Digital Maple Syrup Grader

The season of maple syrup production spans several months between winter and spring each year. As the days get warmer and the nights stay below freezing, the sap from maple trees begins to flow and tapping begins. At the beginning of production season, the sap produces a lighter, sweeter syrup comprised of sucrose as the main sugar content. As the season progresses and temperatures rise, microorganisms grow and colonize the sap as it is collected. These bacteria, while not harmful, convert part of the sucrose present into invert sugars, glucose and fructose. The level of invert sugars in the sap, as well as the chemical processes that occur during boiling, are responsible for creating a darker and stronger flavored syrup product. Maple syrup grading standards for the United States and Canada are identical, allowing consumers to easily distinguish between the different grades of syrup, regardless of the place of origin. Grade A maple syrup is classified into four distinct categories:

Range (% Transmittance) USDA and State of Vermont Grades and Standards (New IMSI* Standards)