06 Apr2009

Pure Maple Syrup

by Marketman


What are the chances that during a two day visit to New Hampshire, it turns out that a local sugar house or artisanal pure maple syrup producer would be hosting their annual open house and we would manage to visit? I lived and studied in New England for four years a couple of decades ago, but never once thought to go see pure maple syrup being made in New Hampshire or Vermont. With snow still covering some parts of the ground, small lakes still covered with ice and early morning temperatures a chilly 38-42F, last weekend was a bizarre change from the super hot or weirdly drizzly Manila weather. After enjoying a freshly baked croissant in a charming bakery on Main Street (literally), we asked the proprietor what me might see or do in the neighborhood if we had an hour or two of free time. He immediately said it was “Maple Weekend” across the state and sugar shacks were hosting visits for those interested in seeing how pure maple syrup was made… then he pointed at another family in the bakery who had directions to a nearby “sugar shack” in case we were interested… But the story gets truly small world. As the nice local was explaining directions, she asked us where we were from, and when we said the Philippines, she expressed some surprise, familiarity and delight…


It turns out that her father taught at Ateneo University many decades ago, and he even was the professor of “your previous President, Erap?” for Latin and English. Is that bizarre or what? This is a TINY town in New Hampshire! We laughed and joked that he wasn’t very successful because it seems our ex-President wasn’t too fluent in English and probably Latin but it was an interesting conversation… One of those strange six degrees of separation kind of moments. Now armed with the address, we headed to the sugar shack a little later in the morning…


It seems the maple syrup making season runs just 4-6 weeks of every year. As I understand the manufacturer explain it, the sap of maple trees “freezes” during winter, and as the weather warms up, it thaws and the difference between night time temperatures and daytime warming temperatures causes the sap to expand and have an internal high pressure effect. If you cut into the trunk of the maple, it releases some of its sap and that is what is cooked into maple syrup. More detailed explanations here.


Depending on the natural sugar content of the sap (it varies from say 1.6 – 2.3%), it can take between 40-50 gallons of sap to make just one gallon of pure maple syrup! The sap is placed into an evaporator or what looks like a large rectangular pan heated from below and as the moisture evaporates, the syrup is boiled down to the right consistency. There are different colors of the syrup, which are determined by the point in the season the sap is collected. Early sap is lighter while the later sap gets darker. Our host told us it takes 3-4 gallons of fuel to make one gallon of syrup. So, 50 gallons of sap, backbreaking work to gather and transfer it, long boiling times to cook it, 3-4 gallons of fuel, and NOW you will understand that 100% pure maple syrup can cost upwards of $50 a gallon. And we tasted some freshly made syrup right after it was made and it was utterly SUPERB.


Once the freshly made syrup is done, a mixture of crushed seashells and other calcified materials is added to the bucket of syrup (from the white stuff in the lower left part of the photo above) then it it put through a filter of some sort, yielding a cleaner, residue free syrup. There is so much maple and breakfast syrup in the groceries, and so much of it is NOT pure maple syrup, but other types of sugars flavored or colored to look like maple syrup (maybe just a smidgen of real maple syrup thrown in). After seeing the process of making pure maple syrup, I will always try and opt to use the real thing… it has heart, it has flavor, it is real. We left with a couple of small bottles of the syrup and will enjoy them with some blueberry pancakes over the upcoming Holy Week break…


P.S. the scene at the sugar shack was almost unreal… in a bucolic farm setting, near stands of maple trees, the red tin roofed sugar shack was letting off industrial amounts of steam as a result of the boiling sap and the near freezing temperatures outside. Inside, it was like a sauna but a nice escape from the chilly outdoors. I was surprised I managed to get usable photos given the steamy conditions…



  1. tipat says:

    Blueberry Pancakes and Maple syrup sound very inviting. I think you’re so lucky to keep getting these opportunities like seeing for real how they made the syrup. Thanks for sharing it with us, at least even if we dont see it first hand, we still get the idea.

    Apr 6, 2009 | 8:44 am


  2. Notice: Undefined variable: oddcomment in /home/marketman/marketmanila.com/wp-content/themes/marketmanila-v2/comments.php on line 33
  3. Tricia says:


    Apr 6, 2009 | 8:58 am

  4. kiko says:

    Tingnan mo nga naman… the side story ’bout the Latin/English teacher i find really fascinating! Thanks for sharing MM!

    Apr 6, 2009 | 9:10 am

  5. Jun b says:

    How did you manage to slip in to New Hampshire with your busy schedule? Gosh I admire your energy….I am an advocate of pure maple syrup ever since I taste it when I visited the state but the only closest thing that I have encountered on Maple is the maple tree only. There is always a great feeling having seen the natural way of processing it…I’m sure you are on cloud 9 at that time.

    Apr 6, 2009 | 9:31 am

  6. k. ramos says:

    I bet that maple syrup smells heavenly too… Do they also flavor the syrup or leave them as is?

    Apr 6, 2009 | 9:48 am

  7. Divine G says:

    Yeah! I too have seen how they make maple syrup and they let us taste some while it was still cooking and we finally had the finished product with some pancake out there in the cold. It was good.

    Apr 6, 2009 | 9:56 am

  8. sanojmd says:

    Pancakes are not pancakes without the maple syrup. thanks MM for sharing this story atleast we will all now appreciate the syrup more deeply than just being a compliment to our pancake meals.. but what i had in the fridge is the artificial one, next time i’ll definitely buy the real thing..thanks MM!

    Apr 6, 2009 | 10:09 am

  9. evel says:

    wow, again, i learned so much from you…thanks for sharing it with us MM!

    Apr 6, 2009 | 10:54 am

  10. marissewalangkaparis says:

    Wow! I salute you for always being able to have people explain the processes to you no matter where you are.

    Genuine maple syrup always reminds me of my father. He taught me to always get the real thing. I grew up appreciating that on waffles and pancakes…and wow…have you ever tried it with vanilla ice cream with chopped nuts? Really good!!
    Am always happy to hear your forays into anything “food” wherever you go…Salute!!

    Apr 6, 2009 | 11:56 am

  11. Paula says:

    I was in Vermont a month ago and they had an amazing selection of maple syrup! Expensive but definitely the good stuff. :)

    Apr 6, 2009 | 11:57 am

  12. gwacie says:

    It looks delicious! I envy you your pancakes with syrup.

    For some reason this post reminded me of Laura Ingalls Wilder’s book Little House in the Big Wood. Yummy!

    Apr 6, 2009 | 11:57 am

  13. Mila says:

    MM, I recall you made tossed some chicharon in maple syrup a few years back.
    I hope you are managing to get over the jetlag ok, that kind of quick trip all the way to the other side of the world and back in three days is pure torture!

    Apr 6, 2009 | 12:27 pm

  14. Artisan Chocolatier says:

    MM, why such a quick trip?!? New Hampshire is such a quaint town. In fact, I was going to comment that the Papa Daniel’s Pitaw label look so New England.

    Anyway, Did you bring back big blueberries too for your pancakes? YUMMMMM!!!

    Apr 6, 2009 | 1:38 pm

  15. Lex says:

    This explains the price tags on real maple syrup. Amazing gift of nature it is. Were they able to explain what makes up the difference in grades of maple syrup? What makes themgrade A or B?

    Apr 6, 2009 | 1:46 pm

  16. Artisan Chocolatier says:

    Oh, the maple syrup looks awesome!!! I use to get my Grade A maple syrup from Trader Joe’s in Emeryville, CA when I use to work for Charles Chocolates.

    Apr 6, 2009 | 1:49 pm

  17. proteinshake says:

    Hi MM,
    If you are ever in our neck of the woods — ie North America, and happen to have a hankering for both maple syrup AND pork products (chicharon ot ham) — you should try a traditional Canadian sugar shack calorie fest and try “les oreilles de kriss” — or ears of Christ (ok, maybe not for Easter). If you want to be a gourmet about it, try the newly opened sugar shack by famed Canadian (Quebecois) chef Martin Picard of “Au Pied de Cochon” — he makes the best foie gras poutine and of course maple flavoured meals:

    Apr 6, 2009 | 2:01 pm

  18. Alan says:

    How coincidental! I was just explaining a few minutes ago to my cousin how maple syrup was made. I was able to buy real maple syrup in Unimart in Greenhills a few years ago, I think it was 150 pesos for 250ml. It came in a slim tin rectangular can painted in white with mahogany colored trees. I loved it. Unfortunately cant afford some right now, so I am just making my own using brown sugar, Mascovado sugar, honey and maple flavoring. Cheaper and a bit healthier than the store bought pancake syrups.

    Apr 6, 2009 | 4:04 pm

  19. Marketman says:

    proteinshake, I managed to get the paperback version of Au Pied de Cochon cookbook at Borders on the same trip… a restaurant I would love, I think! Lex, grade A is lighter and made earlier in the season, grade B is the darkest and made last in the short season. Artisan, I didn’t bring back fresh blueberries, but I have flash frozen wild blueberries in the freezer! :) Mila, oddly, I never got any jet lag, the trip was too fast. But I did get sardine syndrome from being smushed into a small airborne seat for 54 hours total!

    Apr 6, 2009 | 4:58 pm

  20. zena says:

    My admiration for being in a plane for a very long time with a very short interval, MM. I abhor long haul flights because I can not sleep. I love real maple syrup and wholly appreciate its quality and its price. There really is no substitute. After having that on pancakes, there was no going back. I add it to my oatmeal walnut cookies and it lifts it a notch higher.

    Apr 6, 2009 | 7:31 pm

  21. thelma says:

    oh, i got an urge to eat blue berry pancakes after reading your blog. it was already like late in the evening and i talked my
    husband into making some. he’s the best in making pancakes and he always buys the real maple syrup from vermont…

    Apr 6, 2009 | 8:09 pm

  22. eej says:

    Vermont is not only famous for maple syrup but also for its breathtaking Fall foliage. It’s a must see in one’s lifetime.

    Apr 6, 2009 | 11:22 pm

  23. Lava Bien says:

    French toast with maple syrup throw in some peanutbuter maybe, some sliced bananas and a couple of sunny side-up eggs.

    Now that’s breakfast anytime hehehehe

    Apr 7, 2009 | 1:18 am

  24. Maria Clara says:

    Tocino and longganisa boil with approximately two tablespoons of 100% real maple syrup and proceed with usual pan frying them heightens their flavor.

    Apr 7, 2009 | 1:37 am

  25. Lilibeth says:

    Oh, MM, I love pure maple syrup and I have stopped using maple flavored pancake syrups for sometime now and would always have the big jug of pure maple syrup from costco in stock in my fridge. Now that berries are in season, you just reminded me of my favorite breakfast, so I will go and pick up some waffles and fresh blueberries and have a wonderful breakfast tomorrow. Thanks for this post.

    Apr 7, 2009 | 4:15 am

  26. sister says:

    Try using maple sirup for pecan pie and it elevates it to the realm of the truly delicious- no more Karo corn sirup in my pies. Except that it costs $15. of male sirup- grade B for super flavour- for each 9″ pie!

    Apr 7, 2009 | 7:05 am

  27. Artisan Chocolatier says:

    Ahhhh….another great combination…cheese and maple syrup

    Apr 7, 2009 | 7:55 am

  28. betty q. says:

    Oh, yeah Artisan….that is really good…really aged parmesan cut into cubes on a platter, drizzle with a touch of truffle olive oil, balsamic vinegar and maple syrup (or honey)….they are called BEE STINGS! I kid you not!!!….

    Apr 7, 2009 | 8:11 am

  29. danney says:

    Which of the two is better for the body and health? Maple syrup or honey?

    Apr 7, 2009 | 8:21 am

  30. Jun b says:

    Hi Danney, I believe since both of them are natural so they have their own benefits to your body.


    but of course eat everything in moderation. BTW I wonder how banana Q will taste using maple syrup…Hmmmm

    Apr 7, 2009 | 9:03 am

  31. Artisan Chocolatier says:

    betty q. thats one Bee Sting I don’t mind getting!!! hahaha

    Apr 7, 2009 | 10:16 am

  32. sister says:

    Sorry about the typo-meant maple sirup, not male sirup…

    Apr 7, 2009 | 10:46 am

  33. bagito says:

    baked camote w/ maple syrup is the best. try it!

    Apr 7, 2009 | 11:17 am

  34. Jun b says:

    or leche plan using maple syrup instead of sugar syrup :)

    Apr 7, 2009 | 1:19 pm

  35. Dee says:

    hahaha, sister you ar funny!

    The most reasonable prices of maple syrup Ive seen so far around is in the grocery of Market Market. What the health stores in High Street sell for P700, I only get for P400+ in MarketMarket (same brand, same size).. hehee.. sharing my little secret here..

    Apr 7, 2009 | 1:24 pm

  36. Mila says:

    Sorry to add this naughty aside to such an innocent post, but sister’s “male sirup” slip reminded me that there’s a cookbook out about using the male “sirup” as an ingredient. Hmmm, not something I want on blueberry pancakes…

    Apr 7, 2009 | 1:49 pm

  37. Jun b says:

    Off topic but well to defend male species here is something to read about female hormones :)

    Just For Fun (ladies sorry)

    Beer contains female hormones!!!!

    Last month, Wits University and RAU
    scientists released the results of a recent analysis that revealed the presence of female hormones in beer and that by drinking enough beer, men turn into women .

    To test the theory, 100 men drank 8 pints of beer each within a 1 hour period.
    It was then observed that 100% of the test subjects :

    1) Argued over nothing.
    2) Refused to apologize when obviously wrong.
    3) Gained weight. 4) Talked excessively without making sense.
    5) Became overly emotional 6) Couldn’t drive. 7) Failed to think rationally. 8) Had to sit down while urinating.
    No further testing was considered necessary.
    Send this to the men you know to warn them about drinking too much beer!

    Apr 7, 2009 | 1:56 pm

  38. joey says:

    What a lovely experience! Lucky you to be there that weekend! I have a bottle of jealously gaurded pure maple syrup from a friend who went to canada and I’m waiting for the perfect time to use it :)

    Apr 7, 2009 | 2:57 pm

  39. betty q. says:

    Marisse, Chris, Connie C…try this…Vietnamese yogurt! 2 recipes on the net, one in cups as measurement and the other using the condensed milk can as measurement!…both yielding the same volume! Do not use LOW FAT MILK! I think it contains too much whey or water and your yogurt will NOT SET!!!!!Then when it is set and just right before eating, drizzle with MAPLE SYRUP AND TOP WITH MARINATED STRAWBERRIES!!!. HAY….it is very, very, very , very good! We used to go to Vancouver to have my fix of Vietnamese yogurt…not anymore! It is so easy to make and cost effective.If you are going to make it for company, pour the yogurt mixture in nice Japanese or Chinese litlle bowls and let it set in those bowls….following the procedure.

    Apr 7, 2009 | 3:10 pm

  40. corrine says:

    True, after tasting maple syrup from Canada, I never ever bought maple flavored syrup. My family gets nervous when our supply is dwindling. This is the only thing I request from my sis in Canada. Folks, you should try it!

    Apr 7, 2009 | 7:54 pm

  41. Celia B. Elumba says:

    Thanks MM! Nothing beats the real thing and to be up close anad personal about it, wow that’s truly a blessing.

    For us grounded in Manila for the Holy Week, there is a good selection of reasonably priced pure Maple syrup in Market Market. and topping that on fresh carabao milk yogurt, even on the low-fat variant, is soo heavenly, I have to refrain from thinking about it till after Black Saturday. :)

    Happy Easter and safe return.

    cheers and best.


    Apr 7, 2009 | 8:33 pm

  42. chrisb says:

    I figure it’ll be easier to substitute with maple sugar if you want camote/banana Q or for leche flan… I brought home some maple sugar from my trip 2 years ago and used it for gina depalma’s maple and mascarpone cheesecake (in addition to the maple syrup specified in the recipe). It was excellent, if I may say so myself. People went gaga over it.

    Apr 7, 2009 | 8:58 pm

  43. chrisb says:

    Uhm, I googled gina depalma and i just want to note that if you do the same, the recipe is by pastry chef gina depalma of Babbo restaurant and not gina depalma the new york porn star which comes out on top of google’s list. Haha!

    Apr 7, 2009 | 9:02 pm

  44. natie says:

    chrisb–how about that….sex before food–porn star beats pastry chef, eh??

    Apr 7, 2009 | 9:11 pm

  45. chrisb says:

    Yeah, well that’s reality I guess. But one can argue that the pleasures they bring can be quite similar, notwithstanding the fact that both can make you fat if you’re not careful. For women at least, hehe

    Apr 7, 2009 | 9:48 pm

  46. Diwata08 says:

    eej, correct ka jan… visit Vermont in the fall … I missed the maple sap harvest… but witnessed the most spectacular autumn foliage!!!
    Artisan Chocolatier, another GREAT add-on to the pancake-maple syrup-combination is HOMEMADE SAUSAGE (or skinless longanisa. THE BEST TALAGA!!!

    Apr 7, 2009 | 11:26 pm

  47. Lilibeth says:

    Thank you so much sister for your suggestion of using maple syrup instead of karo syrup for pecan pie. That really sounds yummy delicious! I was just thinking of making one in the near future when I get over my bad cold and will surely try your suggestion.

    Apr 8, 2009 | 1:07 am

  48. Connie C says:

    Hi Betty Q.
    Tried the Vietnamese yoghurt but did not have to drizzle with my precious maple syrup. I’ll save it for blueberry pancakes, but instead of marinated strawberries, I topped it with tangy but ripe Mexican mangoes and it worked well. At $1.50 a cup at the Eden Center ( a Vietnamese shopping center in Virginia) I think I’ll make my own next time and save 8 x the price if not more. Sounds like an idiot proof recipe to follow.

    Apr 8, 2009 | 12:28 pm

  49. marissewalangkaparis says:

    Sister,I tried maple syrup in my Pecan Pie and it was really,really good–although it shoots up the cost to make it (Pecan is expensive here and more so maple syrup) but it’s so good! Hubby and bunso love Pecan pie. They always add vanilla ice cream on the side.
    Maple syrup always reminds me of my dad where we always had that with waffles when we lived abroad….so good.
    Bettyq…will try your vietnamese yoghourt.Could you clarify? One cup fresh milk and one (condensed milk size) can of yogurt? Is that correct? Pls clarify? Sounds interesting. Might try it this Holy Week. Thanks

    Apr 8, 2009 | 1:18 pm

  50. Apicio says:

    EEJ, and I suppose for moonlights as the song made mostly out of haikus so concisely evokes.

    Erap took Latin? He must have conjugated better than he declined.

    Apr 8, 2009 | 10:04 pm

  51. betty q. says:

    Yes, Connie C…there are times that I look for no-brainer recipes to try. With all these things that I have to do (don’t know what I got myself into!), don’t have time to fiddle around in the kitchen!!! But you have to try it with those marinated strawberries, oh plus granola! You know those NUGGET GRANOLA …love those Harvest Quaker …the secret is to use oat flour (blitz oatmeal in food proceesor until fine meal) and then combine with regular quick oats, sunflower seeds, pumpkin seeds, flax seeds, cashews ( i prefer them) natural almonds, cinnamon and allspice and then heat up caramel like syrup ( I will give proportions later…have to find that piece of paper!). Your vegetarian son will like that!

    Sidetracked again, Marisse..sorry! Both recipes uses 1 can condensed milk. BUT one uses 2 cans of very warm whole milk (use carabao’s milk if you can find it, Marisse!) and the other use uses 1 1/4 cups whole milk)…your choice, though I much prefer the final product of the latter one. It has more body or substance. You need at least half a day leaving it in the caldero to do its job before refrigerating it. But do try both and see which texture you much prefer.

    Apr 9, 2009 | 12:16 am

  52. Connie C says:

    Marissewalangkaparis, here’s the link to the Vietnamese yogurt recipe:


    Let us know how your yogurt turns out. Maybe top it with atis? You’ll just have to deal with the seeds .Is it in season yet?

    And Betty Q, you have to find time among your other To Do’s to type the recipe in your laptop or you lose the papers in your tupperware, ha? Will wait for your granola mix recipe. Thanks.

    Apr 9, 2009 | 9:00 am

  53. Eman says:

    Where can I buy pure maple syrup? How much is the cost per bottle? Thanks!

    Apr 9, 2009 | 9:08 am

  54. betty q. says:

    Marisse…I forgot, it tastes better with a little vanilla in it. Also, when you have the boiling water in the caldero for the water bath, remove from heat source and place the caldero on another burner and VERY CAREFULLY put the yogurt filled jars in the caldero…being really careful NO WATER gets in it. Finished product is so maaaasssaaaarrrraaaapppp!…sweet and tangy. If it is sweet, then water is too hot and it will not set! Walng remedyo…pour into a glass, add mango puree and you will have mango lassi! Masarap din!

    Apr 9, 2009 | 10:47 am

  55. betty q. says:

    Connie C…try my version of the yougurt. I think you will be really happy with this and give your suki a run for her money. I made this again and again that I think I will go to Costco and buy a case of condensed milk na. Anyway,

    1 can condensed milk
    Using the empty can…
    1 can plain yogurt (not low fat)
    1 can hot water
    1 can homo milk
    1 tsp. vanilla

    Boil water in the caldero you will set the yogurt filled jars in. When boiling turn off heat.

    Mix everything above together with a whisk and portion into small cups or jars. the yield is a little over 5 cups.

    Transfer the caldero onto another cool burner. Carefully place jars in it making sure no water gets in it. If not enough hot water, boil water in kettle and using a funnel, add more water to come up at least halfway up the cups.. Cover with towel.

    My version set really well. You know what the taste reminds me of? …the SOURCE FRENCH VANILLA yogurt!

    Here is the granola nuggets like the Harvest Quaker:

    For the caramel syrup:
    1 1/2 cups demerara sugar
    1/2 cup butter
    1/4 cup coconut oil (if you don’t have this, just use butter)
    1/3 cup water
    pinch of salt
    3 tsp. vanilla
    1 1/2 tsp. cinnamon
    1/4 tsp. ground allspice

    In a small pot, heat butter and the coconut oil, sugar and the water until bubbling awaay then add the rest of the ingredients. Stir until smooth and take it off the heat.

    Do this frist..I forgot! In food processor.. grind to fine meal, 2 cups quick oats. Then in a bow, combine:
    1 cup roasted cashews ( not the salted ready ones you can buy….buy raw and roast in the oven…and coarsely chop)
    1/2 cup roasted almond, chopped or any nut you want
    1/2 cup sunflower seeds
    1/2 cup pumpkin seeds
    a few tbsp. of flax seeds
    few tbsp. sesame seeds
    1/4 coconut, sweetened shredded ( I don’t like this in my granola so instead of this, I addd more cashews!)..or instead of coconut, you can add dried cranberries
    2 1/2 cups quick oats.

    Anway, mix everything together, oats and the nuts, etc. Transfer to a non stick cookie sheet. Now, drizzle the caramel syrup all over evenly. Then using you clean fingers, gently smush everything trying to make sure everythng is coated with teh caramel. Leave it for a few minutes. DONOT PACK THEM IN>>>sort of loosely lang so there it looks like small clumps here and there. Now, put it in a preheated 300 degree oven and bake about 30 minutes, take it out while it is still hot, try to loosen from the bottom really carefully. Then put it back n the oven. Bake for another 15 to 30 minutes. When it starts smelling wonderful, and turning light brown, take it out of the oven and and GENTLY LOOOSEN THE BOTTOM> then leave it alone until cool enough to handle Break it up to nuggets! The nuggets one, you pack in nice cellophane bags and give to your kapitbahays! Then crumbs, top your yogurt with it!

    Apr 10, 2009 | 9:09 am

  56. Connie C says:

    Hi Betty Q, thanks for the recipes. But wait, I am just thinking, are there any homes for sale in your neighborhood? one preferably near you?

    Apr 10, 2009 | 6:02 pm

  57. Connie C says:

    Betty Q, a clarification for the granola nuggets.

    You are saying grind 2 c of oats in a food processor then you have another 2 1/2 cups of oats farther down in your ingredients = 4 1/2 c oats total?

    Apr 10, 2009 | 6:19 pm

  58. betty q. says:

    Yup, Connie C! 2 c. oats (for oat flour) + another 2 1/2 cups quick oats mixed with the rest of nuts and seeds and dried fruit (if you will use them) BUT if you will use the dried cranberries, I will put them after it is baked though it will be loosely mixed in and not into the nuggets. If not, it will be too dried up when you bite into them.

    Apr 10, 2009 | 8:53 pm

  59. Apicio says:

    Lingering cold weather at this time of the year does not bother me as much as it gives global warming deniers an illusory proof for their ignorance. Btw, the window of opportunity during which maple sap rises is definitely being affected by this climate change. In a few years this tradition would have dwindled in Vermont where you visited and would have retreated much farther North into Quebec.

    Betty q, so much daunting work for something that probably looks and taste like muesli soaked overnight in crème fraîche?

    Apr 11, 2009 | 12:24 am

  60. eej says:

    Apicio, your romantic side is showing ;)

    Apr 11, 2009 | 3:01 am

  61. grace says:

    hi!i got interested about the topic theyed talking.jst visit this site to find stores here in the philippines that i can purchase a maple syrup grade b..for my cleansing diet..hope anyone will do me a favor..thanks!

    May 11, 2009 | 11:56 am

  62. gemma says:

    grabe talaga akala ko madaling hanap[inang meple syrup grade b na yan ang ahirap pala akala ko ganun lang kadali pati yan pepper powder na yan

    May 19, 2009 | 11:55 pm

  63. manny rivera says:

    thanks for the info DEE re:availability of maple syrup in market! market! i will be using it in preparing for my cranberry oatmeal cookies. likewise i will use it as a dip for my cheesestick.

    Feb 18, 2010 | 9:55 pm

  64. Alexandra Valdez says:

    hi! what brand of grade b maple syrup did you buy in market! market! ? and is it still available now? thank you

    Apr 14, 2010 | 9:49 am

  65. eja says:

    good day! market2x is big. where particularlly in market2x u buy the maple syrup?my friend went there but she cant find it.thanks

    Oct 29, 2010 | 12:18 pm

  66. Marketman says:

    eja, try the grocery, Metro Gaisano, in the basement.

    Oct 29, 2010 | 3:14 pm


Market Manila Home · Topics · Archives · About · Contact · Links · RSS Feed

site design by pixelpush

Market Manila © 2004 - 2021