Consultation on the Proposal to Modernize Grading, Classification Systems and Labelling Requirements for Maple Syrup

Context

The Canadian Food Inspection Agency (CFIA) recognizes the importance and increasing value of the maple syrup industry. In 2011, the Canadian maple industry produced 8.6 million gallons of maple syrup valued at $349.5 million, up 20.1% from 2010. In 2011, export shipments totalled $221 million, of which $139 million (63%) went to the United States. The European Union ($42 million) and Japan ($23 million) are the next largest export markets. Quebec producers accounted for 90% of production and most of all exports.1

The Maple Product Regulations (MPR) regulate the marketing of maple syrup in import, export and interprovincial trade and provides for national standards and grades. Operators of registered establishments at the federal level are authorised to grade maple syrup pursuant to standards established in the MPR.

Of the maple syrup producing provinces in Canada, Quebec and Ontario have provincial regulations to cover the intraprovincial marketing of maple products. In addition, the U.S. has federal and state regulations in place which differ from the Canadian regulatory requirements. As a result, industry stakeholders and consumers face a patchwork of grading systems that may lead to confusion. Therefore, the International Maple Syrup Institute (IMSI) has submitted a proposal for adoption to all federal and state/provincial agencies that regulate maple syrup in Canada and in the United States with the objective of harmonizing standards.

The IMSI is composed of state and provincial maple associations, maple packers, maple equipment manufacturers and other maple businesses and individuals. The IMSI focuses on international standards for maple syrup, product quality and international marketing. The IMSI grade standards were finalized after extensive consultation with producers and packers of maple products and the maple value chain. The IMSI also completed Consumer Research prior to finalizing the proposal.

On May 10, 2012, a motion presented by Senator Greene-Raine supporting the IMSI's request to update the MPR was adopted by the Senate. The Senate called upon the Government of Canada to modernize and standardize the laws that regulate Canada's maple syrup industry.

In response to this motion, the CFIA is launching this consultation. The proposed modernization will not change the current food safety requirements for maple syrup.

Current Regulatory Status for Grading Maple Syrup in Canada

The CFIA regulates the registration of establishments, the import, export and interprovincial trade of maple products and provides for standards as prescribed in the MPR. Maple syrup is required to be safe and wholesome, properly packaged and labelled. Operators of registered establishments are authorised to grade maple syrup for the purpose of import, export and interprovincial trade.

The MPR sets out the following three grades: Canada No. 1, Canada No. 2 and Canada No. 3 and their associated colour classifications (Extra Light, Light, Medium, Amber and Dark).

The provinces of Quebec and Ontario regulate the intraprovincial marketing of maple products including provincial grading systems.

In addition, in Quebec, Centre Acer applies a different grading system, which is used as a basis for negotiating prices in the bulk trade in Quebec.

Elements of the Proposal

The elements of the proposal to modernize the grading, the classification systems and the labelling requirements for maple syrup that would be considered under the MPR are:

1. Definition and Requirements for Maple Syrup

The definition of maple syrup would be worded to ensure consistency and uniformity with other regulatory regimes by requiring that the maple syrup be 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.

The proposed framework would maintain the current minimum soluble solid content of 66.0% and would add the maximum soluble solids of 68.9%.

2. Grade Standards

An international maple syrup standard would be adopted to include only two grade standards (Grade A and Processing Grade) to replace the current three (Canada No. 1, Canada No. 2 and Canada No. 3) as defined in sections 4, 15, 16 and 19 of Schedule I, of the MPR.

The grade could also be accompanied by taste descriptors to reflect consumer preference, such as for good-quality darker syrup. Such darker syrup would no longer be required to be graded and labelled as Canada No. 3.

Grade A maple syrup would be comprised of four unique colour classes and the following requirements would need to be 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

Processing Grade maple syrup would require to be labelled "For Food Processing". It could be any maple syrup that does not meet Grade A requirements. Processing Grade maple syrup could have any of the following attributes:

  • May be any colour class and any light transmittance
  • May contain off-flavours**
  • May be very strong tasting syrup

**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, mould) of the maple syrup.

3. Colour Classification and Taste Descriptors

Four colour classes (Golden, Amber, Dark, and very Dark) would replace the current five (Extra Light, Light, Medium, Amber and Dark). Light transmittance classes have also been adjusted for syrups with a light transmittance less than 75% Tc (as described below). Four taste descriptors (Delicate, Rich, Robust and Strong) normally associated with the colours could complete the label. The taste descriptors could be used to assist consumers and ingredient users in matching their syrup purchases with their specific preferences or needs.

The quality descriptors and a general description of each of the four colour classes of Grade A maple syrup could be as follows:

  • Golden Colour and Delicate Taste

    Maple syrup in this class has a light to more pronounced golden colour and a delicate or mild taste. Light transmittance is not less than 75% Tc.

  • Amber Colour and Rich Taste

    Maple syrup in this class has a light, medium or darker amber colour and a rich or full-bodied taste. Light transmittance is 50 to 74.9% Tc.

  • Dark Colour and Robust Taste

    Maple syrup in this class has a dark colour and a more robust or stronger taste than syrup in lighter colour classes. Light transmittance is 25 to 49.9% Tc.

  • Very Dark Colour and Strong Taste

    Maple syrup in this class has a very strong taste. Light transmittance is less than 25% Tc.

4. Traceability

All graded maple syrup would require mandatory production codes to production lots on the label to quickly identify, respond to and advise the CFIA of potentially unsafe maple products.

5. Country or Province of Origin

All graded maple syrup would require mandatory country or province of origin on the label.

1 Production and value of honey and maple products