Maple syrup
syrup usually made from the xylem sap of sugar maple, red maple, or black maple trees
Maple syrup is a sweet syrup made from the sap of maple trees. In cold climates these trees store starch in their trunks and roots before winter; the starch is then converted to sugar that rises in the sap in late winter and early spring. Maple trees are tapped by drilling holes into their trunks and collecting the sap, which is heated to evaporate much of the water, leaving the concentrated syrup.
Maple syrup was first made by the Indigenous people of Northeastern North America. The practice was adopted by European settlers, who gradually changed production methods. Technological improvements in the 1970s further refined syrup processing. Almost all of the world's maple syrup is produced in Canada and the United States, with Quebec alone accounting for 72% of global output.
Maple syrup is graded based on its colour and taste. Sucrose is the most prevalent sugar in maple syrup. In Canada syrups must be made exclusively from maple sap to qualify as maple syrup and must also be at least 66 per cent sugar.
This brief starts where responsible research should: with the source description of “Maple syrup” as syrup usually made from the xylem sap of sugar maple, red maple, or black maple trees. Everything that follows is an evidence route, not borrowed authority.
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The citation trail is more important than the brevity of the summary: it shows where individual claims can be examined in context. The source revision retrieved here is dated Aug 25, 2026. The linked authority identifier is Q402563. None of the 0 selected statements returned an explicit reference.
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This entry incorporates text from “Maple syrup” on English Wikipedia. Contributors are listed in the page history. Text is available under the Creative Commons Attribution-ShareAlike 4.0 License. Selected authority identifiers and statements are retrieved from Wikidata under CC0; their references and qualifiers remain part of the verification path.