This section of the FEDERAL REGISTER

contains documents other than rules or

proposed rules that are applicable to the

public. Notices of hearings and investigations,

committee meetings, agency decisions and

rulings, delegations of authority, filing of

petitions and applications and agency

statements of organization and functions are

examples of documents appearing in this

section.

Notices Federal Register

4853 

Vol. 80, No. 19 

Thursday, January 29, 2015 

DEPARTMENT OF AGRICULTURE 

Agricultural Marketing Service 

[Document Number: AMS–FV–14–0040; FV– 

15–326] 

United States Standards for Grades of 

Maple Sirup (Syrup) 

AGENCY: Agricultural Marketing Service, 

USDA. 

ACTION: Final notice. 

SUMMARY: This notice revises the United 

States Standards for Grades of Maple 

Sirup (Syrup). The U.S. Department of 

Agriculture (USDA), Agricultural 

Marketing Service (AMS) is revising the 

standards to replace the current grade 

classification requirements with new 

color and flavor descriptors, and revise 

Grade A requirements to be free from 

damage. The USDA Color Standards for 

Maple Sirup will become obsolete, and 

color will be determined using a 

spectrophotometer, or any method that 

provides equivalent results. AMS has 

also changed the spelling from ‘‘sirup’’ 

to ‘‘syrup.’’ These revisions will 

improve the marketing of maple syrup 

in the United States and internationally. 

DATES: Effective Date: March 2, 2015. 

FOR FURTHER INFORMATION CONTACT: 

Contact Richard E. Peterson, 

Agricultural Marketing Specialist, 

Specialty Crops Inspection Division, 

Fruit and Vegetable Program, 

Agricultural Marketing Service, U.S. 

Department of Agriculture, 1400 

Independence Avenue SW., Room 1536, 

South Building; STOP 0240, 

Washington, DC 20250; telephone (202) 

720–5021; fax (202) 690–1527; or, email 

richard.peterson@ams.usda.gov. Copies 

of the revised U.S. Standards for Grades 

of Maple Syrup are available on the 

Internet at http://www.regulations.gov 

or http://www.ams.usda.gov/scihome. 

SUPPLEMENTARY INFORMATION: Section 

203(c) of the Agricultural Marketing Act 

of 1946 (Act) (7 U.S.C. 1621–1627), as 

amended, directs and authorizes the 

Secretary of Agriculture ‘‘to develop and 

improve standards of quality, condition, 

quantity, grade and packaging, and 

recommend and demonstrate such 

standards in order to encourage 

uniformity and consistency in 

commercial practices.’’ 

AMS is committed to carrying out this 

authority in a manner that facilitates the 

marketing of agricultural commodities 

and makes copies of official standards 

available upon request. The U.S. 

Standards for Grades of Fruits and 

Vegetables not connected with Federal 

Marketing Orders or U.S. Import 

Requirements no longer appear in the 

Code of Federal Regulations, but are 

maintained by the USDA, AMS, Fruit 

and Vegetable Program, and are 

available on the Internet at http://

www.ams.usda.gov/scihome. 

AMS has revised the voluntary U.S. 

Standards for Grades of Maple Sirup 

(Syrup) using the procedures that 

appear in part 36 of Title 7 of the Code 

of Federal Regulations (7 CFR part 36). 

Background 

In September 2011, AMS received a 

petition from the International Maple 

Syrup Institute (IMSI) seeking to revise 

the U.S. Standards for Grades of Maple 

Sirup (Syrup). IMSI represents maple 

producers, state governments and 

associations, vendors, maple equipment 

manufacturers, organizations, and 

others in Canada and the United States. 

The petitioner stated that the patchwork 

of grading systems in the United States 

is confusing to consumers and fails to 

define the grades of maple syrup in 

meaningful terms. The petitioner’s 

overall goal was to foster development 

of harmonized grade standards for 

maple syrup in the United States and 

Canada. AMS proposed revisions to the 

U.S. Standards for Grades of Maple 

Sirup (Syrup) based on the IMSI 

petition. Specifically, AMS proposed 

replacing the current grade 

classification requirements with new 

color and flavor descriptors, and 

revising Grade A requirements to be free 

from damage. The USDA Color 

Standards for Maple Sirup will become 

obsolete, and the color classes will be 

determined using a spectrophotometer, 

or by any method that provides 

equivalent results. AMS also proposed 

changing the spelling from ‘‘sirup’’ to 

the more commonly used term ‘‘syrup.’’ 

The U.S. Standards for Grades of 

Maple Sirup (Syrup) are voluntary 

standards issued under the authority of 

the Act, 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; and, serve as the basis for 

the Federal inspection and grading of 

commodities as provided under the Act. 

Like all standards for fresh and 

processed fruits, vegetables, and 

specialty crops, these standards are 

designed to facilitate marketing by 

providing a convenient basis for buying 

and selling maple syrup, and for 

identifying product value. 

This notice announces the revision to 

the second issuance of the U.S. 

Standards for Grades of Maple Sirup 

(Syrup), which became effective on 

January 14, 1980. The changes to the 

grade standards are as follows: 

Title. Change the spelling of ‘‘sirup’’ 

to the more common spelling ‘‘syrup.’’ 

Color. Under current U.S. standards, 

producers include a grade statement and 

color descriptor on maple syrup labels. 

Darker syrups with rich bold flavor are 

currently labeled as Grade B for 

Reprocessing and are not intended for 

retail sale. However, consumers are 

increasingly seeking the darkest color 

class of maple syrup for cooking and 

table use. The revision of the U.S. 

standards will categorize Grade B syrup 

that contains no damage or off flavors/ 

odors as Grade A to allow the darker 

syrup to be packaged in retail size 

containers (less than 5 gallons). 

Specifically, the Grade A classification 

is revised to include four new color and 

flavor classes of maple syrup: 

• U.S. Grade A Golden (delicate taste, 

≥75.0 percent light transmittance (%Tc)) 

• U.S. Grade A Amber (rich taste, 

50.0–74.9%Tc) 

• U.S. Grade A Dark (robust taste, 

25.0–49.9%Tc) 

• U.S. Grade A Very Dark (strong 

taste, <25.0%Tc) 

The four color and flavor classes of 

maple syrup will be determined by 

using a spectrophotometer that provides 

a measure of percent of light 

transmission using matched square 

optical cells with a 10 millimeter (mm) 

light path at a wavelength of 560 

nanometers (nm), with the color values 

expressed in percent of light 

transmission as compared to analytical 

mstockstill on DSK4VPTVN1PROD with NOTICES

4854 Federal Register / Vol. 80, No. 19 / Thursday, January 29, 2015 / Notices 

reagent glycerol fixed at one hundred 

percent transmission, and symbolized 

by %Tc values; or by any method that 

provides equivalent results. 

Further, the revisions remove 

references to the USDA permanent glass 

color standards for maple sirup, which 

will no longer be applicable. 

Composition. Grade A syrup is the 

quality of maple syrup that: 

• Is not more than 68.9 percent solids 

content by weight (Brix); 

• Has good uniform color; 

• Has good flavor and odor, and 

intensity of flavor (maple taste) 

normally associated with the color class; 

• Is free from off flavors and odors 

considered as damage; 

• Is free from cloudiness, turbidity, 

sediment, and is clean, and 

• Contains no deviants. 

Off flavors/odors are defined as any 

specific and identifiable or 

unidentifiable flavor or smell defect not 

normally found in good quality maple 

syrup. Off flavors may be related to 

natural factors such as woody, buddy, or 

fermented flavors or due to production, 

handling, or storage, e.g., burnt, 

chemical, or fermentation. 

Processing Grade. The standards are 

being revised to remove ‘‘U.S. Grade B 

for Reprocessing’’ classification and 

includes a new ‘‘Processing Grade.’’ 

This new grade of syrup: 

• Is intended for use at commercial 

markets; 

• Is not intended to be sold at retail 

markets; 

• Does not meet the ‘‘U.S. Grade A’’ 

quality requirements; 

• May be used in the manufacturing 

of other products; 

• Must be packed in containers of 5- 

gallons or 20-liters or larger; 

• May not be packaged in consumersize containers for retail sales; 

• May be any color class and any 

light transmittance; 

• Must not be more than 68.9 percent 

solids content by weight (Brix); 

• May have a very strong taste; and 

• May contain off flavors and odors. 

The ‘‘Processing Grade’’ syrup also 

must be: 

• Fairly free of damage, turbidity, or 

cloudiness, and 

• Fairly clean. 

USDA grades for maple syrup are not 

mandatory, but producers, processors, 

and handlers/packers that label maple 

syrup as a particular U.S. grade are 

responsible for ensuring the accuracy of 

the grade statement indicated, and that 

the maple syrup meets the current 

Federal standards for that grade. The 

existing regulations governing the 

inspection and grading of processed 

fruits, vegetables, and miscellaneous 

products (7 CFR 52.53) provide for the 

appropriate use of approved 

identification marks. While most 

products must be officially inspected 

prior to use of an official USDA grade 

mark, maple syrup and honey may bear 

official USDA grade marks without 

official inspection (see 7 CFR 52.53(h)). 

AMS published a proposed notice in 

the Federal Register on May 7, 2014 (79 

FR 26200) with a 60-day public 

comment period. 

Comments 

AMS received comments on the 

proposed changes to the maple syrup 

standards from 10 respondents. Seven 

favored the revision as proposed. One 

respondent, a maple producer and 

packer, favored the revision, with the 

exception of the product labeling. Two 

commenters opposed the revision. After 

the comment period ended, AMS 

contacted the petitioner, IMSI, for 

technical assistance. Comments and 

responses are as follows: 

Comment: The petitioner, IMSI, noted 

that they were very satisfied with the 

content of the proposed revision, and 

that the changes would harmonize 

United States and Canadian markets to 

the benefit of consumers and 

stakeholders. They also stated that their 

intent was to encourage maple syrup 

producers and packers to include all 

label provisions specified in the IMSI 

proposal, including the product color 

and taste descriptors. However, they 

also recognized the voluntary nature of 

USDA regulations. 

Comment: A national trade 

association, the North American Maple 

Syrup Council, several state 

associations, and stakeholders 

supported revising the classification of 

the current Grade B for Reprocessing 

(very dark and strongly flavored) syrup 

to Grade A (if free from damage and offflavors/odors) to help meet the growing 

demand for this product. Commenters 

also noted that reclassifying the darkest 

color syrup to be sold at the retail level 

will also help small farming operations 

maintain profitability, while 

introducing new consumers to this 

product. 

Comment: Several trade associations 

and stakeholders urged the USDA to 

quickly enact the revisions to the 

standards. 

Comment: One stakeholder, a maple 

producer and packer, supported the 

change overall, but was concerned about 

the complexity and length of each grade 

name, and the limited space on each 

container’s label. 

Response: AMS is not adding labeling 

requirements for these voluntary U.S. 

grade standards. Product labeling falls 

under the regulations of the Food and 

Drug Administration (FDA) (21 CFR part 

101), or state maple syrup regulations 

and requirements. 

Comment: One stakeholder noted that 

the current standard is adequate, and 

that AMS resources should be spent on 

actual food safety issues. 

Response: The issue of food safety is 

outside the scope of this revision to the 

U.S. grade standards. AMS is revising 

the standards based on a petition from 

IMSI. AMS reviewed the request and 

found that it had merit. AMS believes 

that the revision should improve the 

marketing of maple syrup in the United 

States and internationally. 

Comment: One commenter, a 

stakeholder from Maine asked several 

questions. AMS’ responses are listed 

below: 

Question 1: Where are Maine and the 

other states in the amendment process? 

Response: You may contact the 

individual state departments of 

agriculture for the status of any 

amendments to state maple syrup grade 

regulations. 

Question 2: Will AMS amend 

commercial grade syrup from the 

current five-gallon container to one 

gallon to allow small producers to sell 

commercial grade syrup to small 

bakeries, restaurants, or other 

companies in the food industry? 

Response: There is no U.S. 

commercial grade for maple syrup. The 

revisions to the U.S. standards would 

categorize the former Grade B syrup 

(containing no damage or off flavors/

odors) as Grade A to allow the darker 

syrup to be packaged in retail size 

containers (less than 5 gallons). The 

revisions also include a new 

‘‘Processing Grade,’’ a grade that does 

not meet the quality requirements for 

‘‘U.S. Grade A,’’ and may contain off 

flavors. Processing grade maple syrup 

may be used in the manufacturing of 

other products, and must be packed in 

containers of 5 gallons or 20 liters or 

larger. 

Question 3: Will AMS include a 

variance to the color grade for when 

bottled syrup may darken over time so 

the vendor will not have to remove it 

from sale? 

Response: USDA grades for maple 

syrup are not mandatory, but producers, 

processors, and handlers/packers that 

label maple syrup as a particular U.S. 

grade are responsible for ensuring the 

accuracy of the grade statement 

indicated, and that the maple syrup 

meets the current Federal standards for 

that grade, which includes the correct 

color classification. Individual states 

also may impose this requirement. 

Contact your state representative for 

mstockstill on DSK4VPTVN1PROD with NOTICES

Federal Register / Vol. 80, No. 19 / Thursday, January 29, 2015 / Notices 4855 

more information on the 

implementation of state labeling 

regulations for maple syrup. 

Question 4: How will inspectors be 

trained and equipment calibrated, and 

what type of lighting will be used to 

grade the colors proposed in the revised 

standard? 

Response: AMS will train staff to 

grade the product under the revised 

grade standards. AMS values and relies 

on trained, educated employees to 

accomplish its mission. Quality training 

and development programs are designed 

to provide the most effective training 

possible. AMS training may be provided 

through classroom training, computer/

web based training, distance learning, 

on-the job training, or combination of 

methods. With regard to calibration of 

equipment, the equipment will be 

calibrated and cross checked as 

appropriate, with detailed instructions 

from manufacturers taken into account. 

Approved lighting sources are used to 

make critical color evaluations and 

comparisons. USDA lighting sources are 

designed to provide uniform color and 

spectral quality. 

Question 5: Will this change result in 

more Canadian products on shelves and 

add financial benefits to the United 

States, or will it hurt jobs and sales? 

Response: This revision is intended to 

improve marketing of maple syrup in 

the United States and internationally. 

According to the petitioner, each mapleproducing state intends to revise its 

standards to reflect Federal grade 

standards. Overall, the revised grade 

standards should have a positive effect 

on the maple syrup industry. 

Question 6: Will this change increase 

the amount of interstate maple syrup 

sales, and allow marketing of product 

from one region as if it were from 

another region? 

Response: As stated previously, these 

revisions will improve the marketing of 

maple syrup in the United States and 

internationally, (see question 5). 

However, these standards do not excuse 

failure to comply with provisions of 

applicable Federal or state laws 

including provisions to prevent 

misbranding. 

Question 7: Was there an economic 

study conducted that proves these 

changes are productive to U.S. 

consumers and producers? 

Response: The revised grade 

standards are based on a petition from 

IMSI. IMSI represents maple industry 

stakeholders including maple 

producers, state governments and 

associations, vendors, maple equipment 

manufacturers, organizations, and 

others in Canada and the United States. 

The purpose of the standards is to foster 

and assist in the development of new or 

expanded markets, and improve the 

marketing of maple syrup in the United 

States and internationally. As such, the 

revised grade standards should have a 

positive effect on the maple syrup 

industry. 

Question 8: Will this revision hurt or 

help existing branding such as Vermont 

Fancy, and can Maine producers use 

their own branding? 

Response: The U.S. Standards for 

Grades of Maple Sirup (Syrup) are 

voluntary grade standards. States do 

have the option to allow branding if 

they wish. The 2014 Vermont Maple 

Product Regulations allow for using 

current grade terminology such as 

‘‘Vermont Fancy’’ until January 1, 2017. 

Refer to the ‘‘Maine Maple Regulations’’ 

for that state’s maple branding 

requirements. 

Question 9: U.S. maple production is 

too small to come up on the USDA 

radar. 

Response: We disagree. An example 

of this is reflected in the 2013 National 

Agricultural Statistics Service (NASS) 

report. The report states: Nationally, 

maple syrup production in 2013 totaled 

3.25 million gallons, up 70 percent from 

2012. In 2012, prevailing high 

temperatures limited sap flow. The 

number of taps is estimated at 10.6 

million, 8 percent above the 2012 total 

of 9.77 million. Yield per tap is 

estimated to be 0.308 gallons, up 58 

percent from the previous season’s 

revised yield. All states showed an 

increase in production from the 

previous year. 

Question 10: Will revised USDA color 

standards (maple sirup color grading 

kits) be available? 

Response: The revised standards 

specify that ‘‘color may be determined 

by spectrophotometer, or any method 

that provides equivalent results.’’ The 

current USDA Color Standards for 

Maple Sirup permanent kit will no 

longer meet the revised requirements for 

color. There are no plans to revise the 

USDA maple sirup grading kit. Other 

entities are free to develop grading kits 

in the marketplace. 

Question 11: The upper brix limit for 

Grade A, now set at 68.9 percent, should 

be set at 70 percent brix because small 

producers do not have the precision 

equipment to grade to 68.9 percent brix. 

Response: The upper limit in Grade A 

for brix of not more than 68.9 percent 

can be determined using the same 

instrumentation that is currently being 

used to verify the minimum brix 

requirement of 66.0 percent. In response 

to AMS’ inquiry on how IMSI arrived at 

68.9 percent brix as the upper limit for 

Grade A, the petitioner responded that 

it was a consensus decision among 

maple syrup producers and packer 

stakeholders to require an upper limit, 

and that 68.9 percent brix is currently 

the upper limit for ‘‘Brix Maple 

Regulations in Vermont and New 

Hampshire.’’ IMSI added that there is no 

advantage to going to a higher limit and 

noted that going higher would result in 

a product that is uncharacteristically 

thick, and would significantly increase 

production costs. 

The official grade of a lot of maple 

syrup covered by these standards will 

be determined by the procedures set 

forth in the Regulations Governing 

Inspection and Certification of 

Processed Products, Thereof, and 

Certain Other Processed Food Products 

(7 CFR 52.1 to 52.83). 

Accordingly, no changes to the 

standards were made as a result of 

comments received. However, AMS has 

made changes to the description of the 

processing grade for clarity. 

The revisions to this maple syrup 

grade standard in this notice provide a 

common language for trade and better 

reflect the current marketing of maple 

syrup. The changes are effective 30 days 

after the date of publication in the 

Federal Register. 

Authority: 7 U.S.C. 1621–1627. 

Dated: January 23, 2015. 

Rex A. Barnes, 

Associate Administrator, Agricultural 

Marketing Service. 

[FR Doc. 2015–01618 Filed 1–28–15; 8:45 am] 

BILLING CODE 3410–02–P 

DEPARTMENT OF AGRICULTURE 

Farm Service Agency 

Information Collection; Data on 

Nonresident Applicants 

AGENCY: Farm Service Agency, USDA. 

ACTION: Notice; request for comments. 

SUMMARY: In accordance with the 

Paperwork Reduction Act of 1995, the 

Farm Service Agency (FSA) is 

requesting comments from all interested 

individuals and organizations on a new 

information collection that will be used 

to determine the applicant’s citizenship. 

DATES: We will consider comments that 

we receive by March 30, 2015. 

ADDRESSES: We invite you to submit 

comments on this notice. In your 

comments, include date, volume, and 

page number of this issue of the Federal 

Register. You may submit comments by 

any of the following methods: 

• Federal eRulemaking Portal: Go to 

www.regulations.gov. Follow the online 

instructions for submitting comments. 

mstockstill on DSK4VPTVN1PROD with NOTICES