# Why is maple flavor by far the most popular flavor for breakfast syrups in the US? **URL:** \ **Category:** Cafe Society\ **Created:** [June 11, 2018, 11:01pm UTC](https://boards.straightdope.com/t/why-is-maple-flavor-by-far-the-most-popular-flavor-for-breakfast-syrups-in-the-us/815924 "2018-06-11T23:01:27Z")\ **Posts on this page:** 20\ **Page:** 4
**Author:** ![sabernode](https://avatars.discourse-cdn.com/v4/letter/s/278dde/32.png) [@sabernode](https://boards.straightdope.com/u/sabernode)\ **Post date:** [June 13, 2018, 4:09am UTC](https://boards.straightdope.com/t/why-is-maple-flavor-by-far-the-most-popular-flavor-for-breakfast-syrups-in-the-us/815924/61 "2018-06-13T04:09:10Z")
Same here, I love blueberries over maple syrup. But, I do not know what’s behind the reason for the latter being the most popular in the US. ---
**Author:** ![thelurkinghorror](https://avatars.discourse-cdn.com/v4/letter/t/7c8e57/32.png) [@thelurkinghorror](https://boards.straightdope.com/u/thelurkinghorror)\ **Post date:** [June 13, 2018, 4:20am UTC](https://boards.straightdope.com/t/why-is-maple-flavor-by-far-the-most-popular-flavor-for-breakfast-syrups-in-the-us/815924/62 "2018-06-13T04:20:37Z")
> [@jasg](#): > > The Atlantic published a good article on the [history of maple sugar](https://www.theatlantic.com/health/archive/2011/11/making-the-grade-why-the-cheapest-maple-syrup-tastes-best/239133/) a few years ago. Interestingly, a [top story](https://www.reddit.com/r/todayilearned/comments/8qlz1t/til_that_maple_syrup_was_promoted_in_the_1800s_as/) on reddit today. Don’t know if you saw it there or weird coincidence. > [@Left\_Hand\_of\_Dorkness](#): > > 😕 What do you think “real fruits” means–are you saying they don’t grow in the wild? Because that’s a really weird, and irrelevant, point to make in this thread. Just a riff on the cola comment. What we think of natural is a hybrid, sometimes manmade. ---
**Author:** ![Malthus](https://avatars.discourse-cdn.com/v4/letter/m/85f322/32.png) [@Malthus](https://boards.straightdope.com/u/Malthus)\ **Post date:** [June 13, 2018, 2:13pm UTC](https://boards.straightdope.com/t/why-is-maple-flavor-by-far-the-most-popular-flavor-for-breakfast-syrups-in-the-us/815924/63 "2018-06-13T14:13:47Z")
> [@Melbourne](#): > > And he never really liked the real maple syrup from the supermarket. He mostly blamed it on being a Canadian product – too far north for good syrup — but it get’s less sweet and more like tree sap if you push the season. This simply isn’t true - the sugar content depends almost entirely on how it is processed. The actual sugar content of the sap is highly variable, no matter where the tree is grown. However, it is always processed to make syrup (traditionally by boiling a long, long time) to get it down a consistent sugar content. It can never be “watery” unless it is deliberately made that way. What can change is the other contents, which create the color and flavor, hence the grades of syrup, from light to dark. ---
**Author:** ![bump](https://avatars.discourse-cdn.com/v4/letter/b/7c8e57/32.png) [@bump](https://boards.straightdope.com/u/bump)\ **Post date:** [June 13, 2018, 2:27pm UTC](https://boards.straightdope.com/t/why-is-maple-flavor-by-far-the-most-popular-flavor-for-breakfast-syrups-in-the-us/815924/64 "2018-06-13T14:27:39Z")
> [@thelurkinghorror](#): > > Just a riff on the cola comment. What we think of natural is a hybrid, sometimes manmade. Still not seeing what the heartburn is; all sorts of plants hybridize naturally. I kind of doubt most of the common types of citrus are deliberate hybrids- at best, people liked them so they propagated them. And cola as we think of it doesn’t really taste like kola nuts anyway; it’s essentially a vanilla/cinnamon flavored soda with citrus flavors (or the other way around; I’m not sure). Kola nut doesn’t figure into it. ---
**Author:** ![jasg](https://avatars.discourse-cdn.com/v4/letter/j/f0a364/32.png) [@jasg](https://boards.straightdope.com/u/jasg)\ **Post date:** [June 13, 2018, 4:40pm UTC](https://boards.straightdope.com/t/why-is-maple-flavor-by-far-the-most-popular-flavor-for-breakfast-syrups-in-the-us/815924/65 "2018-06-13T16:40:03Z")
> [@thelurkinghorror](#): > > Interestingly, a [top story](https://www.reddit.com/r/todayilearned/comments/8qlz1t/til_that_maple_syrup_was_promoted_in_the_1800s_as/) on reddit today. Don’t know if you saw it there or weird coincidence. I saw it there and was reminded of this thread. ---
**Author:** ![Scumpup](https://avatars.discourse-cdn.com/v4/letter/s/ce73a5/32.png) [@Scumpup](https://boards.straightdope.com/u/Scumpup)\ **Post date:** [June 13, 2018, 4:43pm UTC](https://boards.straightdope.com/t/why-is-maple-flavor-by-far-the-most-popular-flavor-for-breakfast-syrups-in-the-us/815924/66 "2018-06-13T16:43:13Z")
> [@Malthus](#): > > This simply isn’t true - the sugar content depends almost entirely on how it is processed. > > The actual sugar content of the sap is highly variable, no matter where the tree is grown. However, it is always processed to make syrup (traditionally by boiling a long, long time) to get it down a consistent sugar content. It can never be “watery” unless it is deliberately made that way. > > What can change is the other contents, which create the color and flavor, hence the grades of syrup, from light to dark. Tree sap from farther north may well contain greater or lesser amounts of other compounds than sap from trees from more southern reaches. Those compounds will influence flavor regardless of sugar content, no? ---
**Author:** ![CelticKnot](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/celticknot/32/3392_2.png) [@CelticKnot](https://boards.straightdope.com/u/CelticKnot)\ **Post date:** [June 13, 2018, 5:04pm UTC](https://boards.straightdope.com/t/why-is-maple-flavor-by-far-the-most-popular-flavor-for-breakfast-syrups-in-the-us/815924/67 "2018-06-13T17:04:26Z")
Mom made syrup in our house: boil equal parts white sugar and water, add artificial maple and butter flavors, and simmer while preparing the pancakes, waffles, corn fritters, or fried corn meal mush. When I tried real maple syrup, I couldn’t stand it. Now we are going (almost) keto, so none of the above are on the menu. Darn it. I’m hungry. ---
**Author:** ![Musicat](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/musicat/32/20189_2.png) [@Musicat](https://boards.straightdope.com/u/Musicat)\ **Post date:** [June 13, 2018, 5:11pm UTC](https://boards.straightdope.com/t/why-is-maple-flavor-by-far-the-most-popular-flavor-for-breakfast-syrups-in-the-us/815924/68 "2018-06-13T17:11:24Z")
> [@CelticKnot](#): > > Mom made syrup in our house: boil equal parts white sugar and water, add artificial maple and butter flavors… Probably used [mapleine.](https://www.mccormick.com/spices-and-flavors/extracts-and-food-colors/extracts/mapleine-imitation-maple-flavor) ---
**Author:** ![Malthus](https://avatars.discourse-cdn.com/v4/letter/m/85f322/32.png) [@Malthus](https://boards.straightdope.com/u/Malthus)\ **Post date:** [June 13, 2018, 5:12pm UTC](https://boards.straightdope.com/t/why-is-maple-flavor-by-far-the-most-popular-flavor-for-breakfast-syrups-in-the-us/815924/69 "2018-06-13T17:12:18Z")
> [@Scumpup](#): > > Tree sap from farther north may well contain greater or lesser amounts of other compounds than sap from trees from more southern reaches. Those compounds will influence flavor regardless of sugar content, no? It is certainly possible. Though as pointed out, there exists a standard grading system for maple syrup (each country used to have their own, but it is now standardized) - from “golden” (the lightest and least ‘taste’) to “very dark” (the most ‘taste’) (these used to have different labels, like “grade A” or “fancy”): [http://www.inspection.gc.ca/food/labelling/food-labelling-for-industry/maple-products/eng/1392414400422/1392414462687?chap=8](http://www.inspection.gc.ca/food/labelling/food-labelling-for-industry/maple-products/eng/1392414400422/1392414462687?chap=8) I’ve never seen any evidence that a “golden” syrup made in (say) Quebec is different in any objective manner from a “golden” syrup made in (say) Vermont. Nor have I seen any evidence that different areas produce syrup of different “grades” in radically different proportions. The one thing that will _not_ vary, is how “watery” or how much sugar is in any particular grade of syrup. The amount of sugar in syrup is actually pretty consistent regardless of grade: [https://www.uvm.edu/~pmrc/sugarprof.pdf](https://www.uvm.edu/~pmrc/sugarprof.pdf) ---
**Author:** ![CelticKnot](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/celticknot/32/3392_2.png) [@CelticKnot](https://boards.straightdope.com/u/CelticKnot)\ **Post date:** [June 13, 2018, 5:26pm UTC](https://boards.straightdope.com/t/why-is-maple-flavor-by-far-the-most-popular-flavor-for-breakfast-syrups-in-the-us/815924/70 "2018-06-13T17:26:50Z")
> [@Musicat](#): > > Probably used [mapleine.](https://www.mccormick.com/spices-and-flavors/extracts-and-food-colors/extracts/mapleine-imitation-maple-flavor) Imitation flavors in little bottles from McCormick. ---
**Author:** ![Scumpup](https://avatars.discourse-cdn.com/v4/letter/s/ce73a5/32.png) [@Scumpup](https://boards.straightdope.com/u/Scumpup)\ **Post date:** [June 13, 2018, 6:06pm UTC](https://boards.straightdope.com/t/why-is-maple-flavor-by-far-the-most-popular-flavor-for-breakfast-syrups-in-the-us/815924/71 "2018-06-13T18:06:47Z")
> [@Malthus](#): > > It is certainly possible. > > Though as pointed out, there exists a standard grading system for maple syrup (each country used to have their own, but it is now standardized) - from “golden” (the lightest and least ‘taste’) to “very dark” (the most ‘taste’) (these used to have different labels, like “grade A” or “fancy”): > > [http://www.inspection.gc.ca/food/labelling/food-labelling-for-industry/maple-products/eng/1392414400422/1392414462687?chap=8](http://www.inspection.gc.ca/food/labelling/food-labelling-for-industry/maple-products/eng/1392414400422/1392414462687?chap=8) > > I’ve never seen any evidence that a “golden” syrup made in (say) Quebec is different in any objective manner from a “golden” syrup made in (say) Vermont. Nor have I seen any evidence that different areas produce syrup of different “grades” in radically different proportions. > > The one thing that will _not_ vary, is how “watery” or how much sugar is in any particular grade of syrup. The amount of sugar in syrup is actually pretty consistent regardless of grade: [https://www.uvm.edu/~pmrc/sugarprof.pdf](https://www.uvm.edu/~pmrc/sugarprof.pdf) Do you suppose that maple syrup common sewers, like wine common sewers, might be able to identify the region from which a syrup originated? If so, might they also have preferences? ---
**Author:** ![Malthus](https://avatars.discourse-cdn.com/v4/letter/m/85f322/32.png) [@Malthus](https://boards.straightdope.com/u/Malthus)\ **Post date:** [June 13, 2018, 6:28pm UTC](https://boards.straightdope.com/t/why-is-maple-flavor-by-far-the-most-popular-flavor-for-breakfast-syrups-in-the-us/815924/72 "2018-06-13T18:28:24Z")
> [@Scumpup](#): > > Do you suppose that maple syrup common sewers, like wine common sewers, might be able to identify the region from which a syrup originated? If so, might they also have preferences? I have no idea. Some folks definitely claim that it does: > **[Flavour matters: What makes Lanark County maple syrup taste so good?](https://ottawacitizen.com/sponsored/news-sponsored/flavour-matters-what-makes-lanark-county-maple-syrup-taste-so-good)** > > Year after year, the distinct flavours of > [@](#): > > Year after year, the distinct flavours of Lanark County maple syrup are celebrated on tables across the region. Like fine wine, the geographical location where maple syrup is made has a big impact on its flavour. Interestingly, it is the same scenic topography that draws thousands of visitors to Lanark County each year that is also a contributor to the flavours found in the syrup made there. > > Lanark County has the perfect environment for maple syrup production, both geographically and geologically. The region is found near the Frontenac Axis where the Canadian Shield meets the Limestone Plains. The combination of minerals in the soil found in Lanark County offers an especially diverse “terroir” that flavours the world champion maple syrup produced across the county. How much of this is mere puffery, I have no idea. Seems like something that would be possible to test though - blind taste test (say) “golden” grade syrup from various regions, see if anyone can get 'em right. My (complete guess) would be that this would be impossible - that variations within a region, and in methods of manufacturing, would matter more than location. ---
**Author:** ![Malthus](https://avatars.discourse-cdn.com/v4/letter/m/85f322/32.png) [@Malthus](https://boards.straightdope.com/u/Malthus)\ **Post date:** [June 13, 2018, 6:53pm UTC](https://boards.straightdope.com/t/why-is-maple-flavor-by-far-the-most-popular-flavor-for-breakfast-syrups-in-the-us/815924/73 "2018-06-13T18:53:06Z")
Another article on syrup terroir: > **[Is there a terroir for maple syrup?](https://canadiangeographic.ca/articles/is-there-a-terroir-for-maple-syrup/)** > > We know weather influences the taste and quality of Canada's national condiment, but some producers say geography plays a role as well  Again, some claims, but hedged - one person says it does vary by region, but you can only tell if it is made by boiling the old-fashioned way, not made by reverse osmosis; another, that it does, but that weather matters more … but there is no consensus. > [@](#): > > Still, these differences are anecdotal. Asked if there’s an agreed-upon system for sorting out terroir, he replies (speaking now as President of the International Maple Syrup Institute and immediate Past-President of the Ontario Maple Syrup Producers Association), “Our more corporate high-level answer is: No.” > > Flavour differences are attributable less to the site and more to the weather, he insists. “If you have a warm sugaring season, during March and April, the syrup has a different flavour than if it’s a cold season. Given that maple syrup is made from Maine to Minnesota, and West Virginia to Northern Ontario, it’s a very big geography, and trying to pick something that is unique in regard to a flavour [for each region], well, we haven’t got our minds around it yet.” My guess is that coming by anything resembling evidence on this point will be tough … ---
**Author:** ![Exapno\_Mapcase](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/exapno_mapcase/32/1051_2.png) [@Exapno\_Mapcase](https://boards.straightdope.com/u/Exapno_Mapcase)\ **Post date:** [June 13, 2018, 7:21pm UTC](https://boards.straightdope.com/t/why-is-maple-flavor-by-far-the-most-popular-flavor-for-breakfast-syrups-in-the-us/815924/74 "2018-06-13T19:21:54Z")
I simply don’t understand the comments that real maple syrup is watery. I’ve never had that experience. The imitation syrups are far more watery than the real thing ever is. But if that really is your history with maple syrup, then go for [maple cream](http://ohsheglows.com/2013/01/29/pure-maple-butter-also-known-as-maple-cream-or-the-best-spread-on-earth/). That’s a recipe site for making your own, which is way too much work. I go to farm markets and pick up a little jar from the maple syrup sellers. I choose that particular page because it calls maple cream “the best spread on earth.” Which it is. ---
**Author:** ![jasg](https://avatars.discourse-cdn.com/v4/letter/j/f0a364/32.png) [@jasg](https://boards.straightdope.com/u/jasg)\ **Post date:** [June 13, 2018, 7:59pm UTC](https://boards.straightdope.com/t/why-is-maple-flavor-by-far-the-most-popular-flavor-for-breakfast-syrups-in-the-us/815924/75 "2018-06-13T19:59:55Z")
> [@Exapno\_Mapcase](#): > > But if that really is your history with maple syrup, then go for [maple cream](http://ohsheglows.com/2013/01/29/pure-maple-butter-also-known-as-maple-cream-or-the-best-spread-on-earth/). That’s a recipe site for making your own, which is way too much work. I go to farm markets and pick up a little jar from the maple syrup sellers. I choose that particular page because it calls maple cream “the best spread on earth.” Which it is. Maple cream is great stuff. My grandma made and sold it cottage cheese tubs. If you boil the syrup a bit longer and whip it a bit more, you get the fudge-like maple candy. Boil it even more and pour it on a snowbank and you get ‘maple wax’ which is like taffy. Sunday dinners at the farm often had small bowls and an extra fork at each seat. For dessert they were filled with syrup (boiled extra) and we chatted while whipping our own maple cream - then spread it on fresh baked bread. That dessert was guaranteed to keep us kids in our seats. Good times. ---
**Author:** ![jasg](https://avatars.discourse-cdn.com/v4/letter/j/f0a364/32.png) [@jasg](https://boards.straightdope.com/u/jasg)\ **Post date:** [June 13, 2018, 8:03pm UTC](https://boards.straightdope.com/t/why-is-maple-flavor-by-far-the-most-popular-flavor-for-breakfast-syrups-in-the-us/815924/76 "2018-06-13T20:03:19Z")
Oh, yeah. I remember my grandfather saying the first run sap in the spring gave the lightest syrup and got the highest prices. Later the syrup was darker and was used more for cream and candy - or sold to be diluted into Mrs Butterworths… ---
**Author:** ![AlsoNamedBort](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/alsonamedbort/32/3213_2.png) [@AlsoNamedBort](https://boards.straightdope.com/u/AlsoNamedBort)\ **Post date:** [June 13, 2018, 8:08pm UTC](https://boards.straightdope.com/t/why-is-maple-flavor-by-far-the-most-popular-flavor-for-breakfast-syrups-in-the-us/815924/77 "2018-06-13T20:08:57Z")
> [@Musicat](#): > > Probably used [mapleine.](https://www.mccormick.com/spices-and-flavors/extracts-and-food-colors/extracts/mapleine-imitation-maple-flavor) Maybe she’s born with it. ---
**Author:** ![Qadgop\_the\_Mercotan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/qadgop_the_mercotan/32/83_2.png) [@Qadgop\_the\_Mercotan](https://boards.straightdope.com/u/Qadgop_the_Mercotan)\ **Post date:** [June 13, 2018, 8:24pm UTC](https://boards.straightdope.com/t/why-is-maple-flavor-by-far-the-most-popular-flavor-for-breakfast-syrups-in-the-us/815924/78 "2018-06-13T20:24:44Z")
> [@Musicat](#): > > Probably used [mapleine.](https://www.mccormick.com/spices-and-flavors/extracts-and-food-colors/extracts/mapleine-imitation-maple-flavor) I never did care for its flavor. The real stuff, from our local trees just tastes _right and true_. > [@](#): > > Mapleine, why can’t you be true > Oh Mapleine, why can’t you be true ---
**Author:** ![Airk](https://avatars.discourse-cdn.com/v4/letter/a/9de053/32.png) [@Airk](https://boards.straightdope.com/u/Airk)\ **Post date:** [June 14, 2018, 2:19pm UTC](https://boards.straightdope.com/t/why-is-maple-flavor-by-far-the-most-popular-flavor-for-breakfast-syrups-in-the-us/815924/79 "2018-06-14T14:19:12Z")
> [@Telemark](#): > > The old rating system was A, B, C, with A being the most refined and sought after. But A is refined so much because they were trying to remove the maple flavor and make it more like cane sugar. Get B or even C if you want more flavor. Actually, now B and C are both grade A with descriptive words; A/B/C was easier. This is incorrect. A was the LEAST “refined” but they wanted to sell it to you because it was the cheapest to make. The whole “grading system” was basically “How long have we reduced this syrup over heat?” - A was the one that reduced the least, so it took the least amount of time, and you got the largest amount of syrup for the amount of sap you started with, but it had the weakest flavor because it wasn’t as concentrated. ---
**Author:** ![Malthus](https://avatars.discourse-cdn.com/v4/letter/m/85f322/32.png) [@Malthus](https://boards.straightdope.com/u/Malthus)\ **Post date:** [June 14, 2018, 3:00pm UTC](https://boards.straightdope.com/t/why-is-maple-flavor-by-far-the-most-popular-flavor-for-breakfast-syrups-in-the-us/815924/80 "2018-06-14T15:00:25Z")
> [@Airk](#): > > This is incorrect. A was the LEAST “refined” but they wanted to sell it to you because it was the cheapest to make. The whole “grading system” was basically “How long have we reduced this syrup over heat?” - A was the one that reduced the least, so it took the least amount of time, and you got the largest amount of syrup for the amount of sap you started with, but it had the weakest flavor because it wasn’t as concentrated. You are both incorrect. 😃 All maple syrup is “refined” nearly the same amount: maple sap has around 2% sugar in it; it is concentrated until it has around 66-68% sugar. This is true of all grades. The grading system “grades” the color and flavoring of the resultant product: Grade A is lightest in color and has the most delicate flavor. [https://fpaq.ca/en/federation/quality/grading-system/](https://fpaq.ca/en/federation/quality/grading-system/) [Previous page](https://boards.straightdope.com/t/why-is-maple-flavor-by-far-the-most-popular-flavor-for-breakfast-syrups-in-the-us/815924.md?page=3) [Next page](https://boards.straightdope.com/t/why-is-maple-flavor-by-far-the-most-popular-flavor-for-breakfast-syrups-in-the-us/815924.md?page=5)