Description

During sugaring season which is normally late February to early March, maple farmers in New England and the Southeast region of Canada, tap sugar maple trees to draw out the clear, slightly sweet sap. When it comes out of the tree, the sap is made of 98% water and 2% sugar. Through a process of heating and evaporation, it turns into a syrup that contains 33% water and 67% sugar. Once completely processed, pure maple syrup is composed of 62% sucrose and small amounts of glucose and fructose. It is about 60% sweet as sugar with no appreciable amount of protein or fat. It does contain a high level of the micronutrients of manganese and riboflavin with moderate amounts of zinc and calcium. 

In 2015, a new standardized grading system was created for 100% pure maple syrup. Grades refer to the color and taste of the sap which will vary throughout the sugaring season. Sap tapped earlier in the season is lighter in color with a more subtle flavor whereas sap tapped later in the season has a darker color with a more robust flavor. This new grading system allows for food manufacturers and consumers to better understand the color and flavor of each grade since all maple producers are now using the same standards. As the days start to become warmer and longer during the sugaring season, Grade A Dark maple syrup is tapped. It is a full-bodied maple syrup grade, with the color and taste being a bit stronger and more intense than the Grade A Amber grade. By this time in the season, the sugar content of the saps has dropped so it takes more gallons of sap to make a gallon of syrup, hence the darker color and stronger flavor. It is a versatile grade used both as a topping and a cooking ingredient. 

Color:  Brown amber, clear and free of suspended matter, solids or crystals
Color (Light Transmittance): 25 - 49.9% Tc
pH (1:1):  5.0 - 7.0
Density:  66.0 - 66.9 degrees Brix at 60 degrees F (.5+/- tolerance)

Attributes