Between Grade A and B syrup, Grade B is the darker and bolder of the two. But to cut down on confusion in the grocery aisle, the U.S. Department of Agriculture will revise their grading standards to remove Grade B and instead, create four new classifications of Grade A syrup.
The International Maple Syrup Institute, which includes American and Canadian producers, petitioned a change for clarity in 2010. The change was intended to aid consumers but also producers, said Charles Parrot, deputy administrator of the USDA’s Agricultural Marketing Service Fruit and Vegetable Program to the Associated Press.
“…it will make it easier for them to market their syrup … not only domestically but internationally,” said Parrot.
Now there is one grade: A, with four classifications to show there is not a difference in quality but in color and flavor.
- Grade A: Golden color with delicate taste
- Grade A: Amber color and rich taste
- Grade A: Dark color and robust taste
- Grade A: Very dark and strong taste
According to the Associated Press, the change was welcomed in the northeast, especially Vermont. The country’s largest maple syrup producer has already revised its unique labeling standards.