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"Syrup is divided, for commercial purposes, into
five different grades of color. Color is one of the chief factors
in grading maple syrup. The lighter the syrup, usually the more delicately flavored."
"Government grading stipulates that the syrup be maple-sap, free from foreign material,
and of a density of 66 degrees Brix hydrometer reading (66% sugar). It should possess a
characteristic maple flavor, should be clean, free from fermentation, and free from damage
caused by scorching, buddiness, any objectionable flavor or odor, or any other means." |
- Canada No. 1 Extra Light (formerly grade AA): Produced at the
very beginning of the season, very pale color and delicate taste. Light Transmittance over 75%.
(U.S. Grade A Light Amber/Fancy)
- Canada No. 1 Light (formerly grade A): Produced at the
beginning of the season in mid March. Pale amber in color with a pure, subtle flavor. Light Transmittance 61-74%.
(U.S. Grade A Medium Amber)
- Canada No. 1 Medium (formerly grade B): Produced in the middle of the season
this is the most popular grade available. A rich amber color and more pronounced flavor. Light Transmittance 44-60%.
(U.S. Grade A Dark Amber)
- Canada No. 2 Amber (formerly grade C): Produced near the end of the season,
it contains a higher mineral content, stronger maple taste and dark color. Recommended for cooking or those who prefer a stronger taste. Light
Transmittance 27-43%.
- II. Canada No. 3 Dark (formerly grade D): Produced at the very end of the
season, it has the highest mineral content. This is very dark, full flavored syrup often used as an ingredient in cereals and baked goods. Light
Transmittance 0-26%. (U.S. Grade B Commercial)
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"Color, clearness, and flavor are important in determining the commercial value of maple syrup but are not essential to the identity of maple syrup as such.
Maple sap, and nothing else, as the raw material of its making, is the essential ingredient."
"Color and clarity depend upon the weather, the cleanliness of the tools, the regularity of gathering, and the manner of boiling and straining.
Flavor depends on imponderable qualities of tree, location, soil, etc."
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