How is maple syrup graded?

The USDA has issued new rules for grading maple syrup. All producers must now use labels with the new grading system for maple syrup.

The International Maple Syrup Institute (IMSI) proposed these grade changes to improve clarity in the maple syrup industry. With the new grades in place, it’s much easier for consumers to understand the flavor of each grade. The descriptive flavors clearly outline the maple syrup scale, from the most delicate to the most hearty.

The Canadian government has also accepted the new maple syrup grading system. According to Emily Hogeveen,

Press Secretary for the Office of Gerry Ritz, Minister of Agriculture for the Canadian government: “The changes harmonize the definition and grading system in the United States and Canada, and give consumers more consistent and relevant information about different varieties of maple syrup.”

There are now two primary maple syrup classifications, with additional sub categories based on color and flavor profiles, which are outlined below and included in this clearly-illustrated Maple Syrup Grades infographic. To ensure that private resellers and food industry professionals are still guaranteed the exact flavor profile they need, Bascom Family Farms will still maintain our proprietary “seven-tiered” grading process.

The new grades refer directly to the color and taste of the sap, which varies throughout the sugaring season. Syrup produced earlier in the season tends to be lighter in color and more subtle in flavor. Dark robust syrup is produced later in the season. As it has been for generations, the process to produce maple syrup is fundamentally the same across all grades.

Remember, the new maple syrup grades only apply to pure maple syrup, not imitation breakfast syrups or other fake products. While “Grade B” no longer exists (it is replaced with Grade A Dark Color, Robust Flavor), there are still two primary grades of 100% real maple syrup with clear and helpful descriptors.

Next steps with new maple grades

You can start by right-clicking the image below and downloading this infographic: