and sugar syrup for their own use and to earn extra income. The process has continued to evolve due to the innovations developed in their work. In 1864, a loan in Canada a few design ideas evaporator and sorghum were asked a series of confusions in the pan to channel the boiling sap. In 1872, a developed country Vermonter an evaporator with two pans and a metal arch or fireplace has been greatly reduced boiling time. Seventeen years later, in 1889, another Canadian bent the tin that formed the bottom of a pot in a series of flues, which increased the hot surface of the pan and boil again decreased with time.
The technology has remained unchanged until 1960s, when he was no longer an independent company, with large families as farm laborers. Due to the production of honey was so labor-intensive, farmers could not afford to hire the large crew that had to gather all the buckets and carry the sap evaporator house. During the energy crisis of the 1970s, the authorities have responded with the syrup of a new wave of technological innovation. Pipes, who had experienced since the beginning of the century have developed and the sap came directly from the tree in the house the evaporator. The vacuum pumps have been added to piping systems. Preheat have been developed for recycle waste heat steam. Reverse osmosis machines have been developed to take some water from the sap before it is boiled. Several producers even obtained surplus desalination machines United States Navy and used them to drink water from the sap before boiling.
Technological advances continue. Improving pipe, new filtering techniques, "supercharged" pre-heaters, and storage vessels have been developed more. Research continues on pest control and improved management of forests. In 2009, University of Vermont has revealed a new type of valve that prevents backflow of tree sap, which reduce bacterial contamination and prevent the tree trying to heal the hole.
Production
the maple syrup production is centered in the northeast of America North and is often associated with Quebec in Canada, but given the right weather conditions can be made wherever maple trees grow. In general, species used are maple sugar maple (Acer saccharum) and black maple (Acer nigrum), due to strong sugar content in the sap of two percent. Farm production Maple syrup is called a sugar bush "or" sugarwoods. "Sap is often cooked in a sugar shack" (also known as a shack sugar shack sugar), a building that has vents at the top to evacuate the steam from the boiling sap.
Canada is more than 80 percent maple syrup in the world, producing about 26.5 million liters in 2005. The vast majority of this comes from Quebec: the province is by far the largest producer with about 75 percent of world production (24.66 million liters in 2005). Production in Quebec is controlled by a system of supply management, with farmers receiving the allocation of quotas to the Federation of exportation in acricoles producers. The province also has its own "strategic reserve" of maple syrup, which reached its peak in 2004, when amounts to 60 million pounds, or 17.03 million liters.
The provinces of Ontario, Nova Scotia, New Brunswick, Prince's Island Island Eduardo and British Columbia produce small quantities. The province of Manitoba maple syrup product with the Manitoba maple sap (Acer negundo, also known as "box more "). Manitoba Maple Syrup has a slightly different flavor than the sugar maple syrup because it contains less sugar and sap flows more slowly, performance of Manitoba maple is generally less than half that of a similar size maple.
Vermont is the largest producer in the United States, with 920,000 gallons (3.5 million L) in 2009, followed by Maine 395 000 gallons (1,500,000 L) and New York with 362 000 U.S. gallons (1.37 million liters). Wisconsin, Ohio, New Hampshire, Michigan, Pennsylvania, Massachusetts, Connecticut all produced marketable quantities of maple syrup U.S. gallons less than 120 miles (450,000 l) each in 2009.
Traditional touch
Two taps on a Maple tree, use a plastic tube to collect the sap.
A small-scale evaporation pan used in Ohio.
A sugar shack where sap is boiled maple syrup.
Traditionally, maple syrup was collected by the touch of a maple tree through the bark and the wood and the sap drip into a bucket, that requires the daily collection, the methods are less labor intensive such as the use of continuous casing steel, as they have replaced everything but the production the craft.
Production is concentrated in February, March and April, according to the local climate. nights and days are warm freezing necessary to induce sap flow. The temperature change from top to bottom makes the freezing water absorption and soil above freezing due pressure to develop strains that gravity causes the sap flows from the taps or other wounds on the trunk or branches. To collect the sap, holes are drilled into maple and tubes (valves, nozzles, lanterns) are inserted. Savia through the spouts into buckets or plastic tubing. The modern use of plastic pipes with a partial vacuum has enabled increased production. A hole should be drilled at a new location each year, the old hole sap to produce a single season due to the natural healing process of the tree, called off the wall. Maple sap is obtained from the buckets and taken to the sugar shack, and if the plastic tubes and pipes used, and the pipes are arranged so that the sap flows by gravity to the sugar shack, or if not possible in reservoirs whose sap is pumped or transported by truck to the sugar shack.
It takes about 40 liters (10 gallons) of sap are reduced to one liter (1 gallon) of syrup. A mature sugar maple produces about 40 gallons of sap during the four – six-week harvest. The trees are not harvested until they have a diameter of 25 cm (10 inches) at breast height and the tree is at least 40. If the tree is more than 45 centimeters (18 inches) that can be operated twice on opposite sides. It is recommended that the tap hole drilled with a width 8 mm (in) and a depth of 25-40 mm (1.0 to 1.6 inches). During cooking, the sap is fed automatically by pipeline to a storage tank for long, narrow ridges called the evaporator pan. The evaporator is usually divided into two sections, the first pot and container. As the sap boils, the water evaporates, it becomes denser and sweeter. As the density of the sap rises, makes his way back to the evaporator rear of the machine before the evaporator. The syrup is boiled until it reaches the maple syrup right density, 1333 kg/m3. [Edit] The density of sugar good for at least 66% is achieved when the temperature reaches temperature of 219 sap F (104 C). The density tested with a hydrometer. If the density is very low syrup is not sweet enough syrup and plunder. If the density is too high, the syrup will crystallize in bottles. When the syrup has reached the appropriate density, which is extracted, filtered and bottled while hot.
Since the 1970s, some maple syrup producers started using reverse osmosis to remove water from sap before continuing reduced to syrup. The use of reverse osmosis allows approximately 75-80% of water withdrawn of the sap before boiling, reduce energy consumption and exposure of the honey to high temperatures. Pollution microbial degradation of the membranes must be controlled.
Maple syrup is sometimes boiled down further to produce maple sugar hard candy usually sold in pressed blocks, and maple taffy. Intermediate levels boiling point can also be used to create various intermediate products, including maple cream (less hard and granular than maple sugar) and maple butter (Cream, with a consistency a little thinner than peanut butter). During the production season in New England, a traditional delicacy known as "sugar in the snow "is often prepared by superheated drizzle maple syrup on snow or shaved ice, resulting in making a good jerk-like.
Since the mid- 80, the communities of Northern Quebec began to open the cabin "with sugar or sugar shacks to the public. These sugar shacks are usually in large farms and maple often been built exclusively for tourism. These cabins sugar maple syrup directly serve the public and restaurants are often sitting in syrup Arce inspired meals and snacks.
Degrees
Canada, United States, and classification of Vermont
U.S. grades of syrup. From left to right: Vermont Fancy Grade A half amber, dark amber Grade A, Grade B
In Canada, there are three grades containing several color classes, ranging from Canada # 1, including Extra Light (sometimes known as AA), Light (A) and medium (B) by # 2, Amber (C), and finally # 3 Dark (D). A typical year compound return of approximately 2530% each amber # 1, 10% and 2% Dark. Number two syrups are used for cooking quality and taste, but they are also very popular on pancakes and waffles. In addition, Canada # 2 Amber may be labeled Ontario Amber for farm sales in that province alone. Number 3 of syrup is heavy, and intended to be used in commercial flavorings. [Citation needed]
U.S. using the classification rules a little different. Maple syrup is divided into two main categories: Class A and Class B. Grade A is subdivided into three layers form: Light Amber (sometimes known as Fancy), Amber medium and dark amber. Grade B is darker than Grade A Dark Amber. Agency Vermont Agriculture and food markets through a system of classification of similar color and taste. The degree of Vermont Fancy is similar in color and taste for U.S. Grade A Light (Fancy). The classification system is different from the Vermont system of the United States to maintain a level slightly higher density product. Vermont Maple boil a little more by a thicker, denser product. The relationship between the volume of sap to a volume of finished syrup is higher in the Vermont system. Maple syrup is sold by volume weight of liquid. Vermont ranked product has a half percent of a material stronger and less water in its composition. A non-table grade syrup called commercial or grade C, also occurs. Very dark, with a strong flavor. Commercial Maple syrup is often used as flavoring in other products.
The categories correspond approximately several times in the season when the syrup is produced. Canada # 1 Extra Light U.S. and Grade A yellow light grades are early season, while Canada # 2 and # 3 and U.S. Grade B notes End of the season. Usually No. 1 Extra Light and a level (especially Class A yellow light) is a milder climate, more delicate flavor than # 3 or Grade B, which is very dark with a robust flavor. The darker grades of syrup are primarily used for cooking.
Outside flavors
Sometimes flavors found in maple syrup. Although this is more common toward the end of the season in the production of commercial quality, can also be presented at the beginning of the season during the production of Canada # 1 grade or U.S. Grade A Light. Identification of flavor in the box class is a source of constantly production and disposal of the product or improving the quality of the commercial product, so the aftertaste is light. Off flavors are: metabolism changes metabolites in the tree as spring arrives and having a forest environment, popcorn, or sometimes peanut butter flavor-like; friend, referring to the swelling of new outbreaks and their impact on the chocolate flavor and a bitter or burning taste and close, an aftertaste caused by the fermentation of honey or fruity aroma, often accompanied by foam from the surface. Furthermore, if the trees are stressed or combating diseases or insects (eg, gypsy moth), produce folic acid, such as causing a bad taste. After an ice storm, trees can also produce the same acid.
Use food and cultural significance
Maple syrup
Nutritional value per 100 g (3.5 oz)
Energy
1093 kJ (261 kcal)
Carbohydrates
67.09 g
Sugars
59.53 g
Dietary Fiber
0g
Fat
0.20 g
Protein
0g
Thiamin (Vit B1).
0.006 mg (0%)
Riboflavin (Vit B2.)
0.01 mg (1%)
Niacin (Vit B3.)
0.03 mg (0%)
Pantothenic acid (B5)
0036 mg (1%)
Vitamin B6
0.002 mg (0%)
Folic Acid (Vit B9).
0g (0%)
Vitamin C
0 mg (0%)
Calcium
67 mg (7%)
Iron
1.20 mg (10%)
Magnesium
14 mg (4%)
Phosphorus
2 mg (0%)
Potassium
204 mg (4%)
Zinc
4.16 mg (42%)
The percentages are relative to U.S. recommendations for adults.
Source: USDA Nutrient Database
syrup Maple and its artificial imitations are the fillings of choice for pancakes, waffles, French toast in North America. Maple syrup can also be used to a variety of uses, including: biscuits, chicken, fresh donuts, fried dough, fritters, ice cream, hot cereal and fresh fruit (especially grapefruit). It is also used as a sweetener for applesauce, baked beans, candied sweet potatoes, winter squash, cakes, pies, breads, chocolate and other candy, milkshakes, tea, coffee and punch.
Maple syrup and maple sugar were used during the American Civil War and abolitionists in the years before the war because molasses and more sugar was produced by Southern slaves. During food rationing in the Second World War, people in the Northeast are encouraged to expand their sugar rations by sweetening foods with maple syrup and maple sugar, and recipe books were printed to help housewives use this alternative source.
In Quebec, New Brunswick, eastern Ontario and New England, the process became part of culture. A tradition that goes into the homes of sugar (sugar shacks) in early spring for meals served with maple syrup. An offer is typical of pancakes, baked beans and sausages, generally followed by a sugar on snow ("the snow tires in Quebec), or sometimes by Arce taffee English Canada. Sugar snow is thick hot syrup poured in fresh snow then eaten by bats as it cools quickly. This thick maple syrup candy base is sometimes served with yeast raised donuts, fatty dill pickles, and coffee.
Due to the predominance of sugar maple in the south-eastern Canada (where the Europeans settled in what became Canada), and its leaf is converted into the symbol the country and is represented on its flag. Several U.S. states, including New York and Vermont maple sugar your state. A scene from the sap collection is represented in the fourth state of Vermont, and boxes of maple sugar from Vermont Manufacturers Association ', an NGO that works to protect agricultural integrity and purity of Vermont maple products, and promote its historical importance to the culture of Vermont.
Imitation maple syrup
In U.S., "maple syrup" should be made entirely of maple sap quantities (small substances such as salt can be added). "To taste Maple "Maple syrup contain, but also other (cheaper) ingredients." pancake "syrup, waffle syrup," table syrups "Syrup, and even false name tags, which are less expensive than maple syrup. In these syrups, the main ingredient is often the corn syrup high fructose sotolon flavored, having no actual content of maple. They are usually thickened beyond the viscosity of maple syrup. U.S. law prohibit labeling of these products have "maple" in their names.
The state of fenugreek, a spice, may be willing to have a taste of maple syrup-like, and is used to business a very strong aroma that is similar to maple syrup, but much cheaper; Mapleine is an example. [Edit] The smell of fenugreek treatment plant produces a smell Frutarom Maple syrup, as from time to time to cover New York from 2005, were identified in 2009 as coming from a Hudson County Frutarom plant.
Sometimes Qubcois refer to the imitation maple syrup, syrup stick (stick), a joke referring to the honey has been made taking advantage of telephone poles.
In 1905, Foods Inc. has created the Acorn Crescent flavoring called Mapleine. Rescued by McCormick spices, still distributes "Mapleine Crescent" series production limited.
In Australia and South Africa, imitation maple syrup is sold as "maple syrup flavor. [Edit]
Identification maples
More Maples commonly used for sap collection are sugar maple, black maple, red maple and silver maple. These maples are common in eastern Canada and northeastern United States. Maple sugar and maple black to provide the highest sugar content and therefore ideal for a yield of maple syrup better and reduce the boiling time. Faster than boiling is often a better quality of syrup. The sugar maple bark is dark gray to brown and developed vertical grooves and ridges, to often interrupted by patches of bark. The blade is rounded at the base, extending generally 5-lobed without fine teeth (compared to red and silver maples). The color is green intense with the paler green underneath. Maple sugar fruit seeds joined in a straight line, while the wings are separated by about 60 degrees. Each winged seed is about 1 inch (25 mm) long and ripen in the fall.
See also
Food Portal
Agave syrup
Birch Syrup
Hickory Syrup
Palm syrup
Plant sap
Harvesting Latex
Sweet Sorghum
Syrup
Yacon syrup
References
^ Http: / / www.canadianmaplesyrup.com / maplehistory.html
^ Http: / / www.boston.com/news/local/vermont/articles/2009/08/17/new_maple_tap_developers_foresee_a_sweet_season/
^ Http: / / www.nass.usda.gov/nh/mapleconf2005.pdf
^ Johnston, David (01.03.2009). "The farmers fear consumer sour maple syrup." Montreal Gazette (Canwest). http://www.montrealgazette.com/Producers+fear+consumers+will+sour+maple+syrup/1334062/story.html. Retrieved on 2009-03-01.
^
^
^ Association Ontario Maple Syrup Producers
For example, ^, 21 CFR 168 140 (U.S.).
For example, ^, 21 CFR 168 180 (U.S.).
^ 21 CFR 168 140 (a) 168 180 (c).
^ MacInnis, Craig (July 6, 2008.) "Not just for breakfast anymore." The Ottawa Citizen. http://www.canada.com/ottawacitizen/news/life/story.html?id=600c9b51-d198-4796-acfe-464b8cdb8fe3.
^ HistoryLink test: Society Red Crescent Manufacturing
^ Maple ID
References
Wikipedia about to: The maple syrup
Wikibooks Cookbook has a recipe / module
Maple syrup
The Canadian Encyclopedia: Maple Sugar Industry
State Statistics (U.S. Department of Agriculture, June 2005).
The flavor and nutrition:
Nutrition Facts
Scale sweetness of sugar maple
Production:
"The North American maple syrup producers manual (first edition), edited by Melvin R. Koelling and B. Randall Heiligmann, Ohio State University Extension (Bulletin 856), 1996. (Internet Archive Wayback Machine in the file #) "The Bible" of syrup production maple.
"Manuel Maple Syrup Quality Control" by Kathryn Hopkins University of Maine Cooperative Extension (Bulletin 7038)
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