Knowledge about grading and judging pure maple syrup is critical to supporting an industry that prides itself on exceptional quality and value. The purpose of this resource is to enable anyone to understand how to enter and judge the quality of maple syrup and maple products. Includes videos and worksheets.
Showing 11 – 20 of 26 matching resources
Demonstration on how to test when sap becomes maple syrup. Different tools are discussed.
Tips on tree identification, tapping, sap collection, boiling, and more.
This video offers a detailed explanation for evaluating clarity when grading syrup.
This video offers a detailed explanation for evaluating color when grading syrup.
The importance of managing and measuring syrup color.
This video offers a detailed explanation for evaluating density when grading syrup.
This video offers a detailed explanation for evaluating flavor when grading syrup.
These handy cards provide checklists for color, clarity, density, and flavor, with notes on why syrup may not measure up to standards.
The most helpful advice for producers concerned about damaging otherwise good syrup is the most basic; make sure to grade each batch carefully and don’t assume that just because everything went smoothly in the sugarhouse that the syrup doesn’t need to be checked. The following is a list of problems that can occur with the four primary qualities of syrup, and how to avoid them.