By Ted Cohen
Vermont’s Extension Maple Program has been awarded a grant from the Leahy Institute for Rural Partnerships to prevent farmers from misrepresenting the grade of their maple syrup.
The $199,942 will be used to establish lab testing and educational outreach to make sure low-grade syrup isn’t being marketed as the top grade, which is known as Grade A.
Over the past four years, University of Vermont Extension Service said it’s determined that some of the syrup being sold on the retail market as allegedly being top grade doesn’t meet Vermont Grade A standards.
The research confirms the findings of spot retail inspections published by the Vermont Agency of Agriculture, Food and Markets.
“When syrup that fails to meet Grade A standards reaches the market, it can impact the entire industry,” UVM officials zaid. “Disappointed consumers may choose a different product or select syrup from a different region.”
Grade A quality is determined by color, clarity, density, and flavor.
The new lab is equipped with staff and instrumentation required to perform testing to discern syrup quality accurately and consistently.
The lab is housed at the University of Vermont’s Proctor Maple Research Center, which has worked with the state’s maple producers for more than 75 years.
“The project represents a partnership with University of Vermont and Vermont Maple Sugar Makers Association to offer long-needed quality-control services to Vermont producers for one of Vermont’s most iconic products,” UVM said.
“Maple syrup production is a cornerstone of Vermont’s agricultural economy and cultural heritage. The success and continued growth of Vermont maple syrup in the global marketplace relies on the industry’s ability to consistently deliver a top-quality product.”
The Maple Testing Lab is now open to begin receiving samples.