make 1 of syrup, both because there’s less
sugar to begin with, and because a mixture of
glucose and fructose is thinner than the
equivalent amount of sucrose; producers
therefore aim for a final sugar concentration
of 70–75%. Thanks to the different sugars and
their reactions, the syrup is reddish brown and
has a more caramel-like flavor than maple
syrup; the level of vanillin is lower, too.
Palm Syrup and Sugar; Agave Syrup
Among sugar-giving trees, certain tropical
palms are by far the most generous. The Asian
sugar palm (Borassus flabellifer) can be
tapped for up to half the year, and yields 15–
25 quarts/liters per day of a sap that may be
12% sucrose! Individual trees can give 10–80
pounds of raw sugar every year. Coconut,
date, sago, and oil palms are less productive,
but still far more so than maples and birches.
The sap is collected either from the flowering
stalks at the top of the tree, or from taps in the