On December 7th we launched a new addition to the Ohio Maple Blog. It is called “Its Not Just for Pancakes Anymore.” One of the main reasons for the new addition is to reach out to maple syrup consumers and give them an educational resource dedicated to the use of Maple syrup and maple products. In the first addition we are talking about the new international grading system for maple syrup. Many consumers are use to the old USDA Standard System but what they may not realize is that this system has been replaced. The new system not only grades syrup by color but also by flavor. This takes maple grading to a new level utilizing multiple senses. I also brings it to a level that consumers understand. May of the food product industries employ the sense of sight, taste to define the quality of their products. The maple industry has now reached that level.
In the months ahead we will be exploring the topic of grading and quality assurance on this blog. An understanding of how the process of making maple syrup will affect not only the density, color and flavor will improve the quality of your product.
Geauga County OSU Extension
Two years ago this Fall the maple syrup industry completed the adoption of a new system for grading syrup. It took a long time to get everyone on the same page to complete the process that was officially started in 2011. The International Maple Syrup Institute took the old USDA Standard grades that included USDA Grade A Light, Medium and Dark and Grade B and transformed them into four Grade A categories that would include all saleable syrup. Two important additions were the flavor descriptors and the Tc (light transparency) range. This allows consumers to compare grades on flavor and it also opened the door for the use of instruments in the grading process for color determination.
The four Grade A categories are Golden Delicate, Amber Rich, Dark Robust and Very Dark Strong. You will find that Golden Delicate parallels the old Light Amber Category. Amber Rich includes all of the old medium and the very top of the Grade A Dark Category. Dark Robust includes the rest of the of the Grade A Dark category and the very Top of the old Grade B Category. The Very Dark Strong Category includes the rest of the syrup that was formally classified as cooking syrup. Most very dark syrup that is produced and does not have an off flavor or a density problem will fall in this category. If syrup has an off flavor or does not meet the above minimum of 66 brix, or the below maximum 68.9 brix density standard it will be sold as commercial syrup and priced accordingly. It should be pointed out that the retail price in most markets does not change for any of the top 3 grades and many producers sell their very dark syrup for the same price.
The new grading system allows us to not only sell syrup on color but also on flavor and after all, flavor is what sells maple syrup. Flavor is a component of maple syrup judging that is very subjective. Everyone has their own idea of what maple syrup should taste like. It is almost unfair to put maple syrup in a jug that has not been graded. It would be like labeling a cut of meat as beef. You as a consumer would be buying the package of meat and not know if it was a Porterhouse Steak or Stew Meat. That type of marketing went out the window with the anticipation of finding out what the prize was in a box of Cracker Jacks. Today’s consumers are getting smarter about what they buy. Why would you try to sell them syrup that could be Very Dark Strong, Golden Delicate or something in-between? If you are just putting syrup in a jug you are missing out on an important part of marketing, interrupting and understanding what the consumer truly wants. You maybe marketing high grade of Golden Delicate syrup when the consumers is looking for a darker more robust flavor. The comment you often hear about Golden Delicate is that it is very sweet with little or no maple flavor. If this were case, do you think you will have a return customer; even though you put what you believe is your best product in the container?
There is however, one caution about selling graded maple syrup; it had better be graded right. That is where spectrophotometry comes in. Today for 60 to 80 dollars you can buy a Hanna Checker. There is also a more accurate and expensive model available for commercial packers, contest and grading fanatics. It is all based on the transmission of a beam of light through the sample. As the product darkens the percent light transmission drops. Once you have a reading you match the %Tc light transmission reading on the device to the %Tc range of one of the new grades. Each grade has a % Tc range. The end results are similar but a lot more reliable than a temporary grading kit. Over the last two months putting, together my maple syrup evaluation programs, I have had a chance to look at dozens of samples of maple syrup, some graded and some not. Many times these samples were so close it would be impossible to grade accurately on a hand held temporary grading kit. This new instrumentation makes it easy to grade syrup. This proves once again that maple syrup production is pure science from start to finish.
Generally overall the new grading system has been well received at various locations where we introduced it to the public. At many fairs and shows we have been able to stimulate conversation about the characteristics of each individual grade. Using sample tasting is a great way to interact with your customers. Generally overall potential consumers liked Amber Rich but more and more are trying and enjoying Dark Robust. This has been a learning experience for both the producer and the consumers alike. Ultimately I think many of the producers end up learning a little more about consumer preferences and the product they are selling. Grading in many states is not mandatory and Ohio is one of them. The other factor here is that consumers are really not familiar with how maple syrup is graded. The only thing they can compare it to is your average table syrup which has no identity. This is where maple producers can take a lesson from the wine and craft beer industry. They have built a whole marketing program around identifying the various characteristics of their product. Is it out of the realm of reality that we might someday include a tasting room in our sugarhouses where potential customers could sample the various grades of syrup and other value added products? Think about it, this could add a whole new dimension to the way we market maple syrup.
If you want to learn more about how you can use the new grading system to improve your marketing and your production practices I will be teaching a 4 hour workshop at the Lake Erie Maple Expo on Friday November 11th in Albion Pa. For more information on the workshop contact www.pamaple.org
The OMPA officers ( Aggie Sojkja Sperry, Dan Brown, Karl Evans, and Paul Snavely) and Dr. Gary Graham OSU Extension met with Deputy Director Jenelle Mead and Assistant Chief Terri Gerhardt of the Ohio Department of Agriculture to discuss grade law changes to conform to the new USDA maple grade standards. We also discussed input into rules concerning the production of maple products.
The good news is ODA is willing to make the rule change to implement the new grade standards as soon as they are adopted by the USDA. Grading of syrup will remain voluntary in Ohio under the new grade standards.
The great news is ODA has agreed to exempt maple cream as a maple product needing to be produced in an inspected facility. They agreed that maple cream is a form of maple syrup and is exempt under current rules. A letter has been sent to all county health departments and all farmers’ market coordinators informing them of this change. ODA has also agreed to exempt maple sugar under the cottage industry rules but it will take time to get this change implemented.
Gary Graham and Dan Brown will have a copy of the letter concerning maple cream and will forward the letter to any producer wanting a copy for their use.
Dan Brown; President Ohio Maple Producers Association