THE MAPLE EXPERTS

From family knowledge, years working first-hand with the product, and a lifetime of loving maple syrup, we have expertise to share.

WHERE IT ALL BEGINS

Pure New York maple syrup is made in the early spring when temperatures climb into the 40's during the day and slip below freezing at night. This temperature fluctuation causes the sap to pour from the trees, urging producers back to the woods.

The majority of maple syrup producers use plastic taps and tubing. The sap flows through the tubes into vats or holding tanks. Once the tanks are full, it is then transferred to the sugar house. This is where the production of the syrup begins.

Sap is made up of mostly water and does not taste like syrup. Before the sap is converted into syrup the water needs to be boiled away. At Peaceful Valley Maple Farms, we have state-of-the-art equipment and use a wood-fired evaporator to bring you the best pure New York maple syrup.

DID YOU KNOW?

A mature tree can have 1-2 taps and can yield up to 10 gallons of sap a year. Which makes only 1 quart of syrup.
It takes 40 gallons of sap to make 1 gallon of syrup.
New York State maple syrup producers must meet same standards across the state. The standards say syrup must be made from pure maple sap and contain no-less than 66.3% sugar.

THERE ARE DIFFERENT GRADES OF MAPLE SYRUP:

Grade A - Light Golden Color/Delicate Flavor Usually made at the beginning of the new maple season. Pour over vanilla ice cream for a maple sundae.

Grade A - Medium Rich Flavor/ Amber Color Usually made about mid-season and seems to be the most popular for all around use. A good choice for gifts.

Grade A - Dark Color/Robust Flavor
As the maple season progresses, the syrup darkens in color and develops a more robust maple flavor. Good for all around use, its hearty flavor is a great choice for all kinds of recipes. Pour over baked apples or squash, use as a glaze for meats and vegetables.

Grade A - Very Dark Color/Very Strong Flavor Produced at the end of the season, it's perfect for cooking! Its strong flavor is perfect for baked beans, breads, and cookies.

STORAGE

To ensure the quality of your syrup product you must maintain proper storage. Before you open the container, it should be stored in a cool dry place. Once opened, you should place your syrup in the refrigerator. It can even be frozen for prolonged use.

NUTRITION FACTS

The original quality of syrup can be restored if mold should form. First remove the mold, boil the syrup, skim the surface and refill in a sterile container.

Maple syrup contains an abundant amount of naturally occurring minerals such as calcium, manganese, potassium and magnesium. And like broccoli and bananas, it's a natural source of beneficial antioxidants. Researchers have also found that pure maple syrup contains numerous phenolic compounds, commonly found in plants and in agricultural products such as blueberries, tea, red wine and flax-seed. Some of these compounds may benefit human health in significant ways.

Maple syrup is more nutritious than all other common sweeteners, contains one of the lowest calorie levels, and has been shown to have healthy glycemic qualities.

Nutritional Value for Various Sweeteners % of Recommended Daily Value (DV) Per ¼ cup (60 ml)
	Maple Syrup	Corn Syrup	Honey	Brown Sugar	White Sugar

Manganese	95	0	4	2	0
Riboflavin	37	1	2	0	1
Zinc	6	0	2	0	0
Magnesium	7	0	1	2	0
Calcium	5	0	0	4	0
Potassium	5	0	1	1	0
Calories	216	220	261	216	196

SOURCE: Canadian Nutrient File (Health Canada) and USDA Nutrient Database