Question: When is newly-harvested syrup lighter in color?
About the article "Maple syrup", section "Grades".

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In Canada, maple syrup is classified by the Canadian Food Inspection Agency (CFIA) as one of three grades, each with several colour classes: Canada No.
1, including Extra Light, Light, and Medium; No.
2 Amber; and finally No.
3 Dark or any other ungraded category.
Producers in Ontario or Québec may follow either federal or provincial grading guidelines.
Québec's and Ontario's guidelines differ slightly from the federal: there are two "number" categories in Québec (Number 1, with four colour classes, and 2, with five colour classes).
As in Québec, Ontario's producers have two "number" grades: 1, with three colour classes; and 2, with one colour class, which is typically referred to as "Ontario Amber" when produced and sold in that province only.
A typical year's yield for a maple syrup producer will be about 25 to 30 percent of each of the #1 colours, 10 percent #2 Amber, and 2 percent #3 Dark.
The United States uses different grading standards.
Maple syrup is divided into two major grades: Grade A and Grade B. Grade A is further divided into three subgrades: Light Amber (sometimes known as Fancy), Medium Amber, and Dark Amber.
The Vermont Agency of Agriculture Food and Markets uses a similar grading system of colour, and is roughly equivalent, especially for lighter syrups, but using letters: "AA", "A", etc.
The Vermont grading system differs from the US system in maintaining a slightly higher standard of product density (measured on the Baumé scale).
New Hampshire maintains a similar standard, but not a separate state grading scale.
The Vermont-graded product has 0.9 percent more sugar and less water in its composition than US-graded.
One grade of syrup not for table use, called commercial or Grade C, is also produced under the Vermont system.
Vermont inspectors enforce strict syrup grading regulations, and can fine producers up to US$1000 for labeling syrup incorrectly.
Extra Light and Grade A typically have a milder flavour than Grade B, which is very dark, with a rich maple flavour.
The dark grades of syrup are used primarily for cooking and baking, although some specialty dark syrups are produced for table use.
Syrup harvested earlier in the season tends to yield a lighter color.
The classification of maple syrup in the US depends ultimately on its translucence.
US Grade A Light Amber has to be more than 75 percent translucent, US Grade A Medium Amber has to be 60.5 to 74.9 percent translucent, US Grade A Dark Amber has to be 44.0 to 60.4 percent translucent, and US Grade B is any product less than 44.0 percent translucent.
The International Maple Syrup Institute has been working on international grading standards so that all producers will use the same grading system.
Transition to the new system is expected in the coming years.
Historically, corn syrup was produced by combining corn starch with dilute hydrochloric acid, and then heating the mixture under pressure.
Currently, corn syrup is obtained through a multi-step bioprocess.
First, the enzyme α-amylase is added to a mixture of corn starch and water.
α-amylase is secreted by various species of the bacterium "Bacillus"; the enzyme is isolated from the liquid in which the bacteria are grown.
The enzyme breaks down the starch into oligosaccharides, which are then broken into glucose molecules by adding the enzyme glucoamylase, known also as "γ-amylase".
Glucoamylase is secreted by various species of the fungus "Aspergillus"; the enzyme is isolated from the liquid in which the fungus is grown.
The glucose can then be transformed into fructose by passing the glucose through a column that is loaded with the enzyme D-xylose isomerase, an enzyme that is isolated from the growth medium of any of several bacteria.
Corn syrup is produced from number 2 yellow dent corn.
When wet milled, about 2.3 litres of corn are required to yield an average of 947g of starch, to produce 1 kg of glucose or dextrose syrup.
A bushel (25 kg) of corn will yield an average of 31.5 pounds (14.3 kg) of starch, which in turn will yield about 33.3 pounds (15.1 kg) of syrup.
Thus, it takes about 2,300 litres of corn to produce a tonne of glucose syrup, or 60 bushels (1524 kg) of corn to produce one short ton.
The viscosity and sweetness of the syrup depends on the extent to which the hydrolysis reaction has been carried out.
To distinguish different grades of syrup, they are rated according to their dextrose equivalent (DE).
Some commercial corn syrup products are actually a composition of syrups.
Composition Light corn syrup is a combination of corn syrup and high fructose corn syrup, seasoned with vanilla flavor and salt.
Light corn syrup is clear and tastes moderately sweet.
Composition Dark corn syrup is a combination of corn syrup and molasses, caramel color and flavor, salt, and the preservative sodium benzoate.
Dark corn syrup is a warm brown color and tastes much stronger than light corn syrup.
Molasses in dark corn syrup enhances its flavor and color.  
The fruit is a rich source of iron, so it sometimes used in treatment of anaemia.
It contains a fair amount of Vitamin C and therefore is an antiscorbutic.
Mature fruit is harvested for pickles.
It contains pectin and accordingly is a useful ingredient in jelly, jam, syrup and chutney.
Ripe fruits exude a white latex when severed from the branch.
The roots of the plant are heavily branched, making it valuable for stabilizing eroding slopes. 
Since the 6th century BC, cane sugar producers have crushed the harvested vegetable material from sugarcane in order to collect and filter the juice.
They then treat the liquid (often with lime (calcium oxide)) to remove impurities and then neutralize it.
Boiling the juice then allows the sediment to settle to the bottom for dredging out, while the scum rises to the surface for skimming off.
In cooling, the liquid crystallizes, usually in the process of stirring, to produce sugar crystals.
Centrifuges usually remove the uncrystallized syrup.
The producers can then either sell the sugar product for use as is, or process it further to produce lighter grades.
The later processing may take place in another factory in another country.
Sugarcane is a major component of Brazilian agriculture; the country is a top producer of sugarcane products, such as crystallized sugar and ethanol (ethanol fuel).
The sucrose found in sugarcane produces ethanol when fermented and distilled.
Brazil has implemented ethanol as an alternative fuel on a national scale. 
A recent trend is the increase in use of the Mugo pine in cooking.
Buds and young cones are harvested from the wild in the spring and left to dry in the sun over the summer and into the fall.
The cones and buds gradually drip syrup, which is then boiled down to a concentrate and combined with sugar to make pine syrup.
Menus also use the terms "pinecone syrup" or "pine cone syrup" to refer to this ingredient.