<P> The filtered syrup is graded and packaged while still hot, usually at a temperature of 82 ° C (180 ° F) or greater . The containers are turned over after being sealed to sterilize the cap with the hot syrup . Packages can be made of metal, glass, or coated plastic, depending on volume and target market . The syrup can also be heated longer and further processed to create a variety of other maple products, including maple sugar, maple butter or cream, and maple candy or taffy . </P> <P> Off - flavours can sometimes develop during the production of maple syrup, resulting from contaminants in the boiling apparatus (such as disinfectants), microorganisms, fermentation products, metallic can flavours, and "buddy sap", an off - flavour occurring late in the syrup season when tree budding has begun . In some circumstances, it is possible to remove off - flavours through processing . </P> <P> Maple syrup production is centred in northeastern North America; however, given the correct weather conditions, it can be made wherever suitable species of maple trees grow . </P> <P> A maple syrup production farm is called a "sugarbush" or "sugarwood". Sap is often boiled in a "sugar house" (also known as a "sugar shack", "sugar shanty", or cabane à sucre), a building louvered at the top to vent the steam from the boiling sap . </P>

Where is maple syrup produced in the world