Our 100% pure organic maple syrup is made by concentrating the slightly sweet sap from the sugar maple tree through a process of heating and evaporation. During sugaring season (normally late February to early March), maple farmers in New England and the Southeast region of Canada will tap maple trees using a tree friendly health spout. When the sap comes out of the tree it is a clear, slightly sweet liquid made of 98% water and 2% sugar. After the heating and evaporation process the liquid becomes 33% water and 67% sugar. Maple syrup is composed of 62% sucrose with small amounts of glucose and fructose and is about 60% as sweet as sugar. Sucrose is less sweet than fructose, but sweeter than glucose. With no appreciable amounts of protein or fat, maple syrup does contain high levels of the micronutrients manganese and riboflavin and moderate amounts of zinc and calcium.
A new standardized grading system for maple syrup was created in 2015. Grades refer directly to the color and taste of the sap which varies throughout the sugaring season. Sap tapped earlier in the season is lighter in color with a more subtle flavor whereas sap tapped later in the season has a darker color with a more robust flavor. This new grading system allows for both food manufacturers and consumers to better understand the flavor and color of each grade. There are now two main classifications, Grade A and Processing Grade, with 4 sub-categories under the Grade A classification. Our Grade A Very Dark is the strongest most robust flavor grade of maple syrup. It is typically used for cooking purposes to make candy, granola, sauces and baked goods. Since it has such a strong flavor, it is suggested to substitute it one to one in recipes that call for molasses. Not recommended for sale at retail or for table use.
Color: A color no darker than the USDA's visual color standard for U.S. Grade A Very Dark, <25.0% Tc
pH (1:1): 5.0 - 7.0
Density: 66.0 - 67.8 degrees Brix at 60 degrees F
- Gluten Free
- Stored in an AIB Superior Rated Facility
We recommend to store maple syrup in cool, dry conditions in a humidity controlled environment. The industry standard for shelf life is 24 months from date of manufacturer if stored in recommended conditions. Refrigerate after opening. Note:
The information listed above for color, pH, density etc. are averages only. For information on specific lots, please request via our sales department