Education

Maple from Canada in the UK

Educating the next generation about the magic of maple

Deep in the forests of Québec, a unique natural freeze/thaw phenomenon creates the perfect conditions for harvesting the sap that is used to produce pure Canadian maple syrup. The maple industry is an important part of Canada’s cultural heritage and economic success. Following the spring harvest, maple is exported to 50 countries across the world, including the UK.

Consumers are becoming increasingly interested in where their food comes from and how it is produced, transported and delivered. But finding out about the origins of food, or its provenance, is not always easy.

Maple from Canada runs a successful educational food engagement programme to showcase the history of maple and highlight its origins, as well as the four different styles of syrup with their distinct colours, flavour profiles and culinary qualities.

 


Maple curriculum

Maple from Canada works with pupils, university students and young chefs in a range of settings, from inner-city school kitchens to Michelin star restaurants to support cooking from a grassroots level to high-end dining.

To introduce maple as an ingredient, we have developed a collection of school resources including a food provenance booklet, a ready-made lesson plan and a simple worksheet, making it easy for teachers to feature cooking with maple syrup on their curriculum.

Maple from Canada has also worked with renowned food colleges in higher education to produce a maple module for degree students.

 


Young Chef of the Year

Maple from Canada partnered with University College Birmingham (UCB) to find the local Young Chef of the Year.

For two years running, budding young culinary stars were tasked with developing a menu that included maple in at least one dish. The students were encouraged to explore new flavours using maple and the finalists had to cook both dishes for a panel of judges including Maple from Canada’s UK Chef Ambassador David Colcombe and the Dean of UCB’s College of Food, Neil Rippington.

For more information on the Young Chef of the Year competitions, click here.

 


Royal Academy of Culinary Arts

Maple from Canada became the first associate member of the Royal Academy of Culinary Arts (RACA) from outside the British Isles in 2016.

Now an established sponsor of RACA’s Annual Awards of Excellence, Maple from Canada champions the achievements of the industry’s rising stars, helping to nurture the next generation of kitchen professionals

 

Did you know ?

Québec exports its maple products to more than 50 countries.

Everywhere it goes, consumers of all ages appreciate maple’s unique flavour.

Scientists are studying maple’s potential health benefits.

Studies now underway include those on the antioxidant properties of the polyphenols naturally present in maple syrup.

Maple syrup can be used as a sugar substitute in most recipes.

In cake and most dessert recipes, for each 250ml (1 cup) of syrup used, simply reduce the stipulated amount of liquid (water, milk, juice, etc.) by 60ml (1/4 cup).

A source of natural energy

Maple syrup is a natural source of energy. Check out our recipes for food and drinks before, during, and after exercise.