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Despite man's best efforts to duplicate the qualities and flavors
of maple syrup nothing comes close to the taste of the genuine
article, 100% PURE MAPLE SYRUP.
In a sugar bush the trees are not all the same age nor do they
grow in the same soil. The uniqueness of each Sugar Bush is reflected
in the variety of colors and flavors of syrup coming from the
same region.
How do we grade syrup? Maple Syrup is graded by color and subsequently
taste. The lighter the color the sweeter the taste. A spectrophotometer,
with its optic cells, is the device used to precisely measure
the percentage of light transmission in each sample.
Organizations that are certified by the farming industry make
sure that the product has been graded before it is put on the
market.
This is how maple syrup is graded:
Canadian
Grading system
|
Color
|
Class
|
Percentage
of Light Transmission
|
Canada No 1 very clear
|
Extra clear
|
AA
|
75 % and above
|
Canada No 1 clear
|
Clear
|
A
|
From 60,5 % to 74,9 %
|
Canada No 1 medium
|
Medium
|
B
|
From 44 % to 60,4 %
|
Canada No 2 amber
|
Amber
|
C
|
From 27 % to 43,9 %
|
Canada No 3 dark
|
Dark
|
D
|
Less than 27 %
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