The Science of Syrup
What could be more Canadian than the study of maple syrup? Researchers at Quebec's Saint-Hyacinthe Research and Development Centre, in partnership with colleagues at the Centre ACER (in French only), spend a great deal of time analyzing the many subtleties of maple syrup, and linking them to nuances of taste.
Their research, conducted in collaboration with industry partners, has yielded the world's first-ever maple-syrup flavour wheel – which identifies characteristics of individual syrups, ranging from "fruity" to "spicy" to "milky."
These tasting notes help you – the consumer – identify the subtle variations between different syrups, and pick out preferences. Producers can use the information to improve their products and maintain consistency, making sure that Canadian maple syrup remains the best in the world.
- Canada produces approximately 75% of the world's maple syrup.
- Canada exports maple syrup to 75 countries around the world.
More facts in a snapshot
Consult We Grow a Lot More Than You May Think to learn facts on the agriculture and agri-food sector in Canada.
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