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CAN: The Science of Maple Syrup

CAN: The Science of Maple Syrup

What could be more Canadian than the study of maple syrup? Researchers at Saint-Hyacinthe, Quebec’s Food Research and Development Centre, in partnership with colleagues at the Centre ACER, spend a great deal of time analyzing the many subtleties of maple syrup, and linking them to nuances of taste. Their research, conducted in collaboration with industry partners, has yielded the world’s first-ever maple-syrup flavour wheel, which identifies characteristics of individual syrups, ranging from “fruity” to “spicy” to “milky” to help consumers identify the subtle variations between different syrups. Canada produces about 85% of the world’s maple syrup and exports maple syrup to 53 countries. (Source: agr.gc.ca)