Excerpt:
Maple syrup and honey are sweeteners with much in common. Each has origins obscured in history, each has served as a principal sweetener in the past, and the increasing cost of each has greatly
reduced their importance as basic sweeteners in favor of their role as flavorants. Otherwise, they differ in nearly every respect. Maple syrup is man-made from maple sap, derives its flavor from heat-induced
reactions, is essentially a flavored, saturated sucrose solution, and is produced only in the U.S. and Canada. Honey, of course, is a natural product, produced by the honeybee from the nectar of flowers, is
ready to be consumed as produced, is essentially a fructose solution supersaturated with glucose, and is a world commodity.
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