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 to make this homely sweetener.
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.
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 currently labeled as Grade B.
The blander, lighter syrup typically commands the highest price as consumers tend to prefer sweetness without too much flavor.
Consumers in the know, however, choose the Grade B syrup for the higher mineral and nutritional content. These savvy consumers have long enjoyed lower prices for the Grade B product, but this may soon be ending.
By 2013, new international standards for labeling maple syrup will come into effect with Grade B no longer used. The new system for categorizing maple syrup is designed with the express purpose of eliminating discrimination against the darker syrup.
As a result, all maple syrup will be labeled Grade A with four identifying colors: Golden, Amber, Dark, and Very Dark.
With all syrups labeled the same, equality in pricing is the anticipated result.
So, stock up on Grade B while you still can. Once the inferior Grade B is removed from the label, this most flavorful and nutritious of syrups will be commanding a higher price much the same as the lighter colored, blander, and more plentiful syrup.
For more on whole, nutritious sweeteners, check out my videoblog on the subject and be sure to check out vetted producers on my Resources page.
Sarah, The Healthy Home Economist
Source: Making the Grade: Why the Cheapest Maple Syrup Tastes Best
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{ 73 comments… read them below or add one }
Bye Bye Grade B Maple Syrup — The Healthy Home Economist http://t.co/4dEyhMrX
what is the color that will be grade b? Dark? Very Dark?
I don’t know. Going for the darkest one seems to be the best bet.
Sarah, TheHealthyHomeEconomist\’s last post: Michael Schmidt Sentence Imminent: Contact Judge Tetley TODAY
I wonder if this will also change with small, local ‘back yard’ farmer’s that produce it to sell locally at the roadside/farmers markets etc?
Allison\’s last post: The Basket
This is good to know. How long does Grade B Maple syrup last?
Pam M\’s last post: Natural Hand Sanitizer
Years. I’ve never had any go bad. The dark stuff starts to get a bit bubbly after awhile which makes it even more awesome!
Sarah, TheHealthyHomeEconomist\’s last post: Bye Bye Grade B Maple Syrup
My initial thought is to talk to our preferred brands and encourage them to keep making their products the way they are. Color is not a standard as so much JUNK can be added to make color. We need some way to verify quality.
Jen\’s last post: Big FAT Lies – part 3 (conspiracy theories)
Stock up on Grade B maple syrup! – http://t.co/JlQdCNEU
How can there be a Grade A if there is no Grade B?
Crud. I’m not in a position to stock up at this moment so hopefully the supply won’t dry up too quickly. I don’t mind paying more for better quality, though I did like paying less for better quality.
I wonder if manufacturers will label the formerly Grade B as “late season”?
the Grade B will now either be labeled dark or very dark, all maple syrup will be Grade A so their is no price differentiation. This is what is stated in the article.
I get that. The point is there is no point in a “Grade” if there is only one allowed on the label. Also, the coloring of the syrup won’t mean much given that inferior syrup can be manipulated to be darker. I already see plenty of Grade A dark or very dark on the shelves and it certainly is not the same quality as Grade B. A “late season” or other indication on the label would allow consumers to make informed decisions, even if the move now means that it will cost me more than it does now.
Go Figure!! We just started buying grade B….this is ridiculous
How long can you store this for? I have a great co-op in my area and by it in bulk but it is actually just as expensive due to the nature of the store! Mostly organic ….so the shoppers want the Grade B!
Thanks for the heads up, Sarah! I can understand this labeling move from a marketing perspective. Golden, Amber, Dark, and Very Dark sound like options, whereas Grade B does imply an inferior, less quality product. I will take your advice and load up on as much as I can before the inevitable price hike.
Jami @ Eat Nourishing\’s last post: Lacto-fermented Cranberry Apple Chutney
UGGG!!! Why do they always have to screw up a good thing?!!
Where can you buy grade B? I never even heard of it before this article?
Supermarkets don’t carry it … healthfood stores have it but it is insanely expensive there. Try to find a buying club in your area for more reasonable prices direct from the farm.
Sarah, TheHealthyHomeEconomist\’s last post: Bye Bye Grade B Maple Syrup
I buy it at Trader Joes
Boo!
At least we still get a break on blackstrap molasses!
Thankfully, I get my syrup from my brother who makes it as a hobby.
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Lucky you!
Wow I never understood the “grading” of maple syrups so thanks for the info! I checked my fridge and thankfully I had bought Coombs Family Farms organic maple syrup (grade B)! Yeah!
Stephanie\’s last post: A Paleo Halloween…..
Thanks for sharing. Wonder what the real underlying issue here is. Will definitely have to stock up on Grade B syrup.
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Bye Bye Grade B Maple Syrup — The Healthy Home Economist http://t.co/CfH5tdL3
Am I misunderstanding?? The now grade b syrup will still be there, it will just be called something different?? If that is the case, it wouldnt be all that bad as long as there were no added colors or dyes to alter the syrups color.. Wouldnt the extra dark be the grade b??
-Jason and Lisa-
except that she’s saying that it will COST more… like light and dark colors will have the same price, whereas now the grade B is significantly cheaper. and they’re certainly not going to DROP the price of the popular light colored syrup, duh.
what makes you think they won’t add “natural dyes”… with changes like this, you invite unscrupulous companies to start adding colors instead of having mineral rich syrup.
gotcha..
How long does maple syrup keep?
*Unopened containers will keep for a minimum of 3 years. Store in a dark, cool place.
*Opened containers must be kept in the refrigerator and will keep up to 1 year.
Thank you!
Cindy (Clee)\’s last post: Making Your Meat Cry ‘Uncle’!
I remember a few years ago you could get a jug of syrup for around 6 bucks and now it is near $20! in my neck of the woods. I wish healthy foods and healthier alternatives weren’t so expensive says this mama of a larger family. sigh!
You are supposed to keep opened maple syrup in fridge? Oops
I don’t keep mine in the fridge and have never had a problem. Cool dark place, yes, but never the fridge.
Already about the same price as grade A dark around here (grade B tastes burned to me). Any thoughts on whether it’s important to buy organic maple syrup? Or if it’s one of the few items I don’t need to worry about as much?
I doubt organic is an issue, since it’s not a spray crop. You’d have to check, but I’d also be surprised if there were chemicals used for filtration. No other inpacts of organic designation seem to apply – but if someone knows for sure, I’d be interested to learn more!
Lauren\’s last post: Stock: frugal delicious nutrition
Oh wow we have always bought grade B.
couldn’t afford it before…. sure can’t now.
The food industry wants all food to be the same. They do not want anyone to have an alternative to the inferior products they produce. This move to treat all maple syrup as one grade is just another move in this direction.
Stanley Fishman\’s last post: Another Great Benefit from Grassfed Animal Fat
Good to know. Tell mom!
Bye Bye Grade B Maple Syrup — The Healthy Home Economist http://t.co/rLaDb5XP
Please note the part about the international standards coming to bear on this – this is Agenda 21 hitting us. Same for the animal ID scheme – they are putting a 15 digit ISO number on each animal. We are being drug into an international community and our national sovereignty is being done away with…as are our independent freedoms, rights and liberties (such as the right to own private property). The food “safety” bill that was passed into law during the lame duck session last fall (passed unanimous in the Senate the second time around) gives control of ALL food to the head of the FDA and international guidelines are being implemented. Welcome to the Borg…it’s called the One World Government.
Ugh!! Now that the “Grade A” label will be totally meaningless (since there’s only one grade!) this just becomes yet another ploy by the food industry to trick us into thinking a product is superior by deceptive labeling. Just like “raw” cheese (that isn’t), “hormone-free” CAFO meat (hormones are illegal in all meat), “all natural” HFCS… I could go on and on….
Emily @ Butter Believer\’s last post: Why ‘The Biggest Loser’ Loses When it Comes to Nutrition
We are die- hard B users, this is very interesting to learn.
We will need to stay up-to-date on product recommendations. The silver lining is that these obfuscation of products provides an opportunity for enterprises like WAPF to certify products under its own seal. I would trust a WAPF seal before I trusted any government or trade group seal of approval.
Ciao, Pavil
Grade B is the same price as Grade A for us, though I much prefer Grade B’s flavor. I do need to buy some more though!
I understand why they are making this move from a marketing perspective, but it’s still a bummer. Sharing this! Thanks for the heads up, Sarah!
Bye Bye Grade B Maple Syrup — The Healthy Home Economist http://t.co/B8cmm8kB
Oh no! Grade B is my fave! Bye Bye Grade B Maple Syrup — http://t.co/xL1TXgvD
This may have been asked already but I don’t have time to read through all the posts, so here goes. The maple syrup laws in Canada may be different than here in the US, so maybe if you find a Canadian source you can still get the original grade B? It may cost a bit more for shipping, but might be worth it for a quality product. Guess it wouldn’t hurt to check. I have an uncle who is a Quebecois, so I might ask him to check the law and see if Canada will be having the same restrictions.
The changes are international so it affects Canada too.
Sarah, TheHealthyHomeEconomist\’s last post: Bye Bye Grade B Maple Syrup
I have not been able to find grade B in my area. It would be nice to stock up, but I don’t know where to find it.
boo!
funny, we just noticed that our local health food store charges about 50cents more for grade B than for grade A. Maybe they got the memo a little early
I didn’t know there was a difference in price in the US due to “no” current law. In northern Ontario (Canada), it’s all the same price (ie. expensive!). We live in the US but always buy our syrup when we go back to Canada. Honestly, I would see cheaper syrup prices here (MI and WI) from time to time but have always questioned the quality to see the price less than the “going rate” in Canada. We always buy dark … will have to look to buy some here before the rate hike — now that I know it is lack of a law and not quality (hopefully) allowing for a lower price.
Thank you! You always keep me on the up and up! We have been buying Grade B forever. This is so sad to see. I am also worried that the syrups labelled “dark” will be manipulated somehow, making it hard to discern if you are buying a true grade B or a grade A with dyes or something. How would we know? ;(
Nickole
Nickole@savvyteasandherbs.com\’s last post: Ceramic Teapot with Tea Infuser – Green
I’m really hoping that we can still get Grade B by buying bottles labeled “very dark”. Only time will tell. Best to buy direct from a maple farmer.
Sarah, TheHealthyHomeEconomist\’s last post: Michael Schmidt Sentence Imminent: Contact Judge Tetley TODAY
Very interesting. Just bought some “Grade B” maple syrup yesterday and was wondering why the price was considerably cheaper than the “Grade A” bottles. A farmer at the farmers’ market had told me that Grade B is more nutritious a couple of years ago, and I stuck with buying that from then on. It sucks that they’re changing the system to make it more costly for the good stuff :-/
Very interesting. Just bought some “Grade B” maple syrup yesterday and was wondering why the price was considerably cheaper than the “Grade A” bottles. A farmer at the farmers’ market had told me that Grade B is more nutritious a couple of years ago, and I stuck with buying that from then on. It sucks that they’re changing the system to make it more costly for the good stuff :-/
i know this is a silly question, but could I boil grade A, to get grade b??
Thank you and great post!
Jennifer
No, that won’t really work as the Grade A has already been boiled. It’s the amount of sap used to make Grade B that is the difference. Making Grade B requires much more sap than Grade A which is why it is more concentrated in nutrients and flavor.
Sarah, TheHealthyHomeEconomist\’s last post: Michael Schmidt Sentence Imminent: Contact Judge Tetley TODAY
“@HealthyHomeEcon: Bye Bye Grade B Maple Syrup — The Healthy Home Economist http://t.co/4F2erb28”
I never knew!! Thx!!
Never even liked grade A — this is very, very sad. I foresee this causing us to buy even less than the small amount we buy now.
Judi @ Frugal Frolic\’s last post: Twitter Hop Thursday {11/17/11}
I think I’ll be making the switch to coconut nectar; Coconut Secret Raw Nectar is really good.
My husband loves that stuff.
Sarah, TheHealthyHomeEconomist\’s last post: Thanksgiving Recipe Roundup
This really stinks, and it sounds like it’s a great argument for sourcing your maple syrup from a small, family-run operation. Know your maple farmer.
i just called my maple farmer and he says that there isnt a difference in the mineral content between the grades.. now im lost.. i always thought grade b was best.. this is local, handmade, kosher and organic syrup.. green mountain maple sugar refining company in belvidere center vermont.. any advice anyone??
by the way, warming maple on the stove top and melting in chunks of butter is just wonderful..
-jason and lisa-
The better flavor is indicative of more minerals. Same with high brix produce which tastes much much better than low brix (low mineral) produce.
Sarah, TheHealthyHomeEconomist\’s last post: Thanksgiving Recipe Roundup
Bye Bye Grade B Maple Syrup — The Healthy Home Economist http://t.co/5Q6VlP8K
Man, this sucks. I don’t know what I like better about grade B, the strong flavor or the cheap price tag!
Thanks for posting this as well everything else you post!
Looks like now, not only do I need to buy a cow so I can have raw milk but now I need a maple tree so I can get the syrup I want. Ugggg! The government needs to keep their hands out of our food!
Find a nice farmer and stock up! I wonder if it can freeze??
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