Find out more about maple syrup
The Natural Choice
Each year in Canada, deep in the forests of Québec, a remarkable natural event takes place as maple sap, frozen solid over the long, cold winter, starts to thaw… and the maple tapping season begins.
Thousands of producers collect the sap from maple trees and boil the liquid to make pure maple syrup, a 100% natural sweetener with a high-quality taste and a versatile range of uses.
Unrefined and unprocessed, pure Canadian maple syrup is ideal for brunches, baking and barbecues, imparting the flavour of Canada’s iconic ingredient into a multitude of dishes, free from artificial additives or flavourings.
Maple syrup comes in four different styles and colours, each one having its own characteristics and taste.
QMSP and the Maple from Canada
Maple from Canada is the official UK website and brand for Québec Maple Syrup Producers (QMSP).
Québec supplies 72% of the world’s maple syrup and is home to more than 11,300 maple syrup producers.
Founded in 1966, QMSP represents producers and works to regulate prices and quality, and to negotiate fair trade deals, as well as promoting maple products on an international stage.
While we all know and love the sweet, sticky syrup produced in Québec, there’s a whole world of maple out there, ready and waiting to be discovered.
There’s a host of incredible products featuring maple from Canada.
Maple sugar comes in the texture of sugar, icing sugar, or fruit sugar. It’s perfect for sweet and savoury dishes – or for coffee or tea.
Maple flakes are made by freeze-drying (dehydrating) maple syrup. Try them in meat or vegetable dishes, baking – or in cocktails.
Maple taffy is made by boiling maple syrup to produce an unctuous, moreish concentrate.
Maple butter is a buttery-textured spread produced through skilfully cooking, cooling and stirring maple sap. It’s great on desserts, pancakes and French toast – and doesn’t contain butter or dairy.
Pure Maple Syrup
Pure maple syrup is produced by tapping the sap from maple trees in Québec, Canada.
How maple syrup is made
Pure Canadian maple syrup comes from a unique natural process which occurs every year in spring.
After the cold winter, frozen maple sap thaws and moves back down towards the base of the tree, where it is then tapped and the sap is collected in buckets. Tapping season lasts for about four to six weeks, between March and April.
Once the sap has been harvested, it is taken to a sugar shack and boiled down to make maple syrup. It takes about 40 litres of sap to make just one litre of syrup.
The history of maple
Legend has it that the story of maple started with a squirrel.
Many centuries ago, during a period of food scarcity, a Native American noticed a squirrel full of energy. He watched the animal drink “water” from a maple tree and realised it was the source of the critter’s vitality. From then on, maple water, or sap, started to be consumed as a fortifying drink.
Maple water was re-discovered by Jacques Cartier, the same man who discovered Canada, between 1536 and 1542. Intrigued by a strange-looking tree, he decided to cut it down and then saw a large quantity of sweet maple water squirt from the wood.
Throughout the years, different processes were developed to evaporate and boil the sap down to make the delicious, rich syrup we’re so familiar with today.
Hundreds of Delicious Recipes
Maple is a special addition to any recipe, from starters and snacks to sumptuous desserts. Find one that’s perfect for you, your family and friends.