Some in Vt. not sweet on standard syrup grading

 
No Author Published: October 7, 2012    Comment on this article Leave a comment

photo - FILE-In this March 17, 2008, file photo, Henry Marckres holds a maple sample up for viewing in East Montpelier, Vt. Vermonters have grown accustomed to their “fancy” “amber” and “grade B” types of maple syrup but new consumers may not be so sweet on the terms. So the country’s largest producer of the pancake topping is thinking of doing away with those terms and adopting new international names with flavor descriptions to help consumers delineate between four different colored and flavored syrups and to match new worldwide terms. The four classifications would be golden color, delicate taste; amber color, rich taste; dark color, robust taste; and very dark color, strong taste. (AP Photo/Toby Talbot)
FILE-In this March 17, 2008, file photo, Henry Marckres holds a maple sample up for viewing in East Montpelier, Vt. Vermonters have grown accustomed to their “fancy” “amber” and “grade B” types of maple syrup but new consumers may not be so sweet on the terms. So the country’s largest producer of the pancake topping is thinking of doing away with those terms and adopting new international names with flavor descriptions to help consumers delineate between four different colored and flavored syrups and to match new worldwide terms. The four classifications would be golden color, delicate taste; amber color, rich taste; dark color, robust taste; and very dark color, strong taste. (AP Photo/Toby Talbot)

Multimedia

The flavor descriptions are a big plus for consumers who might get confused by Vermont terms like "fancy" or "grade B," which imply that one is better than or inferior to others but really refer to strength, color or other characteristics, experts say. The ultimate choice varies from consumer to consumer, experts say.

"When we talk to new customers in our case on a daily basis, we almost always have to explain the difference between the grades and why the grades are called such as they are," Couture said.

People in Vermont take their syrup seriously. The state has even gotten complaints from people who bought "fancy" syrup but then complained about its delicate flavor.

"It was just a beautiful fancy light flavor and they were used to something strong and they thought it was a fake," Marckres said.

One apparent advantage of the new international standards for Vermont producers is the fourth grade — very dark color, strong taste — which would include some of the syrup that now is sold only in bulk for processing because of the strong flavor.

But that bothers Bushee, too.

"I don't want to see our markets get downgraded by using the commercial syrup," he said. But Jacques any others say the strong maple flavor is growing in popularity among chefs.

The change is not expected to cost producers, who have to buy labels anyway. They cost about $6 for a roll of a thousand.

The USDA plans to adopt the new terms in 2013. Neighboring New York is working with the industry to propose new regulations to incorporate the international standards, said Joe Morrissey, a New York Department of Agriculture spokesman.

Vermont will hold a series of public hearings this month. Depending on the feedback, the state agriculture secretary will decide whether or not to go ahead with rule changes to adopt the standards.

Page 2 of 2



If you prefer your thoughts to appear in The Oklahoman's Opinion section, we encourage you to submit a letter to the editor.

Ads by Yahoo!

New Rule in VIRGINIA:
(APR 2013): If You Pay For Car Insurance You Must Read This Immediately
www.ConsumerFinanceDaily.com
Diabetes Cure?
(Video) Man uncovers scientific research that destroys his diabetes.
DisarmDiabetes.com

Business Photo Galleriesview all