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Maple sugar is rich in minerals and organic acids, and its calories are lower than sucrose, fructose and corn sugar, but calcium, magnesium and organic acids are much higher than other sugars, which can supplement the weak constitution with unbalanced nutrition. The sweetness of maple sugar is not as high as honey, and the sugar content is about 66% (the sugar content of honey is about 79%-8 1%, and the sugar content is as high as 99.4%).
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The most common maple syrup product is maple syrup. When people like pancakes and toast dipped in syrup, they also like to pour syrup on ice cream, yogurt and milkshakes. Canadians also like to eat maple syrup on snow. It's cold and sweet and tastes soft. When eating, only snow and sugar slowly slide down the throat, which is very comfortable.
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The process of making maple syrup is very complicated. March and April are the season for making maple syrup every year, and the maple juice needs a suitable temperature. Only below 0℃ at night and above 5℃ during the day can maple juice be extracted. The temperature of boiling maple syrup is generally kept at 4℃ above the boiling point of water. Usually, farmers drill a hole about 5 cm deep in the trunk of sugar maple with a tree age of more than 40 years, insert a catheter, hang an iron bucket for collecting sap, and let the sap slowly drip into the bucket. A maple tree with a diameter of about 25 cm can only drill a hole to recuperate and regain its vitality. People boil maple juice in a large iron pot and slowly evaporate the water. It takes about 30 to 45 liters of maple syrup to extract 1 liter. This method has become a tradition handed down from generation to generation.