For one of Vermont's most significant agricultural assets and cultural traditions, pure maple syrup, there are important new changes on the horizon for 2014. In order to maintain consistency among maple products and reduce’ consumer confusion, a new’ international grading standard’ will be implemented in Vermont in’ January. Previously, Canada and the’ United States used separate grading systems, which’ were oftentimes difficult for consumers to’ understand.’
In Vermont, the previous grading system consisted of five different grades: Grade A Light Amber, Grade A Medium Amber, Grade A Dark Amber, Grade B (sometimes called Grade A Extra Dark), and Commercial Grade. The new international system contains four grades for Grade A maple syrup: Grade A Golden/Delicate Taste, Grade A Amber/Rich Taste, Grade A Dark/Robust Taste, and Grade A Very Dark/Strong Taste. It also designates a Processing Grade, which is maple syrup with objectionable odors or flavors that may not be packaged or sold directly to consumers.
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For more information, please visit http://vermontmaple.org
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The’ Vermont Maple Sugar Makers' Association’ is one of the country's oldest agricultural organizations and has over 900 members throughout the state.
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New maple syrup grading standard coming in January
Submitted by tim
on