Why I hate maple syrup Curtis Stock • Edmonton Journal Published May 10, 2009 • 2 minute read Join the conversation ...

Research shows Canada’s the world leading producer and exporter of maple products, and, according to Statistics Canada, the Canadian maple syrup industry accounts for about 71% of the world’s ...

All maple syrup tastes delicious, but not every syrup tastes the same. Quebec producers follow a universal grading system: starting golden for the lightest taste, to amber, dark and very dark for ...

The image of maple syrup is of a pure essence that flows from the forest, made by snowshoe-clad farmers who use horse-drawn sleighs to collect buckets of sap hung on trees, and stoke a wood fire ...

Maple — a taste of place Syrup's golden to deep hues reflect when the sap is harvested. "As the tree is waking up, the chemistry of the sap allows us to produce a delicate maple syrup.

Since Quebec’s 34 million sugar and red maple trees are the source of 72 per cent of the world’s maple syrup, most economists would frown on such blatant price-fixing. But my objection to the syrup ...

Honey and maple syrup are "still added sugars," says Derocha, who is also a spokesperson for the Academy of Nutrition and Dietetics. “You still have to be aware of how much you’re consuming ...

"Maple syrup contains great minerals like iron, which helps with red blood cells, [and] manganese, which is [wonderful] for our joints," explains another holistic nutritionist, Diane Murphy.

Elders Richard Flamand and Adrienne Niquay talk about the maple syrup tradition to the youth in the sugar tent. Until the 1950s, the village was deserted during Sikon.