Largely due to perfect weather conditions, 2016 has seen a record quantity of maple syrup produced in the USA and Canada – which is good news because we have found that we serve a large number of maple syrup crepes at weddings from our mobile crêperie!
Records have been kept in the US since 1916 and official statistics show that during this year, 4.2 million gallons of maple syrup have been produced – more than at any other time since records began. Whether this will result in a reducton in the price of maple syrup remains to be seen, but as I am sure you are aware, it is quite expensive to buy here in the UK, much of which is due to it all being imported.
Along with sugar and lemon, maple syrup is regarded as a “traditional” flavouring for pancakes or crepes, and we serve a surprisingly high number of these at weddings. Typically chosen by older guests (the younger generation are more interested in exciting chocolate flavours such as nutella or Galaxy Ripple) there is a “safe option” feel to maple syrup – you know what you are going to get and you can be sure it will taste good on your pancake. And because it is so expensive to buy here, maybe some people chose it because someone else is footing the bill – the bride and groom who hired our mobile creperie for their wedding!
The majority of maple syrup produced in the US comes from Vermont (the state with the Bernie Sanders connection!) though Canada produces about 70% of the World’s maple syrup which is why we often associate it with Canada. Add to that the French crepe (part of Canada was controlled by the French) and all of a sudden you’ve got a marriage made in heaven – Canadian maple syrup and French crepes. Include these at a wedding, and it really is a perfect marriage!
Another factor influencing the high production numbers this year is an increase in the number of farmers taking up the business or increasing their productivity. With a rising global demand (partly fuelled by discerning wedding guests, no doubt!) business-minded farmers are exploiting the opportunity and diversifying. Add to that optimum production conditions (cold nights and warm days apparently!) and it’s easy to understand why productivity has increased.
So now you’ve learned about the current global maple syrup production situation – and let’s be honest, you never know when that knowledge might come in useful – there is one simple question to answer: if you were a guest at a wedding we attended with our mobile crepe stand, would you choose maple syrup, or would you go for something else from our menu?
