Grading and quality standards for maple syrup prepared in
federally registered establishments in Canada are regulated by the
Maple Products Regulations (MPR). The amendments to
the MPR, which were registered and came into force on December 12,
2014, are intended to correct consumer confusion and
inconsistencies in grading and quality standards, as well as
address industry concerns about product crystallization, reinforce
that maple syrup is made exclusively from maple sap, and improve
traceability. Industry has two years in which to transition
to the new requirements.
Previously, light maple syrup could qualify to be identified as
"Canada No. 1", while dark and stronger tasting maple
syrups were graded as "Canada No. 2". This grading
system implied to consumers that there was a difference in quality,
which is not the case. This system is also inconsistent with
Ontario, Quebec, and American standards for colour and
grading. The amendments to the MPR introduce two new grade
names and standards, Canada Grade A and Canada Processing
Grade, and four new colour classes for Canada Grade A maple
syrup: Golden Delicate, Amber Rich, Dark Robust and Very Dark
In respect to the prevention of crystallization, the amended MPR
provides that maple syrup may only be graded if it has a maximum
soluble solids content of 68.9% as determined by a refractometer or
hydrometer at 20° C. Further, the definition of
"maple syrup" was amended to add the word
"exclusively": syrup that is obtained
"exclusively" by the concentration of maple sap or by the
dilution or solution of a maple product in water.
Finally, the MPR amendments require the assignment of production
codes and/or lot numbers, which will facilitate traceability and
thereby assist industry and the regulator in the case of a
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