Maple syrup production is a cornerstone of Vermont’s agricultural economy and cultural heritage.  But the success and continued growth of Vermont maple syrup in the global marketplace rests in part on the industry’s ability to consistently deliver a top-quality product.

Maple syrup produced in Vermont must currently meet standards laid out in regulation by the Vermont Secretary of Agriculture, Food and Markets. The four key standards for grading syrup are: Color, clarity, density and flavor. But the grading of the syrup is left to the individual producers, and the degree to which any particular package of syrup is accurately graded can vary depending on factors such as the expertise of the grader, the condition of the testing equipment, and the time that passes between grading and sale. 

If syrup of lesser quality makes it to the marketplace, it can impact the entire industry.  Consumers who are disappointed in the product may choose to purchase from another source. And around the world, where many consumers are trying Vermont pure maple syrup for the first time, a bad experience can have lasting results.

Given these challenges, Vermont’s syrup producers are asking for a qualified, impartial lab that can standardize these efforts, and thereby yield more consistent and reliable grading results for all.

The University of Vermont Extension Maple Program is establishing a lab to meet this need. The lab will be equipped with the staff and instrumentation required to perform the tests accurately and consistently. It will offer Vermont pure maple syrup producers a resource to have their syrup tested for alignment with Grade A standards, removing this burden from the producers. The lab is being set up at UVM’s Proctor Maple Research Center, a facility that has worked side-by-side with Vermont’s maple producers for more that 75 years. 

At the same time, the project is establishing workshops and other educational programming to help more Vermonters become the experts who could contribute to this effort, and thus to the success of the industry.

UVM Extension Maple Program is joined in this project by the Vermont Maple Sugar Makers Association (VMSMA) and it’s roughly 1,000 members. VMSMA will leverage opportunities throughout the year to help membership take advantage of this emerging opportunity.  This includes an invitation to all maple producers, regardless of operation size, to send samples of syrup to be tested.

This new collaboration between UVM Extension and VMSMA adds to a rich history of partnership between the groups that has yielded activites such as the Sugarhouse Certification Program, Vermont Maple Career Development Events, and the Vermont Maple Conference Week.

UVM Extension Maple Specialist Mark Isselhardt joined Leahy Institute Director Tricia Coates for a brief discussion about this project: