How Is Maple Syrup Graded Under The New Grading System?

 It is common to be confused about the process of grading maple syrup. 

In fact, most people don’t really know what exactly the different letters on maple syrup bottles mean. Even though trying to decipher the grades can be frustrating, they do mean something. You might be wondering how maple syrup is graded and what will change when the new maple syrup grades go into effect over the next couple of years. As of now, the USDA’s grading system divides maple syrup into two grades: Grade A, and Grade B. Grade A is broken down into three sub-grades: Light Amber, Medium Amber, and Dark Amber, and there is only one variety of Grade B. Generally speaking, the darker the color of the maple syrup, the stronger the flavor, and Grade B is the darkest and, therefore, richest of all when it comes to maple flavor.

Under the new maple syrup grading system, all retail maple syrup will be Grade A—broken down into four classes. Grade A Golden is the mildest and most delicately flavored of all Grade A pure maple syrup varieties. Grade A Amber is darker in color and has a rich, full-bodied maple flavor that is not overpowering. This class will most likely replace the current Grade A Medium syrup as the most common table syrup. Grade A Dark is even darker in color and its flavor is notably more robust than the lighter grades. Enthusiasts of the current Grade B maple syrup will enjoy the rich taste of this class, as well as the fourth class: Grade A Very Dark. Grade A Very Dark is very dark in color and offers a strong maple flavor that is excellent for use in baking. In addition to the retail grades, the new grading system will introduce Processing Grade maple syrup—but it will be available for commercial purposes only.

The new grading system doesn’t mean that your favorite syrup variety no longer exists; it will simply be under a different name. It will eliminate confusion and make it much easier for consumers to understand what to expect from their maple syrup.