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- [Mark] This is Mark Isselhardt,

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Maple Specialist with
University of Vermont Extension.

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This is a Vermont Maple Minute.

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Laws and regulations in the United States

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allow a narrow range of processing
techniques to be employed

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by maple producers to make what
is called pure maple syrup.

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In general, processes may neither add

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nor remove substances from the product

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other than what is accomplished
through evaporation.

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Certain exceptions are allowed,

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such as the use of diatomaceous
earth for filtering,

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the use of membrane separation
to concentrate the sap,

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and the use of small amounts

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of defoaming agents during boiling.

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Addition of other sugars,
decolorizing agents,

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preservatives, flavorings, colorants,

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and other food additives are prohibited.

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This has been a Vermont Maple Minute.

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I am Mark Isselhardt,

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maple specialist with
University of Vermont Extension.