The Canadian Strategic Maple Syrup Reserve

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[WilliamWetlipsfromWisconsin]

The great Canadian syrup heist episode of The Casual Criminalist is still one of my favourites and one of the most Canadian stories I've ever had the pleasure of hearing

[frankthechemist]

I live in Chaudiere-Appalaches, the heart of maple syrup production within Québec and Maple syrup is very common here. We all know some local producer who sells syrup and derived products (that is allowed by the Federation, its only bulk sales that are controlled by the Federation). One little thing : you mentioned that the syrup get darker as the weather gets colder, but it is the opposite. Maple syrup is made in the spring so the weather gets warmer during the season.

My dad was approached for a business deal by one of the guy who was heavily implicated in the maple syrup heist. He didn't feel the guy and he refused to work with him. We learned later that he had done jail time because of the syrup heist. Good instinct from my dad!

[xenorias]

Fun fact: Here in Québec, table syrup is referred to as "Sirop de poteau", which litterally translates to "Utility pole syrup" !!

[cdstoc]

As an American, I have to stand with my Canadian brothers on the subject of maple syrup. The "maple-flavored" stuff is horrible, I've used only genuine maple syrup since the 1970's. I just had some this morning over sourdough waffles, yum! It's expensive and worth it.

[kylemiller]

As a Canadian from rural Ontario my dad and I make our own maple syrup each spring. I use it to sweeten my coffee every day.

[singletgaming]

Correction: the syrup gets darker later in the season as the weather gets warmer. The color is actually from different healthy bacteria and microbes that form and multiply as the weather gets warmer, and it is left in the syrup giving it its amber color and maple flavor. If you filtered maple syrup like you do with corn syrup, the color and unique flavor would disappear. Cornell did a study on it a number of years ago

[kusheen...]

I used to think maple syrup was Aunt Gemima and Log Cabin. Then the Canadian ambassador came to our school and let us have shots of real Grade A maple syrup and I was shocked at how much better it was. I can never go back to the fake stuff now.

[patrickconnolly]

Syrup season is almost festive, shaking off the long winter. Almost every Canadian school kid from Ontario east to the Atlantic has eaten syrup poured on snow and turned into taffy. Then there are hotdogs boiled in sap for a bush lunch, whiskey and sap when the sun goes down. Best time of year!

[MatthewHarrold]

As an Aussie, I can assure you that we know the difference between "Golden Syrup", "Maple flavoured syrup" and "Maple Syrup" ... my family only buys genuine maple syrup from Canada. We consume a 250ml bottle every fortnight at a cost of around $9 (or $36 per litre). $0.02

[crooker]

Keep in mind that maple syrup isn't just for pancakes. It's an important ingredient and flavorant for many products internationally. Maple syrup is a very important resource and Canada is the number one producer of maple syrup in the world.

[michaelpipkin]

Around the holidays only, they make these Maple shaped, maple sugar, well maple leaves.
They've been a once a year treat since I was a kid and they might be the best thing on this earth.

[jkrawec]

The butter tarts is as quintessentially Canadian as Maple Syrup and making Butter Tarts with Maple Syrup (replacing brown sugar) elevates this National desert to Hockey like levels of Canadian.

[CaptHollister]

As a Québecer, I should point out that most Qébecers do not buy their maple syrup at the grocery. The majority either know or they know someone who knows a small scale private producer.

[AverytheCubanAmerican]

As someone named Avery, Tabasco sauce's origin is a place of pride to a decree. Tabasco, while named after a Mexican state because it uses Tabasco peppers from said state, is not made in Mexico but rather at a place called Avery Island in Louisiana. It says Avery Island on every bottle! Avery Island is actually a salt dome, something that's formed when salt intrudes into overlying rocks due to diapirism (when lighter materials force their way up through denser ones).

[zoopdterdoobdter]

9:02 I'm sure the thieves were very polite and apologetic and the warehouse was very understanding. 😆

[ZombieSlayerTakashi]

Man being a security guard for a Maple Syrup warehouse sounds like a sweet gig!

[mw]

I asked my wife if she was aware that Canada has a syrup reserve. Her response was of course she’s aware, then she asked if it had been robbed again. Don’t mess with our maple syrup.

[joyfuflower]

Syrup is harvested early in the spring so it gets darker as it gets warmer, not colder. Basically the trees send the sap up in anticipation for growing leaves and if it's too cold it comes back down, it's during this transit that it flows and is collected. It basically stops when it gets too warm as it just stays up in the branches to fuel leaf growth. How quickly that transition from freezing to leaf growing happens is what determines the length of the syrup season. Basically you got it all backwards...

[christopherjensen]

Sure, it's good on pancakes, but try it on ham or bacon! I put it in my coffee too! So, we all know that sugar season starts when the winter days days begin to lengthen and warm: you need daytime temperatures above freezing, and nighttime temps below freezing to collect the sap, but when do you stop collecting it? When I inquired I was told ( with a big smile by everyone I asked ) that one stops tapping when the new maple leaves are as large as a mouse's ear.

[hdufort]

The Féderation also provides quality assessment kits to producers. The kits include charts as well as vials with maple syrup samples of different grades, for visual and physical comparison. There are 5 grades, from Clair (clear) to Foncé (dark). My favourite is Ambré (amber) or grade 2.