Yes, most states have county, regional, and state associations. Contact your local Cooperative Extension office if you do not know the local contact.

Maple syrup is made from the sap of the sugar maple tree. After collecting the sap, it is boiled until it's thick and syrupy. Maple syrup is graded according to color and flavor. Generally, US grades are: Fancy or Grade AA, a light amber colored syrup with a mild flavor; Grade A is medium amber and mellow-flavored; Grade B is dark amber and hearty flavored; and Grade C is very dark with a robust, molasses-like flavor.

The overwhelming majority of maple syrup is produced in forests where no herbicides or pesticides have been applied. Therefore, most maple syrup would be considered organic. The requirements are stated by the particular organic certification organization, but generally state no use of substances (for example, fertilizers or pesticides) in the production process that would alter the pure nature of maple syrup.

Maple syrup is produced only in the northeastern United States and eastern Canada, the region in which sugar maple is found. Although maple syrup is not produced in other regions of the world, some other species of maple are tapped. For example, in Korea, people tap a maple species called Acer mono and pipe the sap from the mountains down to the village. They drink the sap but do not boil it to produce syrup.

Retail maple products are not generally labeled but range from 66-67% sugar content for syrup to nearly 100% sugar content for candy. None of the calories come from fat. Syrup: serving size = 4 Tablespoons (60 ml). Calories: 200; total fat 0 g, sodium 7 mg, total carbohydrates 53 g, protein 0 g Maple syrup can be substituted for white sugar in cooking. Use ? cup maple syrup for 1 cup white sugar. Reduce liquid in recipe by 3 Tablespoons for each cup syrup used.

The sugar in maple syrup is sucrose and invert sugar. White sugar is sucrose, whereas invert sugar is a breakdown product of sucrose. There is no evidence that maple syrup is healthier than white sugar.

You can purchase equipment from maple equipment dealers such as Waterloo/Small, Leader Evaporator, G.H. Grimm, or Dominion & Grimm. Contact your local Cooperative Extension office for help finding these companies or look them up on the Internet.

Maple Syrup Urine Disease (MSUD) is an inherited metabolic disorder that, if untreated, causes mental retardation, physical disabilities and death. First described as a disease in 1954, it is a rare disorder, believed to be in all ethnic groups worldwide. The national incidence is 1 in 225,000 births. MSUD derives its name from the sweet, burnt sugar, or maple syrup smell of the urine. The disorder affects the way the body metabolizes (processes) certain components of protein.

The biggest difference between New York and Vermont maple products is the label. Producers in Vermont generally bottle their syrup at a slightly higher sugar content (66.5 Brix) than producers in New York (minimum of 66 Brix although many New York producers go higher). A higher Brix reading gives the syrup a little more viscosity, which consumers generally prefer. Higher sugar content (over 67 Brix) may result in sugar crystals in the syrup.

Maple syrup can be treated with a very small amount of animal fat, butter, or cream to reduce foaming. Most modern producers use synthetic compounds in order to reduce foaming during production. It is typically vegan. Spring Tree, Maple Groves, and Holsum Foods all report that their maple syrups do not use an animal-derived defoaming agent.

Yes, rumours abound about maple syrup containing pork fat. The US vegan society has checked all known sources and found that they are all suitable for vegans. The answer would be that in it's natural form, yes of course it is. However those with environmental concerns should be aware that it takes approx 40 gallons of maple sap to make one gallon of syrup. The method used for reducing the syrup is to boil, boil, boil it for hours until it thickens.

Yes, you may join either the University Retired Academic Group or the University Retired Staff Group which meet monthly to enjoy speakers and fellowship. Contact Human Resources at 661-2914 or by e-mail (hr-communication@uwo.ca) for information on the current agenda and meeting location.

It's a good idea to ask around or post first, to see if others are interested in the topic.) Go to the homepage of the city/world where you want your group to be and look for the "Create a New Group" link in the righthand column (under the "Academic Centers" and "Historical R&R" tabs). Click and follow the instructions. Note: To create a group, you need to pay a virtual, non-refundable fee of 1,500 stcs.

Maple syrup can be used in beer, and is generally best in darker styles. Unfortunately, it is very expensive, and you will need to use at least a gallon to get any noticeable flavor in a 5 gallon batch. Add it halfway through the boil, so it boils for at least 30 minutes. When formulating a beer using maple syrup, keep the hopping rate low (under 5-8 AAU's) to give the delicate maple flavor a chance to be tasted.

There is a store which sells real maple syrup (imported from Canada) but it's hard to find. It's located at the international market (Gukchae market) in Nam Po Dong. You may also order from Jeli Deli in Itaewon, Seoul. They have offered to ship to Pusan. For more info contact: Lee Jae Joon at jelldeli@netsgo.com

Karo pancake syrup can be equally substituted for maple syrup, honey or molasses in most recipes and when used as a topping. Recipes using Karo pancake syrup will not be as sweet and the finished products will have different flavor characteristics.

Depends on which group you are a member of and which group you intend to join. Some groups allow their members to join other groups provided they are of the same alleigance. Others, however, don't. Ask your particular group if multiple membership is allowed. [See GJO policy on infiltration further down the page]

Go to the homepage of the group you're interested in and click on the Join the Group! link in the upper left (directly below where your name appears in the top masthead). You'll have to pay 250 stcs. (site cash) to join. Please note that this is not refundable.

Yes, first dilute the maple syrup with 50% boiling water, and then stir into the beer to raise the gravity by 3 - 4 points (see above). You will probably not notice any difference in flavor with this small amount of maple syrup compared with corn sugar.