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United States Standards

For Grades of Maple 

Syrup

Effective DRAFT
This is the Third issue, as amended, of the United States Standards for Grades of Maple 

Syrup published in the FEDERAL REGISTER of XXX to become effective XXX. This issue 

supersedes the second issue, which has been in effect since January 14, 1980.

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 and vegetables, 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, grading manuals, handbooks or instructions for inspection of 

several fresh and processed fruits and vegetables are available on the internet and upon

request at the address below. These manuals or instructions contain detailed 

interpretations of the grade standards and provide step-by-step procedures for grading the 

product. 

Grade standards are issued by the Department after careful consideration of all data and 

views submitted, and the Department welcomes suggestions which might aid in improving 

the standards in future revisions. Comments may be submitted to, and copies of 

standards and grading manuals obtained from: 

Director, Specialty Crops Inspection Division

Fruit and Vegetable Program, AMS, U.S. Department of Agriculture

1400 Independence Avenue, SW, STOP 0240 

Washington, D.C. 20250

Phone: (202) 720-5870 Fax: (202) 720-0393

_______________________________________________________________________

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 (DRAFT)

Section Page No.

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

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

§52.5963 Recommended fill of container. ............................................................... 3

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

§52.5965 Classification of requirements.................................................................. 3

§52.5966 Explanation of terms. ............................................................................... 4

§52.5967 Determining the grade of the lot............................................................... 5

United States Standards for Grades of Maple Syrup (DRAFT)

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 maple syrup 

that is not permitted to be sold in any retail market. Any maple syrup that 

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

Processing Grade may be used in the manufacturing of other products, 

and 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.

(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.

United States Standards for Grades of Maple Syrup (DRAFT)

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§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

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.

United States Standards for Grades of Maple Syrup (DRAFT)

3
“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

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

Grade A, but possesses a fairly good characteristic maple taste and may 

contain off-flavors, 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. 

United States Standards for Grades of Maple Syrup (DRAFT)

4
(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.

(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.

United States Standards for Grades of Maple Syrup (DRAFT)

5
§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). 

United States Standards for Grades of Maple Syrup (DRAFT)

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