The quality of maple syrup is affected by many parameters.
Aspects of the sugarbush itself:
Crucial factors to be controlled to produce the very first quality:
The paler the syrup, the higher its quality. Tighter quality controls at the production level would ensure the uniformity and high quality of both maple products and industry practices.
Classification is done using a spectrophotometer equipped with an optical cell, which gives a precise measurement of the percentage of light transmitted by the syrup. Colorimeters also continue to be widely used.
Regarding these facts, only a total of 10 to 15% of all the maple syrup produced annually is of grade Canada A – Golden, delicate taste: the top quality grade!