Maple Syrup

Maple syrup is a forest food product that is distinct to the upper North American woodlands, where maple trees grow naturally. The sap in its natural state contains about 98% water and 2% sugar and the through the process of evaporation is reduced to a finished syrup of 66 to 67% sugar. Commercial operations use some type of continuous-feed evaporator. The use of a reverse osmosis system as a pe-processing method can dramatically increase sugar content resulting in the removal of as much as half the water before the sap enters the evaporator, raising sugar content from 1 to 3% to as high as 10%. Further processing using filtration and adsorbent technologies removes impurities where it can then be graded based on its translucency and flavor.