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Maple Cards

The document defines pure maple syrup and outlines its requirements and regulations. It must be produced exclusively from maple sap, have a minimum soluble solids content of 66% and maximum of 68.9%, and comply with federal, state and provincial standards. It also discusses a proposal to adopt an international grading system from the International Maple Syrup Institute to better regulate and market maple syrup for producers and consumers in both Canada and the US.

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19K views2 pages

Maple Cards

The document defines pure maple syrup and outlines its requirements and regulations. It must be produced exclusively from maple sap, have a minimum soluble solids content of 66% and maximum of 68.9%, and comply with federal, state and provincial standards. It also discusses a proposal to adopt an international grading system from the International Maple Syrup Institute to better regulate and market maple syrup for producers and consumers in both Canada and the US.

Uploaded by

Michael_Bolen1306
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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Definition of Pure

Maple Syrup
Definition of Pure
Maple Syrup
9 Produced exclusively by the
concentration of maple sap or by the
solution or dilution of a maple product
other than maple sap in potable water
9 Minimum soluble solids of 66% (66.5
- 67.5% for best flavour)
9 Maximum soluble solids of 68.9%
(except for new processes and/or
maple products which will be dealt
with on an individual basis)
9 Comply with appropriate federal
and state/provincial standards for
contaminants (e.g. lead)
9 Comply with other appropriate federal
and state/provincial regulations
and policy directives (e.g. labeling,
standard containers, establishment
registration)
9 Proper determination of grade and
colour class
9 Traceable to batch (daily production)
A standard international grading system is being proposed by the International
Maple Syrup Institute to help unite maple syrup producers, packers, distributors
and consumers. The goal is to adopt a system which will better meet the
regulatory and marketing needs of both the commercial maple syrup industry
and consumers for the 21
st
century. The proposal will be formally submitted to
regulatory agencies in both Canada and the United States with implementation proposed
for the 2013 maple production season.
For further information contact:
Dave Chapeskie, R.P.F., Chair, IMSI Standard Maple Grades Committee; and,
Executive Director, International Maple Syrup Institute
Ie|ep|ore: 63-6bS-2329 l-ra||:agrofor0r|pret.cor
Revised November 2010
Pure Maple Syrup for Retail Sale *
GRADE A
Four Colour Classes (See back of card)
Quality Descriptors:
s Uniform in colour
s Intensity of avour (taste) normally
associated with the colour class
s Free from objectionable odours and
off-avours
s Free from turbidity
Label must include:
s Grade A
s Pure Maple Syrup
s Product Origin
(Country or State/Province)
s Colour Class
s No Additives
s Intensity of Flavour
s For Cooking
(Only Syrup with 25% Tc or less)
*All Pure Maple Syrup with objectionable
odours and off avours cannot be graded as
Grade A. This syrup must be labeled as follows:
Processing Grade, Pure Maple Syrup, No Additives
and Product Origin. This syrup may not be sold in
retail markets and must be packed in 20 litre or
larger containers.
Reduced Label Requirements will be specied
for Small Containers
Golden Maple Syrup with colour not less
than 75% Tc and a Delicate Taste
Pure maple syrup in this class has a light to more
pronounced golden colour and a delicate or mild
taste. It is the product of choice for consumers
preferring a lighter coloured maple syrup with a
delicate or mild taste.
Amber Maple Syrup with colour less
than 75% Tc but not less than 50% Tc and
a Rich Taste
Pure maple syrup in this class has a light amber
colour and a rich or full-bodied taste. It is the product
of choice for consumers preferring a full-body tasting
syrup of medium taste intensity.
Very Dark Maple Syrup with colour less
than 25% Tc and a Strong Taste
Pure maple syrup in this class has a very strong taste.
It is generally recommended for cooking purposes
but some consumers may prefer it for table use.
Dark Maple Syrup with colour less than
50% Tc but not less than 25% Tc and a
Robust Taste
Pure maple syrup in this class has a dark colour and
a more robust or stronger taste than syrup in lighter
colour classes. It is the product of choice for consumers
preferring a dark coloured syrup with substantial or
robust taste.
Proposed Colour Classes with Descriptions for Grade A Pure Maple Syrup
Note: Samples illustrated are not at the colour class break points but are
representative of average syrup colours within each colour class

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