Question: What body classifies the types of Canadian maple syrup?
About the article "Maple syrup", section "Grades".

Candidate passages:
  Maple bar – a rectangular doughnut topped with a maple glaze.
Varieties of maple bars include Long Johns and Maple bacon donuts.
Maple butter – also known as maple cream or maple spread, it's a confection that is made from maple syrup, by heating the syrup to 12 °C (22 °F) above the boiling point of water, cooling it to around 52 °C (125 °F), and stirring until it reaches a smooth consistency.
It is usually made from Grade A Light Amber syrup (sometimes known as Fancy), and is a light tan color.
A gallon of syrup can make about three kilograms of maple cream.
Jaan Paan Liqueur – a sweet paan-flavored spirit/liqueur made with neutral grain spirit, Canadian maple syrup and a blend of herbs and spices, excluding areca nut.
Maple liqueur – various alcoholic products made from maple syrup, primarily in the Northeast United States and Canada.
Maple sugar – prepared from the sap of the sugar maple tree, it's a traditional sweetener in Canada and the northeastern United States.
Maple sugar is what remains after the sap of the sugar maple is boiled for longer than is needed to create maple syrup or maple taffy.
Once almost all the water has been boiled off, all that is left is a solid sugar.
Maple sugar was the preferred form of maple by First Nations/Native American peoples as the sugar could easily be transported and lasted a long time.
It is called "ziinzibaakwad" by the Anishinaabeg.
"Blessing of the Bay", the second ocean-going merchant ship built in the English colonies, carried maple sugar from the Massachusetts Bay Colony to New Amsterdam as early as 1631.
Maple syrup – In maple syrup production from the sugar maple, the sap is extracted from the trees using tap placed into a hole drilled through the phloem, just inside the bark.
The collected sap is then boiled.
As the sap boils, the water is evaporated off and the syrup left behind.
40 litres of maple sap are required to be boiled to produce only 1 litre of pure syrup.
This is the reason for the high cost of pure maple syrup.
Maple syrup is often eaten with pancakes, waffles, French toast, or oatmeal and porridge.
It is also used as an ingredient in baking, and as a sweetener or flavoring agent.
Maple taffy – also known as maple toffee, is a confection made by boiling maple sap past the point where it would form maple syrup but not so long that it becomes maple butter or maple sugar.
It is sometimes prepared and eaten alongside during the making of maple syrup at a sugar house or "cabane à sucre."
Maple leaf cream cookies, (also called "maple leaf creme cookies", "maple leaf cookies", "maple creme cookies", "maple leaf cremes", and "maple cremes") are a Canadian sandwich cookie.
The cream filling is maple-flavored, and may contain real maple syrup.
The cookies are shaped like a maple leaf, a national symbol of Canada.
Several Canadian companies produce it mostly for the domestic market, although it has a growing following in the U.S. 
Maple trees provide maple sap, which is made into sugar and syrup.
Several food products are created from the sap harvested from maple trees, which are incorporated into various foods and dishes.
The sugar maple is one of the most important Canadian trees, being, along with the black maple, the major source of sap for making maple syrup.
Other maple species can be used as a sap source for maple syrup, but some have lower sugar contents and/or produce more cloudy syrup than these two. 
Clarks UK is a family company founded in 2008 by Bob Clark.
It started by Importing and packing Canadian maple syrup into squeezy bottles at its factory in Newport, South Wales Initially packing the maple syrup by hand, but as business grew, so production became more automated and in 2011 it achieved BRC accreditation, an internationally recognized Food safety standard, obtaining grade A.
By June 2013 their Clarks original maple, a blend of maple syrup and "carob syrup", accounted for over 40% of maple syrup retail sales in the UK (Neilsen scantrack June 2013).
In 2011 Clarks started to pack different honeys from around the world, under its brand and private label. 
Maple syrup is a syrup usually made from the xylem sap of sugar maple, red maple, or black maple trees, although it can also be made from other maple species.
In cold climates, these trees store starch in their trunks and roots before the winter; the starch is then converted to sugar that rises in the sap in the spring.
Maple trees can be tapped by boring holes into their trunks and collecting the exuded sap.
The sap is processed by heating to evaporate much of the water, leaving the concentrated syrup.
Maple syrup was first collected and used by the indigenous peoples of North America.
The practice was adopted by European settlers, who gradually refined production methods.
Technological improvements in the 1970s further refined syrup processing.
The Canadian province of Quebec is by far the largest producer, responsible for about three-quarters of the world's output; Canadian exports of maple syrup exceed C$145 million (approximately US$130.5 million) per year.
Vermont is the largest producer in the United States, generating about 5.5 percent of the global supply.
Maple syrup is graded according to the Canada, United States, or Vermont scales based on its density and translucency.
Sucrose is the most prevalent sugar in maple syrup.
In Canada, syrups must be at least 66 percent sugar and be made exclusively from maple sap to qualify as maple syrup.
In the United States, a syrup must be made almost entirely from maple sap to be labelled as "maple".
Maple syrup is often eaten with pancakes, waffles, French toast, or oatmeal and porridge.
It is also used as an ingredient in baking, and as a sweetener or flavouring agent.
Culinary experts have praised its unique flavour, although the chemistry responsible is not fully understood.