MONTPELIER, Vt. — Grading standards for maple syrup have been revised to match international standards, the U.S. Department of Agriculture said Wednesday, and now consumers can have a better understanding of what topping they’re buying.
The move comes in response to a 2010 petition from the International Maple Syrup Institute, which represents maple producers in the U.S. and Canada.
The revisions do away with the Grade B syrup label and allow for some of that product to fall under the Grade A classification.
Some dark syrup with bold flavor had been labeled as Grade B for reprocessing and not intended for retail sale. But the USDA said there’s more demand for dark syrup for cooking and table use.
The sugar content of the sap drops late in the season, producing darker, stronger flavored syrup.
Grade A will now include four new color and flavor classes for maple syrup: golden color and delicate taste; amber color and rich taste; dark color and robust taste; and very dark and strong taste.
