History:
The making of maple syrup has been a First Nation's right-of-spring since time immemorial. It is with great pride that Kitigani Zibi is able to produce pure maple syrup on a commercial scale.
Kitigan Zibi Anishinabeg's community owned business "Awazibi Pure Maple Syrup" marked its first decade of operation with an expansion of the facility. It has grown from a 57 hectare maple hardwood area to 90 hectares and increased from 11,500 taps to 16,500 taps. The expansion necessitated the installation 75 km of food grade tubing and extensions to the main building, pumping station and the addition of two small shelters.
Maple Syrup:
Maple syrup is a natural product with no coloring agents or additives. It is produced from the sap of the sugar maple. In the springtime, when the temperatures warm up, there’s water in the trunk and roots. The heat promotes the expansion of this water and creates pressure inside the tree. The sugar maple then transforms starch, built up during the tree’s growth, into sugar. The switch between cold nights, where temperatures fall below zero, and days where temperatures rise above zero, the flow of sap which is transported through tubing to the sugar house.
The First Nation people were the first people to create and produce maple syrup, which can be expected since they were the first inhabitants of North America, and this is the only part of the world in which maple syrup can be made. If you think about everything that is needed to make maple syrup, the proper season, the proper tree, all the boiling, it makes you wonder how anyone ever thought to try it.
Nutrition and Science of Maple Syrup:
Pure, natural and even more! Sugar, corn syrup, brown sugar and maple syrup: all the same? Not exactly! Even though all four are sugaring agents, maple syrup contains more vitamins and minerals then the other three.
Maple syrup contains significant quantities of potassium, calcium and magnesium. Also, 60 ml of maple syrup (1/4 cup) provide 100% of the daily recommended intake in manganese, 37% of the intake in riboflavin and 18% of the intake in zinc. With this wide nutrition range and its smooth sweet aroma, maple syrup adds value to your meals and nutritional value.
The making of maple syrup has been a First Nation's right-of-spring since time immemorial. It is with great pride that Kitigani Zibi is able to produce pure maple syrup on a commercial scale.
Kitigan Zibi Anishinabeg's community owned business "Awazibi Pure Maple Syrup" marked its first decade of operation with an expansion of the facility. It has grown from a 57 hectare maple hardwood area to 90 hectares and increased from 11,500 taps to 16,500 taps. The expansion necessitated the installation 75 km of food grade tubing and extensions to the main building, pumping station and the addition of two small shelters.
Maple Syrup:
Maple syrup is a natural product with no coloring agents or additives. It is produced from the sap of the sugar maple. In the springtime, when the temperatures warm up, there’s water in the trunk and roots. The heat promotes the expansion of this water and creates pressure inside the tree. The sugar maple then transforms starch, built up during the tree’s growth, into sugar. The switch between cold nights, where temperatures fall below zero, and days where temperatures rise above zero, the flow of sap which is transported through tubing to the sugar house.
The First Nation people were the first people to create and produce maple syrup, which can be expected since they were the first inhabitants of North America, and this is the only part of the world in which maple syrup can be made. If you think about everything that is needed to make maple syrup, the proper season, the proper tree, all the boiling, it makes you wonder how anyone ever thought to try it.
Nutrition and Science of Maple Syrup:
Pure, natural and even more! Sugar, corn syrup, brown sugar and maple syrup: all the same? Not exactly! Even though all four are sugaring agents, maple syrup contains more vitamins and minerals then the other three.
Maple syrup contains significant quantities of potassium, calcium and magnesium. Also, 60 ml of maple syrup (1/4 cup) provide 100% of the daily recommended intake in manganese, 37% of the intake in riboflavin and 18% of the intake in zinc. With this wide nutrition range and its smooth sweet aroma, maple syrup adds value to your meals and nutritional value.
1DV: Daily value is the intake of a given nutrient deemed to fulfill the daily nutritional needs of most individuals. Sources: Cintech Agroalimentaire for the Fédération des producteurs acéricoles du Québec (average values for maple syrup) and the Canadian Nutrient File (Health Canada) (honey, white sugar and brown sugar).
The Process: