Maple syrup14 has long been part of Canadas culture. The countrys aboriginal（土著的）peoples taught the early settlers how to harvest sap and boil it to make maple syrup. Maple sugar was the first sugar produced in eastern North America and was the standard sweetener until 1875， when cane15 sugar（蔗糖）came into the market.

Canadian maple syrup products from traditional maple syrup to maple sugar， maple butter， maple candy， cereals， yogurts and more are now eiyoyed in 58 countries around the world.

Every spring in eastern Canada， as the snow begins to melt and animals wake up from the freezing winter， the exciting maple sugaring season begins. Canada has just the right amount of cold spring nights and warm daytime temperatures to make maple syrup. It takes six steps to make maple syrup. Sap is gathered between March and April， and is later boiled down to real maple syrup. As it boils， water evaporates（蒸發(fā)）and becomes sweeter. For other maple syrup products like butter， taffy（太妃糖）or sugar， the sap is boiled even longer.

Its sweet， its delicious and its super Canadian！

Canadians are proud of their quality maple sugar production. It is a true connection to nature. Maple sap contains about 97% water， the rest are minerals16 and organic acids（有機酸）. It takes 40 liters17 of sap to make one liter of syrup.

Canadas maple syrup producers take great care of their maple sugar bushes. They collect less than one tenth of the trees sugar. Collecting too much sap would take away the nourishment（營養(yǎng)品） from trees.

楓糖漿有史以來就是加拿大文化的一部分。這里的土著人教會了早期殖民者如何采集汁液，并將其煮成糖漿。楓糖本身曾是北美洲東部的第一種糖。直到1875年，楓糖作為標(biāo)準(zhǔn)甜味劑的身份，才被蔗糖取代。

從傳統(tǒng)的楓糖漿到楓糖，從楓糖黃油到楓糖糖果，從麥片到酸奶，要什么，有什么。如今，全世界有58個國家一起享用加拿大的楓糖漿產(chǎn)品。

每年春天，在加拿大東部，當(dāng)白雪開始融化，動物從寒冬中舒緩過來之時，令人興奮的楓糖季節(jié)開始了。加拿大寒冷的春夜和溫暖的日間溫度，正適合制作楓糖漿。制作楓糖漿有6個步驟。每年三四月份采集的汁液需要不斷烹煮，變成真正的楓糖漿。在烹煮過程中，水分不斷蒸發(fā)，汁液變得越來越甜。如果要制作楓糖黃油、太妃糖或者白糖的話，汁液則需要烹煮更長時間才能完成。

楓糖漿很甜，很好吃，而且非常有加拿大特色。

加拿大人為其高質(zhì)量的楓糖產(chǎn)品感到驕傲。楓糖與自然界緊密相連。楓糖樹汁液中包含了97%的水分、礦物質(zhì)和有機酸性物質(zhì)。每40升汁液提取出1升楓糖漿。

加拿大的楓糖漿生產(chǎn)商們細(xì)心呵護他們的楓糖樹。每年，他們從每棵樹上提取不超過10%的糖分。過量提取汁液會導(dǎo)致楓糖樹營養(yǎng)不良。