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- [Mark] This is Mark Isselhardt,

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maple specialist with the
University of Vermont Extension,

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and this is another Vermont Maple Minute.

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Grade A pure maple syrup
must meet standards

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in four key areas, color,
clarity, density, and flavor.

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A recent survey from
University of Vermont Extension

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asked over 200 sugar makers

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about issues related to grading syrup.

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The surveyed sugar makers
ranged in experience

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from one to 65 years,

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and combined to have

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over 4,000 years of
experience making syrup.

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Together, those surveyed

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produce about 17% of all
the syrup in Vermont.

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28% of respondents identified syrup color

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as the most a challenging part of grading.

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Possible issues of syrup
not meeting grade standards

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include syrup darkening over time,

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especially in retail containers,

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using an outdated grade kit,

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and syrup darkening while
being heated and packaged

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in the low end of the range for the grade.

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Research suggests that syrup packaged

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in uncoated plastic retail jugs

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darkens at approximately 2.6%
light transmittance per month,

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a rate three times that of jugs
with coated oxygen barriers.

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Syrup darkens at a much slower
rate in stainless barrels.

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This is Marcus Isselhardt,

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maple specialist with the
University of Vermont Extension,

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and this has been another
Vermont Maple Minute.