All prices listed are in Canadian dollars. E-commerce Development Agency : Marketing Media. Home Maple Syrup Articles Maple Syrup Grading Maple Syrup Grading There are two different classifications for maple syrup: The American classification and the Canadian classification, this can sometimes cause a small amount of confusion if you have producers or buyers from different country talking about maple syrup or even for the customers.
Maple Syrup World Farm gives consumers what they want: Canadian maple products authenticity. The only differences in the grades of maple syrup are their color and taste. Syrup made from sap collected early in the season has a lighter color, while syrup made later in the season, when the weather is warmer, is darker.
The darker the syrup, the stronger the flavor. In , Vermont the state with the highest production rate of maple syrup introduced new, less confusing guidelines for maple syrup grading. In , the Vermont system was officially adopted by the USDA, meaning you should now expect to see many maple syrup producers changing their labels. Multiple varieties of pure Vermont maple syrup for sale at the Boston Public Market. This is the lightest of the new maple syrup grades and highly recommended for drizzling over waffles, pancakes, or ice cream.
This grade of maple syrup is even stronger in flavor and is best used for recipes that require a heavy maple flavor. This grade of maple syrup is very strong, and probably best used as a substitute for molasses and for making maple flavored candies. Great article! Clear, concise, and informative! We just returned from a trip to the Northeast and brought home a jug of Golden for ourselves and smaller bottles for stocking stuffers for family.
I am looking for a maple syrup that is high in mineral content. I was told that the dark amber formerly grade B was the one I wanted. Also to get it from a supplier that did not formaldehyde pellets in the process of tapping the trees.
I want to use this for the Master Cleanse with is fasting cleanse and requires this type of maple syrup. Any ideas or suggestions? I am in NYC. Thank you. If you have had it in the pantry and it is opened, you may have bits of mold floating in the syrup.
Maple syrup will keep pretty much indefinitely since it so high in sugar, but should be refrigerated after opening to prevent any growth at the top. Any growth would normally be on the top only since nothing can grow in the syrup too high sugar content. We have had this happen and just ran it through a filter coffee filter to get rid of whatever was in it and it was fine. Your mileage may vary. I find it helpful to know that Grade A maple syrup is the lightest of the maple syrup grades and best for drizzling over waffles, pancakes, and ice cream.
My partner plans to purchase maple syrup this weekend for our kids. On the right are some of the old labels and on the left are the new ones.
You must be logged in to post a comment. Maple Syrup in Israel. In fact, syrup production is physically demanding, labor intensive, time-consuming, and messy. The season of production spans the bridge between winter and spring, which in Vermont tends to be a very wet and muddy time of year.
This of course is the time of year when we make maple syrup! When we begin to set up for sugaring sometime in February, we are forced to use snowshoes to navigate the 4 to 5 feet of deep snow lying in the woods. In between, if it has been a good year for maple syrup, the snow has melted, the ground has thawed, and millions of gallons of water have been released into the streams and rivers of Vermont.
Meanwhile, many additional millions of gallons of water have been sucked up by the thirsty maple trees as they emerge from the dormancy of winter. We collect sap from each one of our thousands of maple trees by tapping them.
This activity is the reason that each hole with its accompanying spout is called a tap. In our sugarbush a forest that is primarily sugar maple trees , each tap is connected to a system of pipelines through which all of the sap flows to the sugarhouse the building where we boil the sap down to syrup.
It is stored there in large tanks until it can be boiled. The first people to discover a process by which the slightly sweet sap of the sugar maple tree could be transformed into a delicious, nutritious, and useful food were the indigenous inhabitants of northeastern North America. Indians of the Northeast and northern Midwest had terms for maple sugaring, and maple sugar figured importantly in their mythologies and histories, when European explorers first encountered them.
Early European colonists in the Northeast learned the process, and soon were producing their own maple sugar.
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