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Thread: Grade B facts

  1. #1
    Join Date
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    NW Pennsylvania
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    Default Grade B facts

    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

  2. #2
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    Mar 2009
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    Ashtabula County, Ohio
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    Seems like the maple syrup diet calls for grade B. All I know is that I prefer it over any other grade.
    2.5x10 A&A Raised flue airtight arch, hood, preheater
    722 taps 532 on vac, 190 sap saks
    Gast 3040 dry vane vac pump, Lapierre electric releaser
    Wes Fab 7" full bank press
    Deer Run Maple 375 RO
    Syrup made in 2014: 329.5 gallons
    Tapping the same trees my great, great and great grandfathers tapped.
    Potential for 1000+ taps on our 28 acres
    http://s890.photobucket.com/home/rtbuck/index
    www.rootsmaplesyrup.com

  3. #3
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    east kingston, nh
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    Default

    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.
    may your sap be at 3%
    Brad

    www.willowcreeksugarhouse.com
    27 gravity, 64 buckets, est. 500 or so on Vacuum for 2014. maybe add 100 for 2015.
    Welsh 1397 vein pump and a Lap mech vert releaser
    2x6 ss phaneuf Drop flue, Leader woodsaver blower, homemade hood
    New 200 amp service to the sugarhouse
    300gph H2O RO
    husquvarna 562 XP..... just awe-some!!!! Love it!!! worth every penny!!!
    less than10 monthsuntil the start of the 2015 maple season

  4. #4
    Join Date
    May 2009
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    UVM Proctor Maple Research Center, Underhill Ctr, VT
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    Quote Originally Posted by MapleHarvest View Post
    Is there any research literature available comparing the different grades?
    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.
    Dr. Tim Perkins
    UVM Proctor Maple Research Ctr
    http://www.uvm.edu/~pmrc
    Timothy.Perkins@uvm.edu

  5. #5
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    Jul 2009
    Location
    NW Pennsylvania
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    Default

    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

    I guess educating the public about maple syrup is half the fun of vending at a farmer's market.

  6. #6
    Join Date
    Jan 2009
    Location
    needham, MA
    Posts
    146

    Default

    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!

  7. #7
    Join Date
    Feb 2006
    Location
    Northwest Pa
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    The customer is NOt always right-But the customrs is still a customer!


    Jim
    Waterloo/Small 2x6 raised flue with Steamaway
    Marcland Draw-off
    400 taps on vac for 2015
    7"short bank filter press
    150 GPH Lapierre RO
    A grown daughter and son for partners and a wife to support the whole operation what else could you ask for!

    1st generation sugar maker passing on the tradition to a son and a daughter.

  8. #8
    Join Date
    Apr 2009
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    east kingston, nh
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    Default

    Quote Originally Posted by Jim Brown View Post
    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!!!
    may your sap be at 3%
    Brad

    www.willowcreeksugarhouse.com
    27 gravity, 64 buckets, est. 500 or so on Vacuum for 2014. maybe add 100 for 2015.
    Welsh 1397 vein pump and a Lap mech vert releaser
    2x6 ss phaneuf Drop flue, Leader woodsaver blower, homemade hood
    New 200 amp service to the sugarhouse
    300gph H2O RO
    husquvarna 562 XP..... just awe-some!!!! Love it!!! worth every penny!!!
    less than10 monthsuntil the start of the 2015 maple season

  9. #9
    Join Date
    Dec 2006
    Location
    NE PA (Pocono's)
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    Quote Originally Posted by red maples View Post
    thats it right there. you really hear funny stuff sometimes you just need to bite your lip!!!
    Especially if they have syrup in one hand and are reaching in their wallet with the other.....
    Algier 2x6
    Most on tubing, but don't underestimate the bucket
    Around 1500 taps
    Polaris ATVs, Ski Doo snowmobiles to get around
    Sp-22 power and lots of tanks
    Lapierre 250 RO




    http://s272.photobucket.com/albums/j...Sugar%20shack/

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