"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!"
That's one of the best ideas I heard in awhile, is to have the Feds. require a better description of what these syrups really contain. Maybe you should start a petition that could be given to IMSI to push the regulators in Canada and the US to do more about this.
1,200 taps on USFS land, 3x8 King w/Steamaway. Lapierre RO.
I absolutely agree with you but I think the powers that be tend to favor big business. For instance, because high fructose corn syrup has gotten a bad rap lately especially in regards to increasing obesity, the US FDA has been petitioned to allow a name change to corn sugar in labeling. They are seriously considering it.
http://well.blogs.nytimes.com/2010/0...se-corn-syrup/
I also wonder how in the world some ice cream can ever be labeled fat "free" when cream is basically milk fats. If there's no cream in it then it's simply just not ice cream imho. So much for truth in labeling.
The new maple grading standards do make a little more sense to me but parts of it make me a little nervous especially for small commercial producers. What is meant by no additives? Would that apply to defoamers and filter aids that are commonly used now? It looks good on paper but what will it mean for the little guys and mom and pop producers?
I wonder if VT will be revising their own (higher) standards as they seem to jealously guard the product. I see they even went after McD's and their oatmeal and "maple" which contains NO maple syrup whatsoever. We should all have states that protect the syrup industry like that.
Although I know there are more than a few producers in PA, to the best of my limited knowledge as a hobby syrup producer I don't think PA even has a statewide Maple syrup Association. But I'll look again and shoot off an email to them if I find them.
The way its been explained to me VT is on board with the changes. Now at the NH annual meeting I would say there is a big difference with the Board being on board and all the members being on board.
30x40 Sugarhouse
975 taps here at home. Still have 3-400 to add in.
3x10 Cabin by the Creek evap with "steamaway"
CDL 600 RO
ebayed Sogevac S65
Ya, the two NH reps. to IMSI agree with the new grade changes but it was sure evident that the majority of the members at the annual meeting weren't and the out going NH Commissioner of Agriculture doesn't agree with the changes either. If you attended any of the regional meetings the people from the NH Dept. Ag. that checked the hydrometers that people brought in, didn't agree with the changes either.
1,200 taps on USFS land, 3x8 King w/Steamaway. Lapierre RO.
It will be interesting to see how it all lines up. If there are only a couple of State or Provincial hold-outs it will likely go ahead anyway and their own marketing will be affected. If there is dissension across the board it will likely mean the status quo. In the mean time I will run with a temporary grading set until I see what happens. Personally, I hope the new regs go through.
- Bryan
I've thought about the fact that some states may not go along with the new grades and figure that it will make it hard for those states to do business with other states. If the majority of states go with the changes and a few don't, it will mean that there would have to be two or more different types of grade labels printed, probably costing more to make just a few labels to meet some states grading standards. That's just a small instance and there will be bigger ones I can imagine. All considered, if the change isn't uniform, it could cause a number of problems.
1,200 taps on USFS land, 3x8 King w/Steamaway. Lapierre RO.
I just read some of the lastest draft of the new grade standards. It is 29 pages. One last oppourtunity for input. I'm assuming the IMSI will then finalize the language this October at Frankenmuth. It is still looking like it will be implemented in Jan. 2013.
So use up your supply of labels and jugs etc. Plus plan on a new grading kit.
I know it is going to be a pain to re educate my customers. I hope the industry does a good campain to help every one through the change
Keith
Is it posted online somewhere or print form only? I would be really interested in reviewing the latest update.Originally Posted by brookledge
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. Sure hope not, I bought a permanent grade set and would rather not need to throw it away, just rename the grades.
What I read states we will no longer have a grade B, that i think would become A extra dark. From memory, the grades would be Golden, Amber, Dark and extra dark, all table grade, then commercial. I just hope all states and Canada adopt the new grades, that was the real purpose.
This was not something being forced down on un by government, it was from a vote by the members of the North American Maple Syrup Council (or something like that). The next move is for each governmental body to adopt it, since each state and province specifies the syrup grades. Uniformity throughout the maple producing world is the goal.
Dave Klish, I recently bought a 2x6 wood fired evaporator from A&A Sheet Metal which I will be converting to oil fired
Now have solar, 2x6 finish pan, 5 bank 7x7 filter press, large water jacketed bottler, and tankless water heater.
Recently bought another Gingerich RO, this one was a 125, but a second membrane was added thus is a 250, like I had.
After running a 2x3, a 2x6, 3x8 tapping from 79 taps up to 1320 all woodfired, now I'm going to a 2x6 oil fired and a 200-425 taps.
The attached comparison chart was posted by Clan Delaney about a year or so ago but I'm not certain if it's been revised since that time.
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