Pure Maple Syrup Grade A

Ingredients : Maple syrup 100%

Maple syrup was first collected and used by Native Americans and First Nations, and was later adopted by European settlers. It is most often eaten with waffles, pancakes, oatmeal, crumpets, and French toast. It is also used as an ingredient in baking, or as a sweetener and flavoring agent. Sucrose is the most prevalent sugar in maple syrup.

Quebec, Canada, produces most of the world's supply of maple syrup.

Maple syrup is a syrup usually made from the xylem sap of sugar maple, red maple or black maple trees, although syrup can also be made from other maple species such as the Bigleaf Maple. In cold climate areas, these trees store starch in their stems and roots before the winter; the starch is then converted to sugar and rises in the sap in the spring.

Syrups must be at least 66 percent sugar to qualify as "maple syrup" in Canada; in the US, any syrup not made almost entirely from maple sap cannot be labeled as "maple". Maple syrup and the sugar maple tree are symbols of Canada and several US states, particularly Vermont.