Posted on 09/10/2012 4:09:23 AM PDT by nuconvert
On Friday, news broke that thieves had stolen $30 million dollars worth of Quebec's strategic maple syrup reserves. Much as the United States keeps a stock of extra oil buried in underground salt caverns to use in case of a geopolitical emergency, the Federation of Quebec Maple Syrup Producers has been managing warehouses full of surplus sweetener since 2000. The crooks seem to have made off with more than a quarter of the province's backup supply.
(Excerpt) Read more at theatlantic.com ...
It makes sense to me, LOL! I use it in almost everything including haamburgers.
"..because you can't e.....oops wait...can't e....oops wait...can't eat ....aw chit,wait...can't eat them wit...."
To stabilize prices.
LOL
P.S. This is why Quebec will never secede from Canada. That province has a lot of idiotic nonsense like this that it would never be able to sustain if it were on its own.
Good idea. Hopefully Tennessee has a Strategic Jack Daniels Reserve. In the event of an emergency.
Because the maple leaf is on their flag.
Duh.
I guess a better word would have been: "manipulate", but inflate really is the goal.
And thanks again - always enjoy your Canadian perspectives.
Indeed, they do. There is a seven-year supply of JD stored in oaken barrels, sitting in bonded warehouses all around Lynchburg.
Personally, I'm anticipating an emergency, oh, around 5:15 this afternoon.
We have red maples, silver maples, sycamore, black walnut and hickory. I'm thinking about giving it a try this winter.
http://biology.clc.uc.edu/fankhauser/Buds_and_Bark/tapping_sugar_maple_index.html
It’s because government bureaucrats need to do something in order to justify their useless jobs and inflated salaries, that’s why.
No. But I’m going to guess that if you can get sap for syrup it won’t be sweet
Hurry Commander.....check the duct-tape shed hey!
-—sheesh—all along I’ve thought that was a dinosaur footprint——
My understanding is that the sap of a sugar maple has a higher sugar content that other trees but the sap of many species may be used for making syrup. Birch sap is also used commercially for syrup.
“Birch sap is also used commercially for syrup.”
At first read I thought that said “b!tch slap.” Couldn’t figure out where that fit into the syrup making process...
Yes, we have red maples and have tapped them 3-4 times in the last ten years.
The ratio is 60:1 sap:syrup, not 40:1 like a sugar maple.
The taste is not quite as sweet as a sugar maple, but it's still good.
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