- [Mark] This is Mark Isselhardt,
Maple Specialist with University of Vermont Extension.
This is a Vermont Maple Minute.
Laws and regulations in the United States
allow a narrow range of processing techniques to be employed
by maple producers to make what is called pure maple syrup.
In general, processes may neither add
nor remove substances from the product
other than what is accomplished through evaporation.
Certain exceptions are allowed,
such as the use of diatomaceous earth for filtering,
the use of membrane separation to concentrate the sap,
and the use of small amounts
of defoaming agents during boiling.
Addition of other sugars, decolorizing agents,
preservatives, flavorings, colorants,
and other food additives are prohibited.
This has been a Vermont Maple Minute.
I am Mark Isselhardt,
maple specialist with University of Vermont Extension.