In the Know links readers with University of Maine faculty, students and staff with particular expertise. On page 1, UMaine Extension Educator Kathryn Hopkins answers your questions about maple syrup. On page 2, polar glaciologist Gordon Hamilton answers your questions about climate change.
Kathryn Hopkins
Kathryn Hopkins
University of Maine Extension Educator Kathryn Hopkins is an agriculture and natural resources expert. She works with maple syrup producers statewide, and with farmers, Master Gardener volunteers and public home gardeners in Somerset County. She and two maple syrup production specialists from New Hampshire and Vermont are leading the International Maple Syrup Institute Maple Grading School this month in Skowhegan. Her recent research has included a survey of important issues facing the maple industry, food safety and potential maple syrup contaminants and consumer acceptance of maple products.
What is the Maple Grading School that you helped coordinate in December?
The two-day school, also known as the Maple quality Assurance Program is offered by the International Maple Syrup Institute, University of Maine Cooperative Extension and the Vermont Agency of Agriculutre, Food and Markets to help U.S. and Canadian maple producers achieve consistent understanding of grading and quality standards to benefit consumers. The USDA has established maple syrup grades, but many states, as well as Canadian provinces, have their own statutes about production, licensing and grading. In the sixth annual Maple Grading School in early December, held in Maine for the first time, maple producers, bulk syrup buyers, state inspectors and others learned how to accurately grade maple syrup and judge maple products. Participants receive the most current information on grading, equipment calibration, food safety and best management practices from Canada and the U.S. Proper grading plays an important role in helping determine the purity and natural content of syrup, ultimately affecting pricing.
How much maple syrup is produced in New England?
Maple syrup production in New England increased from 563,000 gallons in 2001 to 870,000 gallons in 2008. The Northeast accounts for 79 percent of the U.S. syrup production with nearly 1.3 million gallons valued at more than $33 million.
What do the different grades of maple syrup indicate/mean?
Currently, syrup for retail sale is graded by color from light to dark with most states and provinces also having a commercial grade for reprocessing or commercial applications. The lighter colored retail grades generally have a more delicate flavor with the flavor becoming more robust as the grade gets darker. Some people prefer the more delicate flavors and some prefer the more robust, pronounced flavors.
What should consumers look for in a high-quality maple syrup?
All retail grades should be of the same high quality and consumers should look for a grade that serves their purpose for choosing maple syrup. Many people choose a darker more robust flavored syrup if they are cooking with the syrup.
Is one type or grade of syrup sweeter than another?
All syrup is made by boiling sap to a Brix level of 66 degrees to 68.9 degrees. The Brix scale is a ratio of sugar solids to water. So any syrup will contain about the same amount of sugar. Some people feel that a syrup boiled to 68 degrees Brix is “sweeter” because is feels thicker on the tongue. People also sometimes confuse the more robust flavor of a darker syrup as being sweeter.
What have you found out in your research about consumer acceptance of maple products?
What we found out was that people generally don’t know how to cook with maple syrup so there is an opportunity for producers to educate consumers. The Maine Maple Producers Association produced an excellent cookbook with that in mind. In general, people also prefer the darker, more robust flavored syrups.
What’s your favorite maple product?
My favorite value-added product is maple covered pecans. They are very easy to make and will impress all your friends and relatives! For a close second, my favorite is maple cream pie. It is another crowd pleaser although it is kind of sweet. You only need a small slice.
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