Editing Maple syrup (section)

== Sources ==
[[File:Acer saccharum.jpg|thumb|upright|A sugar maple tree]]
Three species of [[Maple|maple (''Acer'')]] trees are predominantly used to produce maple syrup: the sugar maple (''[[Acer saccharum]]''),<ref name="Grandtner2005">{{cite book |author=Grandtner, Miroslav M. |url=https://books.google.com/books?id=yjc5ZYWtkNAC&pg=PA20 |title=Elsevier's Dictionary of Trees |publisher=Elsevier Science |year=2005 |isbn=9780080460185 |volume=1: North America |pages=20&ndash;24 }}</ref><ref name="acsa3">{{Cite web |website=Plants Database |title=Acer saccharum Marshall – sugar maple |url=https://plants.sc.egov.usda.gov/home/plantProfile?symbol=ACSA3 |accessdate=15 September 2022 |publisher=United States Department of Agriculture}}</ref> the black maple (''[[Acer nigrum|A. nigrum]]''),<ref name="Grandtner2005"/><ref name="usda">{{Cite web |website=Plants Database |title=Acer nigrum Michx. f. – black maple |url=https://plants.sc.egov.usda.gov/home/plantProfile?symbol=ACNI5 |accessdate=15 September 2022 |publisher=United States Department of Agriculture}}</ref> and the red maple (''[[Acer rubrum|A. rubrum]]''),<ref name="Grandtner2005"/><ref>{{Cite web |website=Plants Database |title=Acer rubrum L. – red maple |url=https://plants.sc.egov.usda.gov/home/plantProfile?symbol=ACRU |accessdate=15 September 2022 |publisher=United States Department of Agriculture }}</ref> because of the high sugar content (roughly two to five per cent) in the sap of these species.{{sfn|Ciesla|2002|pp=37–38}} The black maple is included as a [[subspecies]] or [[variety (botany)|variety]] in a more broadly viewed concept of ''A. saccharum'', the sugar maple, by some botanists.<ref name=grin>{{GRIN | ''Acer saccharum'' subsp. ''nigrum'' | 314801 | accessdate = 10 December 2011}}</ref> Of these, the red maple has a shorter season because it buds earlier than sugar and black maples, which alters the flavour of the sap.<ref>{{cite web | url=https://www.extension.iastate.edu/forestry/publications/PDF_files/F-337.pdf | title=Maple syrup production; Publication F-337A | publisher=Iowa State University| date=February 2010 | accessdate=21 October 2016 | author=Randall, Jesse A | url-status=live | archiveurl=https://web.archive.org/web/20170829010945/https://www.extension.iastate.edu/forestry/publications/PDF_files/F-337.pdf | archivedate=29 August 2017 }}</ref>

A few other species of maple are also sometimes used as sources of sap for producing maple syrup, including the [[Acer negundo|box elder or Manitoba maple (''Acer negundo'')]],<ref name="Grandtner2005"/><ref>{{Cite web |website=Plants Database |title=Acer negundo L. – boxelder |url=https://plants.sc.egov.usda.gov/home/plantProfile?symbol=ACNE2 |accessdate=16 September 2022 |publisher=United States Department of Agriculture }}</ref> the [[Acer saccharinum|silver maple (''A. saccharinum'')]],<ref name="Grandtner2005" /><ref>{{Cite web |website=Plants Database |title=Acer saccharinum L. – silver maple |url=https://plants.sc.egov.usda.gov/home/plantProfile?symbol=ACSA2 |accessdate=18 September 2022 |publisher=United States Department of Agriculture}}</ref> and the [[Acer macrophyllum|bigleaf maple (''A. macrophyllum'')]].<ref>{{cite journal|author1=Ruth, Robert H|author2=Underwood, J Clyde|author3=Smith, Clark E|author4=Yang, Hoya Y|year=1972|title=Maple sirup production from bigleaf maple|journal=PNW-181|publisher=US Department of Agriculture, Forest Service, Pacific Northwest Forest and Range Experiment Station|page=12|url=http://www.fs.fed.us/pnw/pubs/rn181.pdf|url-status=live|archiveurl=https://web.archive.org/web/20060614073802/http://www.fs.fed.us/pnw/pubs/rn181.pdf|archivedate=14 June 2006}}</ref> In the [[Southeastern United States]], Florida sugar maple (''[[Acer floridanum]]'') is occasionally used for maple syrup production.<ref>{{cite web|url=https://www.srs.fs.usda.gov/pubs/misc/ag_654/volume_2/acer/barbatum.htm|publisher=US Department of Agriculture|title=''Acer barbatum'' Michx., Florida maple|date=1981|accessdate=15 May 2020}}</ref>

Similar syrups may also be produced from walnut, [[birch syrup|birch]], or [[palm syrup|palm]] trees, among other sources.<ref>{{cite news|newspaper=The Globe and Mail|title=Why settle for maple when you could have birch syrup?|date=7 June 2011|url=https://www.theglobeandmail.com/life/food-and-wine/trends/trends-features/why-settle-for-maple-when-you-could-have-birch-syrup/article2050424/|accessdate=12 December 2011|author=Leung, Wency|url-status=live|archiveurl=https://web.archive.org/web/20120111110050/http://www.theglobeandmail.com/life/food-and-wine/trends/trends-features/why-settle-for-maple-when-you-could-have-birch-syrup/article2050424/|archivedate=11 January 2012}}</ref><ref>{{cite book|title=Utilization of tropical foods: trees : compendium on technological and nutritional aspects of processing and utilization of tropical foods, both animal and plant, for purposes of training and field reference.|year=1989|publisher=Food and Agriculture Organization of the United Nations|isbn=978-92-5-102776-9|page=[https://archive.org/details/utilizationoftro0000unse/page/5 5]|url=https://archive.org/details/utilizationoftro0000unse/page/5}}</ref><ref>{{cite web|title=Tapping Walnut Trees for a Novel and Delicious Syrup.|year=2016|publisher=Cornell University|url=http://smallfarms.cornell.edu/2016/01/11/tapping-walnut-trees/|accessdate=18 September 2022}}</ref>