01-001 DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY

1. DIVISION OF GRADING SERVICES

SUMMARY:

The purpose of this chapter is to establish official standards for grading maple syrup in the State.

1. Definitions

1. A. Buddy Flavor/Buddiness. Buddy flavor or buddiness means the unpleasant flavor characteristic of syrup made from sap collected from maple trees as they come out of dormancy.
   1. B. Clean. Clean means that the syrup shall be practically free from foreign material such as pieces of bark, soot, dust, or dirt.
   2. C. Cloudiness. Cloudiness means the presence, in suspension, of fine particles of mineral matter, such as malate of lime, niter, sugar sand, calcium malate, or other substances that detract from the clearness of the syrup.
   3. D. Color. Color has reference to the color of maple syrup when examined by means of the U.S.D.A. permanent glass color standards for maple syrup. The color standards are available only from the approved supplier under a license from the U.S. Department of Agriculture.
   4. E. Consumer Size Container. Consumer size container means a container which has a volume capacity of less than one gallon, as determined when the liquid is 680 F. Consumer size containers include, but are not limited to, quart, pint and fluid ounce subdivisions of the gallon.

F. [Not in use]

1. G. Fairly Good Color. Fairly good color means that the syrup color is darker in color than the U.S.D.A. Dark Amber Glass Color Standard, but is not off-color for any reason.
   1. H. Good Color. Good color means that the syrup color is bright and typical of maple syrup prepared from sound, properly gathered sap; and, in addition, meets the following spectral requirements:
      1. (1) Grade A light amber - is as light, or lighter, in color than the U.S.D.A. Light Amber Glass Color Standard.
      2. (2) Grade A medium amber - is darker in color than light amber, but is no darker than the U.S.D.A. Medium Glass Color Standard.
      3. (3) Grade A dark amber - is darker in color than medium amber, but is no darker than the U.S.D.A. Dark Amber Glass Color Standard.
   2. I. Maple Sugar. Maple sugar means sugar made exclusively by the evaporation of pure maple syrup or pure maple sap.
   3. J. Maple Syrup. Maple syrup means the liquid food derived by concentration and heat treatment of the sap of the maple trees (Acer) or by solution in water of maple sugar (maple concentrate) made from such sap. The solids content of the finished maple syrup shall not be less than 66% (sixty six percent) by weight (brix) at 680 fahrenheit. Alternatively, the word "syrup" may be spelled "sirup."
   4. K. Serious Damage. Serious damage means any defect that seriously affects the edibility or market value of the syrup. Badly scorched syrup, buddy syrup, fermented syrup, or syrup that has any distasteful foreign flavor or disagreeable odor shall be considered as seriously damaged.
   5. L. U.S. Department of Agriculture Color Standard. U.S. Department of Agriculture Color Standard means the official U.S. Department of Agriculture Permanent Glass Color Standards for Maple Sirup.

2. Grades of Maple Syrup

1. A. Grade A is the quality of maple syrup that is suitable for table use and:
   1. (1) Has good color;
      1. (2) Has good flavor and odor;
      2. (3) Is practically free from damage;
      3. (4) Is free from serious damage;
      4. (5) Is clean; and
      5. (6) Is practically clear.
   2. B. Grade B for Reprocessing is the quality of maple syrup that:
      1. (1) Has fairly good color;
      2. (2) Has fairly good flavor and odor;
      3. (3) Is fairly free from damage;
      4. (4) Is free from serious damage;
      5. (5) Is fairly clear; and
      6. (6) Is suitably designated or labeled as a reprocessing grade in such a manner to qualify for Federal grading, inspection, or certification. Reprocessing grade maple syrup shall not be packaged in consumer size containers and shall be considered unsuitable for consumer labeling.
   3. C. Substandard is the quality of maple syrup that fails to meet the requirements for Grade B for Reprocessing.

3. Grade Nomenclature

1. Grade nomenclature may be prefixed-with the name of the state of manufacture or the letters "U.S." or words 'United States" where applicable.

4. Determining the Grade of a Lot

1. The grade of a lot of maple syrup covered by these standards is determined by the procedures set forth in the "Regulations Governing Inspection and Certification of Processed Fruits and Vegetables, Processed Products Thereof, and Certain Other Processed Food Products" (7 C.F.R. 2852.1 through 2852.83); PROVIDED:
   1. (1) When certifying the color of a sample that has been officially drawn and which represents a specific lot of maple syrup, the lot shall be considered as being of one color if the number of color deviants does not exceed the acceptance number in the appropriate sampling plan. Any lot of maple syrup in which the number of color deviants exceeds the acceptance number shall be designated as a lot of "mixed color."
      1. (2) No deviants for "serious damage" shall be allowed in grades above substandard.

5. Transition

1. Containers of maple syrup sold or offered for sale for human consumption may be graded and labeled pursuant to this Chapter from the effective date of this Chapter until January 1, 1982. As of January 1, 1982, all containers of maple syrup sold or offered for sale for human consumption must be graded and labeled pursuant to this Chapter.

STATUTORY AUTHORITY: 7 M.R.S.A. §892

EFFECTIVE DATE:

April 7, 1981

EFFECTIVE DATE (ELECTRONIC CONVERSION):

May 4, 1996

CONVERTED TO MS WORD:

May 13, 2008

CORRECTIONS:

February, 2014 – agency names, formatting

CONVERTED DOCUMENT TO AN UPDATED VERSION OF WORD:

April 21, 2026

APAO ACCESSIBILITY CHECK (Word):

April 21, 2026