maple trees and maple sugaring. I actually wrote my undergraduate thesis on maple sugaring,

楓樹和楓樹糖化。其實我的大學畢業論文寫的就是楓樹糖化。

so I can probably answer pretty much any question you can come up with about maple sugaring.

所以，我大概可以回答幾乎所有的問題，你可以想出與楓糖。

And if you've been following me on tumblr for the last couple months, you might remember

如果你''ve been following me on tumblr for the last couple of months，你可能還記得。

I did maple question and answer series, and you can click on this annotation or I will

我做了楓葉問答系列，你可以點擊這個批註，或者我將。

put the link in the description if you want to take a look at that.

如果你想看的話，把鏈接放在描述裡。

Now, I could go into detail about the physiology and science of maple trees and maple sugaring

現在，我可以詳細介紹楓樹和楓樹糖化的生理和科學知識了

but that would take me quite a long time. Basically, high pressure in the tree's vascular

但這將花費我相當長的時間。基本上，在樹的血管中的高壓'。

tissue-the network of tubes that moves water through the plant-causes sap to be pushed

水管網

out when you drill a hole in the tree's bark. In sugaring, sap is typically taken from sugar

當你在樹皮上鑽一個洞時，就會出來。在糖化過程中，汁液通常從糖中提取。

maples or red maples, though it can be taken from other species, it just doesn't have quite

楓樹或紅楓樹，雖然它可以從其他物種，它只是沒有相當的

as high a sugar content.

因為含糖量高。

This sap is collected and then boiled to remove water. Sap starts out about 2-4% sugar, but

這種汁液被收集後，然後煮沸以去除水分。汁液開始時約有2-4%的糖分，但隨著時間的推移，糖分會逐漸減少。

finished maple syrup contains 67% sugar. This means a lot of water has to be removed. It

成品楓糖漿含糖量為67%。這意味著有大量的水要被去除。楓糖漿

takes 40 gallons of maple sap to produce one gallon of maple syrup. All maple syrup is

需要40加侖的楓樹汁來生產一加侖的楓糖漿。所有的楓糖漿都是

produced in the North Eastern United States and Canada. The province of Quebec is responsible

在美國東北部和加拿大生產。魁北克省負責

for about 80% of the world's maple syrup production every year. In 2011, a total of 13,075,000

每年約佔世界楓糖漿產量的80%。2011年，全球共有13,075,000棵楓樹。

gallons of maple syrup was produced in the US and Canada, worth a staggering $470,568,000.

美國和加拿大生產的楓糖漿加侖，價值高達470,568,000美元。

But why is maple syrup so valuable? Well firstly, it takes a lot of work to produce. A lot of

但為什麼楓糖漿如此珍貴呢？首先，它的生產需要大量的工作。大量的

energy has to go into boiling all of that sap to get all of that water out to make syrup.

能量必須進入沸騰所有的汁液 得到所有的水出來製作糖漿。

But also when colonists came to the United States, maple sugar was the only available

但也是在殖民者來到美國的時候，楓糖是唯一可用的

sweetener, short of importing cane sugar, which was very expensive. So they learned

甜味劑，只有進口蔗糖，而蔗糖非常昂貴。所以他們學會了

the art of maple sugaring from the natives, and most families had a sugarbush on their

從當地人那裡學到了楓樹糖化的藝術，大多數家庭都有一棵糖樹在他們的。

property to produce their own maple syrup and maple sugar.

財產，以生產自己的楓糖漿和楓糖。

Over the next few centuries, sugaring became a lucrative industry that we have today. So

在接下來的幾個世紀裡，糖業成為我們今天的一個利潤豐厚的產業。所以

those are the very bare basics of maple sugaring. If you enjoyed this video, press the thumbs

這些都是非常裸露的基礎知識的楓糖。如果你喜歡這個視頻，請按大拇指。

up button and subscribe to keep up with future Brilliant Botany videos. For daily botanical

up按鈕，並訂閱以保持與未來的輝煌植物學視頻。對於每天的植物學

posts, visit my website www.brilliantbotany.com and thanks for watching.

帖子，請訪問我的網站www.brilliantbotany.com，謝謝觀看。