Maple Syrup Grade and Class
The Canadian Food Inspection Agency (CFIA) is the agency who control maple products's safety and quality in Canada and is the agency in charge of maple syrup federal classification.
Some changes have been brought to the terms of classification to harmonise definitions and grading regimes for maple syrup in the United States and Canada. The new standards modernise the system of maple syrup's classification by grade and color in adding flavour descriptions.
This grading system divides maple syrup into two grades (Grade A and Processing Grade) and four color classes (golden, amber, dark, very dark).
The PDF link below presents the differences between old and current classification.
"Canada Grade A"
75% and over
Between 50% and 74.9%
Between 25% and 49.9%
Less than 25%
Conditions for maple syrup to be classified as "Canada Grade A" :
a) it does not ferment;
b) it is clear, uniform in color and free from sediment and turbidity;
c) it is classified in one of the following color :
(i) golden, delicate taste,
(ii) amber, rich taste,
(iii) dark, sturdy taste
(iv) very dark, strong taste;
d) It Has no objectionable odor or taste and has the maple flavor characteristic of its color class
e) It is made only from concentrated maple sap or by diluting or dissolving a maple product other than maple sap in potable water
« Canada Processing Grade »
Consist of maple syrup that can be used as an ingredient in the manufacture of a third-party product.
Maple syrup that is not classified as "Canada Grade A", may be classified as "Canada Processing Grade" if it meets the following requirements:
a) Made only from concentrated maple sap or by diluting or dissolving a maple product other than maple sap in potable water;
b) Is clean, healthy, and edible;
c) Has a minimum of 66% and a maximum of 68.9% soluble solids;
d) Does not qualify for Grade A