Canadian Grade Compendium: Volume 7 – Maple Syrup
Maple Syrup Grade Requirements

Grades and Grade Names

2. There are two grades of maple syrup that is not imported "Canada Grade A" and "Canada Processing Grade" (see Volume 9, Import Grade Requirements for grade names used for imported maple syrup).

Canada Grade A

3. Maple syrup graded "Canada Grade A" must be maple syrup that

• (a) has a minimum soluble solids content of 66% and a maximum soluble solids content of 68.9% as determined by a refractometer or hydrometer at 20°C;
• (b) is free from fermentation;
• (c) is uniform in colour and free from sediment and any cloudiness or turbidity;
• (d) has a colour class, as determined in accordance with section 5; and
• (e) has a maple flavour characteristic of its colour class and is free from any objectionable odour or taste.

Canada Processing Grade

4. Maple syrup graded "Canada Processing Grade" must be maple syrup that

• (a) has a minimum soluble solids content of 66% and a maximum soluble solids content of 68.9% as determined by a refractometer or hydrometer at 20°C; and
• (b) does not meet the requirements of paragraphs 3(c) to (e).

Colour Classes of Canada Grade A Maple Syrup

5. (1) Canada Grade A maple syrup has the colour class set out in Column 1 of an item of the Table of Colour Classes of Canada Grade A Maple Syrup if it has the ability to transmit light, expressed as a percentage that is set out in Columns 2 and 3 of that item.

(2) The ability of Canada Grade A maple syrup to transmit light must be determined by means of

• (a) a spectrophotometer using matched square optical cells having a 10 mm light path at a wavelength of 560 nm, the colour values being expressed in per cent of light transmission as compared to A.R. Glycerol fixed at 100% transmission; or
• (b) a visual glass comparator, the optical specifications of which correspond to the method described in paragraph (a).