Guide to Maple Syrup Grades

When it comes to maple syrup grades for wholesale distribution, buyers need to know how each grade is defined and how it’s best used to ensure that when they’re buying foodservice-grade maple syrup in gallon or bulk sizes, it’s right for their needed application.

Here we’ll get into maple syrup grading standards for foodservice operations and what you need to know about the products we offer at Bissell Maple Farm.

What Is Maple Syrup?

There are countless imitators, but only one true and genuine product. Maple syrup comes from the sap of the maple tree. Traditionally the sugar maple is used, but other species can also be tapped. With the rising temperatures in early spring, sugary sap begins to flow in the trees, and taps are inserted into the bark in order to catch some of that sap. However, this is just the beginning. At this point in its journey, maple syrup is mostly water. Once it is collected in mass amounts, the liquid sap is then gently boiled and water slowly evaporates. Sugars are concentrated and the hallmark maple syrup flavor develops. 

Did you know? Forty gallons of maple sap boil down to just one gallon of pure maple syrup! 

Maple Syrup Flavor and Color

There’s nothing quite like it, and it’s easy to identify, but what makes up the complex flavor of maple syrup? Obviously there are sugars that make maple syrup sweet, but there are also acids that lend a touch of tartness, along with chemical compounds that we register as being similar to the flavors in vanilla, coffee, and chocolate. These and other flavors are the result of sugar caramelization and interactions between sugars and amino acids contained in the syrup (AKA Maillard reaction). 

The condition of and unique properties of the maple sap will influence the final shade of the maple syrup. These properties can include:

• pH of the boiling sap

• sugar concentration

• types of sugars in the sap

• microbial activity

Beyond these tree-specific factors, the length of boiling time and outdoor temperatures also play a role in final syrup color. Once maple syrup reaches the standard 66% sugar content, its color is determined by the percentage of light transmission through the liquid, and there is a range of four distinct shades of commercially available bulk maple syrup:

• 'Golden' – 75% or above

• 'Amber' – 50% and 74.9%

• 'Dark' – 25% and 49.9%

• 'Very Dark' – less than 25%

These color markers also serve to distinguish one grade from another. So the process to create maple syrup is always the same, but individual factors of each maple tree will determine the final color and flavor of the syrup. Just as the above-mentioned Maillard reaction affects the flavor of maple syrup, it also contributes to the color. Sap that is higher in certain types of sugars and those with higher concentrations of these sugars will typically create a darker syrup. Many of these factors are temperature-dependent, with sap collected early yielding much lighter syrup than late season sap.

All foodservice-grade maple syrup in gallon or bulk sizes is of the highest quality, but color difference will affect final flavor. Personal taste and application will dictate which shade of maple syrup is best suited to your use case.

Wholesale Maple Syrup Grades

Prior to 2015, American consumers and wholesale maple syrup buyers would have found lettered grades of maple syrup listed from Grade A Light to Medium and Dark, along with Grade B and even C. The problem with this grading system is that it gave the impression that “lower” grades were of inferior quality. But that was never the case, as the same processing technique is used for all maple syrup. Instead, it was the individual characteristics of the tree or the weather conditions that year that were responsible for affecting the color of the final product. 

So in 2015, the USDA outlined a new grading system for bulk maple syrup, based on the International Maple Syrup Institute (IMSI)’s revised 2013 set of grading standards for maple syrup. This updated grading system re-labels all commercially available maple syrup as being “Grade A” and instead separates syrup by color. All Grade A maple syrup is free from off flavors and odors, cloudiness, and sediment.

Current maple syrup grading standards are as follows:

• Golden: This early-season, light colored maple syrup has a corresponding light taste that may actually be toodelicate for some consumers.

• Amber: Amber is typically produced mid-season and is generally said to have the classic maple flavor that is more preferred by consumers and buyers of bulk maple syrup alike. 

• Dark: Late-season syrup production sees warmer weather and this environmental shift affects the sugars in the maple sap to produce darker syrup and stronger, more intense flavors. It is typically used as an ingredient in cooking and baking but can also be used as a standalone syrup. 

• Very Dark: The maple syrup equivalent of what molasses is to cane sugar, very dark maple syrup is very robust in color and flavor and best used as a cooking ingredient, such as in sauces and marinades.

So, what is the difference between maple syrup that’s labeled Grade A Amber vs Grade A Dark for wholesale buyers? It is essentially the same source material that is altered by environmental factors and cooking time to yield either a lighter or darker maple syrup. Any maple syrup that doesn’t meet Grade A standards is deemed as “Processing grade” and isn’t available commercially.

Golden and Very Dark grades of maple syrups are not usually crowd favorites. For this reason, at Bissell Maple Farm we specialize in Amber and Dark maple syrup offerings for the retail and food service markets. However, bulk maple syrup is available in all but the lightest (Golden) grade. When asked which is the best maple syrup grade for food manufacturing, we’d answer that it depends on the processing, the food being prepared, and individual preferences. However it is very likely that Golden maple syrup’s delicate flavor could be lost during the cooking process.

Health, Nutrition and Maple Syrup

Maple syrup is a totally natural product with a unique sweet flavor that is very well suited for both sweet and savory applications. It can also serve as a replacement for more traditional sweeteners in some recipes. It has a slightly lower rating on the glycemic index than common white table sugar.

Pure maple syrup contains various beneficial minerals, such as manganese, riboflavin, calcium, thiamin, magnesium, potassium, and copper. It also contains antioxidants and other plant compounds that may have their own health benefits. Maple syrup also contains prebiotics, which can help to maintain a healthy gut microbiome. All grades of maple syrup can claim to have health benefits, but the darker grades are often said to contain higher antioxidant and mineral levels. 

Your Source for Wholesale Maple Syrup

At Bissell Maple Farm, we’ve embraced this journey that started six generations ago and are proud to be able to work with nature to supply our customers with high-quality, Grade A, genuine bulk maple syrup. Maple syrup is one of nature’s best sweeteners, and we hope you’ll come to appreciate and love it as much as we do. Contact us to learn more about our company, our products, and to find out how we can solve your maple syrup supply needs.