Maple syrup is made from the sap of sugar maple, red maple, or black maple trees. In cold climates, these trees store starch in their trunks and roots before the winter; the starch is then converted to sugar that rises in the sap in late winter and early spring.
Maple trees are then tapped by drilling holes into their trunks and collecting the exuded sap, which is processed by heating to evaporate much of the water, leaving the concentrated syrup.
Maple syrup was the original natural sweetener. Native Peoples in North America were the first to recognize 100% pure maple syrup as a source of nutrition and energy.