Maple Syrup Grading Fundamentals: Color
The importance of managing and measuring syrup color.
Tag: Grading
Showing 11 – 20 of 29 resources
Maple Syrup Grading Fundamentals: Density
This video offers a detailed explanation for evaluating density when grading syrup.
Maple Syrup Grading Fundamentals: Flavor
This video offers a detailed explanation for evaluating flavor when grading syrup.
Maple Syrup Grading Fundamentals: Clarity
This video offers a detailed explanation for evaluating clarity when grading syrup.
Ask Proctor
What causes syrup to be light or dark at different parts of the season?
North American Maple Contest Guidelines
Rules and tools for running contests for maple products.
So You Want to Upgrade Your Maple Syrup?
A new grading system standardizes how all maple producing jurisdictions label their syrup.
United States Standards for Grades of Maple Syrup
The U.S. grading laws.
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.
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.