How is maple syrup made?

Globally respected for its sweet and original flavour, authentic maple syrup is a fridge staple for foodies with great taste.

Around 72 per cent of the world’s maple syrup supply originates in Quebec, which makes the Canadian province a world leader in production. Although it’s well known that pure maple syrup is an entirely natural product, how it’s created remains a mystery to many. Here, we demystify how maple syrup is made.

Maple syrup making at a glance

Maple syrup manufacturing begins by boiling sap from maple trees at a specific temperature to cut down its water content. The process sees the sap thicken to the consistency commonly associated with syrups, and increases its sugar levels to create that distinctive maple flavour.

How seasons and climate impact maple syrup production

Maple syrup production starts in summer, a time when higher photosynthesis levels create a sugar surplus in maple trees. When the colder temperatures creep in during autumn and winter seasons, these nutrients become stored in roots as starch.

When spring returns, alternating freeze and thaw cycles occuring in the day and night let stored sap move freely throughout the trees. In the relative daytime heat, sap liquifies, and gas in the fibres of the tree expand. This produces pressure that drives the maple sap towards the tree’s trunk and many branches.

How maple syrup extraction happens

With the sap more accessible in spring, it can be extracted safely without harming the precious trees. Small holes are carefully drilled into the trees before tubes are inserted that “tap” the maple sap. These tubes transport the sap to a building called a sugar shack, where the liquid is transferred into a large sturdy tank made of steel.

The maple sap is processed in an evaporator. As aforementioned, it is boiled to get rid of excess water, forming a sweet and rich-tasting syrup. After it reaches a sugar content of 66 per cent, it can officially be called 100 per cent pure maple syrup.