When the sap, which appeared to be water, was later used for cooking, the sap was reduced to syrup, imparting to the food a sweet and distinctive flavor. From this event, maple syrup became an important ingredient in cooking. It was given the name sinzibukwud. But, we do know that the maple industry dates back many generations, and to those farmers who own sugar groves, the making of maple syrup is as much a part of general farm operations as is making hay. The major maple syrup producers are located in northeastern North America north of 35 degrees latitude and east of 95 degrees longitude.
Maple sap is a colorless liquid taken directly from the maple tree.
A tree takes 40 years to become mature enough to be productive and then produces only about one quart of maple syrup per season. Excess water is boiled off in an evaporator, often over a wood fire. It is believed that this system of evaporation gives better flavor and better color. Absolutely nothing is added. The average maple season covers the period between late February and early April.