Its leaf is the iconic image on our flag, but it’s the sap inside maple trees that can be reduced to the sweet syrup we use to flavour everything from pancakes and whisky to meat and fish. First Nations people taught settlers how to tap the trees and boil the sap down to a concentrated golden syrup. It takes about 40 litres of sap to make a single litre of syrup. Canada produces 85 percent of the world’s maple syrup, according to Agriculture and Agri-Food Canada. Of that 85 percent, producers are concentrated in Quebec, Ontario, New Brunswick, and Nova Scotia.