Everyone knows the classic pairing of pancakes (or waffles) and maple syrup – and it’s a classic for a reason! Maple syrup is also delicious drizzled over porridge, French toast, and bacon.

• Organic maple syrup
• Grade A (early season)
• 100% pure, corn syrup-free
• No synthetic maple flavouring
• Naturally dark; no artificial colouring
• No artificial additives or preservatives
• Low GI (glycaemic index)
• A nutrient-dense natural sweetener
• A vegan-friendly alternative to honey
• Source of antioxidants (including benzoic acid, gallic acid, cinnamic acid)
• Source of flavanols (including catechin, epicatechin, rutin, quercetin)

Did you know?

Canada produces 85 percent of the world’s maple syrup. With forests brimming with majestic red, black and sugar maples, the country has just the right mix of cold spring nights and warm daytime temperatures to produce an abundance of the clear-coloured sap used to make maple syrup.

Maple sap contains about 97 percent water, plus minerals, organic acids and maple taste precursors. It takes 40 litres of sap to make one litre of syrup.

Canada’s maple syrup producers take great care to ensure the long-term survival of their maple sugar bushes. They collect only enough sap for one to 1.5 litres of syrup from each tree – or less than one-tenth of the tree’s sugar.