maple syrup question

[jthibodeau]

I can't imagine any maple syrup producers, at least the ones I know, actually corrupting their product by the addition of Corn syrup. Most producers, large or small, take great pride in what they do. If more profit is desired, they consider items such as fuel/air consumption, vacuum systems, sugar ratio percentages and equipment upgrades.

As with any food product, maple syrup requires a product information panel on the packaging. The FDA would fine/prosecute any individual that alters any products which is not properly listed on the container. Obviously, there is no control of the product once it reaches it final table setting destination, such as your experience in Canada, Buck. If that is what they would do to the syrup, it kinda makes me wonder what the waffles and butter were made of!

I am a member of a maple trader forum which was originally started by a couple of New Hampshire producers. I'm sure the members will get a kick, laugh or other emotional reaction concerning this discussion.

I would have no qualms concerning the quality of locally purchased maple syrup. Besides, how better to stimulate your local economy than making your next maple syrup purchase from your neighboring "Maple Sugar Shack", as well as the benefits of the steamy aroma therapy!

Everyone have a sweet day..........

[buck naked]

Many common foods made using commercial high fructose corn syrup contain mercury, researchers reported in January, while another study suggested the corn syrup itself is contaminated.Analysts believe the mercury got into the food during manufacture, at plants that use mercury-grade caustic soda produced in industrial chlorine plants.Older chlor-alkali plants use a "mercury cell" process to electrolyze saltwater and produce sodium hypochlorite (NaOCl) and sodium hydroxide (NaOH, also called lye or caustic soda).

The process takes place in an electrolytic cell, where liquid mercury (Hg) acts as a cathode. It attracts sodium (Na) cations to form an amalgam. NaOCl gas collects at a graphite anode. The amalgam is added to water and the Na reacts to form NaOH and H. The Hg gets left behind and reused.

Mercury is highly volatile and contamination occurs throughout the process. Both the product and the wastewater stream end up containing mercury.

Even at low levels methylmercury can harm the developing brain. The last thing we should intentionally do is add it to our food supply.


there is a lot of info on line, here is a link to one:
Mercury in Corn Syrup. What Next? - thedailygreen.com


also -
After one set of scientists found mercury — yes, everyone’s favorite brain-impairing element — in almost half of commercial HFCS, another bunch of scientists decided to get specific and tested 55 common consumer products that use HFCS. And guess what? Almost a third of them contain mercury.
How did the heavy metal get in there? In making HFCS — that “natural” sweetener, as the Corn Refiners Associaton likes to call it — caustic soda is one ingredient used to separate corn starch from the corn kernel. Apparently most caustic soda for years has been produced in industrial chlorine (chlor-alkali) plants, where it can be contaminated with mercury that it passes on to the HFCS, and then to consumers.


David Wallinga, M.D., and his co-authors of “Not So Sweet: Missing Mercury and High Fructose Corn Syrup,” are naming brand names in their report from the Institute for Agriculture and Trade Policy. At the top of the list: Quaker Oatmeal to Go, Jack Daniel’s Barbecue Sauce from Heinz, Hershey’s Chocolate Syrup, Kraft Original Barbecue Sauce, and Nutri-Grain Strawberry Cereal Bars.
The Ethicurean: Chew the right thing. » Blog Archive » PR debacle for HFCS: Care for some mercury with your oatmeal?

the bottom line is people at the FDA and USDA knew about the presence of mercury in HFCS and did nothing about it.

[NH2008]

Buck, correct me if I'm wrong, but I'm assuming you are talking about imitation syrups - Aunt Jemima, etc - the stuff you invariably get at restaurants and that most people buy because it's cheaper than real maple syrup. Maple syrup is what it is, a one ingredient product. Your bottle should be labeled "100% maple syrup."

As for a restaurant advertising real maple syrup and then adulterating it with corn syrup - ick. I'm glad you sent it back. That's just fraudulent and a crime against the refined New England palate.

[GregW]

Not just fraudulent and a crime but a SACRELEGE!

I may not believe in much but MAPLE SYRUP IS MAPLE SYRUP!

[buck naked]

yes, NH2008 - I was referring to the fake maple syrups that are made with corn syrup or something else entirely.


However, the issue I had WAS fraud with putting a bottle of 'pure' maple syrup that I had just witnessed someone diluting with Karo....grotesque!!!!

NH and VT have been lucky in the past two years that our crops have been good for syrup, whereas, Canada has had a problem with production due to weather. It's why their rates are so much higher than ours. However, Canada supplies 80% of the world market for maple syrup and I would hate to think of them EVER adding corn syrup to their product to save a few $$$$.

[buck naked]

one more thing...I forgot to say....age is killing me....


I only mention the fake maple syrups because some people feed ONLY the fake stuff to their children as evidenced in the above posts. They should be aware that not only are they giving them corn syrup, but that it's tainted with mercury. Any amount of mercury is too much and it's criminal when I think that it's children who are the ones most affected.