Off For More Sap

Title

Off For More Sap

Artist

Cheryl Baxter

Medium

Photograph - Photography

Description

This photo was taken at Stewart's Horse and Bucket Maple Syrup farm in Lanark County. The Lanark and District Maple Syrup Producers is an organization of maple syrup producers located in the Lanark County area of eastern Ontario. We are one of 11 local areas who are members of the Ontario Maple Syrup Producers Association (OMSPA), a provincial organization formed in 1966 to represent syrup producers across the province. As a producer organization we are committed to promoting the production of high quality maple syrup and related products using the best available management practices.

The Lanark region of Ontario – known as The Maple Syrup Capital of Ontario - has a long history of maple syrup production, and we are proud to continue in that tradition.
They practice the old ways of sap collecting.
Maple syrup is a syrup usually made from the xylem sap of sugar maple, red maple, or black maple trees, although it can also be made from other maple species. In cold climates, these trees store starch in their trunks and roots before the winter; the starch is then converted to sugar that rises in the sap in the spring. Maple trees can be tapped by boring holes into their trunks and collecting the exuded sap. The sap is processed by heating to evaporate much of the water, leaving the concentrated syrup.
Maple syrup was first collected and used by the indigenous peoples of North America. The practice was adopted by European settlers, who gradually refined production methods. Technological improvements in the 1970s further refined syrup processing. The Canadian province of Quebec is by far the largest producer, responsible for about three-quarters of the world's output; Canadian exports of maple syrup exceed C$145 million (approximately US$141 million) per year. Vermont is the largest producer in the United States, generating about 5.5 percent of the global supply.
Maple syrup is graded according to the Canada, United States, or Vermont scales based on its density and translucency. Sucrose is the most prevalent sugar in maple syrup. In Canada, syrups must be at least 66 percent sugar and be made exclusively from maple sap to qualify as maple syrup. In the United States, a syrup must be made almost entirely from maple sap to be labelled as "maple".
Maple syrup is often eaten with pancakes, waffles, French toast, or oatmeal and porridge. It is also used as an ingredient in baking, and as a sweetener or flavouring agent. Culinary experts have praised its unique flavour, although the chemistry responsible is not fully understood.

Uploaded

March 15th, 2013

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