<P> Maple syrup was first collected and used by the indigenous peoples of North America, and the practice was adopted by European settlers, who gradually refined production methods . Technological improvements in the 1970s further refined syrup processing . The Canadian province of Quebec is by far the largest producer, responsible for 70 percent of the world's output; Canadian exports of maple syrup in 2016 were C $487 million (about US $360 million), with Quebec accounting for some 90 percent of this total . Vermont is the largest producer in the United States, generating about six percent of the global supply . </P> <P> Maple syrup is graded according to the Canada, United States, or Vermont scales based on its density and translucency . Sucrose is the most prevalent sugar in maple syrup . In Canada, syrups must be made exclusively from maple sap to qualify as maple syrup and must also be at least 66 percent sugar . In the United States, a syrup must be made almost entirely from maple sap to be labelled as "maple", though states such as Vermont and New York have more restrictive definitions . </P> <P> Maple syrup is often used as a condiment for pancakes, waffles, French toast, oatmeal or porridge . It is also used as an ingredient in baking and as a sweetener or flavouring agent . Culinary experts have praised its unique flavour, although the chemistry responsible is not fully understood . </P> <P> Three species of maple trees are predominantly used to produce maple syrup: the sugar maple (Acer saccharum), the black maple (A. nigrum), and the red maple (A. rubrum), because of the high sugar content (roughly two to five percent) in the sap of these species . The black maple is included as a subspecies or variety in a more broadly viewed concept of A. saccharum, the sugar maple, by some botanists . Of these, the red maple has a shorter season because it buds earlier than sugar and black maples, which alters the flavour of the sap . </P>

Where are the best trees for producing maple syrup found