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Hi all.
I have had customers asking for grade B syrup because, according to them, it is richer in nutrients, thicker than grade A, less refined, healthier for them etc, etc. Of course I don't believe any of that but it's hard to convince some people after they've read something on the internet.
Is there any research literature available comparing the different grades? I'd like to have some sources available to help educate the public.
Thanks
Seems like the maple syrup diet calls for grade B. All I know is that I prefer it over any other grade.
Personally I like grade B on pancakes, and stuff but by itself Ilike the flavor of medium it really gives the true flavor of maple.
Your right its not thicker its not less refined. I get the same thing all the time. I don't know where people get that from. they also think that the commercial grade is even more so than the GR B.
I also have had people asking for light amber why they only get light because it has less sugar in it ....What!!!???!!!
Gr B might have more nutrients and stuff slightly different stuff going on there from begining of the season to the end.
I have learned not to argue try lightly to correct them but if you're not going to get through because stuborness has set in...well they are the professional and the customer is right even if they are not really.
The paper isn't yet published (in preparation), however in terms of nutrient content, in general there are no significant differences among the grades. To my knowledge, there is no analysis by grade for anti-oxidant, organic or amino acids, or other constituents so far.Quote:
Originally Posted by MapleHarvest
Thanks all,
I get frustrated by the misinformation out there one the internet. Of course I'm polite to the customer because, hey, a sale is a sale.
I haven't heard anyone say that light amber has less sugar!? It's light not lite:lol:
I guess educating the public about maple syrup is half the fun of vending at a farmer's market.
Seems to me it's marketing run amok.
The recent concern about over-refined foods and interest in wholesomeness are spilling into the maple syrup market.
One sees it everywhere:
white rice vs. brown rice
White sugar vs. "Sugar in the Raw"
pasta vs. whole wheat pasta
Perhaps people are gleaning what they've learned elsewhere and try to apply it to maple. Therefore Grade A is really Grade B, which has been "refined".
You can fight it - or just raise the price for Grade B!
The customer is NOt always right-But the customrs is still a customer!
Jim
thats it right there. you really hear funny stuff sometimes you just need to bite your lip!!!Quote:
Originally Posted by Jim Brown
Especially if they have syrup in one hand and are reaching in their wallet with the other.....Quote:
Originally Posted by red maples