Why Did Syrup Grades Change?
Sending someone a case of pure Grade A Vermont maple syrup is a very nice gesture, but if you haven't done it in a while, you may wonder why Grade A is the only grade for sale. Grade B — the rich, dark syrup that was so good for cooking and baking — seems to be nowhere in sight. That's because the grading system changed a few years ago, with Vermont adopting the new system in 2014 and the USDA adopting it in 2015. Grade A is the only grade available, with variations marked by taste and color qualifiers. As awkward as it might be to adjust to the new system, you'll find that it's more practical.
Focusing on Color and Taste, Not Quality or Processing
Previous maple-syrup grades were based on standards that gave customers the impression that the grades differed due to processing issues. The old Grade A was supposed to be the best, while Grade B was really not meant for straight eating and was instead used in cooking and baking. Grade C was commercial and not available to the general buying public. You'd see some variations in Grade A that had to do with color, but that was about it.
But really, all of the grades were of the same quality. They were processed in the same manner and adhered to the same production and safety standards. In other words, Grade B was seen as "inferior" for pouring on pancakes because of a misunderstanding.
The new grades focus on color as determined by a light transmittance test, as well as on the flavor of the syrup. It gives buyers more detail about what they're getting because now they have descriptive terms to go by. All syrup is Grade A now to erase the idea that there are processing or quality differences, but each bottle has descriptors for color (e.g., amber color or dark color) and taste (e.g., rich or strong). Someone who wants that very light, old-style Grade A syrup can now buy "golden color, delicate taste," which says a lot more up front about what they're getting than just "Grade A."
What Is Light Transmittance?
Light transmittance is technically what you'd think: how much light passes through or how "translucent" the syrup is. However, light transmittance is a measurable quality that you get from comparing the light through the syrup and the light through a control solution of glycerol. This is measured with a tool called a spectrophotometer. The light going through the glycerol (which is clear) is considered 100 percent light transmittance, and the light going through the syrup is a percentage of that. The percentage helps place the syrup batch in a particular grade.
With the current system, choosing a syrup for a baking project and for your pancakes is a lot easier and more customizable. You'll no longer have to worry about your gift recipient wondering why they got something labeled Grade B and whether that's a good or bad grade. Plus, now that there are more descriptors for the syrup, your recipient can have some fun experimenting with different types in recipes to find that perfect, tasty maple edge for baked goods.
For more information or to buy Grade A Vermont maple syrup, reach out to a maple syrup supplier.