Grading Standards Change? When?

[DrTimPerkins]

My understanding was that the break points between grades will not change, just the name associated with each. It is my understanding that permanent grade sets will still be valid as long as you use the new name. Dr Tim, correct me if I am wrong..

Sorry, but that is not correct. There will be two GRADES of syrup. Grade A and Processing Grade.

The breakpoints for light transmittance of the different color CLASSES in Grade A syrup will change. Essentially these are:

75.0-100% Golden Color and Delicate Taste (same as it is now)
50.0-74.9% Amber Color and Rich Taste (change)
25.0-49.9% Dark Color and Robust Taste (change)
0.0-24.9% Very Dark Color and Strong Taste (change)

Therefore a change in both temporary and permanent kits is necessary.

Processing Grade Syrup is any syrup which does not meet Grade A requiresments for flavor, odor, off-flavors, or turbidity (sediment). Processing Grade syrup may not be sold in retail markets.

[Greenwich Maple Man]

Sorry, but that is not correct. There will be two GRADES of syrup. Grade A and Processing Grade.

The breakpoints for light transmittance of all the different color CLASSES in Grade A syrup will change. Essentially these are:

75.0-100% Golden Color and Delicate Taste
50.0-74.9% Amber Color and Rich Taste
25.0-49.9% Dark Color and Robust Taste
0.0-24.9% Very Dark Coloir and Strong Taste

Therefore a change in both temporary and permanent kits is necessary.

Processing Grade Syrup is any syrup which does not meet Grade A requiresments for flavor, odor, off-flavors, or turbidity (sediment). Processing Grade syrup may not be sold in retail markets.

I would asume that "Grade A" will basicaly be light to grade B. Then comercial will be processing syrup. Is that correct?

[lew]

What are the light transmittance levels now of the current grading system?

[BryanEx]

lew... check out my last post on page 2.

[lew]

Thanks. Somehow I thought I had read all of that page.

[tuckermtn]

I am looking at making some new all-in-one labels (name and grade on them) and don't want to make a big run of them and use the old labeling system. I know its going to take some adjustment on the consumer's part, but when can I make the shift to the new grading standards? Could I do it now?

[DrTimPerkins]

I would asume that "Grade A" will basicaly be light to grade B. Then comercial will be processing syrup. Is that correct?

There is no "Grade B" in the new scheme. All syrup is either "Grade A" or "Processing Grade".

[Greenwich Maple Man]

There is no "Grade B" in the new scheme. All syrup is either "Grade A" or "Processing Grade".

Right, Grades light through B, will be Grade A and then comercial will be processing syrup. I wonder how many buyers will want a jug of "Grade A" that is "lighter syrup".

[red maples]

I am looking at making some new all-in-one labels (name and grade on them) and don't want to make a big run of them and use the old labeling system. I know its going to take some adjustment on the consumer's part, but when can I make the shift to the new grading standards? Could I do it now?

Thats a good question.

from what I have read they are still getting grading kits together etc. As for the colors themselves I do believe the colors are somewhat different from what they are now. don't know the exact color cut off. and 2013 season is the offical timeline (for right now)to kick off the new system although there will be a carry over period for 2012 syrup.

I think the biggest challenges will be for the bigger producers and distributors, It is going to be very confusing and tough to store the different grades of syrup until all the old stock is used up!!!

[Greenwich Maple Man]

If you have old stock could you not just call it "Grade A" if it so qualifys?