Science on Tap: The history, process, and health benefits of maple syrup
Wisconsin produces hundreds of thousands of gallons of maple syrup each year.
It’s ranked 4th in nation for production and still many trees go untapped.
Theresa Baroun believes anyone can pick up the hobby. She’s a producer in De Pere and the Executive Director of Wisconsin Maple Syrup Producers Association.
“It seems in every family you start out with a few taps and the operation gets bigger and bigger. It’s really nice having that ability to take something that naturally comes from a tree and make it into a great, beneficial health product for everybody,” said Baroun.
Baroun says there are a lot of health benefits to maple syrup.
The biggest one being a great source of potassium.
“They say that a tablespoon of maple syrup is the same potassium amount as a banana. And it’s a natural sweetener. It doesn’t have any added artificial flavors or anything and it’s better for you than your normal sugars,” she said.
Baroun will be talking about the health benefits, process, and history of maple syrup during Wednesday night’s Science on Tap Minocqua.