This is an archive of past discussions. Do not edit the contents of this page. If you wish to start a new discussion or revive an old one, please do so on the current talk page. |
Archive 1 | Archive 2 | Archive 3 | Archive 4 |
This is the archive of discussions from the talk:maple syrup page prior to 2008 |
I disagree that the thing about Vermont was not NPOV - in fact, it was debunking the idea that Vermont is the premiere syrup producing site.
I welcome additions or clarifications about the entry I made on maple syrup grading, especially if knowledgable folks from Canada or elsewhere wish to contribute what they know about grading in their countries. -- Neschek 17:20, 29 Jun 2004 (UTC)
"It takes approximately forty litres of sap to make one litre of maple syrup."
How much sap does the typical tree produce?
I removed an external link to a site that sold maple trees. Largely irrelevant and commercial - DavidWBrooks 20:08, 13 Jan 2005 (UTC)
In the Production section, I changed the first sentence to read "... New England and Quebec" (instead of "and New York".) It was misleading before: considering that Quebec produces (as noted farther down) four times more than all of the US, doesn't it merit a mention up there?
About the "four times as much" comment... The stats quotes in the article tell us that Canada produces about three times as much syrup as the U.S. I changed that sentence to remove the contradiction. 24.60.232.93 03:14, 3 July 2006 (UTC)gm
I came to wikipedia hoping to read about the North American Indian connection with maple syrup -- either the pre-colonization history of maple syrup amongst native peoples or about the culture which nevertheless grew up around maple syrup. Except, there's absolutely nothing. Can anyone weigh in on this? -- 222.7.147.28 6 July 2005 16:59 (UTC)
For a product that is primarily developed and marketted in Canada, the article is far too U.S.-centric. – Hollow Wilerding 02:29, 26 November 2005 (UTC)
"Real maple syrup comes from Canada, particularly Quebec, and the northern United States, especially New England and northern New York State." " Does it always, is it made elsewhere, are there any countries where production, as opposed to importation, is illegal?
"However, it can be made wherever maples grow." Well is it?"
"US labeling laws prohibit these products from being labeled "Maple Syrup", many simply calling the imitation, "Pancake Syrup". Do labeling laws in (some) other countries also prohibit this? I believe they do here in Australia. I know that it is legal to *import* it into Australia, I'm not sure whether or not Australian law allows *production* of it.
I would imagine it would be possible in Russia and parts of Scandinavia too, though I have no knowledge of it being made there. 65.167.146.130 ( talk) 20:54, 5 December 2008 (UTC)
Hi, would be good if the pics could be moved to Wikipedia Commons, as they could then be used for other language versions of the article, like the Norwegian one. Ulflarsen 14:04, 22 January 2006 (UTC)
Regarding the passage: "Maple syrup is sometimes boiled down further to make maple sugar, a hard candy usually sold in pressed blocks, and maple toffee (similar to taffy) which may be poured on snow to harden it for eating." - I am from Vermont and my family has produced maple syrup for about 30 years and I have never heard it referred to as "maple toffee." We refer to it, perhaps colloquially, as "sugar on snow." (18:08, 26 April 2006 - 134.174.140.88)
i heard somewhere that if u ate maple syrup you could get th Maple Syrup disease. Myth or true? -- Shandris 15:15, 13 June 2006 (UTC)
Unrelated, that is a genetic disease. 65.167.146.130 ( talk) 20:55, 5 December 2008 (UTC)
I wanted to find out what the 'Grade C' means that my bio organic maple syrup boasts, but it's not mentioned in the article. According to one explanation ( [2]) C is now not an official grade anymore and is = B. On the other hand, here ( [3]) they say that grade C is such low quality that it may not be sold to consumers but is used for e.g. flavouring tobacco. What is the truth? - Logologics 20:03, 2 October 2006 (UTC)
Hi, I grew up on a farm producing maple syrup. I am almost 50 and have never heard of grade C. But we produced for the table market more than anything. The closest I can think of is a grade called commercial. Both the USDA and the Vermont Department of Agriculture include that grade which is used in all manner of products from baked beans to distilled spirits. I had not heard of the tobacco flavoring use. A Google search for Grade C Maple Syrup akes you to a Wisconsin producer, who mentions Grade C and describes it as "The end of the season brings mostly Grade B, which was formerly known as Grade C, with even more minerals and the strongest maple flavor.:
see link: http://www.mastercleanser.com/master-cleanser-2.htm
As this is not the site of a maple production regulatory organization it might all be myth. Not sure. CApitol3
I am a Canadian Maple Syrup Producer. While I don't have all the facts on Grade C, I do know that it is a part of an American grading system. I am fairly certain it is based out of vermont, but I don't have my reference material in front of me to be able to confirm that at just this moment. I do however know that it is an equivalent to Canada No. 3 Dark, which is a commercial grade. The Grading System has nothing to do with Quality whatsoever, but is rather a representation of the strength of the maple flavour. Later in the season, the flavour becomes stronger. Grade C would be the last run of the season. Most producers do not sell this grade to the public, but rather sell it wholesale to bakeries, or for other commercial uses. As a family-operated business, though, my family carries it in our store due to the popularity of the previously linked Master Cleanser fast. It is also popular as a cooking grade, as the stronger flavour comes through better when used with other stronger flavoured ingredients. Hope that clears up any questions. -- Balrog30 04:45, 3 October 2006 (UTC)
I've been meaning to add something about this for the article. The grading system is based primarily on color, with the lightest-colored syrups getting a higher grade. This actually negatively correlates with strength of flavor. Some sources (eg, Cook's Illustrated) recommend grade B maple syrup over grade A for its intensity of flavor, not just in cooking and baking, but for everyday use. I'm not sure about grade C – I've never seen that on the market. Peter G Werner 20:33, 13 March 2007 (UTC)
Is it primarily fructose? Sucrose? What? —Ben FrantzDale 00:33, 22 March 2007 (UTC)
Sugaring off obviously takes a lot of energy. This article should say exactly how much. Here's a back-of-the-napkin calculation:
That's obviously a lower bound; it doesn't include the inefficiency of heating or the energy to bring the water up to boiling temperature, but it's a start. If you have a better number, please add it. —Ben FrantzDale 02:17, 28 March 2007 (UTC)
Dirac66 03:41, 28 March 2007 (UTC)
I am so not metric-skilled I do not dare correct this, but I'm pretty sure 40 litres does not equal 10 gallons. Would someone else please correct this? Tack. Mothperson cocoon 01:18, 26 April 2007 (UTC)
There are some more imperial to metric conversion issues. For example, 5/16th inch (tap hole diameter) is indeed 7.94 mm, but why not make it 8 mm? Also it seems that something went awry with the conversion from specific gravity to density in kg/m^3: 32 kg/m^3 is a ludicrously low density for any kind of syrup. Maybe it means 1032kg/m^3? 62.31.163.73 ( talk) 22:13, 29 June 2008 (UTC)
The user Richardphythian has edited the story to state that maple syrup originated in Japan. While Japan imports maple syrup, and has forests of maple, their varieties of maple including Acer palmatum, A. japonicum, A. pseudosieboldianum, A. shirasawanum, and A. sieboldianum, none produce sap able to be made into syrup. Google searches turn up nothng on Japanese production of maple syrup. Perhaps this is vandalism. CApitol3 13:55, 27 April 2007 (UTC)
Anyone know? —The preceding unsigned comment was added by 67.110.221.182 ( talk) 01:39, 9 May 2007 (UTC).
I was told by a park ranger in northern Indiana at a Maple Syrup Festival that only maples in North America store sugar in their sap and release it "upwards" in the spring under certain conditions (nights below freezing and 40 degree days). Sugar Maples transplanted to Europe in an attempt to start an industry over there did not behave in the same manner. Didn't make a whole lot of sense to me but maybe someone else knows about the "whys" of that. Perhaps I will do some research. Oldfart 13:15, 2 September 2007 (UTC)
Where in Europe? It is a pretty big place you know, that is like saying 'Pine trees were transplanted to the Southern Hemisphere, but did not survive very well' Ghhyrd —Preceding unsigned comment added by Ghhyrd ( talk • contribs) 19:18, 1 October 2008 (UTC)
After a very small amount of googling, the only information I can find are various statements suggesting that the weather in Europe is not conducive to the sap rising and falling. This bodes ill for the maple syrup industry since that means AGW will possibly destroy the source of maple syrup. I also ran across a misstatement in a vermont report that state that Sugar Maples only grow and produce sap at altitudes above 2300 ft. Maybe that is true only in Vermont but I did my own maple syrup in Indiana on my own 4 or 5 maple trees at an altitude of 800-850 feet. (Indiana is somewhat FLATTENed by the glaciers....) Oldfart 13:32, 2 September 2007 (UTC)
They seem heavily focussed on American maple syrup (particularly Vermont's, though that may "normal" within that context, that is, Vermont produces most of the American syrup). Shouldn't there be more Canadian/Quebec representation in there (because Canada, particularly Quebec, by itself, is the biggest producer of maple syrup)?-- Boffob 03:18, 4 June 2007 (UTC)
What are the various organic compounds that create maple syrup's flavor components (such as its "buttery" taste)? This should be addressed in the "Chemistry" section. Badagnani 18:35, 12 September 2007 (UTC)
I've heard that it used to be thought that it was phloem that contained the maple syrup. It would make sense, as phloem is usually associated with carrying sugars. If this (erroneous) belief was once thought to be true, perhaps we should mention it. -- M1ss1ontomars2k4 04:53, 4 October 2007 (UTC)
There is some unidentifiable substance in my maple syrup. It looks a bit like mold, being a light, somewhat slimy, soft "blob". It is rather delicate, not to dissimilar to the latte foam remains when you drink down a cup of cappuccino too quickly. Now, with my biology training I think it is just possible, but a) maple syrup is a very hostile environment even for molds and b) I took a taste sample of the stuff and it did not have the typical moldy taste (it did not have a taste of its own and the syrup being Canadian Medium grade B should also not overpower any moldy taste if you know what you're looking for). I had been keeping the stuff in a closed and effectively airtight container in the fridge for some months; perhaps it is a chemical reaction instead which causes minerals or secondary compounds to precipitate. If not, I would certainly love to know what hardy fungus manages to grow in maple syrup... Dysmorodrepanis ( talk) 08:57, 12 December 2007 (UTC)
This is an archive of past discussions. Do not edit the contents of this page. If you wish to start a new discussion or revive an old one, please do so on the current talk page. |
Archive 1 | Archive 2 | Archive 3 | Archive 4 |
This is the archive of discussions from the talk:maple syrup page prior to 2008 |
I disagree that the thing about Vermont was not NPOV - in fact, it was debunking the idea that Vermont is the premiere syrup producing site.
I welcome additions or clarifications about the entry I made on maple syrup grading, especially if knowledgable folks from Canada or elsewhere wish to contribute what they know about grading in their countries. -- Neschek 17:20, 29 Jun 2004 (UTC)
"It takes approximately forty litres of sap to make one litre of maple syrup."
How much sap does the typical tree produce?
I removed an external link to a site that sold maple trees. Largely irrelevant and commercial - DavidWBrooks 20:08, 13 Jan 2005 (UTC)
In the Production section, I changed the first sentence to read "... New England and Quebec" (instead of "and New York".) It was misleading before: considering that Quebec produces (as noted farther down) four times more than all of the US, doesn't it merit a mention up there?
About the "four times as much" comment... The stats quotes in the article tell us that Canada produces about three times as much syrup as the U.S. I changed that sentence to remove the contradiction. 24.60.232.93 03:14, 3 July 2006 (UTC)gm
I came to wikipedia hoping to read about the North American Indian connection with maple syrup -- either the pre-colonization history of maple syrup amongst native peoples or about the culture which nevertheless grew up around maple syrup. Except, there's absolutely nothing. Can anyone weigh in on this? -- 222.7.147.28 6 July 2005 16:59 (UTC)
For a product that is primarily developed and marketted in Canada, the article is far too U.S.-centric. – Hollow Wilerding 02:29, 26 November 2005 (UTC)
"Real maple syrup comes from Canada, particularly Quebec, and the northern United States, especially New England and northern New York State." " Does it always, is it made elsewhere, are there any countries where production, as opposed to importation, is illegal?
"However, it can be made wherever maples grow." Well is it?"
"US labeling laws prohibit these products from being labeled "Maple Syrup", many simply calling the imitation, "Pancake Syrup". Do labeling laws in (some) other countries also prohibit this? I believe they do here in Australia. I know that it is legal to *import* it into Australia, I'm not sure whether or not Australian law allows *production* of it.
I would imagine it would be possible in Russia and parts of Scandinavia too, though I have no knowledge of it being made there. 65.167.146.130 ( talk) 20:54, 5 December 2008 (UTC)
Hi, would be good if the pics could be moved to Wikipedia Commons, as they could then be used for other language versions of the article, like the Norwegian one. Ulflarsen 14:04, 22 January 2006 (UTC)
Regarding the passage: "Maple syrup is sometimes boiled down further to make maple sugar, a hard candy usually sold in pressed blocks, and maple toffee (similar to taffy) which may be poured on snow to harden it for eating." - I am from Vermont and my family has produced maple syrup for about 30 years and I have never heard it referred to as "maple toffee." We refer to it, perhaps colloquially, as "sugar on snow." (18:08, 26 April 2006 - 134.174.140.88)
i heard somewhere that if u ate maple syrup you could get th Maple Syrup disease. Myth or true? -- Shandris 15:15, 13 June 2006 (UTC)
Unrelated, that is a genetic disease. 65.167.146.130 ( talk) 20:55, 5 December 2008 (UTC)
I wanted to find out what the 'Grade C' means that my bio organic maple syrup boasts, but it's not mentioned in the article. According to one explanation ( [2]) C is now not an official grade anymore and is = B. On the other hand, here ( [3]) they say that grade C is such low quality that it may not be sold to consumers but is used for e.g. flavouring tobacco. What is the truth? - Logologics 20:03, 2 October 2006 (UTC)
Hi, I grew up on a farm producing maple syrup. I am almost 50 and have never heard of grade C. But we produced for the table market more than anything. The closest I can think of is a grade called commercial. Both the USDA and the Vermont Department of Agriculture include that grade which is used in all manner of products from baked beans to distilled spirits. I had not heard of the tobacco flavoring use. A Google search for Grade C Maple Syrup akes you to a Wisconsin producer, who mentions Grade C and describes it as "The end of the season brings mostly Grade B, which was formerly known as Grade C, with even more minerals and the strongest maple flavor.:
see link: http://www.mastercleanser.com/master-cleanser-2.htm
As this is not the site of a maple production regulatory organization it might all be myth. Not sure. CApitol3
I am a Canadian Maple Syrup Producer. While I don't have all the facts on Grade C, I do know that it is a part of an American grading system. I am fairly certain it is based out of vermont, but I don't have my reference material in front of me to be able to confirm that at just this moment. I do however know that it is an equivalent to Canada No. 3 Dark, which is a commercial grade. The Grading System has nothing to do with Quality whatsoever, but is rather a representation of the strength of the maple flavour. Later in the season, the flavour becomes stronger. Grade C would be the last run of the season. Most producers do not sell this grade to the public, but rather sell it wholesale to bakeries, or for other commercial uses. As a family-operated business, though, my family carries it in our store due to the popularity of the previously linked Master Cleanser fast. It is also popular as a cooking grade, as the stronger flavour comes through better when used with other stronger flavoured ingredients. Hope that clears up any questions. -- Balrog30 04:45, 3 October 2006 (UTC)
I've been meaning to add something about this for the article. The grading system is based primarily on color, with the lightest-colored syrups getting a higher grade. This actually negatively correlates with strength of flavor. Some sources (eg, Cook's Illustrated) recommend grade B maple syrup over grade A for its intensity of flavor, not just in cooking and baking, but for everyday use. I'm not sure about grade C – I've never seen that on the market. Peter G Werner 20:33, 13 March 2007 (UTC)
Is it primarily fructose? Sucrose? What? —Ben FrantzDale 00:33, 22 March 2007 (UTC)
Sugaring off obviously takes a lot of energy. This article should say exactly how much. Here's a back-of-the-napkin calculation:
That's obviously a lower bound; it doesn't include the inefficiency of heating or the energy to bring the water up to boiling temperature, but it's a start. If you have a better number, please add it. —Ben FrantzDale 02:17, 28 March 2007 (UTC)
Dirac66 03:41, 28 March 2007 (UTC)
I am so not metric-skilled I do not dare correct this, but I'm pretty sure 40 litres does not equal 10 gallons. Would someone else please correct this? Tack. Mothperson cocoon 01:18, 26 April 2007 (UTC)
There are some more imperial to metric conversion issues. For example, 5/16th inch (tap hole diameter) is indeed 7.94 mm, but why not make it 8 mm? Also it seems that something went awry with the conversion from specific gravity to density in kg/m^3: 32 kg/m^3 is a ludicrously low density for any kind of syrup. Maybe it means 1032kg/m^3? 62.31.163.73 ( talk) 22:13, 29 June 2008 (UTC)
The user Richardphythian has edited the story to state that maple syrup originated in Japan. While Japan imports maple syrup, and has forests of maple, their varieties of maple including Acer palmatum, A. japonicum, A. pseudosieboldianum, A. shirasawanum, and A. sieboldianum, none produce sap able to be made into syrup. Google searches turn up nothng on Japanese production of maple syrup. Perhaps this is vandalism. CApitol3 13:55, 27 April 2007 (UTC)
Anyone know? —The preceding unsigned comment was added by 67.110.221.182 ( talk) 01:39, 9 May 2007 (UTC).
I was told by a park ranger in northern Indiana at a Maple Syrup Festival that only maples in North America store sugar in their sap and release it "upwards" in the spring under certain conditions (nights below freezing and 40 degree days). Sugar Maples transplanted to Europe in an attempt to start an industry over there did not behave in the same manner. Didn't make a whole lot of sense to me but maybe someone else knows about the "whys" of that. Perhaps I will do some research. Oldfart 13:15, 2 September 2007 (UTC)
Where in Europe? It is a pretty big place you know, that is like saying 'Pine trees were transplanted to the Southern Hemisphere, but did not survive very well' Ghhyrd —Preceding unsigned comment added by Ghhyrd ( talk • contribs) 19:18, 1 October 2008 (UTC)
After a very small amount of googling, the only information I can find are various statements suggesting that the weather in Europe is not conducive to the sap rising and falling. This bodes ill for the maple syrup industry since that means AGW will possibly destroy the source of maple syrup. I also ran across a misstatement in a vermont report that state that Sugar Maples only grow and produce sap at altitudes above 2300 ft. Maybe that is true only in Vermont but I did my own maple syrup in Indiana on my own 4 or 5 maple trees at an altitude of 800-850 feet. (Indiana is somewhat FLATTENed by the glaciers....) Oldfart 13:32, 2 September 2007 (UTC)
They seem heavily focussed on American maple syrup (particularly Vermont's, though that may "normal" within that context, that is, Vermont produces most of the American syrup). Shouldn't there be more Canadian/Quebec representation in there (because Canada, particularly Quebec, by itself, is the biggest producer of maple syrup)?-- Boffob 03:18, 4 June 2007 (UTC)
What are the various organic compounds that create maple syrup's flavor components (such as its "buttery" taste)? This should be addressed in the "Chemistry" section. Badagnani 18:35, 12 September 2007 (UTC)
I've heard that it used to be thought that it was phloem that contained the maple syrup. It would make sense, as phloem is usually associated with carrying sugars. If this (erroneous) belief was once thought to be true, perhaps we should mention it. -- M1ss1ontomars2k4 04:53, 4 October 2007 (UTC)
There is some unidentifiable substance in my maple syrup. It looks a bit like mold, being a light, somewhat slimy, soft "blob". It is rather delicate, not to dissimilar to the latte foam remains when you drink down a cup of cappuccino too quickly. Now, with my biology training I think it is just possible, but a) maple syrup is a very hostile environment even for molds and b) I took a taste sample of the stuff and it did not have the typical moldy taste (it did not have a taste of its own and the syrup being Canadian Medium grade B should also not overpower any moldy taste if you know what you're looking for). I had been keeping the stuff in a closed and effectively airtight container in the fridge for some months; perhaps it is a chemical reaction instead which causes minerals or secondary compounds to precipitate. If not, I would certainly love to know what hardy fungus manages to grow in maple syrup... Dysmorodrepanis ( talk) 08:57, 12 December 2007 (UTC)