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United States Standards

for Grades of Maple 

Syrup

Effective March 2, 2015
Voluntary U.S. grade standards are issued under the authority of the Agricultural 

Marketing Act of 1946, which provides for the development of official U.S. grades to 

designate different levels of quality. These grade standards are available for use by 

producers, suppliers, buyers, and consumers. As in the case of other standards for 

grades of fresh and processed fruits, vegetables, and specialty crops these 

standards are designed to facilitate orderly marketing by providing a convenient 

basis for buying and selling, for establishing quality control programs, and for 

determining loan values. 

The U.S. grade standards and inspection instructions for all fresh and processed fruits,

vegetables, and specialty crops are available on the internet and upon request at the 

address below. These documents provide detailed interpretations of the grade standards 

and provide step-by-step procedures for grading the product. 

Grade standards are issued by the U.S. Department of Agriculture (USDA) after careful 

consideration of all data and views submitted during rulemaking. The Department 

welcomes suggestions for improving the standards in future revisions. Comments may be 

submitted to, and copies of standards and inspection instructions obtained from: 

Director, Specialty Crops Inspection Division

Fruit and Vegetable Program, 

USDA, Agricultural Marketing Service

1400 Independence Avenue, SW, STOP 0240 

Washington, D.C. 20250

__________________________________________________________________________

Authority: 7 U.S.C. 1621-1627. 

Note: Compliance with the provisions of these standards shall not excuse failure to 

comply with the provisions of the Federal Food, Drug, and Cosmetic Act, or 

with applicable State laws and regulations.

Non-Discrimination Policy: The U.S. Department of Agriculture (USDA) prohibits discrimination against its customers, 

employees, and applicants for employment on the bases of race, color, national origin, age, disability, sex, gender 

identity, religion, reprisal, and where applicable, political beliefs, marital status, familial or parental status, sexual 

orientation, or all or part of an individual's income is derived from any public assistance program, or protected genetic 

information in employment or in any program or activity conducted or funded by the Department. (Not all prohibited bases 

will apply to all programs and/or employment activities.) To File an Employment Complaint: If you wish to file an 

employment complaint, you must contact your agency's EEO Counselor (PDF) within 45 days of the date of the alleged 

discriminatory act, event, or in the case of a personnel action. Additional information can be found online at 

http://www.ascr.usda.gov/complaint_filing_file.html. To File a Program Complaint: If you wish to file a Civil Rights 

program complaint of discrimination, complete the USDA Program Discrimination Complaint Form (PDF), found online at 

http://www.ascr.usda.gov/complaint_filing_cust.html, or at any USDA office, or call (866) 632-9992 to request the form. 

You may also write a letter containing all of the information requested in the form. Send your completed complaint form or 

letter to us by mail at U.S. Department of Agriculture, Director, Office of Adjudication, 1400 Independence Avenue, S.W., 

Washington, D.C. 20250-9410, by fax (202) 690-7442 or email at program.intake@usda.gov. Persons with 

Disabilities: Individuals who are deaf, hard of hearing or have speech disabilities and you wish to file either an EEO or 

program complaint please contact USDA through the Federal Relay Service at (800) 877-8339 or (800) 845-6136 (in 

Spanish). Persons with disabilities who wish to file a program complaint, please see information above on how to contact 

us by mail directly or by email. If you require alternative means of communication for program information (e.g., braille, 

large print, audiotape, etc.) please contact USDA's TARGET Center at (202) 720-2600 (voice and TDD).
United States Standards for Grades of Maple Syrup

Section Page No.

§52.5961 Product description...................................................................................... 2

§52.5962 Grades......................................................................................................... 2

§52.5963 Recommended Fill of Container. ................................................................. 2

§52.5964 Color............................................................................................................ 3

§52.5965 Classification Requirements. ....................................................................... 3

§52.5966 Explanation of Terms................................................................................... 4

§52.5967 Determining the Grade of a Lot. .................................................................. 5

§52.5968 Reserved. .................................................................................................... 5

United States Standards for Grades of Maple Syrup (March 2, 2015)

1
§52.5961 Product description.

Maple syrup is the liquid food derived by concentrating and heat treating sap from the

maple tree (Acer) as defined in the U.S. Food and Drug Administration (FDA) Standards 

of Identity for Maple Sirup (21 CFR 168.140) issued under the Federal Food, Drug, and

Cosmetic Act. The solids content of the finished maple syrup shall not be less 66 

percent by weight (Brix).

§52.5962 Grades.

(a) U.S. Grade A is the quality of maple syrup that:

(1) Not more than 68.9 percent solids content by weight (Brix);

(2) Has good uniform color;

(3) Has good flavor and odor, and intensity of flavor (maple taste) normally 

associated with the color class;

(4) Is free from off flavors and odors considered as damage;

(5) Is free from cloudiness, turbidity, sediment, and is clean;

(6) No deviants for damage shall be allowed in Grade A.

(b) Maple syrup for processing (Processing Grade) means any maple syrup that 

does not meet Grade A requirements, but meets the requirement of Processing 

Grade for use in the manufacturing of other products. Maple syrup for 

processing must be packed in containers of 5 gallons or 20 liters or larger. 

Processing Grade maple syrup cannot be packaged in consumer-size containers 

for retail sales (containers of less than 5 gallons).

(1) May be any color class and any light transmittance; and not more than 

68.9 percent solids content by weight (Brix);

(2) May contain off flavors; and odors;

(3) May have a very strong taste. 

(c) Substandard is the quality of maple syrup that fails to meet the requirements of 

Processing Grade maple syrup.

§52.5963 Recommended Fill of Container.

The amount that a container is filled is not a requirement since the fill of a container is 

not a quality factor. It is, however, recommended that each container be filled with

United States Standards for Grades of Maple Syrup (March 2, 2015)

2
syrup as full as practicable and that the product occupy at least 90 percent of the

volume of the container.

§52.5964 Color.

General. The color class of maple syrup is determined by:

(a) The percent of light transmission through the syrup as measured with a 

spectrophotometer using matched square optical cells having a 10mm light path 

at a wavelength of 560 nm. The color value is expressed as percent of light 

transmission as compared to analytical reagent glycerol fixed at 100 percent. 

Percent transmission is symbolized by “%Tc.”

(b) Any method that provides equivalent results.

When certifying the color of a sample that has been officially drawn and which 

represents a specific lot of maple syrup, if the number of color deviants exceeds the 

acceptance number in the appropriate sampling plan, the lot should be designated as 

mixed color.

§52.5965 Classification Requirements.

(a) “Grade A” classification.

(1) Possesses a good maple flavor (taste) characteristic of the color;

(2) Is clean, free from turbidity or cloudiness, and free from off flavors and 

odors;

(3) Has good uniform color, which means the syrup color is bright and

typical of maple syrup.

“Grade A” Maple syrup has four color and flavor classes

Color classes are associated with specific %Tc values as follows:

Grade A 

Color Classes Taste Light Transmittance(% Tc)

U.S. Grade A Golden Delicate > 75.0

U.S. Grade A Amber Rich 50.0-74.9

U.S. Grade A Dark Robust 25.0-49.9

U.S. Grade A Very Dark Strong < 25.0

United States Standards for Grades of Maple Syrup (March 2, 2015)

3
(b) “Processing Grade” classification. Fails to meet the requirements of Grade 

A, but possesses a fairly good characteristic maple taste and may contain offflavors, but is fairly free of damage, fairly free of turbidity or cloudiness, and is 

fairly clean. 

(c) Substandard classification. Maple syrup that fails to meet the requirements of 

paragraph (b) of this section shall not be graded above Substandard.

§52.5966 Explanation of Terms.

(a) Brix is the percentage by weight concentration of total soluble solids (mainly 

sugar), of maple syrup when tested with a refractometer calibrated at 68 

degrees Fahrenheit and to which any applicable temperature correction has 

been made; or by any other method which gives equivalent results.

(b) Buddy flavor or buddiness (classified as damage), is a disagreeable flavor 

characteristic of syrup when sap is collected from maple trees as they come 

out of dormancy. This flavor can be described as tasting chocolaty to bitter 

chocolaty. 

(c) Clean means that the syrup is free from foreign material such as pieces of 

bark, soot, dust, or dirt.

(d) Damage means any defects that materially affect the appearance, edibility, or

quality of the syrup. Badly scorched syrup, buddy syrup, fermented syrup, or 

syrup that has any off flavors or odors shall be considered as damage.

(e) Fermentation (classified as damage), means the chemical breakdown of a 

substance by bacteria, yeasts, molds, or other microorganisms.

(f) Light Transmittance (Tc) means the ability of a liquid to transmit light as 

determined optically by means of a spectrophotometer.

(g) Off-flavor or off-odor (classified as damage), means any specific and 

identifiable or unidentifiable flavor or odor defect that is not normally found in 

Grade A maple syrup. These flavors or odors may be related to natural factors 

(e.g., woody or buddy), to manufacturing practices (e.g., burnt, chemical, 

fermented, scorched), or caused by the presence of any disagreeable flavor or 

odor that may have developed during handling or storage.

(h) Taste means the intensity of maple flavor. The descriptors for the taste of

Grade A Maple Syrup are as follows:

(1) Delicate means mild maple taste.

(2) Rich means a full-bodied maple taste of medium intensity.

United States Standards for Grades of Maple Syrup (March 2, 2015)

4
(3) Robust means stronger maple taste than the lighter colors.

(4) Strong means a maple taste that is stronger than robust.

(i) Turbidity or cloudiness means the presence, in the suspension, of fine particles 

of mineral matter such as malate of lime, niter, sugar sand, calcium malate, or 

other substance that detract from the clearness of the syrup.

(1) Malate of lime means fine particles of mineral matter in maple syrup.

(2) Sugar sand or niter generally means a harmless gritty substance

naturally found in maple syrup, and is often referred to as cloudiness.

(3) Calcium malate results from high calcium and malic acid concentrations

in the syrup and is one of the least soluble salts in the syrup.

§52.5967 Determining the Grade of a Lot.

The grade of a lot of maple syrup covered by these standards is determined by the

procedures in the Regulations Governing Inspection and Certification of Processed

Fruits and Vegetables, Processed Products Thereof, and Certain Processed Food 

Products (7 CFR 52.1 through 52.83). 

§52.5968 Reserved.

United States Standards for Grades of Maple Syrup (March 2, 2015)

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