Question: When is freshly-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.
Sugarcane is traditionally refined into sugar in two stages.
In the first stage, raw sugar is produced by the milling of freshly harvested sugarcane.
In a sugar mill, sugarcane is washed, chopped, and shredded by revolving knives.
The shredded cane is mixed with water and crushed.
The juices (containing 10-15 percent sucrose) are collected and mixed with lime to adjust pH to 7, prevent decay into glucose and fructose, and precipitate impurities.
The lime and other suspended solids are settled out, and the clarified juice is concentrated in a multiple-effect evaporator to make a syrup with about 60 weight percent sucrose.
The syrup is further concentrated under vacuum until it becomes supersaturated, and then seeded with crystalline sugar.
Upon cooling, sugar crystallizes out of the syrup.
Centrifuging then separates the sugar from the remaining liquid (molasses).
Raw sugar has a yellow to brown color.
Sometimes sugar is consumed locally at this stage, but usually undergoes further purification.
Sulfur dioxide is bubbled through the cane juice subsequent to crystallization in a process, known as "sulfitation".
This process inhibits color forming reactions and stabilizes the sugar juices to produce “mill white” or “plantation white” sugar.
The fibrous solids, called "bagasse", remaining after the crushing of the shredded sugarcane, are burned for fuel, which helps a sugar mill to become self-sufficient in energy.
Any excess bagasse can be used for animal feed, to produce paper, or burned to generate electricity for the local power grid. 
The mojito cocktail is a relative of the rickey that originated in Cuba.
A mojito is made with key lime juice, rum, simple syrup or muddled sugar, soda water, and freshly muddled mint leaves. 
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 naranjilla has been proposed as a new flavoring for the global food industry, but it fares poorly in large-scale cultivation, presenting an obstacle to its wider use.
Its fruit, like tomatoes, is easily damaged when ripe, so is usually harvested unripe.
The fruits are found at markets.
It is common for locals to make beverages by adding sugar and water to the freshly squeezed fruits.