FREQUENTLY ASKED QUESTIONS ABOUT MAPLE SYRUP oa

CITADELLE-CAMP

COLT eee TITS
an Wigan

100% PURE MAPLE SYRUP

Celestial Seasonings

is proud to support the

Maple Sugar Festival!

Please drop by and try our delicious
Canadian Vanilla Maple Tea!

Eileen “Sunni” Stevens
(250) 245-2352

¢ Gourmet Jams & Jellies

-@ Wine Jellies &
Marmalade

¢ Gift Baskets

P.O. Box 345, Cassidy, British Columbia, Canada VOR 1HO

© PAAPLE SUGAR FESTIVAL - FEBRUARY 22-26, 2006

jam-lady@shaw.ca
goldenmaplesfarm@shaw.ca
www.goldenmaplesfarm.com

WHERE DOES THE NAME "CAMP" COME FROM?

CAMP refers to the “Sugar Camp” site where pure maple
sap is gathered and évaporated into pure maple syrup.
This brand is used in the North American market outside
of French-speaking Quebec in Canada, as well as in several
other countries around the world.

“WHY IS CAMP HEADQUARTERED IN PLESSISVILLE, QUEBEC,

CANADA?

Plessisville is at the center of the maple syrup producing
region. This is why Plessisville is also known as the World
Maple Capital!

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WHATIS A"SUGAR CAMP"?

A sugar camp is the cabin.-where the maple sap is gathered
and boiled down into maple syrup.

WHAT IS A"SUGARING OFF" PARTY?

Traditionally, during the maple season, the practice in the
country was to invite neighbours and friends to celebrate
the end of the maple season with a party they called a

“"Sugaring Off" party. Typical "Sugaring Off" parties consist

of a meal followed by maple taffy on snow and outdoor
activities or a dance to burn off the calories.

WHEN IS THE MAPLE SEASON?

The maple season lasts from mid-March to mid-April,
during the thawing of the ground after winter, but before
the buds come out on the maple trees. A good maple season
has warm days, but nights below freezing point. Maple sap
doesn't run during the night. An average tree produces
enough sap to produce less than 1 litre (35 fl..oz.) of pure. -

maple syrup every year. Sap needs to be boiled down: to. sgh

1/30 of its original ies SS

WHAT |S MAPLE BUTTER OR SPREAD?

Maple butter or spread is made solely from pure maple
syrup. The maple syrup is reheated then carefully cooled
and stirred at the same time. This combination creates
little sugar crystals, which give the consistency of butter or
spread.

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