Maple Syrup Quality

When choosing a maple syrup, it is important to consider its clarity along with color and taste. A light, clear syrup has a high level of quality and is indicative of a very pure product; a dark, cloudy syrup is less desirable, owing to the presence of impurities and suspended solids. In Canada and the United States, maple syrup is classified into different standards based on color and clarity. Lighter, clearer syrups are produced earlier in the season while darker syrups are produced later in the season. The lightest grade is characterized by its very pale color and has a light transmittance equal to or greater than 75%. The darkest grade has a light transmittance of less than 25%. The grade of maple syrup can be determined by using color comparators or by an instrument that measures how much light is transmitted through the syrup at a particular wavelength.

Effective March 2, 2015 the USDA standards for grading the color of maple syrup states the following:

§52.5964 Color

General. The color class of maple syrup is determined by:

(a) The percent of light  transmission through the syrup as measured with a spectrophotometer using matched square optical cells having a 10 mm light path at a wavelength of 560 nm. The color value is expressed as percent of light transmission as compared to analytical reagent glycerol fixed at 100 percent. Percent transmission is symbolized by “%Tc.

(b) Any method that provides equivalent results.

The HI96759 is a handheld maple syrup transmittance analyzer that has a tungsten lamp with a narrow band interference filter to isolate the 560 nm wavelength. This photometer uses a 10 mm sample cuvette and is calibrated to 100% transmittance with a glycerol standard. All samples are compared to the glycerol standard and readings are displayed as % transmittance. With its advanced optical system, the highly precise meter eliminates subjectivity to provide readings that are accurate and repeatable.