Editing Maple syrup (section)

== Grades ==
{{see also|Food grading}}

Following an effort from the International Maple Syrup Institute (IMSI) and many maple syrup producer associations, both Canada and the United States have altered their laws regarding the classification of maple syrup to be uniform. Whereas in the past each state or province had their own laws on the classification of maple syrup, now those laws define a unified grading system. This had been a work in progress for several years, and most of the finalization of the new grading system was made in 2014. The [[Canadian Food Inspection Agency]] (CFIA) announced in the ''[[Canada Gazette]]'' on 28 June 2014 that rules for the sale of maple syrup would be amended to include new descriptors, at the request of the IMSI.<ref name="CFIA2014">{{cite journal |date=28 June 2014 |title=Regulations Amending the Maple Products Regulations |url=http://www.gazette.gc.ca/rp-pr/p1/2014/2014-06-28/html/reg1-eng.html |accessdate=13 December 2017 |journal=Canada Gazette|volume=148|number=26}}</ref>

As of 31 December 2014, the CFIA<ref>{{Cite journal |date=31 December 2014 |title=Regulations Amending the Maple Products Regulations |url=https://canadagazette.gc.ca/rp-pr/p2/2014/2014-12-31/html/sor-dors297-eng.html |accessdate=14 September 2022 |journal=Canada Gazette |volume=148 |number=27 |publisher=Canadian Food Inspection Agency, Government of Canada |language=en}}</ref> and as of 2 March 2015, the [[United States Department of Agriculture]] (USDA) [[Agricultural Marketing Service]]<ref name="usda.gov">{{cite web |date=2 March 2015 |title=United States Standards for Grades of Maple Syrup |url=https://www.ams.usda.gov/sites/default/files/media/MapleSyrupStandards.pdf |accessdate=14 September 2022 |publisher=United States Department of Agriculture}}</ref> issued revised standards intended to harmonize Canadian and United States regulations on the classification of maple syrup as follows:

*Grade A
**Golden colour and delicate taste
**Amber colour and rich taste
**Dark colour and robust taste
**Very dark colour and strong taste
*Processing grade
*Substandard

As long as maple syrup does not have an off-flavour, is of a uniform colour, and is free from [[turbidity]] and sediment, it can be labelled as one of the A grades. If it exhibits any problems, it does not meet Grade A requirements, and then must be labelled as "processing grade" maple syrup and may not be sold in containers smaller than {{convert|20|L|USgal|0}}.<ref name=CFIA2014/><ref name="usda.gov"/> If maple syrup does not meet the requirements of processing-grade maple syrup (including a fairly characteristic maple taste), it is classified as substandard.<ref name=CFIA2014/><ref name="usda.gov"/>

This grading system was accepted and made law by most maple-producing states and provinces, and became compulsory in Canada as of 13 December 2016.<ref>{{cite web|url=http://www.inspection.gc.ca/food/labelling/food-labelling-for-industry/maple-products/eng/1392414400422/1392414462687?chap=8|title=Colour Classes of Maple Syrup|publisher=Government of Canada|date=15 May 2018|accessdate=9 August 2018|archivedate=30 August 2018|archiveurl=https://web.archive.org/web/20180830115221/http://www.inspection.gc.ca/food/labelling/food-labelling-for-industry/maple-products/eng/1392414400422/1392414462687?chap=8|url-status=dead}}</ref> Vermont, in an effort to "jump-start" the new grading regulations, adopted the new grading system as of 1 January 2014, after the grade changes passed the US Senate and House in 2013. Maine passed a bill to take effect as soon as both Canada and the United States adopted the new grades. In New York, the new grade changes became law on 1 January 2015. New Hampshire did not require legislative approval and so the new grade laws became effective as of 16 December 2014, and producer compliance was required as of 1 January 2016.<ref>{{cite web|url=http://www.internationalmaplesyrupinstitute.com/downloadable-resources.html|title=United States Standards for Grades of Maple Syrup|publisher=International Maple Syrup Institute|date=29 January 2015|accessdate=10 March 2015|url-status=live|archiveurl=https://web.archive.org/web/20150301215424/http://www.internationalmaplesyrupinstitute.com/downloadable-resources.html|archivedate=1 March 2015}}</ref>

Golden and amber grades typically have a milder flavour than dark and very dark, which are both dark and have an intense maple flavour.<ref name="dnr"/> The darker grades of syrup are used primarily for cooking and baking, although some specialty dark syrups are produced for table use.<ref name="mcgee">{{cite book |last=McGee |first=Harold |title=On food and cooking: the science and lore of the kitchen|edition=2nd |year=2004 |publisher=Simon & Schuster |pages=668–669|isbn=978-0-684-80001-1}}</ref> Syrup harvested earlier in the season tends to yield a lighter colour.<ref name="thompson">{{cite book |last=Thompson|first=Jennifer|title=Very Maple Syrup|year=2003 |publisher=Celestial Arts |page=2|isbn=978-1587611810}}</ref> With the new grading system, the classification of maple syrup depends ultimately on its internal [[transmittance]] at 560&nbsp;nm [[wavelength]] through a 10&nbsp;mm sample. Golden must have 75 per cent or more transmittance, amber must have 50.0 to 74.9 per cent transmittance, dark must have 25.0 to 49.9 per cent transmittance, and very dark is any product having less than 25.0 per cent transmittance.<ref name="usda.gov"/>

=== Old grading system ===
[[File:Syrup grades large.JPG|thumb|Old US maple syrup grades, left to right:<br /> Grade A Light Amber ("Fancy")<br /> Grade A Medium Amber<br /> Grade A Dark Amber<br /> Grade B]]

In Canada, maple syrup was classified prior to 31 December 2014 by the Canadian Food Inspection Agency (CFIA) as one of three grades, each with several colour classes:<ref name=CFIA2014/>
*Canada No. 1, including 
**Extra light
**Light
**Medium
*No. 2 amber
*No. 3 dark or any other ungraded category

Producers in Ontario or Quebec may have followed either federal or provincial grading guidelines.<ref name=CFIA2014/> Quebec's and Ontario's guidelines differed slightly from the federal:

*there were two "number" categories in Quebec
**Number 1, with four colour classes
**Number 2, with five colour classes<ref name="msgqc1">{{cite web |title=Maple Syrup Grades |url=http://www.siropderable.ca/Afficher.aspx?page=74&langue=en |publisher=Fédération des producteurs acéricoles du Québec |accessdate=27 March 2012 |url-status=dead |archiveurl=https://web.archive.org/web/20110828080841/http://www.siropderable.ca/Afficher.aspx?page=74&langue=en |archivedate=28 August 2011 }}</ref>  
*As in Quebec, Ontario's producers had two "number" grades: 
**Number 1, with three colour classes
**Number 2, with one colour class, which was typically referred to as "Ontario Amber" when produced and sold in that province only<ref name="omspa1">{{cite web|title=Maple Syrup Grades |url=http://www.ontariomaple.com/fact-finding/pure-maple-syrup.html |publisher=Ontario Maple Syrup Producers Association |accessdate=19 September 2010 |url-status=dead |archiveurl=https://web.archive.org/web/20100906233915/http://www.ontariomaple.com/fact-finding/pure-maple-syrup.html |archivedate=6 September 2010 }}</ref>

A typical year's yield for a maple syrup producer will be about 25 to 30 per cent of each of the #1 colours, 10 per cent #2 amber, and 2 per cent #3 dark.{{sfn|Elliot|2006|p=12}}

The United States used different grading standards ⁠— ⁠some states still do as they await state regulation. Maple syrup was divided into two major grades: 
*Grade A:
**Light amber (sometimes known as fancy)
**Medium amber
**Dark amber
*Grade B.

In Massachusetts, the Grade B was renamed "Grade A Very Dark, Strong Taste"<ref>{{cite web |url=http://www.masslive.com/entertainment/index.ssf/2015/03/new_grading_system_in_place_fo.html |title=New grading system in place for maple syrup|work=Mass Live |accessdate=2017-08-12 |url-status=live |archiveurl=https://web.archive.org/web/20170813060115/http://www.masslive.com/entertainment/index.ssf/2015/03/new_grading_system_in_place_fo.html |archivedate=13 August 2017 |date=22 March 2015 }}</ref>

The [[Vermont Agency of Agriculture Food and Markets]] used a similar grading system of colour, and is roughly equivalent, especially for lighter syrups, but using letters: "AA", "A", etc.<ref name="msgvt1">{{cite web |title=Maple Syrup Grades Vermont |url=http://www.vermontmaple.org/grades.php |publisher=Vermont Maple Syrup |accessdate=27 March 2012 |url-status=dead |archiveurl=https://web.archive.org/web/20120307134732/http://www.vermontmaple.org/grades.php |archivedate=7 March 2012 }}</ref>{{sfn|Ciesla|2002|p=41}} The Vermont grading system differed from the US system in maintaining a slightly higher standard of product density (measured on the [[Baumé scale]]). New Hampshire maintained a similar standard, but not a separate state grading scale. The Vermont-graded product had 0.9 per cent more sugar and less water in its composition than US-graded. One grade of syrup not for table use, called commercial or Grade C, was also produced under the Vermont system.<ref name="dnr">{{cite web |title=Frequently Asked Questions |url=http://maple.dnr.cornell.edu/FAQ.htm |publisher=Cornell Sugar Maple Research & Extension Program |accessdate=22 September 2010 |url-status=dead |archiveurl=https://web.archive.org/web/20050208045151/http://maple.dnr.cornell.edu/FAQ.htm |archivedate=8 February 2005 }}</ref>