Maple grading is changing

Maple syrup is produced from maple trees. The sweet, runny sap is collected from the maple tree during ‘tapping season’ and boiled down to make syrup. Sounds simple, right? But did you know that 40 gallons of sap makes just 1 gallon of maple syrup? Or that all maple syrup is graded before containment?

In Canada and USA, a new grading system is being introduced. Maple syrup is currently graded by colour – light, medium and dark. The new system will grade maple by the colour AND taste criteria below.

Golden with a delicate taste
Amber with a rich taste
Dark with a robust taste
Very dark with a strong taste

So, the darker the syrup, the stronger the maple flavour. Quebec producers will use the new system this year.

Although its based on personal preference, it’s recommended that if you’re looking to use maple syrup as a topping, aim for the top of the scale. The stronger maple flavours are best used for recipes – baking, cooking and meats.

Grades of maple syrup in spoons

Did you know?

Québec exports its maple products to more than 50 countries

Everywhere it goes, consumers of all ages appreciate maple’s unique flavour.

Scientists are studying maple’s potential health benefits

Studies now underway include those on the antioxidant properties of the polyphenols naturally present in maple syrup, with a recent study indicating that maple syrup is better for cardiometabolic health than refined sugar.

Maple syrup can be used as a sugar substitute in most recipes

In cake and most dessert recipes, for each 250ml (1 cup) of syrup used, simply reduce the stipulated amount of liquid (water, milk, juice, etc.) by 60ml (1/4 cup).

A natural source of energy

Maple syrup is a natural source of energy. Check out our recipes for food and drinks before, during, and after exercise.