Maple Syrup Nutrition, Selection and Availability Maple syrup has trace amounts of amino acids, and pure filtered syrup contains calcium, potassium and iron. There are four grades of maple syrup: Grade A (light color), Grade A medium (medium color), Grade A dark (dark amber color) and Grade B (very dark). Maple syrup is a unique Wisconsin product, relying on the maple tree to produce sap each year. Tapping is performed in late March or early April, or as soon as the days become warm enough for the sap to flow. The sap is boiled to evaporate the liquid. Sap has a sugar content of 2 percent when it comes out of the tree, but after the boiling process has a sugar content of 66 percent. Maple syrup is available all year, but the freshest is available soon after tapping.
Maple Syrup Extras Wisconsin ranks 4th in the nation in maple syrup production. Native Americans set up sugar camps when sap began to flow to collect the substance from maple trees. All of the world's maple syrup is produced in North America. In order to produce one gallon of maple syrup, the producer must collect 40 to 50 gallons of maple tree sap. Sugar maple trees must be at least 50 years old to be large enough to tap.
Information from the Wisconsin Department of Agriculture, Trade & Consumer Protection and the Wisconsin Department of Natural Resources.