In 2025, University of Vermont’s Extension Maple Program was awarded a grant ($199,942) from the Leahy Institute for Rural Partnerships to establish lab testing and educational outreach related to the quality of maple syrup.

The new Maple Syrup Quality Testing Lab project is being led by Extension Maple Program Leader Mark Isselhardt, along with Extension Maple Quality Specialist Joanna Haas. In addition to the support of the Leahy Institute for Rural Partnerships additional funding came from University of Vermont's Food Systems Research Institute. The project represents a partnership with University of Vermont and Vermont Maple Sugar Makers Association (VMSMA) to offer long-needed quality-control services to Vermont producers for one of Vermont’s most iconic products. 

Allison Hope, Executive Director of the Vermont Maple Sugar Makers' Association, is enthusiastic about this resource for the state's maple producers. "Maple quality is such a foundational part of the Vermont Maple brand and the pride that the state's sugar makers have in their products (rightfully so!). Additional resources to help ensure that producers continue to make high quality syrup that meets the state's regulations is beneficial to the entire industry and provides value to consumers as well. We look forward to working with Mark and Joanna to share information with our members about how to access the new Quality Lab, year-round."

Maple syrup production is a cornerstone of Vermont’s agricultural economy and cultural heritage.  The success and continued growth of Vermont maple syrup in the global marketplace relies on the industry’s ability to consistently deliver a top-quality product. Over the past four years, the University of Vermont Extension has identified that some of the maple syrup in retail doesn’t meet Vermont Grade A standards. This finding aligns with data from retail inspections published by the Vermont Agency of Agriculture, Food and Markets. When maple syrup that fails to meet Grade A standards reaches the marketplace, it can impact the entire industry.  Consumers who are disappointed by the product may choose to purchase a different product entirely or select syrup from a different region. 

The University of Vermont Extension Maple Program has recently established a lab to test syrup for compliance in all four attributes of Grade A quality: Color, Clarity Density and Flavor. The lab is equipped with the staff and instrumentation required to perform testing to discern syrup quality accurately and consistently. The lab is housed within University of Vermont’s Proctor Maple Research Center, a facility that has worked side-by-side with Vermont’s maple producers for more than 75 years. 

Producers may submit up to four samples at no cost during the initial phase of the project. Details about how to submit samples can be found at the UVM Extension Maple Program Quality Testing Lab website and by calling 802-656-7564. Samples may be sent directly to the lab, or they may be dropped off at UVM Extension Offices around the state (with the exception of the Bennington and Newport Offices). A directory of UVM Extension offices is available here: https://www.uvm.edu/extension/office-directory.  

Another aim of this project is to host workshops and other educational programs to help more Vermonters increase their knowledge around grading syrup quality and thereby the success of the maple industry as a whole.