- [Mark] This is Mark Isselhardt, Maple Specialist,
with the University of Vermont Extension,
and this is another Vermont Maple Minute.
Grade A pure maple syrup must meet standards
in four key areas: color, clarity, density, and flavor.
A recent survey from the University of Vermont Extension
asked over 200 Vermont sugar makers
about issues related to grading syrup.
The surveyed sugar makers ranged in experience
from one to 65 years and combined to have over 4,000 years
of experience making maple syrup.
Together, those surveyed produced 17%
of all the syrup in Vermont.
33% of respondents indicated that grading syrup flavor
was the most challenging part of grading.
Maple syrup has a pure, delicate, and distinctive flavor
that will not mask defects well.
Unlike syrup color and syrup density,
there is no quantitative measure for syrup flavor.
The maple regulations have flavor descriptors
that producers use to make sure
syrup color and flavor are in agreement.
Occasionally, syrup flavor fails to meet the standard
for Grade A syrup.
Perhaps the most important part of ensuring
only Grade A flavored syrup reaches the consumer
is tasting every batch of syrup being bottled.
This is Mark Isselhardt, Maple Specialist,
with the University of Vermont Extension,
and this has been another Vermont Maple Minute.