Maple Syrup at Healthy Living Market and Cafe Saratoga Springs, NY

Saratoga Springs, NY — The Mohawk Valley Trading Company maple syrup is now available at the Healthy Living Market and Café, Saratoga Springs, NY. This maple syrup is made primarily from sugar maple sap which is preferred for maple syrup production, because it has an average sugar content of two percent. Sap from other maple species is usually lower in sugar content, and about twice as much is needed to produce the same amount of finished syrup.

“Maple syrup and sugar have played an important role in our nation’s history,” said Mary Ross of the Mohawk Valley Trading Company. “After the passage of the 1764 Sugar Act, which imposed high tariffs on imported sugar, maple sugar became even more popular. Before he became president, Thomas Jefferson liked the idea that maple sugar could be produced by citizens of the new nation and sever its dependence on sugar grown on plantations in the British Caribbean. And at the end of a visit to Vermont, in a speech he gave in Bennington, Jefferson said, “Attention to our sugar orchards is essentially necessary to secure the independence of our country.”

About Maple Syrup

Next to honey, maple syrup is the most popular natural sweetener in North America and its production predates European colonization. Early Native American societies in Canada and the northeastern United States were distilling maple tree sap making maple syrup and sugar before those geographic boundaries existed. Maple sugar is made from the controlled crystallization of maple syrup and takes several forms.There is no written record of the first syrup production but several native legends persist. Many tribes celebrated the short maple sap collection season with specific rituals.

The Native Americans collected maple sap from v-shaped notches carved into maple trees. The sap was diverted into birch bark buckets using bark or reeds. It was concentrated by placing hot stones into the buckets or by freezing the sap and removing the ice, which is composed only of water.

When Europeans reached northeastern America, they adapted native techniques to make their own maple syrup. The v-shaped notches were replaced with auger-drilled holes. This practice is less damaging to the trees. Bark buckets were replaced with seamless wooden buckets carved from lumber rounds. The method of sap concentration also changed from passive to active. Large amounts of sap were collected and brought to a single area where it was boiled over fires in round cauldrons until reduced to the desired consistency. ‘Sugar shacks’ were built expressly for the purpose of sap boiling. Draft animals were often used to haul fire wood and large containers of sap for sugaring. Maple syrup was an important food additive in early America, because imported cane sugar was not yet available.

In the mid-1800’s syrup production changed again. Round cauldrons were replaced by flat pans in order to increase surface area and therefore allow for faster evaporation. Over the next 60 years, several variations on this design were patented. Draft animals were replaced by tractors and heating methods expanded to include propane, oil and natural gas as well as wood.

The 1970’s represent another period of major changes in maple syrup production. Plastic tubing running directly from trees to the sugaring location eliminated the need for energy and time intensive sap collection. Reverse osmosis and pre-heating made syrup production more efficient. Recent advances have been made in sugarbush (maple trees used primarily for syrup production) management, filtration and storage.

There are two well-known systems maple syrup grading in use today. One system is used in Canada (where 80% of the world’s maple syrup is produced) and another system is used in the United States of America. Both systems are based on color and translucence which relate to the flavor of the syrup. Different grades are produced by the same trees over the length of the season.

French toast, waffles, pancakes or oatmeal are regularly served with maple syrup and it is used as a sweetener or flavoring ingredient in baked goods and ice cream. Since maple syrup recipes usually do not specify any particular grade to use, take into consideration that darker colored syrups will produce dishes that a have a pronounced maple flavor.

The Mohawk Valley Trading Company offers the highest quality unprocessed natural products they can produce namely: maple syrup, raw honey, beeswax candles, natural skin care products and handmade soap. In addition, they offer natural stone, tea and spices from around the world.

Hours of operations are 7:00 a.m. to 7:00 p.m. EST, seven days a week. Reach them at (315)-519-2640 to learn more.

For the original version on PRWeb visit: http://www.prweb.com/releases/maple-syrup/healthy-living-market/prweb10655527.htm

MyLocalWholesaler.com Online Directory of American Wholesalers and American Manufacturers, Adds Maple Syrup to its Directory Service

United States — MyLocalWholesaler.com the premium online directory of American Wholesalers and American Manufacturers is proud to announce the addition of maple syrup to its directory service.

Although maple producers from around the world can be found on MyLocalWholesaler.com, it is the website’s number one goal to promote and support of American Maple Producers, American Maple Wholesalers and American Maple Distributors.

“Retailers know it can be time consuming trying to locate Maple Producers with maple products at the right price point.” said Mary Ross of the Mohawk Valley Trading Company, where their maple syrup is made primarily from sugar maple sap. “At the same time, it can be just as hard for Maple Producers to make maple product buyers aware of their sugar house. MyLocalWholesaler.com accomplishes the needs of both Maple Producers and Maple Product buyers.”

About Maple Syrup

Next to honey, maple syrup is the most popular natural sweetener in North America and its production predates European colonization. Early Native American societies in Canada and the northeastern United States were distilling maple tree sap making maple syrup and sugar before those geographic boundaries existed. Maple sugar is made from the controlled crystallization of maple syrup and takes several forms.There is no written record of the first syrup production but several native legends persist. Many tribes celebrated the short maple sap collection season with specific rituals.

The Native Americans collected maple sap from v-shaped notches carved into maple trees. The sap was diverted into birch bark buckets using bark or reeds. It was concentrated by placing hot stones into the buckets or by freezing the sap and removing the ice, which is composed only of water.

When Europeans reached northeastern America they adapted native techniques to make their own maple syrup. The v-shaped notches were replaced with auger-drilled holes. This practice is less damaging to the trees. Bark buckets were replaced with seamless wooden buckets carved from lumber rounds. The method of sap concentration also changed from passive to active. Large amounts of sap were collected and brought to a single area where it was boiled over fires in round cauldrons until reduced to the desired consistency. ‘Sugar shacks’ were built expressly for the purpose of sap boiling. Draft animals were often used to haul fire wood and large containers of sap for sugaring. Maple syrup was an important food additive in early America because imported cane sugar was not yet available.

Maple syrup and sugar have played an important role in our nation’s history. After the passage of the 1764 Sugar Act, which imposed high tariffs on imported sugar, maple sugar became even more popular. Before he became president, Thomas Jefferson liked the idea that maple sugar could be produced by citizens of the new nation and sever it’s dependence on sugar grown on plantations in the British Caribbean. And at the end of a visit to Vermont, in a speech he gave in Bennington, Jefferson said, Attention to our sugar orchards is essentially necessary to secure the independence of our country.”

In the mid-1800’s syrup production changed again. Round cauldrons were replaced by flat pans in order to increase surface area and therefore allow for faster evaporation. Over the next 60 year several variations on this design were patented. Draft animals were replaced by tractors and heating methods expanded to include propane, oil and natural gas as well as wood.

The 1970’s represent another period of major changes in maple syrup production. Plastic tubing running directly from trees to the sugaring location eliminated the need for energy and time intensive sap collection. Reverse osmosis and pre-heating made syrup production more efficient. Recent advances have been made in sugarbush (maple trees used primarily for syrup production) management, filtration and storage.

There are two well known systems maple syrup grading in use today. One system is used in Canada (where 80% of the world’s maple syrup is produced) and another system is used in the United States of America. Both systems are based on color and translucence with relate to the flavor of the syrup. Different grades are produced by the same trees over the length of the season.

French toast, waffles, pancakes or oatmeal are regularly served with maple syrup and it is used as a sweetener or flavoring ingredient in baked goods and ice cream. Since maple syrup recipes usually do not specify any particular grade to use, take into consideration that darker colored syrups will produce dishes that a have a pronounced maple flavor.

MyLocalWholesaler.com is not only an online directory but a community of wholesale buyers, sellers, liquidators, jobbers, drop shippers and distributors from around the world. MyLocalWholesaler.com provides information on wholesalers of almost everything from general merchandise to; appliances, handbags, luggage, maple syrup, apparel and accessories, t-shirts, toys, house wares, embroidery, collectibles, candles, electronics, honey, arts & art supplies, shoes & footwear and more.

For the original version on PRWeb visit: http://www.prweb.com/releases/maple-syrup-wholesale/mylocalwholesaler/prweb10630819.htm

Mohawk Valley Trading Company Maple Syrup T-Shirt Giveaway

United States — The Mohawk Valley Trading Company is giving away one Maple Syrup T-Shirt with each order of their 32 oz. glass bottle of maple syrup from 4/07/13 thru 4/14/13 with the “Promo Code 41413”. In their effort to support and promote sustainable agriculture, local, small and family owned farms and other local food sources, custom t-shirt printer Crooked Brook is sponsoring this promotion.

The t-shirt is a Gildan, G200 6.1 oz. Ultra Cotton® T-Shirt made in 100% preshrunk cotton with the image of The Mohawk Valley Trading Company Maple Syrup label and URL printed on the back.

Although the most popular method of printing t-shirts is screen printing, Crooked Brook t-shirts are printed using Direct To Garment Printing (DTG) which is the process of using inkjet printers to print an image directly onto t-shirts without the use of screens like with screen printing, which requires a lot of setup e.g., creating screens for each color. In addition, DTG printing uses eco-friendly, water soluble ink, unlike some screen printing methods that layer Plastisol (a suspension of PVC particles in a plasticizer) on top of the t-shirt. The only requirement for DTG printing is for the image to be high resolution, resulting in photograph quality printing with no setup fee or minimums for custom t-shirts.

About Maple Syrup

The production of maple syrup in North America predates European colonization. Early Native American societies in Canada and the northeastern United States were distilling maple syrup and sugar before those geographic boundaries existed. Maple sugar is made from the controlled crystallization of maple syrup and takes several forms.There is no written record of the first syrup production but several native legends persist. Many tribes celebrated the short maple sap collection season with specific rituals.

The Native Americans collected maple sap from v-shaped notches carved into maple trees. The sap was diverted into birch bark buckets using bark or reeds. It was concentrated by placing hot stones into the buckets or by freezing the sap and removing the ice, which is composed only of water.

Sugar maple sap is preferred for maple syrup production because it has an average sugar content of two percent. Sap from other maple species is usually lower in sugar content, and about twice as much is needed to produce the same amount of finished syrup.

When Europeans reached northeastern America they adapted native techniques to make their own maple syrup. The v-shaped notches were replaced with auger-drilled holes. This practice is less damaging to the trees. Bark buckets were replaced with seamless wooden buckets carved from lumber rounds. The method of sap concentration also changed from passive to active. Large amounts of sap were collected and brought to a single area where it was boiled over fires in round cauldrons until reduced to the desired consistency. ‘Sugar shacks’ were built expressly for the purpose of sap boiling. Draft animals were often used to haul fire wood and large containers of sap for sugaring. Maple syrup was an important food additive in early America because imported cane sugar was not yet available.

In the mid-1800’s syrup production changed again. Round cauldrons were replaced by flat pans in order to increase surface area and therefore allow for faster evaporation. Over the next 60 year several variations on this design were patented. Draft animals were replaced by tractors and heating methods expanded to include propane, oil and natural gas as well as wood.

The 1970’s represent another period of major changes in maple syrup production. Plastic tubing running directly from trees to the sugaring location eliminated the need for energy and time intensive sap collection. Reverse osmosis and pre-heating made syrup production more efficient. Recent advances have been made in sugarbush (maple trees used primarily for syrup production) management, filtration and storage.

There are two well known systems of maple syrup grading in use today. One system is used in Canada (where 80% of the world’s maple syrup is produced) and another system is used in the United States of America. Both systems are based on color and translucence with relate to the flavor of the syrup. Different grades are produced by the same trees over the length of the season.

Since maple syrup recipes usually do not specify any particular grade to use, take into consideration that darker colored syrups will produce dishes that a have a pronounced maple flavor.

The Mohawk Valley Trading Company hours of operations are 7:00 a.m. to 7:00 p.m. EST, seven days a week. Reach them at (315)-519-2640 to learn more.

For the original version on PRWeb visit: http://www.prweb.com/releases/maple-syrup/custom-t-shirts/prweb10608430.htm

Maple Syrup T-Shirt Giveaway Mohawk Valley Trading Company

New York, NY — The Mohawk Valley Trading Company is giving away one Maple Syrup T-Shirt with each order of Maple Syrup from 4/02/13 thru 4/09/13 with the promo code 40913. The t-shirt is a Gildan, G200 6.1 oz. Ultra Cotton® T-Shirt made in 100% preshrunk cotton, with the image of The Mohawk Valley Trading Company Maple Syrup label and URL printed on the back.

Although the most popular method of printing t-shirts is screen printing, Crooked Brook t-shirts are printed using Direct To Garment Printing (digital garment printing or DTG) which is the process of using inkjet printers to print an image directly onto t-shirts without the use of screens like with screen printing, which requires a lot of setup e.g., creating screens for each color. In addition, DTG printing uses eco-friendly, water soluble ink, unlike some screen printing methods that layer Plastisol (a suspension of PVC particles in a plasticizer) on top of the t-shirt. The only requirement for DTG printing is for the image to be high resolution, resulting in photograph quality printing with no setup fee or minimums for custom t-shirts.

Mohawk Valley Trading Company maple syrup is made primarily from sugar maple sap and it is used and recommended by one of by the world’s most recognized chefs, Bobby Flay:

“I have admitted that brunch may just be my favorite meal of the week. As a lover of maple syrup I wanted to introduce you to a new favorite of mine: Mohawk Valley Trading Company’s Pure Maple Syrup from Mohawk Valley and the Adirondacks.

It’s rich, dark sweetness goes perfectly with pancakes and waffles of course but would be a great added into oatmeal too. I use maple syrup in my cooking all the time—I add it to a pan sauce for meat and poultry, add balance to a soup or stew as well as vegetables and vinaigrettes. I love when I come across a great quality, local product that I can share with you. And this one is just delicious.”

In their effort to support and promote sustainable agriculture, local, small and family owned farms and other local food sources, The Mohawk Valley Trading Company encourages families and people of all ages to attend and participate in maple festivities.

“Maple syrup festivities are fun, historical and educational outdoor events that are always a good time for families and people of all ages,” said Mary Ross of the Mohawk Valley Trading Company where their maple syrup is made primarily from sugar maple sap.

Sugar maple sap is preferred for maple syrup production because it has an average sugar content of two percent. Sap from other maple species is usually lower in sugar content, and about twice as much is needed to produce the same amount of finished syrup.

“Maple syrup and sugar have played an important role in our nation’s history.” Ross continued, “After the passage of the 1764 Sugar Act, which imposed high tariffs on imported sugar, maple sugar became even more popular. Before he became president, Thomas Jefferson liked the idea that maple sugar could be produced by citizens of the new nation and sever it’s dependence on sugar grown on plantations in the British Caribbean. And at the end of a visit to Vermont, in a speech he gave in Bennington, Jefferson said, “Attention to our sugar orchards is essentially necessary to secure the independence of our country.”

About Maple Syrup

Next to honey, maple syrup is the most popular natural sweetener in North America and its production predates European colonization. Early Native American societies in Canada and the northeastern United States were distilling maple tree sap making maple syrup and sugar before those geographic boundaries existed. Maple sugar is made from the controlled crystallization of maple syrup and takes several forms.There is no written record of the first syrup production but several native legends persist. Many tribes celebrated the short maple sap collection season with specific rituals.

The Native Americans collected maple sap from v-shaped notches carved into maple trees. The sap was diverted into birch bark buckets using bark or reeds. It was concentrated by placing hot stones into the buckets or by freezing the sap and removing the ice, which is composed only of water.

When Europeans reached northeastern America they adapted native techniques to make their own maple syrup. The v-shaped notches were replaced with auger-drilled holes. This practice is less damaging to the trees. Bark buckets were replaced with seamless wooden buckets carved from lumber rounds. The method of sap concentration also changed from passive to active. Large amounts of sap were collected and brought to a single area where it was boiled over fires in round cauldrons until reduced to the desired consistency. ‘Sugar shacks’ were built expressly for the purpose of sap boiling. Draft animals were often used to haul fire wood and large containers of sap for sugaring. Maple syrup was an important food additive in early America because imported cane sugar was not yet available.

In the mid-1800’s syrup production changed again. Round cauldrons were replaced by flat pans in order to increase surface area and therefore allow for faster evaporation. Over the next 60 year several variations on this design were patented. Draft animals were replaced by tractors and heating methods expanded to include propane, oil and natural gas as well as wood.

The 1970’s represent another period of major changes in maple syrup production. Plastic tubing running directly from trees to the sugaring location eliminated the need for energy and time intensive sap collection. Reverse osmosis and pre-heating made syrup production more efficient. Recent advances have been made in sugarbush (maple trees used primarily for syrup production) management, filtration and storage.

French toast, waffles, pancakes or oatmeal are regularly served with maple syrup and it is used as a sweetener or flavoring ingredient in baked goods and ice cream. Since maple syrup recipes usually do not specify any particular grade to use, take into consideration that darker colored syrups will produce dishes that a have a pronounced maple flavor.

The Mohawk Valley Trading Company offers the highest quality unprocessed natural products they can produce namely; maple syrup, raw honey, beeswax candles, natural skin care products and handmade soap. In addition, they offer natural stone, tea and spices from around the world.

Hours of operations are 7:00 a.m. to 7:00 p.m. EST, seven days a week. Reach them at 315-519-2640 to learn more.

For the original version on PRWeb visit: http://www.prweb.com/releases/maple-syrup-t-shirts/mohawk-valley-trading-co/prweb10591182.htm