Tag: Grading

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What causes syrup to be light or dark at different parts of the season?

Publication:
Maple Syrup Digest
Date:
October 1, 2016

So You Want to Upgrade Your Maple Syrup?

A new grading system standardizes how all maple producing jurisdictions label their syrup.

Publication:
Farming, the Journal of Northeast Agriculture
Date:
May 1, 2015

United States Standards for Grades of Maple Syrup

Voluntary U.S. grade standards are issued under the authority of the Agricultural Marketing Act of 1946, which provides for the development of official U.S. grades to designate different levels of quality. These grade standards are available for use by producers, suppliers, buyers, and consumers. As in the case of other standards for grades of fresh and processed fruits, vegetables, and specialty crops these standards are designed to facilitate orderly marketing by providing a convenient basis for buying and selling, for establishing quality control programs, and for determining loan values.

Date:
March 2, 2015

Chemical composition of five standard grades of pure maple syrup

The objective of this study was to characterize the chemical composition of the five maple syrup grades, including their pH, conductivity, mineral and carbohydrate contents. In general, quantification of the range of chemical composition for each standard maple syrup grade will strengthen the existing knowledge of maple syrup chemistry.

Publication:
Maple Syrup Digest
Date:
February 1, 2015