They engage in physical exercise, give up bad habits, and prefer a balanced diet. A significant role in this process is played by the right choice of products that are truly beneficial, but at the same time are a delicacy. After all, life without “sweets” can turn into a nightmare for some. One of these delicacies can be called maple syrup, what it is made from, how to use it correctly and why it is useful, we will look into it today.
Essentially, this product is the juice of deciduous trees, processed using a special method. It is collected from almost all plants belonging to the Sapindov family. Among the most commonly used are red, black and sugar maples, which are most often found in North America, particularly in Canada, where maple syrup has long been a true local specialty and tradition. The trees from which the sap is collected grow more than thirty meters high and can be more than one and a half meters in diameter.
Maple syrup is a rather viscous and viscous liquid, which fully justifies its name. It is produced by evaporating all the moisture from it at low temperatures. This is a very long and painstaking process, which has many features and nuances, each stage of which has its own rules, conditions and names. For example, the spring collection of raw materials is called the “crying” of maples.
From what and how: a gift from sugar maple
The world's main maple syrup production is concentrated in Canada and the northern United States, where dense maple forests grow. They begin to collect the sap of these plants in early spring, just like we collect birch sap. A hole is drilled in each tree through which the thick sap flows into pre-prepared containers for later processing.
In order to end up with just one liter of ready-to-use syrup, you have to process at least forty liters of raw juice. In special vats, the liquid is simply evaporated from it, thickening the product as much as possible. The main feature of the process is that no foreign impurities, either natural or chemical, are added to the main syrup. Therefore, high-quality original syrup is extremely useful, because it retains all the useful components given by nature itself.
It is produced in the same way as the Indians made it before the arrival of immigrants from Europe to America. Neither sugar nor other impurities or preservatives should be present in the syrup. Due to such strict restrictions, it has such a high price that can be seen in the market.
Calorie content and composition of maple syrup
The original product is completely unique in its chemical composition. Moreover, sometimes it is very different from the same syrup produced in a different time period or collected in a different area. Its color can also vary significantly from transparent yellowish to amber-brown. There are absolutely no sweeteners or dyes in it, and the gradations of shades depend on the composition and saturation. In early spring it can be very light, but over time it becomes darker, almost black.
The calorie content of a product can also vary significantly. On average, it ranges from 202 to 265 kilocalories per hundred grams of product. Moreover, it contains about 53 grams of carbohydrates, with a complete absence of fat.
- 159-162 milligrams of potassium.
- About 50-52 milligrams of calcium.
- Sodium - 1 milligram.
- Magnesium - 16 milligrams.
- Zinc - 1.6 milligrams.
- Manganese - 2 milligrams.
In addition to minerals, macro- and microelements, syrup usually has a record content of vitamins. For example, vitamin B2 (riboflavin) can be up to 0.6 milligrams. It also contains other vitamins of the same group: pyridoxine, niacin, thiamine, pantothenic, folic and nicotinic acids, pyridoxine.
It contains an unusual abscisic acid (ABA), which is a stimulator for the pancreas to produce insulin. At the same time, the content of purines and oxalates is extremely low, which causes allergic reactions to occur in only 2-5% of people.
Maple syrup: benefits and harms for health and a slim figure
The chemical composition of this Canadian healthy sweetener determines all its benefits, as well as possible contraindications.
Often, people suffering from diabetes must deny themselves treats such as candy, pastries, cakes and other sweets. However, they can, and even need to, consume delicious, sweet maple syrup. They can replace the lack of “snacks” so that the quality of life does not deteriorate due to illness.
Beneficial features
Due to its high calcium content, this wonderful product is really very useful for those who are concerned about the condition of their nails, hair, skin and even bones.
- Potassium is good for the heart muscle, and in general, for the entire cardiovascular system.
- Maple syrup is considered one of the most powerful aphrodisiacs. Therefore, it can be found in many folk remedies for potency, stimulation, and increasing libido. This is due to the high content of zinc, which has a beneficial effect on the genitourinary area.
- The product is a significant immunomodulator; it significantly increases the body's resistance to a wide variety of bacteria and viruses penetrating from the outside. People who regularly use it are much less likely to catch FLU, ARVI, tonsillitis, tonsillitis, bronchitis and other diseases during the cold season.
- With constant consumption, blood vessels become stronger, excess cholesterol does not accumulate on their vessels, and toxins are eliminated faster and better. Therefore, we can say that maple syrup is a natural medicine against the development of hypertension, atherosclerosis, angina pectoris, and other similar pathologies.
- It is deservedly considered a good stimulant of the central nervous system and brain activity. It is recommended to eat it for those who are prone to nervous disorders, prone to stress and frequent depression.
In general, doctors say that the syrup normalizes the functioning of the gastrointestinal tract, calms the nerves, protects against insomnia, and stimulates the thyroid gland. It is able to give a boost of energy and vigor for the whole day, for which it is especially appreciated by workers in mental and physical labor.
Contraindications and harm
However, despite all the benefits of the product, it has a number of prohibitions that you should never turn a blind eye to. The daily consumption rate is no more than 25-32 grams.
- Elevated blood glucose may be a contraindication to excessive consumption of maple syrup.
- Individual intolerance is another factor that will not allow you to eat the product.
- While carrying a baby and breastfeeding, you should use the syrup with extreme caution, or it is better to completely abandon this delicacy.
- Its calorie content is quite high, so it is contraindicated. As a last resort, the amount of product eaten during the day should be reduced by half from the standard norm.
Pay attention to the composition when purchasing. In some cases, unscrupulous manufacturers who want to make money in any way may contain sugar, chemical thickeners, flavor enhancers, and flavorings. You cannot buy such a product; other than harm, it will hardly do anything.
How and with what to use maple syrup
The product itself, as well as its derivatives, are popular in many countries around the world, even despite the rather high cost. It is widely used in the medical field; extracts or extracts from it are used to sweeten some types of medicines for people whose consumption of sugar is contraindicated. Cosmetology is another area where the product can often be used. It is added to creams, oils for the body, hair, nails, skin, and even hygiene products.
Maple syrup in cooking
But no matter what fun things can be done with it, the first use of this thick, sweet mass of maple sap is in the food industry. The most renowned chefs add it to their unrivaled creations as a flavor enhancer. How to use maple syrup? It is served raw with waffles, pancakes, and pancakes. It goes well with vegetables and meat, highlighting its flavor.
The syrup is used to make jams, preserves, mousses, creams, even flower honey. They produce candies, pies, and cakes with it, which can be consumed by most people, since there are very few contraindications. Athletes who adhere to diets and diets highly appreciate coffee with maple syrup instead of sugar. Indeed, this is a very good solution.
Unlike honey, it does not lose its beneficial properties at elevated temperatures, so it can even be added to a hot drink. You can add it to instead of sugar to reduce your total daily calorie intake for weight loss. The slightly cooled mass becomes thicker, and its taste becomes softer and less rich. If you want to get bright, rich notes of a characteristic aroma and taste, warm it up slightly or just let it sit for an hour or two at room temperature.
Many people are interested in how to replace maple syrup if it is needed in a recipe but is not available? The only thing that comes to mind is natural honey. However, we must admit that it does not have those unique woody notes like the original product. As for purchasing counterfeits or “substitutes,” it is better to abandon this idea. Most likely, they are full of various chemical compounds, and the main one is pure, natural sugar.
Rules for selection and storage
We have already found out what maple syrup is eaten with, all that remains is to figure out how to choose the right natural product so as not to buy a fake. After all, most likely, it will not bring any benefit, but can only cause harm. Professionals know many different secrets that help you make the right purchase. But in the realities of life in Russia, just a few are enough to get what you want.
- Buy only bottles that are made in Canada. Only in this country there is an entire state commission that deals with the quality of this product.
- Light varieties are always less saturated, but more delicate. Dark ones, on the contrary, are distinguished by the tart aroma of tree bark, as well as a bright, characteristic taste.
- The label must have a naturalness mark. Otherwise, you risk purchasing regular maple-flavored sugar syrup.
It is important that the chosen syrup is really expensive. Produced in small quantities, it simply cannot be cheap and cost a penny. Therefore, if you are offered it at a price below sixty to seventy conventional units per liter, most likely it is a fake.
You can store treasured containers in the cellar if they have not yet been opened. They retain their properties well for a long time (up to 3-5 years). More exact dates can be found on the packaging. Once opened, just put it in the refrigerator and you can safely use it for food throughout the year.
How to make maple syrup at home
It is quite possible to prepare a homemade delicacy, although you will have to get a little confused. In addition, you need to understand that you will need to collect maple sap for a long time, and then cook it, evaporating the moisture. The proportions of output of a home-made finished product are approximately equal to industrial ones, that is, out of forty liters of pure raw materials, only one will come out. In addition, sugar maples do not grow on their own here, they can only be cultivated, but you will have to wait fifty years, which of course is not suitable for us. You can use red, black, or holly juice. The latter will be the least bitter, so you should give it preference.
- First of all, you need to correctly calculate when the maple will begin to sap. It begins much earlier than in other trees, sometimes even in February or early March.
- Using a thick, long drill, drill through the trunk of the selected trees, and drive pre-made metal grooves under the hole.
- Place a suitable container and wait until it is filled.
It doesn’t hurt to keep in mind that unprocessed juice can be stored at fairly low temperatures for no more than a week. Therefore, keep in mind that the required amount of raw material must be collected during this time.
It is best to start evaporation outside, in a summer kitchen or indoors where there is a very powerful hood. At the same time, large volumes of water will evaporate, so in an ordinary kitchen the wallpaper may peel off and even unreliable plaster will fall on your head. For the process, it is better to take enamel dishes so that they do not react with the liquid in any way.
In terms of time, evaporating one liter takes about half an hour, so be prepared for a long process. Do not forget that it should not boil, but only actively evaporate the liquid. For storage, homemade juice can be poured into glass jars and sealed with metal lids.
Looks like you're about to make maple syrup at home and want to know the best way to do it? Need a recipe for making maple syrup at home? Then, to draw your own conclusions, read the detailed instructions on how to
Maple syrup: benefits and contraindications
Maple sap and syrup improve immunity; they contain many organic acids and phytohormones. This helps the body fight cancer and activates the pancreas. It is an excellent antioxidant and increases potency. The antioxidants contained in maple syrup are similar to those found in red wine, tomatoes, berries, wheat sprouts, and flax seeds. A quarter glass of syrup contains more calcium than the same amount of milk, and more potassium than bananas. Recent studies have found that regular consumption of maple syrup has a beneficial effect on liver function.
The amount of minerals contained in maple syrup is simply off the charts, so its benefits to the body cannot be overestimated. In terms of usefulness, it is even higher than honey. And, unlike honey, to which many people are allergic, maple syrup is hypoallergenic. The Canadian dessert contains Mg, Fe, F, Mq, Ca, Na, C, Zn, K, Mn, as well as vitamin B complex and polyphenols. Useful for people of all ages, both children and the elderly and pregnant and lactating women. No harm to health was detected.
Contraindications: not identified. In some cases, there may be rare allergic reactions, because... It is, after all, a plant product. Do not overindulge in sweets and beware of counterfeits!
Homemade maple syrup recipe
— The video shows in detail how to make maple syrup at home, so that there is no doubt that maple syrup can be made, but it is hardly necessary.
Maple syrup is an unusual delicacy for us, but in the USA and Canada it is considered a national dessert. The sweet and aromatic syrup, which is obtained from maple sap, is poured over pancakes, waffles and ice cream. Maple syrup tastes like caramel, with subtle woody notes. Of course, this product is not for everybody, but due to its sweet taste it is often used in healthy and dietary foods.
Maple sap and Indians
The history of maple syrup began in the 18th century; in fact, the first mention of how to prepare such syrup appeared in 1760. Well, the technology for its production was invented by the indigenous inhabitants of the mainland, the Indians, much earlier.
They were the first to try maple “icicles” - frozen drops of sap on the bark of trees. In the spring, the Indians set up “sugar camps” in the forests and stocked up on maple liquid for future use. They learned to make syrup by boiling the sweet, aromatic juice until it became thick and viscous.
The colonists also really liked the natural sweetener, for whom such a dessert was truly exotic, because for a long time it was believed that sugar maples grow only in North America, in particular in Canada. The Indians also loved to enjoy maple ice by freezing the juice in clay pots to create a refreshing ice cream with an original taste. In addition, they made from maple syrup a semblance of modern granulated sugar, lump sugar in the form of bricks, and viscous sweets reminiscent of caramel.
In Indian cuisine, maple sap immediately took root - they stewed meat in it, cooked cereals and corn with it, spread the sweet amber mass on lard and flatbreads. Additionally, maple sugar was often traded for other items. In other words, the Indians used sugar bars as money.
How is maple syrup made?
Maple syrup is a rare product and therefore expensive. Only sugary types of maples are suitable for its preparation - red, black, holly, ash-leaf and sugar, and the age of the maple must be more than 40 years.
Where is maple syrup made? Today, 75% of maple syrup is produced in Canada, in Quebec, where sugar maples grow, and in Ontario. In addition to Canada, some US states, such as New York, Vermont and Nebraska, are also famous for their ability to make maple syrup. In addition, there are Norway and ash-leaved maples even in Russia - at least the first domestic maple factories are located in the Penza region. True, they use exclusively Canadian technologies and equipment.
From 30-50 liters of juice a liter of syrup is obtained, so the high cost is quite justified. During the “juice” season, the tree produces about 12 liters of raw material daily, and the period of its sugar “fertility” is about 50 years.
The best time to collect sap is from late February to early March, when the temperature is above zero during the day and below zero at night. It is under such conditions that the sap begins to circulate most actively in the trunks of maples, and it is at the end of winter and the beginning of spring that it is the sweetest. Holes are made in tree trunks at a height of 30 cm, tubes are inserted into them and the aromatic liquid is collected.
The syrup is prepared simply - by boiling, without additional ingredients, so it can be considered a completely natural product. The evaporation process takes place on a high-efficiency Canadian wood-burning stove. Interestingly, maple sap has a completely neutral taste, but when it boils and thickens, it acquires a specific aroma and a beautiful amber hue. Depending on the degree of boiling, different syrups are obtained - extra light, light, medium, dark and very dark - they are the thickest. Since maple sap is 96% water and only 4% sugar, it takes several hours to cook.
Maple syrup for health
Maple syrup is very healthy - it contains B, iron, phosphorus, zinc, magnesium and other trace elements. It contains more calcium than the same amount of milk, and more potassium than bananas. It supports the immune system and contains 54 antioxidants that supply the body's cells with oxygen and remove toxins. According to scientists, these antioxidants are identical to those found in whole wheat, flax seeds, berries and red wine. In addition, maple syrup has anti-inflammatory and antibacterial properties.
It has a beneficial effect on male potency, the cardiovascular system and the liver, fights against cancer and atherosclerosis, and prevents the development of diabetes and obesity, because it does not contain “harmful” sugar and fats. By the way, in 2011, a conference of the American Chemical Society took place, and one of the reports contained sensational news. It turns out that maple syrup contains about 50 valuable substances, of which 20 help in the treatment of various diseases, and 5 substances are not even found in nature. One of them, the phenolic compound quebecol, has proven itself in the treatment of diabetes.
In terms of its beneficial properties, maple syrup can compete even with honey; moreover, it is less sweet, has a lower calorie content and does not cause allergies. 60 ml of maple syrup is enough to meet your daily requirement of vitamins and minerals. This sweet treat can be considered a multivitamin complex, if, of course, you bought natural syrup and not an artificial product with the taste of maple sugar.
Choosing the “right” syrup
In stores you can often find fakes that don’t contain anything - corn or rice syrup, sugar, fructose, maple essence and many other ingredients. The only thing it doesn’t contain is maple sap, so you won’t get any benefits from such a product. In Canada it is called sirop de poteau, or “pillar syrup,” a hint that such a dessert is a dummy.
You can choose the “right” syrup based on the following criteria. It should be transparent or translucent, but in no case cloudy. If we talk about the manufacturer, then definitely choose Canada, since this country has food inspection that carefully monitors the quality of food, including maple syrup.
Look for the golden maple leaf on the label, a quality seal that guarantees that the product actually came from the birthplace of maple sap. If it says that the syrup is made in Canada, but is packaged in another country, then it has nothing to do with Canada. But the inscriptions Real Marple Syrup (real maple syrup) or Pure Marple Syrup (pure maple syrup) are a good sign, which means you can trust the quality.
An important indicator when determining the naturalness of maple syrup is the volume-to-weight ratio - it should be 1:1.32. That is, if you bought a 100 ml bottle of syrup, the product should weigh 132 g - of course, without glass.
But the note that this is organic syrup does not mean anything, because maples already grow without the use of chemicals and in this case organic is just a publicity stunt.
Maple Abundance
In Canada, honey and sugar are made from maple syrup; in North America, breakfast cereals with maple syrup, jelly, chocolate, candy, tea, coffee and even maple butter are popular. The aromatic sweetener is added to baked goods, sauces and cereals, mixed with milk and yogurt, and baked with apples and other fruits. Delicious are walnuts roasted in maple syrup, glazed maple carrots, and chicken baked with this flavorful sweetener. Canadian and American housewives prepare a delicious creamy maple fondue and bake it with cinnamon, nutmeg and maple syrup.
Syrups from Canada and the USA differ in the degree of transparency and thickness, but the Canadian product, as already mentioned, is more valued among gourmets, which is not at all surprising. Of the total volume of maple sap extracted, 90% is produced in Canada; it is no coincidence that the Canadian flag depicts a sugar maple leaf, which is the symbol of the country. In the 19th century, the maple leaf was also depicted on state coins.
It is better to store opened maple syrup in the cold, and if it is slightly sugared, it can be heated - this will not lose its beneficial properties.
Maple syrup in the beauty and nutrition industry
Singer Beyoncé is said to have lost 9kg on the 10-day maple diet. This weight loss system is popular among celebrities; Gwyneth Paltrow and Naomi Campbell are also fans of it. On a diet, you can only drink lemonade made from 250 ml of water, 2 tsp. lemon juice, a pinch of cayenne pepper and 2 tsp. maple syrup, as well as orange juice, water with sea salt and herbal tea. Nutritionists do not recommend sitting on this for too long, but they have nothing against the fasting “maple” day.
Maple syrup is also used in cosmetology to prepare anti-aging masks, because it contains a lot of natural antioxidants that slow down the aging process of the skin. Mix 10 g of any gel mask with 60 ml of water, 2 tbsp. l. maple syrup and 1 tsp. ground flax seeds. Apply the mixture to your face and rinse off after 20 minutes with cool water. If you do this mask 2 times a week, after half a month you will see that there are much fewer wrinkles, your face is fresher, and your skin is noticeably tightened.
It’s nice to sweeten tea or coffee with aromatic maple syrup - it’s both tasty and invigorating in the morning. And even though this iconic product is still a curiosity for us, many already use it along with honey, and in Russia, as it turned out, there are also raw materials for obtaining maple sap. This means that syrup can be purchased at a more affordable price, while at the same time supporting the Russian manufacturer!
At VkusVill, every day we see unusual and innovative solutions that are used for food production. But this story about Penza maple growers began quite unbelievably. If we hadn’t seen it with our own eyes, we wouldn’t have believed what they were doing in the Penza region! Try saying it out loud yourself to believe it.
And they produce it using Canadian technology, connecting about 20 thousand maples with a special sap pipeline. Can you imagine this? We couldn't, so we went to look, take pictures and tell you about our new product.
Where did Penza maple growers come from?
Behind any product, in fact, there are not ingredients and recipes, but people and their stories. In this case, it turned out that Sergei Anashin and his son Alexander Anashin once learned from the Internet about the existence of maple syrup. We read that this is a natural sugar substitute that is not addictive or allergic, and is rich in useful substances.
The information about the product interested Sergei so much that he decided to try to make it himself at his dacha in Zelenograd. “We had maple trees on our site. My son and I collected the juice in buckets, evaporated it, and it turned out something sweet,” recalls Sergei. The family then lived in Moscow, but Sergei remembered that in his homeland, in the Bekovsky district of the Penza region, there were huge maple groves along the Khoper River, which could be suitable for the production of this product.
Then events developed rapidly. The Anashins told about the idea of the project to Ivan Merkulov, president of the National Association of Manufacturers and Suppliers of Regional Products (NARP) and head of the PIR Expo group of companies (organizes exhibitions for restaurateurs), in general, an experienced guru of the restaurant and food business. The decision to start the project was quickly made, and Ivan and Alexander went to Canada to study the art of producing maple syrup.
The meeting of these three led to the fact that Russia now has the only maple syrup production using unique Canadian technology. And the product has every chance to become the pride of its region. Does everyone know Tula gingerbread and Krasnodar strawberries? Now remember Penza maple syrup.
How is maple gold mined?
The Penza region turned out to be a unique place for such a product as maple syrup for a number of reasons. Firstly, maples with a diameter of 20 centimeters or more, dry, healthy trees, of which there were plenty along the Khoper River, are suitable for sap. Our Norway maple is a cousin of the Canadian maple.
Secondly, the density of maples is also important, more than 170 per hectare, but here it turned out to be about 300. Thirdly, as Alexander says, “there are two meters of black soil underfoot, and our maples grow on such land. It seems to us that this soil is why our juice is so rich in minerals. Even in Canada it’s not like that, they have rocky soils.”
Having overcome bureaucratic obstacles and received the right to lease a forest in the Bekovsky district, maple growers began to “connect the trees to the sap pipeline.” It’s really hard to believe until you see it with your own eyes, but during the maple sap collection season (about 40-50 days in the spring), thin and wide tubes are stretched between tree trunks. More precisely, they are stretched in the winter, prepared for collecting sap while there is no foliage on the maples, and connected to the trunks for the collection season with special “nipples.”
Each tree produces sap, and the vacuum pulls it into the tube. In a good season, it produces about 50 liters per tree. Productivity depends on the season, the size of the trunk and weather conditions.
More than 20 thousand maples have already been connected, and the length of the sap pipes is more than 100 kilometers. The system is not removed for the winter; it does not bother anyone, neither animals nor people. There are roe deer and wild boars here, they do not pay attention to the pipes. Pass under or above the sap lines. In some places the tubes stretch above the road.
The sap flows downward at an angle of one degree to the trunk. Flows quite quickly thanks to the vacuum. One drop can travel up to two kilometers from the trunk to the base. The juice from each plot goes into a special releaser (pump), and from it to a specially equipped base in the forest. The base has Canadian equipment, a reverse osmosis machine that passes juice through membranes and concentrates the juice at the molecular level. Similar systems are used in home water filters.
In this case, excess water (which is essentially already purified by the tree itself and high-tech equipment) is drained into the Khoper River. About 700 tons of purified water per year are returned to the river by maple growers, improving its ecological condition.
From the base in containers, the juice is transferred to the maple mill.
How is maple syrup made?
Ivan says:“We purchased equipment for the maple mill in Canada, and the pipes were made in Russia from food-grade stretch plastic. It was important for us to choose a material so that it would not give any shades of taste and would not affect the quality of the juice. The flexibility of the material was also important. “Maple gold” flows through the pipes, as we say.
And the stove in Canada was made specifically for our order; it is the only and largest and most powerful stove for the production of maple syrup in Russia. It is also the largest model in the US and Canada. When you need more syrup, just put a second one of the same kind. We heat with wood, but we don’t cut down the forest, we are generally forbidden to cut wood in the forest, it’s rented. We collect dead wood for kindling.”
Sergey says:“Our area is unique, the climate is reminiscent of Crimea. Zubrilovka, Kurakino, Tarkhany, the place where Lermontov is buried... There are many former estates here. And not everywhere there is such a combination of maples as we have.
We started with one small, home-made stove. It looks like a metal labyrinth through which the juice flows like a snake into a chamber where it can be collected.
When the “Canadian miracle” did not yet exist, we had three of these stoves, producing 50 liters of syrup per hour. And imagine: three tons of concentrate arrived... We cooked for days! 20 hours without a break. Now the Canadian stove helps us out a lot.”
Alexander says:“The cooking process goes like this. Here they brought the concentrate. We pump it into a container and it goes into the evaporation panel. There are ribs, bends, the stove has a very high efficiency. The temperature in the chambers is controlled. And first the juice is evaporated to 6%, then 20%, then 40%, so it goes from one panel to another up to 66%. 100-150 liters of syrup can now be cooked in three hours.
How do we define this moment? It is important not to miss it. The syrup has a temperature of 107 degrees. The thermometer in the stove goes off. There is also a device for checking sugar content, we drop it and check it. Another device is a hydrometer from Canada. It is configured specifically for , there is a special scale for it with decoding. The most accurate device that shows readiness.
Another important quality indicator is transparency. At the beginning of the season it is lighter, then darker, but this is absolutely normal. At the end of the season the syrup turns out darker.
Then we pass it through a filter to remove the last impurities. Pour it hot into containers and heat it to sterilize it. In the bottling room, where our employees enter only in special clothes, the syrup is bottled.”
Maple plans
Penza maple growers are not going to stop there and, having established supplies of syrup to coffee shops, restaurants and VkusVill, they plan to develop another regional product - raspberries. We have already planted more than ten hectares of remontant raspberry seedlings, which can bear fruit until late autumn. And maybe we'll talk about their new raspberry product soon.
They also want to build the “House of Kplenovar” and invite everyone to visit the unique nature of the Penza region, see with their own eyes the sap pipeline, the snow-white beaches of the Khoper River, endless maple groves and the unique production of Penza maple syrup, of course. By the way, it’s convenient to get to them; there is a direct train from Moscow.
Eight stories from Penza maple growers
When treating your loved ones to tea with maple syrup, do not forget that tea always tastes better during a pleasant conversation. Penza maple growers also told several informative stories about themselves and the syrup over a cup of coffee. Let's share!
When we started, local men greeted us with skepticism. They laughed when we told them about “connecting trees to wires.” They didn’t believe us, they considered us either naive or scammers. At first we only had three people working for us. When our first linemen came home, they were asked: “What are you doing there?!” And they said: “I’m pulling pipes between the trees.” They didn't believe them. Well, they thought it brings money and thank God. But when the juice flowed through the pipes, they were surprised. Believe it! Now they themselves tell their neighbors in other villages.
We didn't have any specialists. We learned everything ourselves and taught others. Last year our harvest was very poor, we wanted to invite Canadians to come to us, but it turned out to be difficult for them to get a visa to Russia, so we went to them ourselves to sort out the mistakes. This year it turned out much better. Now we already employ 15 people, and all are local. Many went to Moscow to work, worked as security guards, and now they have work in their village, and it’s convenient for them, and for us.
There are families who have entered into cooperation with us. We trained them for four months, now they connect the maples themselves and sell the sap to us. The people who cooperated in laying the juice pipeline lines called them “Nord Stream” and “South Stream”.
Maple sap has been extracted in Canada for 200 years. and there are trees there from which sap has been taken for 150 years. No, the tree does not die from this. After all, the wound on the trunk heals within a month, and the tree gives no more than 5% of its sap. But they used to collect them in buckets.
Previously, by the way, the United States had the first place in the production of maple syrup. In 1992, the technology of such vacuum tubes appeared in the United States, and Canadians quickly realized its potential, subsidized its implementation for their maple growers and helped. The vacuum pulls, the vacuum pumps, everything can be automated - this increases the collection efficiency significantly. The system collects the juice itself. Huge labor savings! One person can maintain about a thousand trees.
And Canada overtook the USA in two years. Now 80% of the world's maple syrup is produced by the province of Quebec. And when we brought them to try our syrup, they were generally shocked that in Russia there are maples and the production of maple syrup. The quality of our product was rated very highly.
This is a traditional product for Canada. It is a one hundred percent natural product containing 58 different minerals. Suitable for pregnant and lactating women.
In Western films, you can often see characters having pancakes for breakfast, happily dipping them into maple syrup. For us, this product is unusual and even mysterious.
Still would! The fact is that the maple species from which this product is made grow mainly in North America - in the USA and Canada. You can, of course, grow such a maple in Russia - but in order to be able to extract syrup, the tree must grow for many years. And for production on an industrial scale, entire maple forests are needed!
Meanwhile, maple syrup is a healthy and tasty alternative to sugar or honey. Unlike the first one, it contains many useful substances. And unlike the second one, it does not cause allergies.
What he really is
So, first of all, let's figure out what maple syrup is and what it is made from.
This is a sweetener of completely natural origin. Externally, the syrup looks like thick caramel or uncandied honey. Color can vary from dark yellow to brown.
The taste of the syrup is sweet, with a slight woody aftertaste and a hint of caramel.
How is maple syrup prepared and what is it made from?
Only certain types of maple are used for production - sugar, red and black.
The extraction technology is very similar to the well-known extraction of birch sap. In the spring, an incision is made in the trunk of an adult tree, into which a tube is inserted, connected to a collection container. The result is a liquid juice that looks like water. This juice is subsequently evaporated to obtain syrup. The time of collection (early or late spring) determines how thick, dark and sweet the syrup will be. On average, 40 liters of fresh juice yields approximately one liter of syrup.
By the way, collecting sap does not harm the tree. For this, maples that are at least 40-50 years old are used, and one tree can be a source of raw materials for many years.
Why and who needs it
Please note: a product can be called dietary, but not because it promotes weight loss. Like honey, it has a fairly high glycemic index and contains fast carbohydrates. For comparison: the glycemic index of refined sugar is 70 units, cane sugar is 55, honey is from 30 to 85 (depending on the variety), maple syrup is about 54.
The calorie content of syrup is 260 kilocalories per 100 grams of product.
Accordingly, trying to use maple syrup for weight loss is a rather pointless undertaking. As well as honey, fructose, etc. It’s just that, unlike sugar, it is healthy and safe. For example, it can be used as a sugar substitute by patients with type 2 diabetes mellitus, children with diathesis, and people with high blood sugar levels. If you are obese, you can eat it in small quantities - it is still better than using sugar.
Unlike honey, maple syrup rarely causes allergic reactions, making it an ideal natural sweetener for allergy sufferers. And also, unlike honey, during heat treatment the syrup does not acquire carcinogenic properties. Therefore, adding it to baked goods is much safer.
After all, natural maple syrup is simply delicious. Lovers of honey, liquid caramel and similar products will definitely appreciate it. And, of course, everyone who watches their diet and tries to eat right.
Maple syrup: composition, benefits and applications
Maple syrup has numerous beneficial properties. It contains B vitamins, antioxidants and minerals - magnesium, iron, calcium, potassium, zinc, phosphorus, sodium. However, the list of benefits of maple syrup is not limited to this. The polyphenols it contains help prevent cardiovascular diseases. Phytohormones help normalize the functioning of the pancreas. It also has antibacterial and antitumor effects. Useful for metabolic disorders, as well as for people working in hazardous industries or living in unfavorable environmental conditions. That is, essentially. To all residents of modern megacities.
At the same time, nutritionists do not recommend abusing sweets, including maple syrup, simply because of glucose and simple carbohydrates. The normal dose for an adult is about 50 grams per day.
You can use maple syrup instead of sugar - adding it to tea, coffee, and when making cakes and creams. You can also use it in its pure form - like honey. For example, to dip pancakes and pancakes in it.
What is the difference between grades A and B?
As already mentioned, the smell, consistency and taste of the syrup depend not only on the duration of processing, but also on the time of collecting the juice. Harvested in late spring, it is darker and sweeter than in early spring. Syrup varieties are classified according to this parameter. The most common class c is A dark amber. Class C is used only in the food industry.
What is dry syrup
The so-called is a powder that is obtained from ordinary syrup by evaporating the liquid. It can be used instead of regular sugar for baking, adding to tea and coffee, etc. You can also make ordinary maple syrup from it if you dilute it with water.
You can take dry syrup to reduce the shipping weight of the parcel. But, to be honest, the savings are not particularly significant. I see the point in dry syrup only if you use it for cooking - for example, you can’t pour liquid syrup into dough without violating the proportions. But dry powder works great instead of sugar in the same quantities and does not interfere with the recipe at all.
Where can you buy maple syrup and how much does it cost?
The product that can be found in Russian stores, most often, unfortunately, has very little to do with real maple syrup. It's just sugar syrup burned for color, sometimes with flavorings. Such products, unfortunately, only discredit maple syrup - customer reviews that compare it with burnt sugar are most often associated with the low quality of the product they purchased. To be sure of authenticity, you need to choose American or Canadian maple syrup.
The easiest way is on iherb, where options from manufacturers only from North America are presented. In terms of price, it starts from $11 for 350 milliliters.
By the way, if you want to taste maple syrup, but the price seems too high, you can order a budget option - with maple flavor. Agave is no less useful, but costs less.
