Maple leafIndustry News

ARTICLE ABOUT MAPLE FLAVORING |  Erik Sherman, October 07, 2016

Your breakfast may be maple in name only: It's a chilly morning, and you're running late. You check the pantry and there, in the back, is some instant maple oatmeal. Cook it, pour some milk, and there you go—it's warm food. But the maple flavor isn't what you remember from the last time you poured a bottle of the real stuff during a trip to New England. There's a good reason. Many of the foods labeled "maple" don't have any more concentrated maple sap than ersatz pancake syrup. And the maple syrup industry, as represented by associations of individual producers, is getting pretty peeved...

Maple leafClick link to view article:  The Maple Syrup Industry Will Always Be Mad About Fake Maple Flavoring

ARTICLE IN WALL STREET JOURNAL |  Ellen Byron, July 20, 2016

Maple Syrup Breaks Away From Breakfast: Producers pour it on, using maple in cocktails, cheese, even oysters on the half-shell, for a healthier, more flavorful ‘savory extender’

Boasting record-setting harvesting, the maple-syrup industry believes it is set to be more than just the topping on your pancakes, emphasizing it as a healthier, more flavorful sweetener. Wall Street Journal’s Ellen Byron joins Lunch Break with Tanya Rivero to discuss.

Maple leafClick link to view article:  Maple Syrup Breaks Away From Breakfast


The industry is promoting the identification and elimination of "old" lead-containing maple processing equipment by producers to protect the integrity of pure maple syrup. Any food processing equipment made in the last 20+ years labeled "food grade" or NSF is good to go, but there continues to be older equipment used by some producers that can potentially introduce trace lead into the process. Below are articles produced by North American Maple and the IMSI regarding this issue.

Maple leafPotential Sources of Lead Contamination in Maple Syrup Production and Processing - February 2015

Maple leafGood Manufacturing Practices to Avoid Lead Contamination of Maple Syrup - March 2015

Maple leafSome Laboratories that Test for Lead in Maple Syrup - January 2015


Effective March 15, 2015 the USDA adopted new industry-wide grades and standards for pure maple syrup. The new standards eliminate the prior “Grade A” Light, Medium, Dark and “Grade B” commercial grades and adopted a new “four-class Grade A” system with new descriptors: “Golden with Delicate Taste”, “Amber with Rich Taste”, “Dark with Robust Taste”, and “Very Dark with Strong Taste”. The International Maple Syrup Institute (IMSI) and the North American Maple Syrup Council (NAMSC) worked for several years with all stake-holders in the maple industry including Canadian and U.S. government officials to develop consistent “consumer friendly” grades throughout the maple industry. Below are articles regarding the new grades and standards for pure maple syrup.

Maple leafNew Standard International Grading System (adopted in both the US and Canada)

Maple leafNew Maple Syrup Grades Approved by USDA (Reprint of article from MN Maple News, Spring Edition 2015)


The following link will take you to an extensive article from the National Post web site focused on the Fédération des producteurs acéricoles du Québec also known as the Quebec Maple Producers Federation and the issues facing its producers. It is a very interesting read regarding the workings and challenges of the supply management efforts in Quebec, which produces 2/3 of the world's maple syrup. Not all producers in Quebec are happy with the system. Towards the end of the article is an explanation of how the Federation controls supply, influences prices and pays its producers.

Maple leafMaple Syrup Rebellion - National Post Article

Maple leafGuerrillas in the Sugar Bush - Related Video