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So I've been calling the USDA all day to figure out when exactly the standards are going to change for grading syrup as I've heard it could happen relatively soon which would defeat the purpose of getting a permanent grading kit. In that case I'm guessing I should just go for a temporary one for now. Does anyone know any other information? Someone wrote here 2013 but the people at USDA said they had no clue. Cheers! :confused:
Check out this site. Click under news and events for the discussion of the changes to the grading changes. The proposed change is to take place in 2013.
http://www.internationalmaplesyrupinstitute.com/
Awesome Thanks a lot Homestead. Yeah I got a temporary one that will do until the new permanent grading kit comes out. It seems interesting I've found some links like this one from the international maple institute http://www.internationalmaplesyrupin...aple_cards.pdf
and from what I understand they want to do away with the Grade A B C thing and call it golden, amber, dark, and very dark as the color grades. I guess it makes it more about what it is than just calling it a letter, which is cool.
Your welcome. I was told by the NH representative to IMSI, that a study was conducted where people from New Jersey were polled about different grades of maple syrup and the people described what they thought the syrup tasted like. So, that is supposedly where the descriptions such as full-bodied and robust came from. The new color designations are what the study says people can identify the different grades.
Will it be more strict. Would more syrup be grade B
There will be more syrup classed for table use as darker grades will no longer be classified with names that signify they are inferior.Quote:
Originally Posted by Rossell's Sugar Camp
There will be no Grade B under the proposed new classes. The classes proposed will all be Grade A and they are:
Golden Maple Syrup. This would replace Light or Fancy for the most part. Has a light transmittance of 75% or more.
Amber Maple Syrup. This would cover most of the Medium now and some of what is now considered Dark. Has a light transmittance of less than 75% but not less than 50%.
Dark Maple Syrup. This would cover the rest of the Dark and some of what is now B Grade. Has a light transmittance of less than 50% but not less than 25%.
Very Dark Maple Syrup. This would cover the rest of the Grade B. Has a light transmittance of less than 25%. Can be black as long as it tastes good.
These grades are all graded by the amount of light transmittance and intensity flavor. New grading kits or optics will be needed.
All Pure Maple Syrup with objectionable odors and off flavors cannot be graded as Grade A and will be considered commercial.
Wow you mean the powers that be are going to make a change...and it actually makes sense? how can that be?
Well it seems to make sense to me. is that scary or what. but then i don't know so much, i just think i do sometimes:lol:
Interesting. Grades look a lot less confusing and more descriptive which should help the consumer. Looks like there will be some additional labeling requirements... i.e. no additives and intensity of flavor. I'm wondering if this also means that those who produce syrup for sale will now have to buy refractometers since grading will be based on light transmittance.
Now if they can only require those gawd awful commercial pancake syrups to include "contains no maple syrup" in big block letters on the label!
LOL how about it! and the ones that "contains real maple syrup" should have to list how little real maple syrup that actually is. they should read "corn syrup flavored with a small percentage of otherwise useless maple syrup"Quote:
Originally Posted by happy thoughts