Question: Where is most maple syrup produced?
About the article "Maple syrup", section "Production".

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Golden syrup is widely available across the world, made either from sugar cane or sugar beets, but in the United States, where white corn syrup is common, it is harder to find, except in Louisiana, where it often appears in Cajun cuisine.
Lyle's Golden Syrup, made by Tate & Lyle, remains one of the best known UK brands.
The other UK sugar company, British Sugar, makes an equivalent product under its Silver Spoon brand.
In South Africa, the most popular brands are Illovo golden syrup and the locally produced Lyle's Golden Syrup.
In addition to the classic golden syrup, several flavoured versions are also marketed, notably maple flavour.
In Australia, CSR Limited is the major producer, but it is also produced by Bundaberg Sugar and Smith's.
In New Zealand, Chelsea golden syrup has been a household name since the late 19th century.
Rogers Golden Syrup and Lyle's golden syrup are available in Canada.
In Canada, Lyle's Golden Syrup is available in either a glass jar or the traditional tin.
King brand syrup, a mixture of corn and invert syrup, is sold in many areas of the US, often grouped with table syrups like maple syrup.
Speciality stores or those with international sections, such as Wholefoods Market and Cost Plus World Market, often stock Lyle's golden syrup from the UK in several different packs.
In Germany, a similar product called "Zuckerrübensirup" (literally "sugar-beet syrup") is a popular spread, especially in the western part of the country around Cologne.
The best known producer is the Grafschafter Krautfabrik which has produced "Zuckerrübensirup" for more than a hundred years.
This syrup is almost always made from sugar-beet; golden syrup from sugar cane is extremely rare on the German market.
There are two types of "Zuckerrübensirup" in Germany, a golden one, similar to golden syrup from sugar cane, and a brown syrup which is similar to dark treacle.
The German company "Schneekoppe" makes a product called "Frühstücks-Sirup" (breakfast syrup), which is a golden syrup with some added natural flavor to imitate the taste of honey. 
Until the 1930s, the United States produced most of the world's maple syrup.
Today, after rapid growth in the 1990s, Canada produces more than 80 percent of the world's maple syrup, producing about in 2004.
The vast majority of this comes from the province of Quebec, which is the world's largest producer, with about 75 percent of global production totalling in 2005.
As of 2003, Quebec had more than 7,000 producers, collectively making over of syrup.
Production in Quebec is controlled through a supply management system, with producers receiving quota allotments from the Federation of Quebec Maple Syrup Producers (Fédération des producteurs acéricoles du Québec), which also maintains reserves of syrup.
Canada exports more than of maple syrup per year, valued at more than C$145 million.
The provinces of Ontario, Nova Scotia, New Brunswick, and Prince Edward Island produce smaller amounts of syrup.
The Canadian provinces of Manitoba and Saskatchewan produce maple syrup using the sap of the box elder or Manitoba maple ("Acer negundo").
A Manitoba maple tree's yield is usually less than half that of a similar sugar maple tree.
Manitoba maple syrup has a slightly different flavour from sugar-maple syrup, because it contains less sugar and the tree's sap flows more slowly.
Vermont is the biggest US producer, with over during the 2013 season, followed by New York with and Maine with .
Wisconsin, Ohio, New Hampshire, Michigan, Pennsylvania, Massachusetts, and Connecticut all produced marketable quantities of maple syrup of less than each in 2013.
As of 2003, Vermont produced about 5.5 percent of the global syrup supply.
Maple syrup has been produced on a small scale in some other countries, notably Japan and South Korea.
However, in South Korea in particular, it is traditional to consume maple sap, called "gorosoe", instead of processing it into syrup.
Japan is a large importer of maple syrup: in 2010, 10.1 percent of Canada's maple syrup exports (a value of C$28 million) went to Japan. 
The basic ingredient in maple syrup is the sap from the xylem of sugar maple or various other species of maple trees.
It consists primarily of sucrose and water, with small amounts of the monosaccharides glucose and fructose from the invert sugar created in the boiling process.
Organic acids, the most notable one being malic acid, make the syrup slightly acidic.
Maple syrup has a relatively low mineral content, consisting largely of potassium and calcium, but also contains nutritionally significant amounts of zinc and manganese.
Maple syrup also contains trace amounts of amino acids, which may contribute to the "buddy" flavour of syrup produced late in the season, as the amino acid content of sap increases at this time.
Additionally, maple syrup contains a wide variety of volatile organic compounds, including vanillin, hydroxybutanone, and propionaldehyde.
It is not yet known exactly what compounds are responsible for maple syrup's distinctive flavour, however its primary flavour contributing compounds are maple furanone, strawberry furanone, and maltol.
Maple syrup is similar to sugar with respect to calorie content, but is a source of manganese, with 13 grams containing about 0.44 milligrams, or 22 percent of the US Food and Drug Administration Daily Value (DV%) of 2 milligrams.
It is also a source of zinc with 13 grams containing 0.55 milligrams or 3.7 percent of the DV% of 15 milligrams.
Compared to honey, maple syrup has 15 times more calcium and 1/10 as much sodium.
Scientists have found that maple syrup's natural phenols – potentially beneficial antioxidant compounds – inhibit two carbohydrate-hydrolyzing enzymes that are relevant to type 2 diabetes.
In the study, 34 new compounds were discovered in pure maple syrup, five of which have never before been seen in nature.
Among the five new compounds is quebecol, a phenolic compound created when the maple sap is boiled to create syrup.
British culinary expert Delia Smith described maple syrup as "a unique ingredient, smooth- and silky-textured, with a sweet, distinctive flavour – hints of caramel with overtones of toffee will not do – and a rare colour, amber set alight.
Maple flavour is, well, maple flavour, uniquely different from any other."
Agriculture Canada has developed a "flavour wheel" that details 91 unique flavours that can be present in maple syrup.
These flavours are divided into 13 families: vanilla, empyreumatic (burnt), milky, fruity, floral, spicy, foreign deterioration or environment, maple, confectionery, plants forest-humus-cereals, herbaceous, or ligneous.
These flavours are evaluated using a procedure similar to wine tasting.
Other culinary experts praise its unique flavour.
Maple syrup and its various artificial imitations are widely used as toppings for pancakes, waffles, and French toast in North America.
They can also be used to flavour a variety of foods, including fritters, ice cream, hot cereal, fresh fruit, and sausages.
It is also used as sweetener for granola, applesauce, baked beans, candied sweet potatoes, winter squash, cakes, pies, breads, tea, coffee, and hot toddies.
Maple syrup can also be used as a replacement for honey in wine (mead). 
In the United States, "maple syrup" must be made almost entirely from maple sap, although small amounts of substances such as salt may be added.
"Maple-flavoured" syrups include maple syrup but may contain additional ingredients.
"Pancake syrup", "waffle syrup", "table syrup", and similarly named syrups are substitutes which are less expensive than maple syrup.
In these syrups, the primary ingredient is most often high fructose corn syrup flavoured with sotolon; they have no genuine maple content, and are usually thickened far beyond the viscosity of maple syrup.
The fenugreek seed, a spice with high amounts of sotolon, can be prepared to have a maple-like flavour, and is used to make a very strong commercial flavouring that is similar to maple syrup, but much less expensive; one such syrup, Mapleine, was popular during the Great Depression.
American labelling laws prohibit imitation syrups from having "maple" in their names.
In Canada, syrup must have a density of 66° on the Brix scale to be marketed as maple syrup.
Québécois sometimes refer to imitation maple syrup as "sirop de poteau" ("pole syrup"), a joke referring to the syrup as having been made by tapping telephone poles.
Imitation syrups are generally cheaper than maple syrup, but tend to taste artificial.
A 2009 "Cook's Illustrated" comparison between top-selling maple and imitation syrups consistently rated the real maple brands (Maple Grove Farms, Highland Sugarworks, Camp Maple, Spring Tree, and Maple Gold) above the imitation brands tested (Eggo, Aunt Jemima, Mrs. Butterworth's, Log Cabin, and Hungry Jack). 
Maple taffy (sometimes maple toffee in English-speaking Canada, tire d'érable in French-speaking Canada; also sugar on snow in the United States) is a confection made by boiling maple sap past the point where it would form maple syrup but not so long that it becomes maple butter or maple sugar.
It is part of traditional culture in Quebec, Eastern Ontario, New Brunswick and northern New England.
In these regions, it is poured onto the snow and then lifted either with a small wooden stick, such as a popsicle stick, or a metal dinner fork.
The event in New England is called a "sugar on snow party," and the soft candy is traditionally served with yeast-risen donuts, sour dill pickles, and coffee.
The pickles and coffee serve to counter the intense sweetness of the candy.
Maple taffy is also made in the Canadian province of Manitoba using Manitoba Maple syrup, which is made from the Manitoba Maple tree (also known as a Box Elder).
The syrup and taffy produced from a Manitoba Maple are generally darker and have a mustier flavour than that which is made from sugar maples.
The confectionery is made by boiling maple syrup to about 112 °C (234 °F).
It is best to use a candy thermometer.
The thick liquid may be kept hot over a very low flame or in a pan of hot water, but should not be stirred as it will form grainy crystals.
This liquid is then poured in a molten state upon clean snow whereupon the cold causes it to rapidly thicken.
If the syrup runs rather than hardens when it is poured on the snow, then it has not yet been boiled long enough to make the soft maple candy.
Once sufficiently hardened the candy can be picked up and eaten.
The higher a temperature one boils the initial syrup, the thicker the final result will be.
As it is popularly eaten soft it is usually served fresh.
It is most often prepared and eaten alongside the making of maple syrup at a sugar house or "cabane à sucre."