Beware Grade B Maple Syrup Trickery

by Sarah TheHealthyHomeEconomist June 16, 2012

Both of These Syrups Were Labeled “Grade B”

Maple syrup is a traditional and whole sweetener that has consistently played an integral part of the economies of North America ever since Native Americans first taught the early European settlers how to tap maple trees and boil down the sap.

Maple syrup derived early in the season at the time of the spring thaw runs sweet and clear.  It takes about 20-30 gallons of boiled down sap to make one gallon of light amber colored syrup, labeled as Grade A.   This is the maple syrup typically available in the supermarket.

Late in the season, maple sap thins out and grows watery.  Much more than 20-30 gallons of sap must be boiled down to yield syrup of equal sweetness.   Boiling down more sap to concentrate the sweetness also concentrates the flavor and nutrients.

This late season syrup is darker, more maple flavored, and higher in minerals than the Grade A syrup and is labeled as Grade B.

The blander, lighter syrup typically commands the highest price as consumers tend to prefer sweetness without too much flavor.

The Growing Popularity of Grade B Maple Syrup

I’ve been a fan of Grade B maple syrup for years and have enjoyed the lower price point despite its relative rarity in comparison to Grade A.

As consumers have moved further away from refined sweeteners in recent years, however, the price of Grade B has risen as has its availability.

Years ago, I used to be able to call up my maple farmer in Chautauqua, New York who I got to know spending summers there as a youth visiting the farmer’s market on Saturday mornings and ask for a few gallons of Grade B to be shipped and it was no problem.  Then, it became much harder to come by.   In addition, the price for this homely sweetener kept going up with Grade B sometimes even higher in price than Grade A!

In the past couple of years, I’ve purchased maple syrup from Vermont as the price was really fantastic.  The first few gallons were excellent quality, and then suddenly, I received a gallon of maple syrup from Vermont labeled as Grade B but it was in fact Grade A!

The first time this happened, I thought it was just a simple mistake because the next gallon I got was correctly labeled Grade B.  Then, the “mistake” happened again and then again.

At that point, I realized that this might be happening on purpose – the Grade B was sold out so some gallons of Grade A were labeled as Grade B maple syrup to meet the increasing consumer demand with the hope that the consumer wouldn’t notice the difference.

Then I heard of this happening to other folks buying maple syrup from other sources as well!

Make Sure Your Grade B is Really Grade B

The motto of this story is to check your Grade B maple syrup and make sure you are really getting what you paid for!

Fortunately, it is easy to tell the difference. Grade B maple syrup is much much darker than Grade A so it is easy to tell the difference if you put them side by side.  What I do is keep a small glass bottle of Grade A from the supermarket in the pantry to use as a comparison test each time I buy some Grade B in bulk.

More change is on the horizon, however!

By 2013, new international standards for labeling maple syrup will come into effect with the term Grade B no longer used.

Once these new standards come into effect, all maple syrup will be labeled Grade A with four identifying colors:  Golden, Amber, Dark, and Very Dark.

Have you purchased what you thought was Grade B maple syrup only to discover that it was really Grade A?  If so, what did you do?  Did you complain or just switch suppliers?

Sarah, The Healthy Home Economist

 

Comments (102)

  1. This winter was too warm up here in the East to get a lot of maple syrup. The trees just didn’t produce so the farmers should have raised their prices greatly for Grade B because of it’s rarity this season. It sounds like they chose the other route so as not to lose customers but this defeats the whole idea of supply and demand to keep them in business. I’d suggest switching to a different sweetener during years like this.

    Reply
    • Sarah, TheHealthyHomeEconomist

      I had no idea about how the weather affects maple syrup production but of course this makes sense. I’ve been using more coconut nectar which is wonderful … I wonder how we as consumers can know about how the weather is affecting maple trees each year so as to be aware of what might be happening down the road? I had no idea that something was up until I received maple syrup incorrectly labeled.
      Sarah, TheHealthyHomeEconomist\’s last post: Beware Grade B Maple Syrup Trickery

      Reply
        • @ Ann: I wouldn’t believe anything written in that rag. Global warming? Oh. My. Gosh. It’s been debunked about a hundred times just this year already. And carbon emissions are a joke – a regulation joke in order to give the regulators something to regulate. It’s a fairy tale but a whole lot of people buy into it, I know.

          Heck I can’t even FIND grade B maple syrup. There are very few places even listed online. Besides, I don’t think I could afford to use it as a sweetner even if I COULD find it.

          Reply
          • @D: I grew up in the cold north 55 yrs ago, and I have to laugh at the strong feelings on both sides re: global warming. It doesn’t really matter what you call it or what the reason is or isn’t…in northern Michigan SOMETHING is different. Snow of 8′ deep (and snow from Sept.-March) has now given way to winters where sometimes there is NO snow. All the fruit crops and maple syrup harvest that depend on cold “spring” temps ’til April are suffering severely. Many farmers have had to sell their family farms to golf developers & such. Maple syrup harvesting was a cultural tradition in many U.S. states. The older people like my dad who still downhill skis at 88 yrs old can’t believe the weather change!

          • Yes, something IS different, but it’s not global warming. The earth moves in *cycles*, always has and always will. Even during spells of significantly cold or hot weather, we can have a weird winter or three stuck in there. We’re actually moving into a cool cycle now. Usually the cycles last from 50 to 100 years, on average. Places like the Old Farmers Almanac have been recording this stuff for many years and even they don’t call it global warming or even climate change, because the climate changes on a daily basis.

            I’m pushing 60 pretty soon and I grew up in the north central part of South Dakota. I’ve seen winters as bad as they come. So much snow we could build forts and tunnel from one to the other – and we did. We could also climb up the snow banks and get on top of the school and sled down. I’ve also seen winters, as a child of the 50′s and 60′s, where we were bottle feeding calves in the middle of February with just a sweater.

            The earth is not static, so weather changes are really more common than not. I do believe, however, that our gov’t is tinkering with the weather and has been for about a century. It’s fun to look it up online because most people don’t even realize it goes on pretty regularly.

          • Global warming is absolute nonsense cooked up so that lots of people can make a lot of money! You are correct D. People need to do their own research, this has been dismissed and debunked over and over. Our planet is living and has a cycle/seasons; like some years we have lots of rain, so not so much, i.e. el nino and el nina, etc.

        • If global warming were a true issue and not a scam by the worlds wealthy to create a new money maker for themselves, we would be a minority at rectifying the problem with countries like China who produce more polutants than any other country in the world thumbing their noses at environmental anything!! This subject has very little if any merit when it comes to scientific proof although some will tell you they have the evidence………….or the “smokescreen for sheep”!

          Reply
          • Yeah… No… There is a strong consensus in the scientific community that global warming is real. It’s the media organizations/those with agendas which are skewing the details/implications. Besides, even if somehow years of research, peer-reviewed studies, and utilization of the scientific method are wrong- what wrong would the planet get by trying to stop deforestation, stop pollution, and just better the place in general? This is what I have never understood about those vehemently against the idea of global warming. And who do you think are the real scammers- huge, almost unbreakable corporations (like oil companies), or passionate environmentalists and activists?

      • Pavil, the Uber Noob June 18, 2012 at 7:39 am

        Coconut nectar has a downside of its own: sweetener at the expense of coconut oil. I would rather have the oil.

        Ciao, Pavil

        Reply
  2. Back to Trader Joe’s…..So is TJ’s grade B really grade B after all? It’s pretty light in color compared to your photo.

    Reply
  3. Ack! My husband’s uncle used to make the maple syrup we had. It was an annual gift to receive a few gallons in the mail. But he passed away recently and we have to buy ours. I am no expert when it comes to maple syrup, but even his early syrup was dark and heavy tasting and far superior to anything I have ever bought anywhere. Maybe it was his process and maybe it was the having cows in the orchard with the maple trees but I don’t think I’ll ever have maple syrup that good again. I need to get on my game and find some better sources.
    Melissa @ Dyno-mom\’s last post: Healing broken bones…

    Reply
  4. We also live in NY and produce our own maple syrup, just for our family. Your one fact was wrong, it take roughly 40 gallons of sap to make 1 gallon of syrup. Beth is correct, we had a lousy winter this year and only got half the amount of sap/syrup of what we usually do. Also, the different grades come in many different colors. I would say both those in the jars above are grade B, but they came from different batches which is why the color is different. The lighter one is kind of an in between, as the sap gradually changes. Grade A is a blond color, or golden, almost pretty much see through. You can actually buy a color guide from maple syrup supply companies. It has many different bottles with different color grade syrups to help you judge if your syrup is A or B.

    Reply
        • Well, I am someone who actually makes the product and has friends who make it for a whole NE distribution. I have never ever had a gallon of syrup from 20 gallons of sap. If that was possible if have twice as much maple syrup as I do now! The least amount I’ve gotten was a gallon of syrup out of 36 gallons of sap. My friends with the maple company say the same thing! Whoever that reporter is who wrote that article you referenced needs to actually get outside and make his own to see that 20 gallons is impossible. Even 30 would be hard to believe.

          Reply
          • As one who has (in the past) made many hundreds of gallons of maple syrup, I agree with you. 40 to 1 is a much more realistic average. As for light or dark, tastes have changed since I was involved. Anything darker than Grade A Light went right into the barrels for industrial use. Now everyone seems to affect a liking for the more flvourful (brackish) dark. The main factor in darker syrup by the way, is rain runoff from the trees.

        • taplin hill sugarworks October 20, 2013 at 1:52 pm

          As a large scale sugarmaker I would like to comment on the article and also some of the comments that I have read.

          First The sample that I am looking at on the top looks like Grade C to me, Also known as commercial. But without a sample to test I can not be sure.

          Second, I am not sure about the 20-30 gallons to make a gallon. I have none of those trees on my property that is for sure. The industry standard is 40:1. The actual ratio is something close to 87.1 gallons of 1 % sap. In a general conversation people will discuss sap at 2%.

          Now, as far as buying from Trader Joes, or any big retailer. When you purchase from them you are getting what is called a blend. The packer takes multiple barrels and blends them all together to get the color that he wants. That is packaged and sold as is. Now personally I would prefer to buy from a reputable producer. You are more likely to get the best of his crop. What people don’t really understand is maple syrup will taste different from batch to batch, why? No idea. But you will never get the “best” buying from a retail store.

          Now the description of Grade A…… That represents 3 other “colors”. In Vermont we have Grade A Fancy, Grade A Medium, and Grade A Dark. So saying Grade A does not really mean a lot.

          Maple syrup is a wonderful commodity that is under utilized that is for sure. But to the person who wrote this article, please get the facts next time before writing about maple syrup. There are enough misleading facts out there and there are plenty of good locations for information.

          Go to Vermont Sugar Makers Association for more info.

          Reply
      • There is awealth of misinformation in this post and it’s comments though maple maniac and Andrew de Livron have tried to set the record straight. Grade B is an inferior grade that did not make the cut as grade A because of a defect in color, clarity, and/or taste.

        Grade has absolutely nothing to do with mineral content!! Mineral content will be roughly equal between grades since most minerals are filtered out as sugar sand..

        Darker color and deeper flavor is mostly due to microbial action which is more likely as the season progresses and the weather warms. Sugars are degraded into simpler ones that more readily carmelize. Prolonged cooking also encourages carmelization and thus a darker color and more pronounced taste.

        If you like the dark stuff as many do then go for it but don’t do so because you think it is healthier. It is not

        Reply
        • Many of these comments are misleading or just plain wrong. Maple syrup grades have nothing to do with the quality of the syrup. ALL maple syrup is held to the same quality standards. There is no such thing as “inferior Grade B”. The grades indicate the color of the syrup and the strength of the maple taste. Grade A in its three levels is light to medium amber with a delicate maple taste and is from sap tapped early in the season when sugar content is at its highest. Grade B is late season sap where the sugar content could be as low as .9%, needing far more sap to get the same yield, thus a higher concentration of flavor and darker color. Grade C is at the absolute end of the tapping season and is the lowest sugar concentration of sap. It is very dark and heavy in taste and is typically only used in commercial baking and flavoring.

          Tastes have changed over the years, it used to be that anything other than what is now Grade A Fancy was barreled and sold to the commercial market. Now people value the pronounced maple flavor of the “lower grades”. Since they were more affordable in the past people became accustomed to them and the law of supply and demand took over from there…

          I find it very funny that the author thinks she was cheated by receiving “Grade A” syrup labelled as Grade B, as if the Grade A was inferior…

          Do some research people…

          “It is better to remain silent and be thought a fool than to speak and remove any doubt.”

          Reply
  5. I just don’t buy maple syrup and haven’t for a couple of years. There seems to be many issues with what the providers are doing with their trees to make them produce syrup.

    Reply
    • taplin hill sugarworks October 20, 2013 at 1:59 pm

      That is too bad that you are not buying maple syrup, can you explain what producers are doing to their trees. I personally know of no producer that would do anything to shorten the lives or lower the health of any maple tree.

      Reply
  6. It seems to me that it may be easier to buy the REAL grade B maple syrup after 2013 since it will be labeled dark or very dark. I thought it was a scam so you couldn’t the difference but this may make it easier!

    Reply
  7. OK, so when the new standards take effect, just buy “very dark” since it’s all going to be labeled grade A? Is there any explanation for the change other than to confuse the consumer?

    Reply
  8. I had no idea about the differences in maple syrup… I have been using it lately while making water kefir which they seem to love. But I will definately be looking into this more. Thanks for all the helpful info.

    Reply
  9. Can you please tel me who you use in NY. I live right outside of Buffalo and I’m looking for a local place since my supplier is no longer selling. Thanks, Jacqualine

    Reply
  10. Hi tyo all,wonderful information Sarah, after all this tragedy that I already notice a little ago, for about 2 years now I only buy the brand NOW grade B maple syro it is wonderfl,maggie

    Reply
  11. We just returned from Maine, up near the Canadian border. We know a great guy there who works in the states during the week and spends his weekends in Canada. We asked him to get us some maple syrup from Canada (cheaper for the quality). He asked us what color we wanted because they have (when in stock) 4-5 different colors from very light (what we call grade A here) to variations of dark (which might be called grade A for the lighter darks and B for the darker darks). He brought us some “medium” dark as they were out of all the other colors. He said the darkest dark is unpalatable for most folks, but next time I visit I hope to get some just to try it.

    Long before I knew of the nutritional benefits of dark over light maple syrup, I have always preferred the darker kind. The light kind tastes very bland to me and actually not as sweet and I will end up using more of it to get any flavor. I eat a lot of what some people might consider bland food (not a lot of seasonings so you can taste the food rather than the seasoning) but bland maple syrup is not one of them.

    Reply
  12. As a Vermonter the color varies from season to season. There are many grades of A as well fancy, medium/amber and dark the past few years almost no grade b was produced. there are official grading kits you can purchase and it’s highly regulated. Other than flavor it’s still the same exact product and a dark A will suffice for most purposes. It is always the same price and entirely dictated by nature will vary by place and soil, think of it as buying fruit at the farmers market it will depend on ripeness time of year and local weather maple is a local crop and farmers have little control over mother nature this year the weather snapped and very little was produced. I’d be more worried about the companies that mix it with cane or beet sugar and sell it as pure at least a local farmer is giving you true local natural syrup. I think this post is highly misleading

    Reply
  13. Maple syrup is made by boiling down the sap from sugar maple trees, and molasses is basically what’s taken out of sugar cane to leave behind white sugar. They’re not even remotely related to one another.

    Reply
  14. Up in Canada we have a ‘c’ grade which is an even later season syrup. It is loaded with minerals and vitamins and is nearly black in color (or at least a really deep brown). Is this available in the US and is there a reason why you don’t use it Sarah?

    Reply
  15. Very interesting. I just bought some Grade B at Nutrition Smart (pricey due to late in season I suppose)– I will have to check it closely. It’s usually very dark. First time I got it several years ago I wondered why it was so much darker than what I used to buy in the commercial grocery store. Makes sense now!

    Reply
  16. Yes, Sarah. This very thing has happened to our buying group. We ordered from a local organic farmer who buys from a producer in KY. The grade B I got tasted virtually no different from the Grade A I had in my pantry left from last year. I don’t like the really thick dark molasses-y syrup, so I was ok with it, and I couldn’t really complain about the price–they were the same for A and B. It’s just that in my estimation, there wasn’t a substantial difference between the 2. So I’m glad you brought this to light.

    Reply
  17. Pavil, the Uber Noob June 18, 2012 at 7:41 am

    Would we not be better off if the government was out of the food and health industry altogether?

    Ciao, Pavil

    Reply
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  19. My grandparents own and run a maple syrup farm in northeastern Wisconsin. I’ve seen over the years how truly dependent they are on the weather for a good harvest! When we have a warm winter like the one just passed, the trees don’t get a chance to have a big “run” of sap. So it’s hard to say if the higher cost of Grade B is really from rising demand for it, or just the scarcity of overall syrup supply. I’m thankful to get our family of 7′s supply of pure maple syrup for free from generous grandparents. ;)

    Reply
  20. With the new labeling of maple syrup being golden, amber, dark, and very dark, how do we know that certain manufacturers will not add artificial coloring to it to make it dark?? I think the new grading system actually makes it easier for them to sell us the cheap stuff disguised as the better (Grade B) stuff…
    Desiree\’s last post: Why I sleep on the floor…

    Reply
  21. Well as I comment couples days ago I got my grade B maple syrup from the brand Now ,because here in florida I don’t think we have maple trees,before that brand I like the one in Wisconsin but now I can afford it, Maple Valley from wisconsin I think is good but a gallon is 80.85$ plus deliver,Sarah do you know this brand from Wisconsin , give me a hint,thanks ,maggie
    I heard that wisconsin is one of the best on Maples, also up state N.y

    Reply
  22. Our solution has been to make our own Birch Syrup. It takes 100 gallons of sap to make 1 gallon of syrup, but we had a good year just from the trees on our one acre. Over 8 gallons of syrup!

    Reply
  23. What looks like a better control of this maybe even a shift to something worse!!!
    If you just give it a tint label (without any explanation of the full origin and ingredients), perhaps this allows for suppliers to introduce additives to give it the color and even additives for flavor intensification.
    This is nothing new in other industries, but I would hate to see this happen to foods we expect to be 100% natural (this term is also fudged often by adding other ingredients derrived from nature, but unnaturally occurring in the process of making goods.

    I hope that won’t be the case. I also hope we have spines in the FDadmin.

    Reply
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  26. Hello Sarah,
    I am a small maple producer from central Wisconsin. I use the USDA light test to grade my syrup. I have found that I get on average 60% Grade B and 40% grade A syrup from my operation every season. We just started tapping trees on Friday and we are waiting for the weather to cooperate so we can collect and start cooking! We still have some of last season’s grade B left, you can find it at http://www.boonfarms.com. Thanks,

    Brad Boon
    Greenwood, WI
    Brad Boon\’s last post: Photos From Last Year.

    Reply
  27. So I was just checking out my maple syrup that I bought at the end of the season last year. I realized it is Grade A. The weird part is, it is very dark. So I am not sure what to make of that! I can’t wait to get back to the farmer’s market and look around more to see if they have an even darker version. So in the future if the Grade B is going away, which words are the best to look for? Dark Amber or Very Dark?

    Reply
  28. I have to respectfully disagree with this post. Under current USDA regs, Grade B is not just dependent on color but also on taste, odor and clarity. Any substandard factors present in any color of syrup that disqualifies it as Grade A downgrades it to Grade B or even lower depending on the extent of the defects.

    Reply
  29. Elizabeth Gilhuly June 4, 2013 at 4:10 pm

    Hello!

    I had thought that Grade C was the best maple syrup to purchase? Are you saying Grade B is just as good? I found a good source for Grade C, which they call “end of season syrup.”

    Reply
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  31. I work in the industry and have sold maple syrup commercially. So important notes.

    1. Grades are all about colors are all about flavor intensity. Grade “C” is generally referred to as Commercial Syrup for cooking. It and is usually off flavor and extra dark. http://maple.dnr.cornell.edu/pubs/MapleFlavor&SyrupGrading.pdf
    http://maple.dnr.cornell.edu/pubs/NYMapleGrading.pdf

    2. Yes the grades will change between 2114 and 2115.
    http://www.ldmspa.com/images/grading-standards-comparison.jpg
    http://www.maplesource.com/markets/industrial-market/maple-syrup/maple-syrup-grades-infographic.php
    http://www.internationalmaplesyrupinstitute.com/uploads/7/0/9/2/7092109/__chart_comparing_existing_grades_to_imsi_standard.pdf

    3. There is no known scientific research to support that Grade “B” is more health then Grade “A” . I can offer a full discussion on why the lighter grades exist vs darker. Even with in the industry there are some new theories are be discussed why the 2013 production year produced so much light syrup.
    http://www.nnyagdev.org/maplefactsheets/CMB%20300%20Health%20Advantages%20of%20Grade%20B%20Syrup.pdf
    http://maple.dnr.cornell.edu/pubs/MapleFlavor&SyrupGrading.pdf

    4. If you really want to judge grades you need a set of color bottles used for grading. That will cost you about $30.
    https://www.leaderevaporator.com/p-189-vermont-temporary-maple-syrup-grading-kit.aspx

    5. All syrup should be graded properly and in many states if the grade is not proper the product can be removed from the shelf by various state agencies.

    I hope I have taken some of the myths out of maple syrup for the readers.

    Reply
  32. If you prefer grade B maple syrup that’s great. Your opinion about why people may prefer lighter grades is way off base, however. If you need the maple flavor to survive baking or in candies then grade B is what you need. It has a very overpowering ‘mapley’ taste. If your palette is not suited to the subtle, light taste of the higher grades then you should definitely stick with the cheaper grade B. Why would you pay more for a taste that you cannot appreciate. While you may think that the grade A varieties are just a scam to get you to part with more money the people that make maple syrup have been doing it since colonial times. Apparently it is there opinion that the lighter grades are more valuable and in higher demand than the late season grades. I always buy mine from Vermont simply because I have a thing for Vermont where I grew up. I always buy the lightest grade A because it is what I like. The flavor is light and not overpowering but you definitely know that you are eating maple syrup. I am sure the Vermont producers will not be taking up any international standard as their very strict grading rules is one of the things that sets Vermont maple syrup apart from others and as you can see the Canadians are not that fussy.

    Reply
  33. Hi, we at PIECES OF VERMONT sell and have sold a lot of Grade B Maple Syrup over the years, produced by small sugarhouses in northern Vermont. It’s one of our customer favorites. You can rest assured that when you shop on http://www.piecesofvermont.com for Grade B, it’s just that – 100% pure and natural Vermont Grade B Maple Syrup. In fact, sometimes the website photography for Grade B is sooo dark, it’s almost unrealistic. It looks black! And indeed the standards are changing soon as to how syrup is labeled, but the problem there is, everyone searching for Grade B isn’t searching with keywords such as “robust maple flavor” or “dark amber color syrup”. They’re searching for “grade b maple syrup”. My point being, it will impact the “little guy” who relies on organic search engine traffic if suddenly the use of the phrase “grade b maple syrup” in product copy is phased out.

    Reply
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  35. Melissa Campbell Bochat via Facebook April 2, 2014 at 6:59 pm

    Just to clarify once the new standards are in effect and grade b is no longer in the label, what do we want to look for? Very dark?

    Reply
    • There are three grades we have the new grading kit. A-delicate, a-rich amber and dark robust. So if you like flavor dark robust. But to comment on the grading, when you pull off the syrup just before you bottle it you have to grade it. If it is darker than the lightest you have to go with the next one down if it is darker than the middle you have to go the next one down again. You cannot go to the lighter one even if you want to.

      Reply
  36. Alma Garcia Haran via Facebook April 2, 2014 at 8:02 pm

    Lighter syrups are usually the result of earlier harvested saps and the darker ones are from later harvest. Time of season and changes within the trees is what will determine the color/flavor, not the boiling process.

    Reply
  37. Check out the grade comparisons on with the chart on the bottom of this web site: http://www.vermontbiz.com/news/december/new-maple-syrup-grading-standard-coming-january

    Warning be very carful with the darkest grade it is not supposed to be sold if it is off flavor. But flavor is often the judgment of the producer. The darkest grade has typically been used for cooking some my like it others may not.

    If you want to know more about why we have light to dark colors check out Cornell’s Maple Research site. Cornell and UVM both do maple research in the US and Center Acer in Canada.

    http://maple.dnr.cornell.edu/FAQ.htm

    26.Why is maple syrup different colors?

    The color in maple syrup results from a browning reaction that occurs during the latter stages of evaporation. Sap that is boiled longer makes a darker colored syrup. Therefore, anything that slows the evaporation process, such as uneven or weak fire, an inefficient evaporator, or too much sap in the evaporator, will cause dark syrup. Because color develops during the latter stages of boiling sap, it is particularly important to reduce processing time as the sap approaches syrup. Microorganisms in sap can also cause darkening. Sap flowing into the sap house can be treated with UV light to kill the microorganisms. Sap should be processed as soon as possible after collection to reduce the potential for microorganisms and thus reduce the quality of syrup produced.

    Syrup may also darken during storage. To prevent darkening, hot syrup that has just been put into containers should be allowed to cool before the containers are packed close together. Gas exchange during storage can also cause syrup to darken.

    Reply
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