Editing Maple syrup (section)

=== 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>