Maple Syrup Festival Trivia

What is the aboriginal Algonquin word for Maple Syrup?

Maple Syrup is unique to the southeastern part of Canada and the northeastern part of the United States.
Ontario is the fourth largest maple syrup producer in the world following Quebec, Vermont and New York State. Canada produces over 80% of the worlds production.
Maple sap flows best on still, sunny days.
Maple sap can run at the rate of up to 150 drops-per-minute.
Taking a small amount of sap does not damage the tree.
It requires an average of 40 litres of sap to make one litre of syrup.
Pure maple syrup has no fat and no proteins and is a good source of 3 essential elements - calcium, iron and thiamin.
It is the tree that determines what color the maple syrup will be. Mother Nature holds all of the cards.
The boiling point of maple syrup is 219 degrees Fahrenheit, or 7 degrees above the boiling point of water.
To be sold legally, maple syrup must have 66% sugar content.
The maple syrup season lasts from three to six weeks.
As soon as the buds on the trees begin to open, the sap is no longer suitable for making syrup.
Larger sugar maple trees can safely be tapped with more spiles.
A maple tree has to be around 40 years old before it is large enough to tap for syrup production.

 

The Algonquian word for Maple Syrup is 'sinzibuckwud', meaning 'drawn from wood'.
A member of any of the North American Indian groups speaking an Algonquian language and originally living in the subarctic regions of eastern Canada; many Algonquian tribes migrated south into the woodlands from the Mississippi River to the Atlantic coast. A family of North American Indian languages spoken from Labrador to South Carolina and west to the Great Plains.