Maine Maple Syrup!
The Official Sweetener
of Maine

News & Events

7th Annual Maple Mania 2017

Announcing the 7th Annual Maple mania 2017 June 8 -10 Farmington, Maine The Maine Maple Producers Association welcomes you to Maine for the Seventh Annual MAPLE MANIA. The event begins Thursday night, June 8th and continues to Saturday, June 10t with tours, trade show and technical sessions. ALL MEALS ARE INCLUDED in the program from breakfast Friday through lunch on Saturday, along with Hors d’oeuvres served at the Thursday Night Trade Show. ( Dinner on your own Thursday Night). New

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Nutrition & The 9 Health Benefits of Maple Syrup!

Maple Syrup Nutrition Facts 1 tablespoon of maple syrup contains about: (2) 0.7 milligrams manganese (33 percent Recommended Daily Value, or DV) 0.8 milligrams zinc (6 percent DV) 13.4 milligrams calcium (1 percent DV) 40.8 milligrams potassium (1 percent DV) 0.2 milligrams iron (1 percent DV) 2.8 milligrams magnesium (1 percent DV) 9 Health Benefits of Maple Syrup 1. Contains Numerous Antioxidants According to studies comparing the total antioxidant content of natural sweeteners to refined sugar products like white sugar

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Can maple syrup reduce inflammation?

  SAN FRANCISCO — The first-ever global symposium, solely dedicated to sharing the latest scientific discoveries on the potential health benefits of 100% pure maple products from Canada, took place on April 2 in San Francisco at the 253rd annual meeting of the American Chemical Society (ACS), the largest scientific society in the world. At the symposium, entitled “Chemistry and Biological Effects of Maple Food Products,” scientists from around the world shared the results of their research that expands the

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Up-Coming events

March is international Maple Month celebrated in the United States and Canada! Maine Maple Sunday March 26th Maple Mania June 8th-10th    

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The Science of Syrup

“Blow test?” How do you determine the point at which your syrup is done? How do you measure the density of your finished product? How do you determine that it’s within Maine’s required standard? The current Maine density standard for maple syrup is, I have read, a Brix value—sugar content—not less than 66° Brix, or more than 69° Brix. I suspect most producers, interested in maximizing syrup production, aim for the minimum standard of 66° Brix which, of course, requires

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