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Maple syrup is a sweetener made from the sap of maple trees. In Canada and the United States it is most often eaten with waffles and pancakes. It is sometimes used as an ingredient in baking, the making of candy, preparing desserts, or as a sugar source and flavoring agent in making beer. Sucrose is the most prevalent sugar in maple syrup.

It was first collected and used by Native Americans/First Nations and was later adopted by European settlers.^[1]

According to Native American oral tradition, maple syrup and maple sugar was being made before recorded history. Native Americans in Eastern North America were the first to discover 'sinzibuckwud', the Algonquin word for maple syrup, meaning 'drawn from wood'.

The Algonquins were the first to recognize the sap as a source of energy and nutrition. They would use a tomahawk to make a V-shaped incision in the tree. Then, they would insert reeds or concave pieces of bark to run the sap into buckets made from birch bark. The sap was slightly concentrated, either by throwing hot stones in the bucket, or by leaving it overnight and disposing of the layer of ice which had formed on top. It was drunk as a sweet drink or used in cooking. It is possible that maple-cured bacon began with this process.

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