1 00:00:00,120 --> 00:00:01,340 - This is Mark Isselhardt, 2 00:00:01,340 --> 00:00:04,130 maple specialist with the University of Vermont Extension. 3 00:00:04,130 --> 00:00:06,140 This is a Vermont Maple Minute. 4 00:00:06,140 --> 00:00:09,690 Grade A, pure maple syrup is graded on four criteria, 5 00:00:09,690 --> 00:00:12,350 density, clarity, color, and flavor. 6 00:00:12,350 --> 00:00:15,220 All syrup must be fit within a standard density 7 00:00:15,220 --> 00:00:19,150 of 66.9% to 68.9% sugar. 8 00:00:19,150 --> 00:00:22,080 Syrup must be clear and free of any suspended particles 9 00:00:22,080 --> 00:00:24,230 that could form during the boiling process. 10 00:00:24,230 --> 00:00:27,430 Syrup is then placed into the proper color class 11 00:00:27,430 --> 00:00:29,680 based on established standards. 12 00:00:29,680 --> 00:00:34,070 The four classes are golden, amber, dark, and very dark. 13 00:00:34,070 --> 00:00:36,330 Finally flavor must be evaluated. 14 00:00:36,330 --> 00:00:40,130 All syrup must be free of objectionable flavors or odors, 15 00:00:40,130 --> 00:00:43,220 and generally have the correct flavor for the grade. 16 00:00:43,220 --> 00:00:44,960 Lighter syrup being more delicate, 17 00:00:44,960 --> 00:00:47,710 and the flavor becoming stronger as you go darker in color. 18 00:00:47,710 --> 00:00:49,550 This has been a Vermont Maple Minute. 19 00:00:49,550 --> 00:00:50,660 I am Mark Isselhardt, 20 00:00:50,660 --> 00:00:53,560 maple specialist with the University of Vermont Extension.