REGULATORY PROPOSAL TO STANDARDIZE THE 

GRADES AND NOMENCLATURE FOR PURE MAPLE 

SYRUP IN THE NORTH AMERICAN AND WORLD 

MARKETPLACE

Submitted to:

ALL FEDERAL AND STATE/PROVINCIAL AGENCIES WITH MAPLE PRODUCT SALES 

REGULATIONS IN CANADA AND THE UNITED STATES

By the:

INTERNATIONAL MAPLE SYRUP INSTITUTE

Date: September 2011

 Approved For Distribution 

 English Language Contact: Dave Chapeskie, R.P.F., 

Executive Director, International Maple Syrup Institute,

5072 Rock St, RR#4, Spencerville, Ontario K0E 1X0

Telephone: 613-658-2329 Fax: 877-683-7241 E-mail: agrofor@ripnet.com 

French Language Contact: Yvon Poitras, 

Directeur Général/General Manager, 

Association Acéricole du N.B./N.B. Maple Syrup Association Inc.

1350 Regent Street, Fredericton, New Brunswick E3C 2G6

Tel: 506-458-8889 Fax: 506-454-0652 E-mail: yrp@nb.aibn.com
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TABLE OF CONTENTS

Page

I. BACKGROUND........................................................................................................................................3

II. VALUE OF THE NORTH AMERICAN MAPLE SYRUP INDUSTRY ..............................................................5

III. SCOPE OF THE REGULATORY PROPOSAL .............................................................................................6

What is Proposed for Regulation?.....................................................................................................6

Maple Regulations Requiring Change................................................................................................6

Purpose of Standard Grades and Nomenclature...............................................................................6

Target Product ...................................................................................................................................6

Target Trade .......................................................................................................................................7

Target Audience.................................................................................................................................7

Intended Beneficiaries.......................................................................................................................7

IV. PROPOSED INTERNATIONAL GRADES AND QUALITY STANDARDS.......................................................8

Definition and Requirements for Pure Maple Syrup .........................................................................8

Quality Descriptors............................................................................................................................8

Grade A Maple Syrup ....................................................................................................................8

 Processing Grade Maple Syrup......................................................................................................9

Product Labeling Requirements ........................................................................................................9

Regulatory Emphasis Required........................................................................................................10

Overview of the Current Maple Regulations That Would Be Affected............................................11

V. RATIONALE FOR STANDARDIZED GRADES ...........................................................................................11

Why is the Change Needed?............................................................................................................11

Consumer Preferences ....................................................................................................................11

What Is the Issue and Why Is It Important? ....................................................................................12

VI. ANALYSIS OF REGULATORY AND NON REGULATORY OPTIONS .........................................................13

The Need for Regulation..................................................................................................................13

How will the Regulatory Proposal Resolve the Issue?.....................................................................14

What are the Supporting References for the Proposed Changes?..................................................14

Involvement of Regulatory Officials................................................................................................14

Self Monitoring and Education........................................................................................................15

Grading of Maple Syrup and Third Party Verification/Audit...........................................................15

Operational Trial Markets ...............................................................................................................16

VII. SUPPORT AND CONTROVERSY REGARDING THE STANDARDIZED GRADES PROPOSAL ...................16

Public Interest and Maple Stakeholder Support.............................................................................16

Potential Controversy......................................................................................................................16
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VIII. IMPACTS OF THE CHANGE TO STANDARDIZED GRADES .................................................................17

On the Consumers and Ingredient Users........................................................................................17

On Trade Partners/Economy...........................................................................................................18

Impact as a Trading Language for the Sector.............................................................................18

Impact on International Regulatory Cooperation will Reduce Technical Barriers to Trade and 

Improve Competitiveness............................................................................................................18

Impact on International Trade Agreement or Obligations .........................................................18

Impact for Interstate, Interprovincial and International Trade ..................................................18

Impact on Small versus Large Maple Producer and Packer Operations.....................................19

Preventing Anyone from Accessing Their Current Markets for Maple Syrup .............................19

Stimulating Access to New Markets for Pure Maple Syrup ........................................................19

On Governments.............................................................................................................................19

Reducing Administrative Burden and Duplication ......................................................................19

Alignment of the Standard Grades Proposal with Current Provincial/State Standards .............20

Enforcement of the New Maple Grading Standard ....................................................................20

Impact on Federal Departments, Agencies, other Countries......................................................20

Coordination of Implementation among State, Provincial and Federal Regulators...................20

Fit with Initiatives to Re-Draft Maple Regulations......................................................................20

Reasons for Governments to Place High Importance on these Regulatory Changes .................20

Costs and Savings (Qualitative and/or Quantitative)......................................................................21

IX. IMPLEMENTATION AND EVALUATION OF THE PROPOSAL................................................................21

X. APPENDIX ............................................................................................................................................22

A: 2011 List of IMSI Members and Maple Grades and Nomenclature Committee Members........22

B: World Production of Pure Maple Syrup/Value of the North American Maple Syrup Industry ..23

C: Comparison of Proposed Standard Maple Grades and Nomenclature with Existing Maple 

Grades and Nomenclature in Canada and the United States.........................................................25

D: Implementation Schedule ..........................................................................................................26
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I. BACKGROUND

The International Maple Syrup Institute (IMSI) is a voluntary organization, representing maple syrup 

industry stakeholders. The membership of IMSI is comprised of groups and individuals, including 

maple packers, various maple enterprises, most maple producer organizations, maple equipment 

manufacturers and vendors, and others in both Canada and the United States. A listing of the U.S. and 

Canadian IMSI members is included in Appendix A. The organization, which was founded by maple 

industry leaders in 1975, works to maintain a thriving maple syrup industry in North America and 

internationally. This includes providing a communications forum for members, facilitating sharing of 

information and dealing with issues of importance to the international maple syrup industry such as 

maple syrup industry standards, product purity and marketing. For the purposes of this document,

marketing is defined as the advertising, promotion, and display of products intended to assist the 

sales of pure maple syrup. The primary objectives of the Institute are to maintain the integrity of pure 

maple syrup and develop standards for the maple industry to ensure that societal, economic and 

environmental benefits to Canada and the United States are both sustained in the short-term and 

enhanced in the medium and longer-term.

In 2002, a committee of the IMSI was established to review definitions, grades and nomenclature in 

existing regulations for pure maple syrup in Canada and the United States. The present membership 

of the IMSI Standard Maple Grades and Nomenclature Committee is included in Appendix A. Most of 

the members listed have served in this role since 2002. The committee mandate was to make 

recommendations for change, if any, that would be seen as beneficial both to consumers of pure 

maple syrup as well as to maple syrup industry stakeholders throughout the value chain for pure 

maple syrup in the U.S., Canadian and overseas markets. After a period of about three years of 

consultation with maple syrup industry leaders in Canada and the United States and an exhaustive 

review, the IMSI’s Maple Grades and Nomenclature Committee finalized their recommendations. The 

committee recommended that it would be highly beneficial to the maple industry to establish a 

standard definition and standard grades and nomenclature for pure maple syrup. The need for 

international standards has become very apparent and the timing for this change is ideal since the 

industry is mature, well organized and ideally positioned for growth both in terms of scale and 

markets in North America and overseas.

Consumers currently face a patchwork of grading systems that are confusing and fail to explain the 

important differences between grades and colour classes in meaningful terms to consumers (i.e.

current grading systems rely on colour descriptors with no indication of flavour). It is clear that the 

current system needs improvement. Some of the important benefits of standardization expected in 

North American and world markets include:

a) Provide a Standard Worldwide Definition for Pure Maple Syrup:

 Establishment of a worldwide standard definition for “pure maple syrup”, creating a single 

reference for consumers, maple producers, maple packers, maple retailers and regulators. For 

the purposes of this regulatory submission, “pure maple syrup” is synonymous with “100% 

pure maple syrup” and “maple syrup”.

 Provision of a uniform standard for maple syrup, allowing easy comparison with other 

sweeteners in the marketplace.

 Enhancement of consumer awareness of “pure maple syrup” as a 100% pure and natural 

product, distinct from all other common sweeteners, both natural and artificial.
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b) Modernization of the Grading and Classification System for Pure Maple Syrup Sold in Retail 

Markets:

 Elimination of Canada No. 2 Amber and Grade B designations in retail markets, thereby 

removing grade discrimination against darker syrups.

 Creating four uniquely different classes of Grade A maple syrups for retail markets, including 

flavour information on the label of the product for the benefit of the consumers. (This is a new 

labeling provision, currently absent from all existing maple regulations.) 

 Establishment of a single Processing Grade for off-flavoured and otherwise defective syrups. 

These syrups can be used as a food ingredient or for other non-food uses but are not 

acceptable for retail sale.

c) Modernization of Maple Regulations in Canada and the United States:

 Uniform updating of the provisions of the government regulations on nomenclature, grades

and classes for pure maple syrup. These provisions of some regulations are very seriously out 

of date.

 A more simplified and uniform description of grades and nomenclature for pure maple syrup 

for maple syrup industry stakeholders as well as consumers and ingredient users.

 Elimination of confusion about grade names and nomenclature from jurisdiction to jurisdiction 

around the world, including communications on the internet and rapidly emerging social 

media. 

d) Marketing and Sales Benefits:

 Simplified communication related to trade, packing, marketing and sale of maple syrup, with 

reduced costs, particularly in the medium and longer-term.

 Consumers and ingredient user will greatly benefit from a more uniform definition for pure 

maple syrup, more uniform label descriptions and an indication of different taste intensities on 

the product label, thereby aiding in more consistent purchase decisions and satisfaction.

 Provision of a more specific and industry assisted standard for keeping off-flavoured syrup out 

of the retail marketplace.

 Potential for expanded sales of pure maple syrup, particularly good quality syrups of darker 

colour.

e) Food Quality and Safety:

 The potential for off-flavours in the different colour classes of maple syrup should be reduced

overall. This will be a consequence of enhanced producer, packer and consumer training and 

vigilance as well as more of an emphasis on taste with taste characteristics being included on 

the labels of the different classes of syrups.

Note: (1) Off-flavours, if they occur, are of most serious consequence in the lighter syrups 

since they are less likely to be masked by the stronger intensity of flavour of the darker 

syrups.

(2) Syrups in the darkest colour class are a relatively small proportion of the syrups 

produced.

(3) Most consumers will use the syrups in the darkest colour class “for cooking” and 

many producers will market it for that purpose, albeit common use is not specified on 

the label. 

 The proposed changes will have no impact on food safety regulations or food safety 

monitoring for pure maple syrup, with the possible exception of the batch coding label 

provision.
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In 2005, after extensive consultation with maple syrup industry leaders, the IMSI’s Maple Grades and 

Nomenclature Committee recommended the adoption of standard grades and nomenclature for the 

international maple syrup industry. The IMSI’s Board of Directors approved this recommendation in 

principle, subject to completing related sensory evaluation and consumer research to help validate 

the change. After completion of this research and further consultation and negotiation with maple 

syrup industry stakeholders, a proposal was finalized. This proposal took into account the sensory 

evaluation and consumer research findings as well as additional maple stakeholder input. Maple 

syrup industry stakeholders, representing maple syrup producers and packers, met in Bar Harbor, 

Maine where the final content of the standard grades and nomenclature proposal was negotiated.

Subsequently, the IMSI’s Board of Directors unanimously approved the standard grades and 

nomenclature proposal for implementation at their meeting in Bar Harbor in October, 2009. 

An implementation plan for the changes was developed following the meetings in Bar Harbor and this 

plan was approved by the IMSI’s Board of Directors in February, 2010. A target for implementation 

was set, subject to regulatory approvals, for the 2013 maple syrup production season.

Since October of 2009, the IMSI has been working primarily to raise awareness of the proposed maple 

grades and nomenclature changes within the maple industry. Work has also gone into planning for 

other aspects of implementation, including planning for operational market trials, preparing this 

regulatory proposal and exploring options for new colour classification kits.

The IMSI will follow this regulatory submission with related communications efforts and other 

planning activities, in cooperation with maple syrup industry stakeholders and respective 

governments, to facilitate implementation of the standard.

Members of the IMSI and other supporters of standardized international maple grades are being 

asked by the IMSI to write individual letters of support for this regulatory proposal by September 30th, 

2011. Letters of support should be forwarded to the IMSI’s Executive Director.

Government and maple industry contacts are being designated in both Canada and the United States 

in preparation for the proposed standardized definition, grading and nomenclature changes for pure 

maple syrup. These contacts will be in place at the federal levels as well as in each state and province 

with a commercial maple syrup industry. These individuals will receive a copy of this regulatory 

proposal when it is finalized.

II. VALUE OF THE NORTH AMERICAN MAPLE SYRUP INDUSTRY

The value of the North American maple syrup industry is estimated at $400 million annually in terms 

of product sales. The maple crop can vary significantly from year to year due to weather and other 

factors. Both the United States and Canada are major contributors to the scale and sustainability of 

the North American maple syrup industry. While Canadian production of maple syrup exceeds U.S. 

production at present, the U.S. market is essential to maintaining a sustainable maple syrup industry 

in North America. It is important to understand that the relative size of the commercial maple syrup 

industry in different states and provinces may change over the next 20 years. Information on the size 
6

and value of the maple syrup industry in 2009 is provided in Appendix B. The prosperity of the 

commercial maple syrup industry is contingent on maintaining close cooperation and collaboration 

between maple syrup industry representatives in Canada and the United States.

III. SCOPE OF THE REGULATORY PROPOSAL

What is Proposed for Regulation?

The standard grading, labeling and sale of pure maple syrup in retail markets (Grade A) is proposed for 

regulation as well as the packing, labeling and sale of pure maple syrup which does not meet the 

proposed requirements for retail sale (Processing Grade). This is in addition to other regulatory 

requirements related to food quality and safety. The proposal would amend the definition, grades, and

some labeling requirements of all pure maple syrup. 

Maple Regulations Requiring Change

All existing maple regulations at the federal and state or provincial levels in Canada and the United 

States would require change. Specific jurisdictions with required or voluntary regulations in place 

would be affected. This includes the U.S. and Canadian federal regulations, provincial maple 

regulations in Ontario and Quebec and state regulations in Maine, Vermont, New York, New 

Hampshire, and Ohio. 

All applicable federal and state/provincial regulations and policies related to food safety and quality 

assurance would continue to remain in force under the proposed new standard. Syrup which fails to 

meet these grade provisions and standards must be disposed of as prescribed by these regulations 

(e.g. used in non-food applications, destroyed, reworked, etc.).

Purpose of Standard Grades and Nomenclature

The overall goal of standard grades and nomenclature is to provide a universal definition and 

standardized grading and labeling requirements for pure maple syrup in the North American and

world marketplace. This will better reflect the needs of consumers and maple syrup industry 

stakeholders.

Target Product

The target product includes all good quality pure maple syrup suitable for human consumption in the 

North American and world retail marketplace (Grade A) and syrup unsuitable for retail sale but 

suitable for use as an ingredient in food products (Processing Grade).

Product composition would need to fall within the recognized norms for pure maple syrup. Products 

derived from pure maple syrup that have been significantly modified from industry accepted norms

would be excluded from this standard, unless they have been specifically accepted to fall under the 

definition of pure maple syrup. Examples of altered syrup products would include a product marketed 

as “Extra Thick” maple syrup, as well as other products such as low Glycemic Index Syrups derived

directly from pure maple syrup that may be available in the future. 
7

The proposed standard, governing the labeling and marketing of pure maple syrup, would not 

specifically dictate the use of the product by consumers or ingredient users. The intent is to provide 

adequate information so that consumers can purchase maple syrup (Grade A) that meets their 

expectations. Producers and packers of pure maple syrup would continue to be free to market their 

syrups promoting specific uses for various colour classes, provided that all of the required label 

information as outlined in this proposal is present and all regulatory requirements are being met.

Because information regarding common uses of different colour classes of syrup is excluded from the 

required label provisions in this proposal, it is up to consumers to match colour classes of syrup to 

uses based on their preferences or on maple producers and packers to provide information and 

suggestions to help consumers with their decisions. This is especially important for the darkest syrups 

which are most commonly used for cooking and can be less pleasing to the palate for many

consumers due to their strong taste.

It is recommended that all regulating bodies permit the option of using stickers on the cap or neck of 

bottles for the grade, colour and taste descriptor information. At the present time, the grade 

designation cannot appear on the cap in Canada. Since there is only one Grade A in the proposed 

standard system, it is recommended that this restriction on the use of grade stickers be removed in 

Canadian regulation. All other regulations related to the placement of label information are not 

affected by this proposal. 

Processing Grade maple syrup would also have label requirements (as described on pages 9 and 10)

under the proposed system but would not be permitted to be sold at retail. Processing Grade Syrup

could be used for food processing and non-food uses and would be required to be packed in 

containers no smaller than 5 gallons or 20 litres in size. 

Target Trade

All international, interstate, interprovincial, regional and local packing, sale and labeling of pure maple 

syrup would be impacted by the changes.

Target Audience

All vendors and distributors of pure maple syrup in Canada, the United States and the international 

marketplace would be affected by the proposed introduction of standardized grades, packing and 

labeling requirements.

Intended Beneficiaries

It is expected that the following groups would benefit from the proposed standardized grades and 

nomenclature of pure maple syrup:

 Consumers and Ingredient Users of Pure Maple Syrup (food use only)

 United States and Canadian Maple Syrup Industries 

 Individual Maple Syrup Producers and Packers of Pure Maple Syrup 

 Regulators of Pure Maple Syrup 

 Buyers and Retailers of Pure Maple Syrup

 Restaurants and Pancake Houses
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IV. PROPOSED INTERNATIONAL GRADES AND QUALITY STANDARDS 

The proposed framework and specific provisions for the proposed standardized maple grades and 

nomenclature are outlined below.

Definition and Requirements for Pure Maple Syrup

 Produced exclusively by the concentration of maple sap or by the solution or dilution of a pure 

maple product other than maple sap in potable water; potable water must meet applicable 

quality and safety standards in the jurisdiction where the syrup is sold

 Minimum soluble solids of 66.0% 

 Maximum soluble solids of 68.9%

 Comply with federal and state/provincial guidelines, laws and standards for contaminants 

 Comply with all other federal and state/provincial regulations and policy directives (e.g. 

labeling, standard containers, establishment registration, and product quality)

 Proper determination of grade and colour class

***Note: It is recommended that the consensus of the IMSI Board of Directors be the determining 

factor regarding whether or not a new product derived from pure maple syrup falls within the 

scope of this definition.***

Quality Descriptors

Grade A Maple Syrup

Grade A maple syrup would be comprised of four unique colour classes, all of which would be

permitted to be sold in retail markets, provided that the following requirements are met:

 Uniform in colour

 Intensity of flavour (taste) normally associated with the colour class 

 Free from objectionable odours, off-flavours, and fermentation 

 Free from turbidity or sediment

The quality descriptors and a general description of each of the four colour classes of Grade A maple 

syrup would be as follows:

Golden Colour and Delicate Taste 

Pure maple syrup in this class has a light to more pronounced golden colour and a delicate or 

mild taste. It is the product of choice for consumers preferring a lighter coloured maple syrup 

with a delicate or mild taste. Light transmittance not less than 75% Tc.

Amber Colour and Rich Taste 

Pure maple syrup in this class has a light, medium or darker amber colour and a rich or fullbodied taste. It is the product of choice for consumers preferring a full-body tasting syrup of 

medium taste intensity. Light transmittance 50-74.9% Tc.

Dark Colour and Robust Taste 

Pure maple syrup in this class has a dark colour and a more robust or stronger taste than syrup 

in lighter colour classes. It is the product of choice for consumers preferring a dark coloured 

syrup with substantial or robust taste. Light transmittance 25-49.9% Tc. 
9

Very Dark Colour and Strong Taste 

Pure maple syrup in this class has a very strong taste. It is generally recommended for cooking 

purposes but some consumers may prefer it for table use. Light transmittance less than 25% Tc.

Processing Grade Maple Syrup

Processing Grade maple syrup would be restricted from being sold in any retail markets. It could be 

any maple syrup that does not meet Grade A requirements but does meet all other maple regulations 

and guidelines related to food quality and safety. Processing Grade maple syrup could have any of the 

following attributes and restrictions:

 May be any colour class and any light transmittance

 May contain off-flavours**

 May be very strong tasting syrup

 Must be packed in containers of 5 gallons or 20 litres or larger

 Cannot be sold at retail

 May be used in food processing

**Off-flavours are defined as any specific and identifiable or unidentifiable flavour or smell defect 

that is not normally found in good quality pure maple syrup that may be related to natural factors

(i.e. woody, buddy) or the production, handling, or storage (i.e. burnt, chemical, mold) of the 

maple syrup. See Appendix 4 of the North American Maple Syrup Producers Manual (2006) for 

more information regarding off-flavours in maple syrup.

Product Label Requirements

All pure maple syrup sold in retail markets (Grade A) would require the following information to be 

marked on the label:

 Pure Maple Syrup or 100% Pure Maple Syrup

 Product Origin (State or Province or Country)

 Grade A (grade name declaration)

 Colour Class

 Intensity of Flavour

 Batch Code or Code of Production

Under the proposal, Processing Grade maple syrup may contain objectionable odours and flavours and 

may not be sold in retail markets. Processing Grade may only be sold in bulk for food processing or 

non-food uses. It must be packed in 5 gallon or 20 litre or larger containers and be labeled with the 

following information:

 Pure Maple Syrup (or 100% Pure Maple Syrup)

 Product Origin (State or Province or Country) 

 Processing Grade (grade name declaration)

 For Food Processing

 Batch Code or Code of Production 

Note: Name of producer/packer or registration number is a requirement in existing regulations 

and will be continued as a label requirement.
10

The following is a summary chart of the proposed product descriptors to appear 

on the label of pure maple syrup:

Product Descriptor to Appear on Label Grade A Processing 

Grade

Pure Maple Syrup ■ ■

The Grade Name ■ ■

Product Origin: Country of Origin or 

Province/State

■ ■

Taste ■

Colour ■

For Food Processing ■

Batch Code ■ ■

Regulatory Emphasis Required

Priority should be given to helping keep off-flavoured or otherwise defective syrups out of retail 

markets (i.e. Processing Grade and syrup not meeting other quality or food safety standards presently 

included in government regulation and policy). Emphasis should also be placed on ensuring that pure 

maple syrup is labeled in accordance with the label information outlined in this proposal for both 

Grade A and Processing Grade syrup.

Less emphasis would be required to regulate whether Grade A maple syrup is placed in the 

appropriate colour classes. Market forces should be largely sufficient to motivate maple producers and 

packers to avoid any misrepresentation in this regard. The colour classes are designed for the 

consumers, essentially to aid in selecting maple syrup to meet their expectations. The regulatory 

emphasis will be to ensure that maple syrup sold as Grade A syrup in retail markets does not contain 

off-flavours and meets regulatory requirements related to food quality and safety.

It is recommended that grading and off-flavour identification training of maple regulators and maple 

producers and packers be stepped up significantly from existing levels. Emphasis in training programs 

should be placed on the identification of off-flavours and other defects in maple syrup and how to 

avoid these where they are related to the production or packing process. The format and content of 

the IMSI sponsored Maple Grading School provides an excellent model to emulate and expand at the 

provincial/state and federal levels. This school has been highly successful. Further information on the 

school can be accessed at http://umaine.edu/maple-grading-school/.

Research currently underway at Centre Acer in Quebec may lead to the development of affordable and 

practical instrumentation to help identify off-flavours in syrup at the field level. This development 

would provide an excellent supplement to assessment of flavour by trained individuals.

It is strongly recommended that the application of standardized grades and nomenclature apply in all 

state and provincial jurisdictions with a commercial maple syrup industry.
11

Overview of the Current Maple Regulations That Would Be Affected

The following maple regulations would be affected by the proposed changes:

 At the Federal level, regulations administered by the United States Department of Agriculture 

and the Canadian Food Inspection Agency. 

 State regulations currently in place in Vermont, Maine, New Hampshire, New York State, and 

Ohio.

 Provincial regulations currently in place in Ontario and Quebec.

 Any states/provinces currently without regulations but interested in implementing maple 

grades in the form of regulations or voluntary standards.

A summary of existing maple regulatory requirements for grading and nomenclature for pure maple 

syrup in Canada and the United States is included as part of this submission (Appendix C). A review of 

this chart shows the important differences between the grading and nomenclature requirements in 

current maple regulations compared to those in the proposal. Light transmittance classes have been 

adjusted somewhat for syrups with a light transmittance less than 75 Tc. as part of the proposed 

standard. This improved alignment better reflects the changing taste intensity of syrups across the full 

gradient of colour and provides consumers with up to four good quality classes of syrup to choose 

from. New colour classification equipment is required to reflect this change in colour classes. Practical 

grading equipment to help identify off-flavours in a field environment may also become a reality in the 

future, supplementing existing means of grading.

The introduction of standard grades will significantly lessen the discrepancy between federal, state

and provincial regulations. With a standardized system in place, it would also be easy for states and 

provinces without existing maple regulations to adopt the new system. These states and provinces are 

strongly encouraged to do so.

V. RATIONALE FOR STANDARDIZED GRADES 

Why is the Change Needed? 

The change is required to more closely align the definition, grading, nomenclature and labeling of pure 

maple syrup with the expectations of consumers and ingredient users and the recommendations of

maple syrup industry stakeholders. More consumers will purchase and consume pure maple syrup if 

they are provided with meaningful label information related to taste and more emphasis is placed on 

keeping off-flavoured syrups out of the retail marketplace. Simple and uniform grading and labeling of 

pure maple syrup is needed to reduce confusion and provide consistency for consumers. In the 

medium and longer-term, these changes in syrup grading, syrup classification and syrup identification 

will lead to a larger market share for pure maple syrup both in the North American and international 

marketplace. This will have a highly beneficial trickledown effect into local communities in Canada and 

the United States. 

Consumer Preferences

Consumer research findings and anecdotal evidence indicates that many consumers do not 

understand current maple grading and classification systems and are further confused by differences 
12

between the various maple producing provinces and states. Consumers are highly mobile and a large 

amount of syrup is exported across jurisdictional boundaries. 

There is also some confusion with regards to the definition of pure maple syrup. A uniform definition 

would be advantageous to consumers. 

Consumers wish to know where their syrup originates from (province, state or country).

Consumer research findings in Canada and the United States show that there is a range of consumer 

preferences for maple syrup related primarily to differences in the intensity of flavour or taste of 

syrup. Consumers have indicated that both colour and taste of syrup are important to their purchase 

decisions and a basic indication of taste intensity on the label, in addition to colour, would be highly 

beneficial. More complex application of flavour terminology is not easily understood by most 

consumers and is not recommended in this proposal. Maple producers and packers are not always 

available to fully address the questions of consumers regarding the taste and other attributes of maple 

syrup so it is very helpful to have this information on the bottle. Consumer preferences for various 

taste intensities of maple syrup is analogous to cheddar cheese products where some consumers 

prefer a mild cheese and others prefer a cheese with a very strong flavour. Consumers have also 

indicated that it is reasonable to distinguish up to four distinct classes of syrup based on colour and 

taste attributes. A single Grade A with four different colour classes of good quality syrup is designed to 

reflect these realities. 

Consumers are negatively impacted when off-flavoured or otherwise defective syrup is sold in retail 

markets and the reputation of the maple syrup industry is negatively impacted. 

Consumers also expect that producers and packers should be in a position to trace a problem back to 

the source if one is identified to them by a regulatory officer or consumer.

What is the Issue and Why is it Important?

The main issue is that the definition, grading and nomenclature of pure maple syrup are not aligned 

with the needs of consumers and ingredient users. A non-standard approach to grading and 

nomenclature for pure maple syrup generates confusion among consumers and adds to product 

labeling costs across the value chain for the product. The international maple syrup industry is well 

positioned for expansion but current grading systems and nomenclature present an obstacle. 

Darker syrups are currently graded as Grade B in the U.S. and Canada #2 Amber or Canada #3 in 

Canada. This implies that darker syrups suitable for retail sale are of inferior quality to lighter syrups. 

In reality, there are many consumers who prefer good quality Grade B or Canada #2 Amber or even 

darker coloured syrup. The new system would place all colours of maple syrup on equal footing in the 

retail market, provided they meet taste and quality standards. 

There is no indication of intensity of flavour, a more meaningful product attribute to consumers than 

colour, on the labels of syrup in current maple product and sales regulations. Many consumers of pure 

maple syrup use colour as a surrogate for taste once they become familiar with the product. The 

proposed taste descriptors are basic and do not represent hard line distinctions of flavour between
13

different colour classes of syrup for retail sale. Maple producers and packers would continue to classify 

syrup using colour, but would add the simple taste descriptor to assist consumers and ingredient users 

in their choice of syrups. Blending of more than one batch of pure maple syrup is an acceptable 

practice that can be used to help satisfy market demand and should be encouraged if it helps align the 

characteristics of the syrup with consumer demand. 

There is currently an insufficient emphasis on assessing the taste of syrup in the current grading 

system, with a high potential for off-flavoured syrups or otherwise inferior syrups to be sold in retail 

markets. The addition of taste descriptors would motivate producers and packers to more closely 

monitor the taste of syrups and identify any off-flavoured syrup as Processing Grade.

Some regulations are seriously out of date with respect to consumer demand and current marketplace 

realities and have had limited modifications and/or exemptions added over the years which are only 

band-aid solutions. For example, in Maine the Grade B designation was eliminated and the Grade A 

designation was extended into the darker syrups. 

The change will help make 100% pure maple syrup stand out from competing sweeteners in the 

marketplace, including table syrups that are identified as containing some pure maple syrup. Pure 

maple syrup currently represents less than 1% of the market share of common sweetener sales in 

North America. 

The change will help facilitate trade and eliminate costly duplication in preparing products for export 

and will simplify trade language requirements. 

VI. ANALYSIS OF REGULATORY AND NON-REGULATORY OPTIONS

The Need for Regulation

Regulations are necessary to enforce the grading and labeling standards for pure maple syrup since 

voluntary and purely self-regulatory approaches lead to a patchwork application both at the 

producer/packer level and at the state/provincial level. Lack of regulations or their enforcement can 

also result in syrup of inferior quality entering the retail marketplace. Grading of maple syrup is 

currently voluntary in some jurisdictions. It is not uncommon to see pure maple syrup being sold

without any indication of grade or colour class, even in jurisdictions where regulations currently exist.

Regulations are necessary primarily to help ensure that off-flavoured or otherwise defective syrups are 

not offered for sale in the retail marketplace and that all syrup sold is batch coded or code identified. 

Batch coding is important so that if there is a problem with product quality or safety, identified after 

the product is sold, the origin of the syrup can be easily determined and the problem batch recalled.

There are strong indications that the proposed changes will rejuvenate producer and packer interest in

required label details and in streamlining approaches to product labeling and overall presentation to

reduce costs and increase effectiveness in the marketplace. 

Adherence to a uniform standard for grading and classifying pure maple syrup will serve to reduce the

likelihood of confusion among consumers when comparing different sweeteners in the marketplace.
14

Since the product will be more clearly defined in the marketplace, the probability of consumer fraud is 

also lessened. 

Federal governments in Canada and the U.S. or provincial or state governments may consider putting 

in place third party accreditation for the standard grading and labeling requirements to assist 

regulatory program efforts. The organized maple syrup industry in Canada and the United States has 

an important role in helping ensure that regulations are followed. 

How will the Regulatory Proposal Resolve the Issue?

Adoption of the regulatory proposal will provide for the following:

 One uniform definition for pure maple syrup to contrast with other sweeteners.

 Elimination of Grade B and Canada #2 Amber and adoption of Grade A syrup (four colour 

classes) for retail sale.

 Addition of intensity of flavour descriptors on the product label of syrups for retail sale.

 Adoption of one Processing Grade with packing criteria for all off-flavoured or otherwise 

defective syrups not suitable for retail sale.

 Elimination of the patchwork of grades and nomenclature currently in existence.

What are the Supporting References for the Proposed Changes?

The supporting references for the grade and nomenclature changes are:

 Canada-U.S. Regulatory Cooperation Initiative for improved regulatory harmonization 

 Consumer research study conducted by Cintech Agroalimentaire on behalf of the IMSI and the 

Federation of Quebec Maple Syrup Producers (2009)

 Support of an experienced marketing consultant and others with extensive marketing 

experience

 Ohio State University Consumer Study (1995)

 Documented feedback from maple producer and packer stakeholders over a 9 year period

(2002-2011)

 Support of the IMSI’s Board of Directors (2009)

 Support of Maple Producer Associations, Packers and others in Canada and the United States 

(letters of support to be provided) 

 Varied and, in some cases, out-dated maple product labeling and sales regulations in Canada 

and the United States 

Involvement of Regulatory Officials

The support of government and regulatory officials provided to the commercial maple syrup industry 

in both Canada and the United States has been invaluable but it is recognized that government 

regulatory personnel are spread very thin on the ground in both countries. Operational experience 

over the past few years in both countries attests to this fact. In recent years, the IMSI has expressed 

concern about diminished support from government regulatory officials.
15

A significant number of state jurisdictions in the U.S. do not require grading of pure maple syrup.

Maple syrup industry officials in these jurisdictions will be strongly encouraged to adopt and apply the 

proposed IMSI grades standard. 

Government and maple regulatory officials in maple syrup producing provinces and states will be 

encouraged by the IMSI to continue to support and enforce programs designed to safeguard the 

quality and safety of pure maple syrup. 

Self Monitoring and Education

Industry monitoring for quality and safety of pure maple syrup is encouraged by the International 

Maple Syrup Institute. These efforts are intended to supplement, not replace government regulatory

programs. It would be ideal if the states and provinces could institute a third party independent 

accreditation for the grading and labeling of pure maple syrup. This may be possible in some 

jurisdictions but not in others due primarily to fiscal constraints. 

The International Maple Syrup Institute has sponsored a Maple Grading School in Canada and the 

United States since 2004. Maple producer and packer participants in the school have emphasized the

importance of the awareness and training offered by this school to fully understand and properly 

employ a grading system. This school and other training programs in some provinces and states may 

easily incorporate the proposed standardized grading system. They also provide working models for

designing a grading school to educate producers, packers, regulators and other interested parties on 

the proposed IMSI standard grading system. The IMSI is aware that there is still, in some 

circumstances, a significant gap between government standards for regulatory compliance and the 

reality on the ground. A more uniform and simplified approach to grading, combined with enhanced 

investments in maple producer and packer awareness and education, will help alleviate this problem. 

Grading of Maple Syrup and Third Party Verification/Audit

Most maple syrup which is packed for the bulk trade is already graded by trained specialists. This 

includes classification of the syrup into syrup of good quality by colour class as well as the 

identification of off-flavours and defects. For example, Centre Acer in Quebec is responsible for 

grading all bulk syrup produced in that province and the Vermont Agency of Agriculture, Food and 

Markets grades bulk syrup for packers in the State of Vermont. The expertise of specialists such as 

these, as well as others involved with the IMSI sponsored maple grading school, can provide the

foundation for transferring grading expertise out to the broader maple industry in Canada and the 

United States. 

In the future, there is also the opportunity to involve other third party verifiers such as independent 

consultants in both Canada and the United States in both awareness/education aspects and 

verification/audit of grading. This would help transfer grading expertise and application of the grading 

standard to the broader maple industry in Canada and the United States for both retail and bulk syrup. 

Available financing and commitment by provincial and state producer and packer organizations as well 

as individual producers to support this service has not been pursued but may be a constraint.
16

Operational Trial Markets

A limited number of operational market trials in Canada and the United States are being planned and 

will be conducted in 2011/2012 by the IMSI as an integral step towards full implementation of standard 

grades. These market trials will be designed to engage maple producers and packers directly in 

utilizing the proposed standard definition, grades and nomenclature in advance of implementation.

These operational market trials are not prerequisite to the implementation of standard international

grades but rather are to provide for early operational engagement, as well as additional feedback from 

maple producers, packers and consumers that should help ease the transition to standard grades. The 

market trials will help identify where ongoing communications and education/awareness effort is 

most needed.

VII. SUPPORT AND CONTROVERSY REGARDING THE STANDARDIZED GRADES PROPOSAL

Public Interest and Maple Stakeholder Support

It is anticipated that there will be widespread public interest and support for standardized grades and 

nomenclature once the changes have been communicated to the broader public. Consumers 

worldwide will be the beneficiaries of a uniform approach to both grading and describing pure maple 

syrup for sale in retail market outlets. Confusion should be minimized and consumers should have the 

information needed to purchase their preferred maple syrup more consistently. Timing of the change 

is particularly opportune with the rapid emergence of social media in recent years and enhanced 

opportunities for consumers to connect in North America and most other countries worldwide. Social 

media presents consumers from around the world an opportunity to compare their experience with 

pure maple syrup and other sweeteners. Communication will be simplified with the adoption of this 

international standard. 

Potential Controversy 

While there is no confirmation at this time, it is possible that one or more small state producer

associations without mandatory grading and labeling may resist a move to standardized grading. 

Benefits may be less apparent if grading of syrup is voluntary at present and membership is comprised

mostly of very small producers. These producers may sell small quantities of syrup in their local or 

regional communities and may not be involved with interstate, interprovincial and international 

commerce. However, even the smaller maple jurisdictions should benefit from a standardized and 

more effective approach to grading and labeling for the whole maple industry. A thriving maple 

industry at the regional and international level can increase demand for syrup at the local level. Efforts 

to grow the industry at the state or provincial level may also be assisted which can lead to less 

competition in local and regional markets as well as higher prices for maple syrup. Smaller maple 

producers may also benefit indirectly from enhanced economies of scale through reduced equipment 

and supply costs, more support for research and development and greater investment in education 

and marketing, if the international maple syrup industry is prosperous and growing. 

Some individual maple syrup producers in both Canada and the United States may resist the changes 

because of inconvenience and some added cost in the short-term. Colour classification kits and
17

product labels/screen prints would need to be changed or adapted to the new standardized grading

system. The cost of kits used to classify syrup for retail sale would range from about $50 (temporary 

kit) to about $400 (more permanent kit). Some existing grading equipment such as the Lovibond may 

only require adaptation to accommodate the new colour classes and other equipment such as the 

Hannah Meter would require no modification. It is noteworthy that in Quebec maple syrup must be 

classified using the Lovibond and in other jurisdictions most maple producers currently use temporary 

kits to classify maple syrup. A transition period between the existing and proposed grading systems 

would be helpful to permit maple producers and packers to utilize labels in inventory, become familiar 

with new syrup classification equipment and familiarize their customers with the new maple grading 

system.

Some maple syrup producers associate darker syrup with inferior quality of product, particularly in the 

darkest colour class. Because of this, they may not be in favour of the new system which allows the 

darkest colour classes to be sold retail on equal ground with the lightest colour classes. Producers 

must keep in mind that any off-flavoured or defective syrup must be graded as Processing Grade. This 

should leave only the syrup of good quality for retail sale, even in the darkest colour class. This change 

to better reflect the needs of consumers and ingredient users requires a paradigm shift in thinking at 

the maple producer level. (The concern on this point has been minimal throughout our stakeholder 

consultations.)

Some maple producers and others may simply resist change to the status quo. This is seen as very 

normal and should be expected to a degree, wherever significant change is proposed. 

The IMSI has been very active in raising maple syrup industry stakeholders’ awareness regarding the

proposed changes (rack cards, fact sheets, presentations, etc.), with a special emphasis since October 

2009. This awareness work will continue in the lead-up to implementation. Through awareness and 

education efforts of the IMSI and its members, it has been found that the vast majority of individual 

maple producers and packers support the changes once they have had the rationale explained to 

them. This is the main reason that the IMSI has invested considerable time and resources in raising 

awareness regarding the proposed changes among maple industry stakeholders, particularly since 

2009.

VIII. IMPACTS OF THE CHANGE TO STANDARDIZED GRADES

On the Consumers and Ingredient Users 

 Pure maple syrup would be more distinctly differentiated from other natural and artificial 

sweeteners in the North American and world marketplace.

 Consumers would be provided with four distinct classes of excellent quality syrup in retail 

markets, aligned with their preferences.

 Standard grades and nomenclature would contribute to market expansion for pure maple 

syrup by increasing markets for darker syrups and helping better distinguish pure maple syrup 

from table syrups.
18

 The Grade B and Canada #2 Amber designations, which imply lower quality syrup, will be 

removed from maple regulations in Canada and the United States. Some consumers and 

ingredient users prefer these syrups over the U.S. Grade A or Canada #1 syrups.

 Consumers and ingredient users will be provided with a basic indication of taste intensity on 

the product label which will help them more consistently purchase syrup in accordance with 

their taste preferences and needs.

 Communication among consumers and ingredient users regarding the characteristics of pure 

maple syrup will be greatly facilitated, especially across state/provincial jurisdictional 

boundaries and internationally. It is hoped that confusion will be greatly reduced and replaced 

with uniformity and clarity.

 Consumers will benefit from maple syrup producers and packers placing more emphasis on 

tasting their syrups and keeping off-flavoured or otherwise defective syrup out of the retail 

marketplace. Adoption of a uniform Processing Grade for the maple syrup industry with label 

and packing requirements will assist with this.

 There may be some short-term confusion regarding the changes in relation to the existing 

grading systems. This will be minimized through effective awareness, education and 

communication activities. Provision of a transition period for the changes would also be 

advantageous so that the adjustment from the existing system to the new standard is 

facilitated.

 It is highly desirable that adoption of the new standard system be concurrent in all maple 

producing jurisdictions. Delayed implementation in some jurisdictions may cause unnecessary 

confusion. 

On Trade Partners/Economy

Impact as a Trading Language for the Sector:

 A standard grading and nomenclature system for pure maple syrup will facilitate interstate, 

interprovincial and international communication across the value chain for pure maple syrup.

 The standard requirements can be easily translated to the common languages used in 

international commerce.

Impact on International Regulatory Cooperation will Reduce Technical Barriers to Trade and 

Improve Competitiveness:

 Modernization, uniformity and streamlining of maple syrup labeling and sales regulations.

 Modernization and standardization of maple regulations will facilitate interstate, 

interprovincial and international communication and cooperation.

 Part of the regulatory requirements for labeling will be uniform, more easily understood and 

less of an obstacle to trade.

 A standard definition for pure maple syrup and some related labeling requirements will be 

distinctive and provide a better contrast against competing sweeteners.

Impact on International Trade Agreement or Obligations:

 Sets the stage for possible application for international Codex standard for pure maple syrup.

Impact for Interstate, Interprovincial and International Trade:

 More standardized product labeling requirements.
19

 Common trade language.

 Easy to translate into main languages spoken in North America and around the world.

Impact on Small versus Large Maple Producer and Packer Operations:

 Medium and larger-sized maple producer and packer operations will be the primary 

beneficiaries, as they are more likely to be involved in interstate, interprovincial or 

international trade.

 Enhanced sales of pure maple syrup in North America and overseas in the medium and longterm (medium scale or larger operations).

 All maple syrup producers and packers will benefit from a more uniform definition and 

standard for pure maple syrup since the standard defines the product in accordance with 

consumer needs and expectations.

 All temporary and some permanent maple grading kits will need to be replaced at a cost for 

maple producers and packers.

 The changes will facilitate more standard screen print and product labeling requirements for 

those involved in interstate/interprovincial or international trade. The degree of benefit will 

vary with the jurisdiction and maple establishment. 

 There will be some inconvenience and expense associated with the replacement of screen 

printing and product labels to meet the new requirements. Cost will vary with the size of the 

establishment. Provision of a transition period for the change would allow producers and 

packers to use up their label inventory.

 Maple producers, packers and other maple syrup industry stakeholders will have a role in 

helping educate pure maple syrup consumers and ingredient users about the new standard 

grading system. This should be seen as an opportunity, not a challenge, and represents a 

continuation of consumer awareness and education efforts.

Preventing Anyone from Accessing Their Current Markets for Maple Syrup:

 No impact foreseen 

Stimulating Access to New Markets for Pure Maple Syrup:

 A uniform standard, including taste descriptors, should help increase the market share for

pure maple syrup when compared to other sweeteners.

 A standard international grading system will simplify communication and should lead to 

enhanced collaboration among potential trading partners.

 The implementation of this proposal should create positive media attention with increased 

visibility that should stimulate sales and market access.

 Enhanced quality assurance.

On Governments

Reducing Administrative Burden and Duplication:

 Maple product labeling and sales regulations will be updated and streamlined, reducing

unnecessary duplication among federal, state and provincial regulatory bodies.
20

Alignment of the Standard Grades Proposal with Current Provincial/State Standards:

 Changes will be required in state and provincial maple regulations to accommodate the 

changes.

 States and provinces without current maple regulations may adopt and apply the new 

standard.

Enforcement of the New Maple Grading Standard:

 Since there will be only one Grade A maple syrup with four classes of syrup for retail sale, 

demands on government enforcement personnel should be lessened. Most issues with the 

classification of syrup should be resolved in most part by marketplace forces. 

 Any remaining issues not resolved by the market forces would need to be resolved by the 

government enforcement personnel. Program updates or implementation will be required, 

with some cost involved (e.g. manual, new grading equipment, training, etc.).

 Potential to expand the IMSI sponsored maple grading school and make it accessible to all 

regulating parties.

 Government regulators should focus on issues related to keeping off-flavoured or otherwise 

defective syrups out of the retail marketplace using a combination of education and regulatory 

methods.

 Potential for third party monitoring in some jurisdictions.

Impact on Federal Departments, Agencies, other Countries:

 Improved coordination of standards between federal and state/provincial levels.

 Improved coordination of standards between Canada and the United States.

 Other countries may adopt the standard. 

Coordination of Implementation Among State, Provincial and Federal Regulators: 

 The IMSI is coordinating the submission of this regulatory document to appropriate 

government agencies in Canada and the United States (Canadian Food Inspection Agency, 

Ontario, Quebec, United States Department of Agriculture, Vermont, New York, New 

Hampshire and Maine). The document is also being distributed to all other states and 

provinces with a commercial maple syrup industry.

Fit with Initiatives to Re-Draft Maple Regulations: 

 Very good fit with maple regulatory amendments over the past five years (Maine).

 Very good fit with ongoing revision of maple regulations.

Reasons for Governments to Place High Importance on these Regulatory Changes:

 The coordination of changes to maple regulations at the state, provincial and federal levels is 

highly desirable.

 Coordination of implementation of standard grades in Canada and the United States is highly 

desirable to achieve a smooth transition to the change.

 The IMSI has targeted the implementation of standardized grades for the 2013 maple 

production season (January 2013).
21

Costs and Savings (Qualitative and/or Quantitative):

 The maple syrup industry and government partners have invested an estimated $500,000 ($$ and 

in-kind) directly or indirectly in related research, development of this proposal and planning for 

implementation of standardized maple grades and nomenclature.

 New grading kits required (producers and packers).

 New silk screens and labels required.

 Packing and labeling costs reduced for export.

 Enhanced training regarding sensory evaluation and tasting of syrups for proper identification of 

off-flavours and grading of maple syrup.

 Public, consumer, ingredient user and maple industry stakeholder awareness and education

requirements.

 Enforcement costs should decrease or stay the same. More emphasis being placed on excluding 

off-flavoured or otherwise defective syrups from retail sale should be offset by reduced costs in 

regulating colour class and grade distinctions among different retail syrups.

 Reduced labeling costs and more streamlined approaches to labeling expected after a period of 

two years.

IX. IMPLEMENTATION AND EVALUATION OF THE PROPOSAL

The IMSI has developed an implementation plan for the standardized grades proposal, extending 

from 2009 to 2014 (Appendix D). The implementation plan has five main components, as follows: 

1) Maple syrup industry awareness and education – materials and activities

2) Operational market trials in advance of full implementation

3) Regulatory submission

4) Preparation for proposed changes - maple syrup industry stakeholder awareness and 

education (materials and transfer, operational market trials, planning for new colour 

classification kits)

5) Communications planning and outreach to maple syrup industry stakeholders (ongoing), and 

consumers (once regulatory approvals have been obtained)

The IMSI will also monitor and evaluate the impact of full implementation of the proposal over the 

next five years to identify problems, if any, and recommend corrective action as necessary.
22

X. APPENDIX

APPENDIX A: 2011 LIST OF IMSI MEMBERS AND 

MAPLE GRADES AND NOMENCLATURE COMMITTEE MEMBERS

2011 IMSI Members in the United States

Connecticut Maple Producers Association

New Hampshire Maple Syrup Producers Association 

Maine Maple Syrup Producers Association 

Massachusetts Maple Producers Association 

Michigan Maple Syrup Producers Association 

New York State Maple Producers Association 

Ohio Maple Syrup Producers Association 

Vermont Maple Sugarmakers Association 

Leader Evaporator Company Incorporated 

University of Vermont Proctor Maple Research Center

Wisconsin Maple Syrup Producers Association 

AEC Specialty Food Products 

Andersons Maple Syrup Inc. 

Butternut Mountain Farms 

Bascom Maple Farms

Mapleland Farms 

Brookview Sugarhouse 

Richard’s Maple Products

Maple Grove Farm

Mead’s Maple Syrup

Norman's Sugarhouse 

Green's Sugarhouse 

Green Mountain Sugarhouse 

Girard's Sugarhouse 

Wildwood Farms 

Couture's Maple Shop/B&B 

Longview Forest Products

Perceptions Inc.

Hall Farms

J M Harran 

Kathy Hopkins 

Gary Graham 

Larry Myott 

Sumner Dole

Tim Perkins

Stu Peterson 

2011 IMSI Members in Canada

Nova Scotia Maple Producers Association 

New Brunswick Maple Producers Association 

Federation of Quebec Maple Syrup Producers

Ontario Maple Syrup Producers Association 

Centre Acer

Les Équipements Lapierre Inc. 

Maple Pro/CDL 

Dominion and Grimm

Citadelle 

L.B. Maple Treat Inc

Turkey Hill Sugar Bush Ltd 

Natunola 

Agrofor Intl

Erabliere Le SiRoytier Inc.

Norman Hughes

Avard Bentley

SK Exports Inc. 

Rino Leclerc

IMSI’s Maple Grades and Nomenclature 

Committee Members

Dave Chapeskie, Executive Director, IMSI (Chair)

John Henderson, Risk Management Specialist, OMAFRA

Jerry Kless, Director, Sales & Marketing, Citadelle

Bernard Perrault, Director, Federation of Quebec Maple 

Producers

Ray Bonenberg, IMSI Director, Ontario Maple Syrup 

Producers Association

Arnold Coombs, Chair, Vermont Maple Industry Council 

Henry Marckres, Supervisor, Vermont Agency of 

Agriculture, Food &Markets
23

Randy Heiligmann, Professor Emeritus, Ohio State 

University

Eric Prud’Homme, Canadian Food Inspection Agency

Chere Shorter, United States Department of Agriculture 
24

APPENDIX B: WORLD PRODUCTION OF PURE MAPLE SYRUP

 World Production of Pure Maple Syrup (2009)

CANADA % of 

total

UNITED STATES % of 

total

Number of Taps 50 million 85.3% 8.65 million 14.7%

Production 9.08 million gallons 

(10.9 million US gallons)

82.4% 2.33 million US gallons 17.6%

Value $353 million (Canada Total)

$304.9 million (Quebec)

82.0% $77.5 million 18.0%

 Capital Investment: $3.5 billion (excluding land)

0

20,000,000

40,000,000

60,000,000

80,000,000

100,000,000

120,000,000

140,000,000

160,000,000 Maple Syrup Produced (Litres)

Year

World Production of Maple Syrup 1990-2009

Source: Federation of Quebec Maple Syrup Producers, 2009

United States

Other Provinces

Quebec
25

0

100,000

200,000

300,000

400,000

500,000

600,000

700,000

800,000

900,000

1,000,000 Gallons of Maple Syrup

United States Production of Maple Syrup

Source: National Agricultural Statistics Service, 2009

2008

2009

Total U.S. production of maple syrup: 1,912,000 gallons in 2008

2,327,000 gallons in 2009
26

APPENDIX C: COMPARISON OF PROPOSED STANDARD MAPLE GRADES AND NOMENCLATURE WITH 

EXISTING MAPLE GRADES AND NOMENCLATURE IN CANADA AND THE UNITED STATES

Light 

Transmittance

United States

and all States 

Not Individually 

Listed

Vermontc

and Ohioa

New 

Hampshirec

New York Maine Canada

All 

Provinces

IMSI 

Proposed 

Option 

>75.0% U.S. Grade A

Light Amber

Vermont 

Fancy

Ohio Grade A

Light Amber

Grade A

Light Amber

Grade A

Light Amber

Grade A

Light 

Amber

Canada No. 

1

Extra Light

Grade A 

Golden 

Delicate taste 

>75% Tc 

60.5-74.9% U.S. Grade A

Medium Amber

Grade A

Medium 

Amber

Grade A

Medium 

Amber

Grade A

Medium 

Amber

Grade A

Medium 

Amber

Canada No. 

1

Light

Grade A 

Amber 

Rich taste 

50 – 74.9%Tc 

44.0-60.4% U.S. Grade A

Dark Amber

Grade A

Dark Amber

Grade A 

Dark Amber

Grade A

Dark Amber

Grade A

Dark 

Amber

Canada No. 

1

Medium

Grade A 

Dark 

Robust taste 

25 – 49.9%Tc 

27.0-43.9% U.S. Grade B for 

Reprocessing

Grade B Grade Bb Extra Dark 

for Cooking 

or Grade B 

for 

Reprocessing

Grade A

Extra Dark

Amber

Canada No. 

2

Amber

Grade A 

Very dark 

Strong taste 

<25.0%Tc 

<27.0% U.S. Grade B for 

Reprocessing

Commercial 

Grade

Grade Bb Extra Dark 

for Cooking 

or Grade B 

for 

Reprocessing

Commercial 

Grade

Canada No. 

3

Dark

Processing 

Grade 

Any colour 

class 

Any offflavoured syrup 

Fails Other 

Grade 

Requirements 

Due to 

Unacceptable 

Density, Color or 

Flavor

Substandard Substandard Substandard Substandard Substandard

Reference: North American Maple Syrup Producers Manual, 2006

a Grading is mandatory in Vermont but optional in Ohio. In Ohio, producers may sell syrup ungraded or graded with Ohio’s 

or the USDA grading standards.

b

Table grade syrup; may be packaged in consumer size containers.

c Vermont and New Hampshire require 66.9° Brix minimum density.
27

APPENDIX D: IMPLEMENTATION SCHEDULE

Activity Months

2009 J F M A M J J A S O N D

Consult Maple Industry Stakeholders, prepare draft proposal & discuss proposal in 

IMSI-NAMSC Annual Meeting Forum

Endorse Implementation of Standardized International Maple Grades and Nomenclature

Finalize Maple Grades Proposal and Distribute to IMSI Members for Comment

2010 J F M A M J J A S O N D

Development and Distribution of Awareness and Educational Materials (cards, posters, 

powerpoint, etc.)

Continue Awareness and Education of Maple Industry Stakeholders (Producers, 

Packers, Retailers, etc.)

Prepare for Implementation of Trial Markets in Canada, US and Overseas (incl. Call for 

Participants, Test Program, Grading Kits, etc.)

Develop and Finalize Design Outline for Regulatory Report Submission 

Develop and Finalize Regulatory Submission 

2011 J F M A M J J A S O N D

Continue Awareness and Education of Maple Industry Stakeholders (Producers, 

Packers, Retailers, etc.)

Prepare for Implementation of Trial Markets in Canada, US and Overseas (incl. Call for 

Participants, Test Program, Grading Kits, etc.)

Implement and Evaluate Trial Markets 

Develop and Finalize Regulatory Submission 

Determination of Standard Grading Kit Requirements

2012 J F M A M J J A S O N D

Approval(s) of Regulatory Submission 

Continue Awareness and Education of Maple Industry Stakeholders (Producers, 

Packers, Retailers, etc.)

Implement and Evaluate Trial Markets

Commercial Development of Standard Grading Kits

2013 J F M A M J J A S O N D

Implementation of New Standard Grading System (subject to commercialization and 

distribution of grading kits and regulatory approval) 

Continue Awareness and Education of Maple Industry Stakeholders (Producers, 

Packers, Retailers, etc.)

2014 J F M A M J J A S O N D

Continue Awareness and Education of Maple Industry Stakeholders (Producers, 

Packers, Retailers, etc.)