The grading system for maple syrup

Maple syrup is a sugary staple of breakfast foods and desserts made primarily from the sap of the sugar maple species of maple trees. Syrup production involves a process of tapping the trees, collecting the sap, evaporating the water and filtering the syrup to the final product.

Maple syrup production is dependent on nature and the weather during the sugaring season – usually late winter – which is why maple syrups vary in color and taste. Maple syrup made early in the season is generally light in color and more delicate in flavor.

Maple syrup made toward the end of the season is dark and rich. These disparities are why syrups are categorized into “grades.”

Before 2014, pure maple syrup was graded using three letters: A (light), B (dark) and C (very dark).

Perhaps stemming from the grading system used in schools, people mistakenly thought A syrup was of better quality than C syrup. However, the only differences in maple syrup grades came down to color and taste – the quality and purity was identical across the grades.

Therefore, Vermont, the state that produces the most maple syrup in the U.S., adopted less confusing guidelines for maple syrup grading. All syrups would be lettered “A,” but more descriptive coloring names and flavors would be added. This system eventually was adopted by the USDA in 2015 and across Canada. It is as follows:

• Grade A Golden Color/Delicate Taste Maple Syrup

• Grade A Amber Color/Rich Taste Maple Syrup

• Grade A Dark Color/Robust Taste Maple Syrup

• Grade A Very Dark Color/Strong Taste Maple Syrup The lighter the color and flavor, the more ideal for pancakes, waffles and ice cream toppings. Grade A Dark Color lends itself to meat glazes, cookies and brewing.

The darkest grade is usually reserved for commercial manufacturing purposes, such as in baked goods and sauces.