What is the difference in maple syrup grades?
Most maple-producing states and provinces have their own laws regulating syrup sold in those states; Vermont requires a minimum sugar content of 66.9% sugar in its maple syrup, while New York requires a minimum of 66% sugar. States that don’t have specific regulations must follow the USDA guidelines. All states must use the USDA color standards to grade – or classify – the maple syrup, although states are free to use their own words to describe the colors. Canada uses slightly different color standards, which leads to slightly darker syrups in each color grade.
