Maple syrup production is a cornerstone of Vermont’s agricultural economy and cultural heritage. The success and continued growth of Vermont maple syrup in the global marketplace relies on the industry’s ability to consistently deliver a top-quality product.
Over the past four years, the University of Vermont Extension has identified that some of the maple syrup in retail doesn’t meet Vermont Grade A standards.
This finding aligns with data from retail inspections published by the Vermont Agency of Agriculture, Food and Markets.
When maple syrup that fails to meet Grade A standards reaches the marketplace, it can impact the entire industry. Consumers who are disappointed by the product may choose to purchase a different product entirely or select syrup from a different region.
The University of Vermont Extension Maple Program has recently established a lab to test syrup for compliance in all four attributes of Grade A quality: Color, Clarity, Density, and Flavor.
The lab is equipped with the staff and instrumentation required to perform testing to discern syrup quality accurately and consistently.
The lab is housed within University of Vermont’s Proctor Maple Research Center, a facility that has worked side-by-side with Vermont’s maple producers for more than 75 years.
Currently, the lab is only accepting samples from Vermont producers, but there is a plan to expand access to more producers after the initial roll-out phase. Check their website for future updates and directions for submitting Vermont syrup.
Read more about maple sugaring.
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